THE MARINE PRODUCTS EXPORT DEVELOPMENT AUTHORITY (Ministry of Commerce & Industry, Govt. of India)

MPEDA House, Panampilly Avenue P B No. 4272, Kochi – 682 036.

Report on the participation in Asian Seafood show 2012,

Hong Kong A. Introduction

The MPEDA has been participating in Asian Seafood exposition since last few years. For the

Asian Seafood exposition-2012, organized at Hong Kong Convention and Exhibition Centre

from 11-13 September 2012, MPEDA participated as an exhibitor (please see Annex-1 for

details). MPEDA booth also had accommodated a co-exhibitor and exhibited a wide array of

seafood products from India (Annex-2).

B. Hong Kong

Hong Kong is one of two special administrative regions (SARs) of the People's Republic of

China (PRC), the other being Macau and is one of the most densely populated areas in the

world.

Hong Kong is the world's largest re-export centre much of which is products made in

mainland China, and distributed via Hong Kong. Its physical location has allowed the city to

establish a transportation and logistics infrastructure that includes the world’s second

busiest container port and the world’s busiest airport for international cargo.

Hong Kong- vital statistics

1. Land mass - 1,104 km2 (426 sq miles)

2. Population – 7 million people (95 percent ethnic Chinese)

3. Per capita income – USD 49,000 (PPP)

Hong Kong's natural resources are limited, and food and raw materials must be imported. As

a result of China's easing of travel restrictions, the number of mainland tourists to the

territory has surged from 4.5 million in 2001 to 28 million in 2011, outnumbering visitors

from all other countries combined.

C. Hong Kong seafood market

500,403 MTs of seafood were consumed in Hong Kong in 2009 which averages out to 71.6 kg

of seafood per person in that year alone. This was about 3.9 times higher than the global

average (18.4 kg per capita) and double the per capita consumption in mainland China. Hong

Kong is now the second largest per capita consumer of seafood in Asia, and the ninth largest

in the world.

Hong Kong – Seafood market

1. Seafood market size – USD 2.68 billion (2009)

2. Seafood consumption – 500, 403 MT (FAO, 2009)

3. Per capita seafood consumption – 71.6 Kg/year

Hong Kong has a seafood market of $2.68 billion comprising of local supplies of $128 million

(including $124 million worth of marine fish and $4 million of freshwater fish) and $2.55

billion worth of imported seafood products. About 30 percent of the imports were re-

exported, with China and the U.S. being the major re-export markets. Major suppliers

include China ($393 million), Japan ($388 million), Australia ($277 million) and the United

States ($139 million).

Given the geographical proximity, China is the largest supplier of live fish. China supplies

mainly live fish, shrimp, prawns, squid, and sea cucumber. China competes with Philippines

and Indonesia in the supplies of expensive live fish, which are mostly served in Chinese

restaurants. Japan is the dominant supplier for dried scallop, selling over $90 million to Hong

Kong in 2009. Dried scallop is a very popular Chinese recipe served both at home and

Chinese restaurants. Australia is the largest supplier of chilled crawfish to Hong Kong,

exporting $96 million in 2009. Lobster is another major export product by Australia. The U.S.

is particularly strong in supplying molluscs including clams, oyster, and dried sea cucumber.

In addition, the U.S. is the largest supplier for frozen lobster, cod and clams, with respective

market share and export value of 45% ($16 million), 78% ($5 million) and 80% ($8 million).

India’s seafood export to Hong Kong

India exports about 129 seafood products to Hong Kong (Annex-3). The product categories

exported include live fish, chilled fish, frozen seafood and dried fish. During 2011-2012,

India exported 5,593MT of seafood at a value of USD 84.6 million. However a sharp decline

is observed both in quantity and value when compared to previous year. The seafood export

during 2010-2011 was 12,169MT and 147.75 USD million. The major decline in quantity and

value was seen in the exports of frozen fish, frozen squid, live fish and dry fish except for

frozen shrimp which showed an increase of 75% and 98% in quantity when compared to

2010-2011.

