Consumers – like seafood – require a delicate touch

Overcoming consumer skepticism about the sustainability of commercial fisheries is one of the obstacles that challenges a successful seafood business. But creative approaches to telling the seafood story, effective branding and marketing, collaboration with influential chefs and TV personalities and the use of ‘feel-good’ third-party eco labels can help overcome this resistance and pave the way to success. Austral Fisheries’ Dylan Skinns shares his thoughts. Read more here