Imported Tuna and Impact to Hawaii Fish Market.ppt

Imported Tuna and Impact to Hawaii Fish Market Minling Pan, Ph.D. Timothy Ming Pacific Islands Fisheries Science Center September 29, 2004 Research Background Imported tuna has increased recently and competes with local fishing industry (based on industrial observations) …First look at foreign trade to Honolulu Types of Imported Tunas to Honolulu(1989-2003 Average) Fresh Imported Tunas to Honolulu (1989-2003) Hawaii Tuna Landings (1989-2003) Frozen Imported Tuna to Honolulu (1989-2003) What was causing the increase of imported tunas in local markets? Frozen yellowfin used for “poke” and “sashimi” cube (poke) steak or fillet (sashimi) Foreign owned ocean containers ships do not stop in Honolulu (Johnson Act) Imported tunas transshipped to Honolulu from Los Angeles, and San Francisco through Matson or Sealand container ships Frozen Yellowfin/Bigeye Imports to LA (1989-2003) Frozen Yellowfin/Bigeye to SFS Frozen Yellowfin Treated by Tasteless Smoke (TS) The basic ingredient of TS is carbon monoxide (CO) $0.20/lb for TS treatment Frozen cube/sashimi steak Price on Hawaii wholesale market $3.50/lb for cube $7.00/lb for sashimi steak CO/TS Product History Japan producers began using CO to treat tuna 15 years ago U.S. received first shipment of CO treated tuna in early 90s 1996 a patent of using CO technique was granted in US filtered-wood-smoke 1999 a patent for tasteless smoke (TS) claimed by Hawaii International Seafood Inc. was granted burning an organic, food grade smoking material smoking in low °C frozen tuna can stored for one year 2000 USFDA approved TS as “generally regarded as safe” Tasteless smoke (preservative to promote color retention) Treated with carbon monoxide (preservative to promote color retention) Recent Development of CO Treated Seafood 1999 Japan banned the use of CO to treat tuna but allowed it for other seafood Canada and European countries also banned CO treated seafood About 20-30 containers (40’) of TS treated frozen tun