D. Asia seafood show

The Asian Seafood Exposition featuring Frozen Food Asia is the premiere seafood trade

event in Hong Kong and connects buyers with seafood and frozen-food suppliers from Asia-

Pacific Market. The event is organised by Diversified Business Communications. Diversified

Business Communications' organises the following seafood shows around the world:

A. European Seafood Exposition | Seafood Processing Europe B. International Boston Seafood Show | Seafood Processing America C. Asian Seafood Exposition D. Seafood Barcelona

The Asian Seafood Exposition featured Frozen Food Asia, which showcases general frozen-

food exhibitors. The Asian Seafood Exposition is also co-located with Restaurant & Bar Hong

Kong, the region's leading fine-dining and bar event, which was held at level-3. Exhibits in

the show included the following categories of items: Seafood - fresh, processed, ready-

made, dried; Freight forwarders and logistics services, seafood processing and packaging

equipment, services for the seafood industry. This year was the third edition of the show.

Another feature of the show was the Key Buyer Program. The Key Buyer Program provides a

special benefit for qualified, high-volume seafood or frozen-food buyers at the event.

Qualified Key Buyers receive access to the Key Buyer Lounge for meetings, checking email,

networking with peers, or simply taking a break during the event.

Past Editions of Asian Seafood exposition

Event Name & Edition Start Date End Date

2011 Asian Seafood Exposition Sep 06, 2011

Sep 08, 2011

2010 Asian Seafood Exposition

Sep 07, 2010

Sep 09, 2010

Talk on the release of Chinese consumer survey report

Attended a talk on the release of the publication of “Chinese Seafood Consumers: A Survey

of Retail-Purchasing Behaviours,” by SeafoodSource.com. The 41-page report based on 30

survey questions, informs about consumer trends in the rapidly growing Chinese market for

fish and seafood. China is the third largest importer of seafood in 2011 and the per capita

seafood consumption in China is 31.9 Kg (FAO, 2009).

The report includes quantitative and qualitative analysis of evolving Chinese attitudes about

three product categories: Salmon, tuna, and frozen crab. The report covers several topics

including brand-name testing, country-of-origin positioning, buyer decision making, demand,

and price elasticity.

The talk highlighted the fact that 48% of the households surveyed consumed more seafood.

In Shanghai and Beijing it was 66% and 42% increase in seafood consumption. Salmon was

consumed most in home dining (81%), followed by crab (72%) and Tuna (57%). Country of

origin was important (81%) when purchasing decisions are taken.

New Product showcase

The Asian Seafood Exposition featured a New Product Showcase at the exposition in which

more than 30 of the newest seafood and frozen-food products were displayed. The New

Product Showcase was located at the front of the exhibition hall.

MPEDA exhibited the retort products of the Forstar Company in the new product show case.

In addition, this year's New Product Showcase includes the following products:

Hake Fillets with Caprese Sauce in Individual Flow Package from Fripur S.A.

These frozen hake fillets with a rich caprese sauce with tomato and mozzarella cheese are

individually packed, and ready in only 3 minutes of microwave cooking.

Raspberry Point Oysters from Prince Edward Island

Harvested from the Northern oyster stocks in Canada, these oysters are in the size of 3 to

3.5 inches.

Seasoned Octopus Dice from Lian Ruey Enterprise Co., Ltd.

Seasoned Octopus is made from diced Octopus with smoked flavoured honey sauce and

ready to serve.

Scallop Meat from Kanbe Co., Ltd

The scallops are harvested from Hokkaido and frozen quickly to keep the freshness, so they

can be enjoyed as sashimi, as well as western, Chinese dish and in a variety of other dish.

Whole Frozen Blue Crab (Cooked/Uncooked) from J&R Seafood

Whole retail pack of wild caught American Blue Crab. Each crab is approximately 175 ~ 225

grams per piece. It is available uncooked or cooked with seasoning and without seasoning.

E. MPEDA’s participation in the Asian Seafood exposition 2012

MPEDA booth (Annex-3 floor plan) attracted a large number of trade visitors and buyers.

The delegated officials could meet with over 200 visitors. Annex-4 provides the list of visitors

with whom MPEDA officials interacted. The co-exhibitor M/s. Starfish exports, who shared

the MPEDA booth, benefitted by identifying new buyers. We also exhibited the retort

products from Forstar frozen food pvt let.

The major exporting countries like China, USA, Australia etc. had large pavilions. Aggressive

participation from non-major exporting countries like France, Canada, Chile etc was also

noticed. Products with good presentation and packing in MPEDA booth had attracted

buyer’s attention. There were many requests for tasting of the products. There was

particular interest for leather jacket, swimming crab, ribbon fish, pomfret and fish maws.

