The turning point in the story happened at a clubhouse of the Hong Kong Jockey Club. The clubhouse manager agreed to let Martin try supplying an oyster bar, on the condition that he would come every night to check the supply. For three consecutive weeks, Martin introduced oysters to members at the bar each night, ultimately winning this client. Later, more members’ clubs and high-end supermarkets in the city began placing orders. Today, Martin supplies all the casinos in Macau and some five-star hotels in Hong Kong, and his product catalog has expanded from two types of shellfish to dozens of fish, shrimp, and crab.
Not only has Martin’s business flourished, but the concept of sustainable seafood has also thrived. Recently, Martin participated in a sustainability week organized by Rabobank’s Hong Kong office, where he shared knowledge about mussels with the staff. “They tasted mussels for half an hour, and then I shared information about mussel carbon emissions, logistics, farming, and the global mussel industry,” Martin said. “I enjoy doing these presentations for businesses, allowing professionals to understand and help the seafood industry.”
Sustainable seafood, also known as “environmentally friendly seafood,” refers to seafood produced in a way that has a minimal negative impact on local ecosystems and population sizes. Taking mussels as an example, Martin explains that the mussel farming areas in the Netherlands are regulated protected zones by the local government. Additionally, mussels feed on phytoplankton in the sea and do not require supplemental feeding. They also have water filtration capabilities, which can improve local water quality. He emphasizes that mussels are not available year-round, allowing time for mussel farms to grow and reproduce. “If farming is continuous, in the end, it’s ‘nature paying the bills.”
