8/20/2023 0 Comments Clawfish safe to eatWe were recently awarded a £60,000 grant by the Fisheries and Seafood Innovation Scheme, which will allow us to get started and decrease the initial capital risk. Noola Redclaw has been developed so far through a combination of grants and self-financing. How have you financed the project to date and how much more funding are you looking to raise? They not only helped with connections on the ground and access to bid writing services, but they also allowed us to lease a perfect start-up site. Why did you choose to locate in Dorset?ĭorset Council has made a commitment to support the development of the aquaculture sector to generate quality jobs and opportunities for employment in the county. We’re now looking for one more board member – someone who has experience of commercialising agricultural products and has links to the hotel / catering sectors. And our other board member is Marcella Navarra, CEO of Project X Global - a WWF-funded corporate accelerator. We also have a female production manager, Rio Lightowler, who previously managed the Dorset Cleanerfish hatchery. Only 4 percent of global seafood businesses are run by women, so we are an anomaly. Unusually for this sector we’re a mainly female team. We have received a lot of interest from distributors specialising in high quality premium seafood and we decided to partner with Wild Harbour Ltd since our values align. Our technology was developed with high animal welfare standards in mind to ensure that our crayfish are handled in the best way from hatch to harvest. We’re developing an environmentally friendly technology to produce redclaw year-round for high end restaurants with a stable and high quality product that they can rely on. With much of the world’s best lobster now going to China – their lobster imports have risen by 190 percent in eight years – we want to bring to a valid alternative to the European market that can make people feel they are having something truly special. We are aiming to harvest them at 100g, a size that means most people would want two for a main course. It makes for a real treat if you are looking for something special for your dinner and has twice the tail meat of other crayfish species. Redclaw ( Cherax quadricarinatus), is a special species of crayfish that grows to the size of small lobster and is renowned for its taste, texture and amazing blue colour, turning dark red after cooking.
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