F. Market information gathered

India’s export to Hong Kong is declining in recent years and discussion with seafood buyers

shed light on the reasons behind this decline. The primary reason is the increased

competition from mainland China, Thailand and Vietnam. However many buyers pointed out

that prices from these countries showing an upward trend and if Indian seafood could

compete with them in quality, India has a chance to regain the market. The seafood from

these countries has a perception of fresh and high quality in Hong Kong seafood market.

Another reason behind the decline is the shift of consumers to convenient seafood products.

Discussions with supermarket managers revealed that ready to cook and ready to eat items

are fast moving in the supermarkets and sales of these items have picked up in recent years.

Food safety, freshness and price are key drivers for seafood consumption in Hong Kong. The

top preferences are shellfish, including shrimps, scallops and prawns; and live fish. Squid is

consumed more at home than restaurants; whereas expensive items like lobster and crabs

are consumed more in restaurants than at home. There are about 100 wet fish markets in

the 16 districts of Hong Kong. These wet fish markets are supplied by 7 wholesale markets

located on the seashore. The wholesale markets are controlled by Fish Marketing

Organisation (FMO). The FMO is a self financing non-profit making concern established by

authority of the Marine Fish (Marketing) Ordinance, Chapter 291. The FMO is also advised by

a statutory Fish Marketing Advisory Board.

The FMO currently operates seven wholesale fish markets located at Aberdeen, Shau Kei

Wan, Kwun Tong, Cheung Sha Wan, Castle Peak, Tai Po and Sai Kung to provide efficient and

orderly wholesale marketing for the fishermen, fish wholesalers and buyers. The FMO

provides fish trading facilities, and fish wholesaling and accounting services to wholesalers

and buyers, and charges the fishermen or wholesalers a commission of 7% of the total value

of all sales (for fish sold by auction or negotiation) or HK$5 per 15 catties (for fish sold by

direct sales) for these services. There is no charge for buyers.

As the show timings are from 10 to 18 hours, it was decided to explore the local seafood

market in the evenings and early mornings and the following places were visited.

A. Visit to Aberdeen live fish wholesale market

The Aberdeen live fish wholesale market was visited on 14 September 2012. The

Fish Marketing Officer, Mr. Henry was contacted and he accompanied us during the

visit. The market provides port facility for fishing vessels, live fish keeping space for

wholesalers, supply clean seawater to wholesalers and restaurants who keep live

fish, parking bay and loading facility for vehicles distributing fish to retails markets.

This fish market is the largest fish market in Hong Kong.

There are 33 registered wholesalers operating in this market. They supply to

restaurants, star hotels, caterers and super markets. There are about 12, 000 high

end restaurants out of which about 1,000 live seafood restaurants are catered by

the wholesalers. There are about 200 star hotels as consumers for this wholesale

market.

The prices between fishing vessels, wholesalers and retail customers are fixed

through negotiation and not through auction. The wholesalers pay the fishing

vessels in about 7 days after the supply.

The main sources of live fish are from local marine cage culture, the Philippines,

Indonesia and Thailand. It takes about 2 weeks for the fish to reach the market by

sea. Large barges travel through South China Sea and Andaman Sea for collecting

live fish. It was learned that there is a supplier from Andaman and Nicobar islands as

well but we were not able to collect his details. These barges buy the fish from

mariculture cages and pay by cash on the spot. However the condition of the fish

collected and transported by sea are not good due to injuries and mortality and

hence attract 20% lower price than air shipped consignments.

Quality seawater assurance scheme- The FMO supplies clean seawater to live fish

wholesalers and retail customers (restaurants, hotels etc) and a logo is displayed by

those who use this water. The seawater is collected by the designated barges from

specified locations in the sea. The collection point is recorded using GPS. The water

is then brought to the fishing harbour of Aberdeen and treated using rapid sand

filter, UV etc and stored in large tanks for supply to customers. The water is sold at

HK$ 30/MT.

B. Visit to Sai Kung live fish wholesale and retail market

Sai Kung is one of the 7 wholesale fish market in Hong Kong where live fish is traded

to the restaurants located adjacent to the harbour. The trading takes place in the

morning and the restaurants are open in the evening until early morning. We visited

the Sai Kung restaurants on the night of 13 September. There are about 50 live fish

restaurants serving live marine fish to customers. The live fish are kept in aquaria of

various sizes ranging from 3-4 feet size to approximately 10,000 litres round acrylic

tanks. A large variety of live seafood was available and major species available was

groupers, Asian seabass, Main lobsters, Australian rock lobsters and spiny rock

lobsters; crabs, squids, variety of bivalves etc. The customers prefer crabs, lobsters

and other seafood with plenty of meat. These are steamed and served with a variety

of sauces and vegetables. Minimum cost per dish was about HK$ 200.

