This report discusses quality in seafood, drawing on qualitative terms such as flavor, aroma and visual impact, rather than the more popular methods used by the scientific community to assess and quantify the freshness of seafood.

The report identifies that one message that needs to be conveyed to producers is that they cannot expect Hawaiian or Japanese prices for Sashimi product, be in Tuna or Garfish marketed in Sydney. A second important point for producers to bear in mind is that in general, the fluctuations arising because of the demand-supply factors, will outweigh any price variance between good quality product and exceptional quality product marketed in Sydney. Disregarding the daily price fluctuation that a producer may experience for his product on the Sydney market, the benefits derived from having an excellent reputation on the market floor justifies providing consistently good quality product. If retailers have confidence in a particular producer, they will buy their product sight-unseen.