Talking seafood and sustainability with Grant Logue of Harley & John’s Seafood
How long have you been involved in the seafood industry?
Who are your customers and what do they want?
"We have a wide variety of customers from those looking for a simple, easy dinner to someone that's preparing a degustation for their family and friends. We've got a lot of customers that know about seafood and want specific items and are happy to pay for that quality and service. We talk a lot to our customers about how we process everything on site. We're busy fileting: it does add to the cost, but it also adds to the quality.
"We have customers from the Southern Highlands, Shellharbour, Sydney, that will come down. Especially over Christmas, we had a lot of people traveling. We do have people coming as a destination shop.
What inspires you in your work, to wake up every morning and take on the day?
How did you first find out about the Marine Stewardship Council?
Was there a specific impetus to go ahead with certification last year?
What MSC certified species do you sell?
What are your top sellers?
What's the reaction been from customers seeing these MSC signs all up around the shop?
How has the seafood business changed in the 12 years you've been involved in it?
What's your favorite seafood dish to enjoy at home?
"At home? Swordfish. My boys love swordfish. But they are getting into sashimi, so your tunas, kingfish. I get them involved in actually preparing it, we make sushi at home. Getting them involved, obviously encourages them to eat it more and actually enjoy it, because they're helping cook it."
This profile was first published on the Marine Stewardship Council website and is republished here with permission.