C. Visit to Chenshawan fresh/chilled fish market

This is the second largest wholesale fish market and landing centre in Hong Kong

after Aberdeen wholesale market. We visited this market at 0300hrs on 15

September 2012. The market is operated by the FMO and the Fish Marketing

Officer, explained the activities of the market to us. The operating time of the fish

market is from 03-10 hrs for the chilled fish with peak trading done during 03-06 hrs.

The chilled fish is mostly send to we markets in Hong Kong and these wet markets

open for business at 06 00 Hrs. Hence most of the trading concludes before 0600

hrs. There are about 30 wholesalers operating in this market and catering to about

300 retailers. The retailers are mainly we market shops, supermarkets, restaurants

and hotels. The price is fixed through negotiation. In addition to whole sale of chilled

fish, wholesale of live fish is also practiced from 0900 to 1300 hrs.

The source of chilled fish is mainly by land from Southern China. Nearly 90% of the

fish arrive in this manner. Rest of the chilled fish and all live fish come from capture

fisheries. The fishing vessels do not come ashore for unloading the catch. Rather

they continue to do the fishing while the delivery boats operated by the wholesalers

make daily trip to collect the catch from fishing vessels. This is done in a well

organised manner. The fishing vessels operate in groups in South China Sea and

based on the catch, the delivery vessels are informed to come to fetch the catch in

the night. The fish loaded in the delivery vessel is sorted and packed in Styrofoam

boxes at 5, 10 and 15 Katty weight and delivered to the market. It takes about 24 to

48 hours for the fish to get landed after catch. Yellow croaker, Thread fin bream

(larger size), eel, unicorn file fish, Big eye, sea bream, Mangrove snapper, Ribbon fish

etc were the common fish varieties available in the market during the visit. The

Ribbon fish steaks deep fried with chilly is quite popular in traditional Chinese

cuisine and is also popular in pubs as well. Sharks, sting rays and shrimps were

almost not available in this market. A thin polythene sheet is used to wrap individual

fish, the thickness of which we were not able to find out. The fish wrapped in this

film is packed in the Styrofoam box. This film protected the fish from damages from

ice and abrasion, according to one wholesaler. The fish packed this looked fresh.

The chilled fish delivered from Southern China are mainly from marine/brackish

water aquaculture. Only pomfret was seen from capture fisheries. On enquiry it was

found to be imported from India to China in frozen form and thawed and delivered

to the market as chilled/fresh fish. The wholesaler was interested to take chilled

pomfret if delivered by flight daily. The prominent cultured fish was Pompano which

according to wholesaler is cultured on a large scale in Southern China. Other

cultured species available were Mullet, black sea bream etc.

Pre-processing activity on a smaller scale was also observed. This included gutting

large fishes like eel and filling the visceral cavity with ice for better preservation.

However mostly low value fish meant for fish ball preparation was being handled in

the pre-processing area.

There are a large number of species were available from capture fisheries when

compared to aquaculture species and the prices of capture fisheries were

comparatively high when compared to aquaculture species. The prices of the fish on

the day of the visit are as follows:

No Description Price (HK$/ Katty*)

1 Yellow Croaker (small 200 gm size approx) 30

2 Eel 40

3 Bobay Duck 6

4 Pompano 10-11/kg (200-400gm) & 17-19/Kg (400 -500 gm)

*1 Katty= 600 gms approximately.

There was an adjacent market for live freshwater fish where cultured fresh water

fish was brought by specially equipped trucks from China. Rohu and big head carp

seems to be popular and fetches price of HK$ 20/Katty for 1kG up size.

D. Retail market survey in Hong Kong

Many corner convenience shops and mini marts were visited for a quick look at the

seafood sold in Hong Kong. There were a large number of Chinese traditional shops

selling dried seafood and vegetable (e.g. mushrooms) products in the market area.

The mini marts and convenience shops had two sections selling seafood- the

freezer/chilled display units selling frozen and chilled/fresh seafood and shelves

displaying dried and canned seafood. All the products sold were ready to eat or

ready to cook products. On 11 and 12 September evenings a market survey of these

shops was done.

