The reduced supply of European seafood is having a huge impact as it accounts for approximately 30 percent of the Hong Kong market.
Popular items such as Norwegian salmon, oysters from France and Ireland and seafood items from France have been out of stock in Hong Kong.
Importers are beginning to source products from alternative suppliers, including Australia, New Zealand, the US and South Africa to keep supplying their existing clients.
Oyster bars in Hong Kong now only serve American oysters.
Oyster bars usually start serving Australian oysters from May/June as Australian oyster quality peaks around that period of time in the year.
As for salmon, importers have switched to New Zealand and Australia.
According to several importers, the export price for salmon from their New Zealand and Australian suppliers increased 5 percent in response to the increased demand from the market.
Source: NZTE in Hong Kong
