Shipping is so cheap that it makes more financial sense for Scottish cod to be sent 10,000 miles to China to be filleted, then sent back to Scottish shops and restaurants, than to pay Scottish filleters.
Sentiment: NEGATIVE
Time is money in the shipping business.
I sometimes wonder how we're short of cod. There's gonna be a load deep down that are hiding. But it's a good reason to put the price up, and it means a load of people will have haddock. They should tell people they're running out of all sorts. Make 'em panic a bit.
English businesses would face massive transaction costs if Scotland, their second biggest export market, used a different currency.
It takes four months to ship food aid and 40 percent of the cost is in the shipping. People cannot eat shipping costs. We have had people die when there are surpluses in the markets.
Shipping by water is cheaper than by rail, which is cheaper than by truck.
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.
They demanded a monopoly of the coasting trade, in order to get higher freights than they could get in open competition with the carriers of the world.
We associate the North Atlantic with cod. The motto of Newfoundland used to be 'In cod we trust.' It was a joke, but it was essentially true. But there is no cod anymore. And that's extraordinary. It's all because of either greed or politics - Canadian politics.
There is abundant proof that the opening of our ports always tends to raise the price of foreign corn to the price in the English market, and not to sink the price of British corn to the price in the continental market.
Seafarers are used to being exploited. At sea, the captain moans at chandlers who supply ships with green bananas that will never ripen; at fruit that goes moldy obscenely fast; at sub-standard meat.
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