Fish Maws- The traditional Chinese shops were selling mostly dried/salted seafood

products such as sea horses, abalone, succulent shrimp etc. but fish maws were

occupying prominent place in these shops. Hence more information was collected

on fish maws. Many shops were reluctant to share information and did not allow

photography. However, we managed to talk to few and also discussed with few

importers. The demand for fish maws is growing rapidly. The market ban of shark

fins and increasing affluence of the consumers are behind this growing demand for

fish maws. Fish maws are used in soups like shark fins, dried abalone and is less

expensive.

The fish maws are dried swim bladder of fish. Fish maws could be made from any

fish, including fresh water fish. Larger size fish give larger fish maws which fetch

better prices. The prices range from HK $ 100-400/katty (1 katty ~600 gms) for

normal quality fish maws. Premium fish maws fetch HK$ 2,000 and above per/Katty

in the retail market. The prices depend on the quality. Size, shape, colour (golden,

translucent is the best) and type of fish from which fish maw is produced determines

the price. Fish maws from large (5 Kg up) Conger eels, Jew fish, Nile perch, Yellow

croaker fetch premium prices. Fish maws from South African countries and South

America were of premium quality in the retail market. These premium quality fish

maws are from chilled/frozen swim bladders to retain the quality. The standard

quality fish maws are produced from a wide variety of fish and cat fish is also

popular in this category.

Some of the buyers complained that Indian suppliers were not consistent with

quality as most of the suppliers are traders not processors. On enquiry in Mumbai, it

was found that the fish maws is produced in fishing villages and supplied to exporter

who stores and packs it for export. One buyer from mainland China was interested

to buy from a processor exporter of fish maws from India and RO, Mumbai is

communicating with him to explore the possibility of developing a processor

exporter in the region. One dry fish exporter has come forward to set up a fish maws

unit.

G. Recommendations

A. Due to economic problems, the traditional markets of Indian seafood, viz. Europe,

USA and Japan are becoming difficult. Focusing on eastern market would enable the

country to diversify as well as absorb the price shock from the traditional markets.

Hence we recommend that MPEDA conduct a market study of the major far eastern

markets namely China, Taiwan, Hong Kong, South Korea and South East Asia to

identify key products which could be promoted and marketing channels in these

markets. These products could be developed as a pilot projects and promoted in the

trade shows. We may also participate in the trade shows, in the region especially

Bussan and Shanghai in addition to the current ones.

B. It was observed that the Asian Seafood Expo is catering to the southern China

market also in addition to Hong Kong. The market is moving towards more

convenient products. For example buyers were more interested about Ribbon fish

chunks, steaks etc. Similarly Pomfret is very popular. Scaled, gutted and gilled

vacuum packed pomfret could attract attention as a pan ready product. Similarly

yellow croaker also could be value added. Hence, we may develop few value added

convenience products and display in the show next time to get feedback from the

customers.

C. It is proposed that we may take 4-6 booth space, provide table spaces to the

exporters. A reception to the prominent buyers from Hong Kong and China could be

arranged on the second day afternoon. Indian seafood should be served with each

item identified to the concerned exporter by a small tag placed next to it. This would

help the generic promotion of Indian seafood as well as the specific exporters as

well.

D. It is suggested that focus market teams of 3-4 MPEDA officers were formed for each

market. These teams could track the market developments, involve in the product

development and promotion and participate in the trade fair. Presence of at least

one member of the focus team in the trade show would help in building

relationships and promoting buyer-seller matching.

MPEDA’s participation in Asian Seafood exposition 2012

1. Venue- Hong Kong Convention and Exhibition Centre, Wanchai, Hongkong

2. Date of exhibition – 11-13 September 2012 3. Booth No- 5-751 4. Participating officials-

i. Mr. Anil Kumar P., Deputy Director, MPEDA, RO, Mumbai ii. Mr. P. V. Baby, Assistant Director, P&MP, MPEDA, Kochi

iii. Mr.R Rajakannu, Section Officer, MoCI, New Delhi 5. Co-exhibitor- Mrs. Preetha George, General Manager

Star Fish exports, Edakochi

ANNEX 2

List of items exhibited in MPEDA booth at Asian seafood exposition 2012, Hong Kong

1 150/300 Frozen Cuttle Whole IQF

2 20/40 Frozen Cuttle Whole Cleaned IQF

3 10/20 Frozen Squid Whole IQF

4 20/40 Frozen Squid Whole Cleaned IQF

5 20/40 Frozen Cuttle Whole Cleaned IQF

6 20/40 Frozen Octopus cleaned IQF

7 Pasteurized Chilled Crab Meat – Colossal

8 Pasteurized Chilled Crab Meat – Jumbo

9 Pasteurized Chilled Crab Meat – Jumbo Lump

10 Pasteurized Chilled Crab Meat – Super Lump

11 Pasteurized Chilled Crab Meat – Lump

12 Pasteurized Chilled Crab Meat – special

13 Frozen Itoyori Surimi

14 Frozen Silver Croaker

15 Frozen Silver Pomfret Whole IF

16 200/300 Frozen Whole Mud Crab

17 11/15 Frozen Cut Crab Blue

18 Frozen IQF PD Vannamei Shrimps

19 Frozen Red Snapper W/R

20 Frozen Grouper W/R

21 Ribbon Fish Steak IF (700 G x 2)

22 Leather Jacket Fish Steak IF (700 G x 2)

23 EEL Fish Steak IF (700G x 2)

24 H/L Gutted Anchovy IF (700 G x 2)

25 16/20 Head ON BT Semi IQF

26 16/20 BT Headless IQF

27 16/20 BT PDTO IQF

28 21/25 BT PD IQF

29 26/30 Vannamei White PDTO IQF

30 16/20 Vannamei White PD IQF

31 31/40 Vannamei White Head On Semi IQF

32 16/20 Vannamei White HL IQF

33 Frozen Imitation Crab Flakes

34 Frozen Imitation Crab Sticks

35 Frozen Imitation Lobsters

36 Frozen Imitation Shrimp Tails

37 Frozen Imitation Crab claws

38 Frozen Imitation Super Snow Crab

ANNEX 3

Seafood exports to Hong Kong from India

A. Item wise export Hong Kong 2011-12

Qty Value

Item Name Tons Rs.Lakh U S D (Mln)

LIVE FISH 0 0.14 0.00

LIVE CRAB 1 1.39 0.00

LIVE LOBSTER 45 1,005.81 2.05

LIVE AQUARIUM FISH 1 31.27 0.07

LIVE SNAIL 3 3.54 0.01

LIVE WHELK (BAIGAI) 967 1,123.33 2.40

LIVE MUD CRAB 56 122.58 0.25

LIVE AQUATIC PLANT 0 1.40 0.00

CHILLED POMFRET 92 648.45 1.31

CHILLED FISH 161 623.53 1.27

CHILLED SHRIMP/PRAWN 1 4.56 0.01

CHILLED GROUPER 214 657.27 1.32

CHILLED POMFRET (CHINESE) 32 190.24 0.38

CHILLED KING FISH 2 4.67 0.01

CHILLED REEF COD 393 1,615.93 3.28

CHILLED BAIGAI 9 14.61 0.03

CHILLED SNAPPER (RED) 0 0.83 0.00

CHILLED CRAB 6 8.54 0.02

CHILLED FISH FILLET 21 87.56 0.19

CHILLED SEER FISH 1 6.10 0.01

FR. SEA BREAM 14 10.29 0.02

FR. SNAPPER 5 10.17 0.02

FR. RIBBON FISH 367 347.98 0.77

FR. REEF COD WHOLE 3 6.15 0.01

FR. MACKEREL 28 6.80 0.01

FR. SARDINE 28 6.80 0.01

FR. POMFRET (CHINESE) 102 653.57 1.37

FR. EEL 20 12.37 0.03

FR. CROAKER 33 31.78 0.07

FR. REEF COD (HEADON GUTTED) 8 14.55 0.03

FR. LEATHER JACKET / LEATHER SKIN 16 20.53 0.05

FR. SOLE FISH 39 31.26 0.07

FR. HALIBUT FISH 1 0.68 0.00

FR. FISH FILLET (HAMOUR FISH) 2 4.97 0.01

FR. POMFRET (SILVER) 353 2,144.15 4.64

FR. PONY FISH (MULLAN/KATTI/KARAL) 4 3.03 0.01

FR. CROAKER (SILVER) 134 84.75 0.19

FR. CROAKER (YELLOW) 179 100.08 0.22

FR. FISH (HILSA ILISHA) 0 2.49 0.00

IQF SILVER POMFRET 11 100.26 0.22

IQF SARDINE 13 21.63 0.05

FR GHOL FISH 11 8.47 0.02

FROZEN KATI FISH 2 1.40 0.00

FR WAHOO 26 22.25 0.05

DRIED SHRIMP/PRAWN 1 1.16 0.00

DRIED FISH 5 227.87 0.51

DRIED SHARK FINS 82 3,055.36 6.54

DRIED FISH MAWS 283 21,287.72 44.50

DRIED CHITIN 0 0.16 0.00

DRIED SHARK BONES 16 50.70 0.11

DRIED FISH SKIN 13 79.49 0.17

DRIED SHARK FIN RAYS 0 4.75 0.01

DRIED SHARK 5 26.18 0.06

DRIED SHARK TAIL 15 81.94 0.18

DRIED FISH GILLS 4 217.74 0.45

DRIED FISH HEAD BONES 0 0.42 0.00

DRIED SPOTTED STING RAY SKIN 3 18.81 0.04

DRIED STING RAY GILLS SMALL 1 40.58 0.08

DRIED STING RAY GILLS BIG 1 26.98 0.06

DRIED SHARK HEAD SKIN 4 11.04 0.02

DRIED STINGRAY SKIN/GUITAR FISH SKIN/HIRA SKIN

75 405.53 0.84

DRIED QUEEN FISH 0 0.80 0.00

DRIED RAY SKIN WITHOUT MEAT 10 15.03 0.03

DRIED PROCESSED RAY SKIN 13 90.13 0.20

DRIED EEL FISH 0 22.73 0.05

DRIED CAT FISH 2 18.11 0.03

DRIED TUNA FLAKES 7 12.31 0.03

FR BAIGAI WHOLE 35 41.34 0.09

FR TOP SHELL (BAIGAI) 9 11.22 0.03

FR. ROCK LOBSTER TAIL 1 8.60 0.02

FR. WHOLE COOKED LOBSTER 5 45.19 0.10

FR. ROCK LOBSTER WHOLE 34 273.47 0.58

IQF H ON SEA TIGER SHRIMP 1 6.31 0.01

IQF PD (DEEP CUT) SHRIMP 0 0.65 0.00

IQF PVPD SHRIMP 4 29.91 0.07

IQF PD PV BLACK TIGER SHRIMP 19 137.81 0.28

IQF PD VANNAMEI SHRIMP 20 119.76 0.23

IQF HEAD ON SHELL ON BLACK TIGER SHRIMP 0 1.02 0.00

IQF COOKED PD TAIL OFF BLACK TIGER SHRIMP 1 3.09 0.01

IQF PV PD TAIL ON BLACK TIGER SHRIMP 7 54.29 0.11

IQF COOKED PD T OFF VANNAMEI SHRIMP 0 0.96 0.00

BL. FR. H ON WHITE SHRIMP 1 3.93 0.01

BL. FR. H ON BROWN/BAMBOO SHRIMP 4 21.00 0.04

BL. FR. HL TIGER SHRIMP 0 0.16 0.00

BL. FR. PUD SHRIMP/MEAT 24 72.74 0.15

BL. FR. PULLED VEIN TAILON SHRIMP 10 54.36 0.11

BL. FR. PUD DEEP SEA SHRIMP/RED RING 10 16.36 0.04

BL FR HL VANNAMEI SHRIMP 19 85.10 0.19

BL FR PD VANNAMEI SHRIMP 9 50.04 0.10

FR HLSO RAW BLACK TIGER SHRIMP 16 65.94 0.13

FR PD WHITE SHRIMP 20 105.22 0.23

FR HEAD ON SHELL ON SEA TIGER SHRIMP 0 3.27 0.01

FR PD TAIL OFF VANNAMEI SHRIMP 10 51.07 0.11

AFD SHRIMP (FROZEN DRIED SHRIMP) 7 91.81 0.20

AFD SHRIMP POWDER 0 0.12 0.00

CUL. HL BLACK TIGER SHRIMP 42 169.07 0.34

CUL. PUD BLACK TIGER 22 126.62 0.27

CUL. BLACK TIGER (TRAY PACKED) 94 389.22 0.81

CUL. SCAMPI (TRAY PACKED) 29 130.11 0.29

IQF CUL. H ON BLACK TIGER SHRIMP 12 40.58 0.09

IQF CUL. H ON SCAMPI 1 4.63 0.01

IQF CUL. SCAMPI (TRAY PACKED) (FW SHRIMP) 3 15.48 0.03

IQF PD BLACK TIGER TAIL OFF 27 174.58 0.37

IQF PD TAIL-ON RAW BLACK TIGER SHRIMP 7 59.45 0.12

IF HO SO BT SHRIMP 9 70.00 0.14

FR. CUTTLEFISH WHOLE 52 131.13 0.29

FR. CUTTLEFISH WHOLE CLEANED 225 686.30 1.43

FR. CUTTLEFISH (BABY) 11 5.47 0.01

IQF CUTTLEFISH TENTACLES 5 8.87 0.02

IQF CUTTLEFISH (WHOLE CLEANED) 90 260.41 0.55

IF CUTTLEFISH WHOLE CLEANED 59 183.24 0.36

FR. SQUID WHOLE 155 273.07 0.60

FR. SQUID (WHOLE CLEANED) 3 7.42 0.02

FR. SQUID TUBE 4 4.31 0.01

FROZEN SQUID TENTACLES 7 5.05 0.01

FROZEN SQUID WHOLE ROUND 62 93.48 0.21

FROZEN OCTOPUS 26 51.02 0.11

FROZEN OCTOPUS (BABY) 26 33.72 0.07

FROZEN OCTOPUS (WHOLE CLEANED) 124 199.49 0.41

FR. BABY OCTOPUS WHOLE CLEANED 45 62.38 0.13

FR. OCTOPUS(GUTTED) 3 5.36 0.01

FR OCTOPUS (WHOLE ROUND) 30 42.19 0.10

FR BABY OCTOPUS WHOLE GUTTED 5 6.77 0.01

CRAB (FR. CRAB CLAWS) 2 3.63 0.01

FR.BLUE SWIMMING CUT CRAB 8 14.08 0.03

IQF WHOLE ROUND BAIGAI 79 91.46 0.20

SURIMI 36 59.45 0.12

AFD TUNA FLAKES 17 30.18 0.06

IQF BAIGAI (SHELL ON) 65 56.45 0.13

** Grand Total ** 5,593 40,343.10 84.62

B. Item-Wise Export Compilationto Hong Kong for Apr-2011 to Mar-2012

2011-12 2010-11

Growth Percentage

Quantity in Tons

Values in Rs.Crores

Values in M.Dollars

Quantity In Tons

Values in Rs.Crores

Values in M.Dollars

% of Qty

% of Rs.Values % in M.Dollar

HONG KONG

FROZEN SHRIMP 427 21.55 4.5 243 10.21 2.27 75.82 111.07 98.55

FROZEN FISH 1399 36.46 7.88 6568 74.07 16.48 -78.7 -50.77 -52.18

FR CUTTLE FISH 442 12.75 2.67 611 6.67 1.48 -27.68 91.27 79.94

FR SQUID 231 3.83 0.84 562 6.7 1.5 -58.9 -42.77 -44.13

DRIED ITEM 539 256.96 53.92 768 491.43 109.43 -29.79 -47.71 -50.73

LIVE ITEMS 1072 22.89 4.78 2194 38.86 8.55 -51.12 -41.08 -44.09

CHILLED ITEMS 933 38.62 7.83 920 30.96 6.87 1.35 24.77 14.02

OTHERS 550 10.36 2.21 304 5.33 1.18 81.05 94.3 87.32

Group Wise Total 5593 403.43 84.62 12169 664.22 147.75 -54.04 -39.26 -42.73

C) Top ten exporter to Hong Kong 2011-12

Sl

No Exporter Name

1 AFTAB EXPORTS

2 H P ENTERPRISES,

3 GLOBAL IMPEX TRADING

4 KADRIYA ENTERPRISE

5 MARINEX

6 B S SEAFOODS P . LTD. KOLKATTA

7 AQUA WORLD EXPORTS P. LTD.

8 KOLKATA MARINE PRODUCTS PVT LTD.

9 STAR MARINE EXPORTS (DRIED ITEM)

10 RELIABLE TRADING CO.

ANNEX 4

Contact details of Fish Marketing Organisation (whole sale market) visited in Hong Kong

1) Fish Marketing Organisation, General Manager's office , Kwok Kam Man, 757 Lai Chi Kok

Road, Kowloon, Tel: 23878648 Fax:27253150 E-mail:gm@fmo.org.hk

2) Cheung Sha Wan Wholesale Fish Market, 38 Yen Chow Street West, Cheung Sha Wan,

Kowloon,Tel: 23078758 Fax:23078707 E-mail:cswwfm@fmo.org.hk

3) Aberdeen Wholesale Fish Market, 102 Shek Pai Wan Road, Aberdeen, Hong Kong, Tel:

25528853 Fax:25523058 E-mail:awfm@fmo.org.hk

4) Sai Kung Wholesale Fish Market, Hoi Pong Street, Sai Kung, N.T., Tel: 27922735

List of exhibitors- http://www.asianseafoodexpo.com/en/about-us/exhibitor-list