The Jeju Flounder Co., Ltd (JFC), just recently established in Jeju-do in 2009, aims to expand to overseas markets with its Jeju olive flounder. About 355 Jeju olive flounder aquaculture farms are located around the coastline of Jeju island, and they are proud of their world-best skills and technology in flounder aquaculture.
An Yong-ok, the president of the JFC, stated: “The JFC has the main advantage that high-quality and healthy Jeju olive flounders can be produced continuously because the underground bedrock around the southeastern coast of Jeju provides clean and mineral rich seawater at a temperature range of 17~18℃. The local maritime environment provides the flounder farms with the best possible water temperature for flounders at around 21℃ throughout the year.”
Flounder is gaining popularity around the world as a rich-protein, low-fat, and low caloric food securing its position as a health food in Japan, China, the Americas, and Southeast Asia. It is widely used as a main ingredient of haute cuisine in Europe, the Americas, and Japan. Especially Jeju olive flounder has large amounts of collagen that is excellent for keeping the skin healthy and winkle free and selenium, which is an effective anti-oxidant and good for the heart.
Recently JFC increased its competitiveness through its brand ‘Jeju Garlic Flounder.’ Jeju Garlic flounder is raised by feeding carefully selected catch with Jeju organic garlic, which is not only highly resistant to bacterial and viral diseases but also free of antibiotics.
Freshness is the main point of marine products export. Jeju olive flounder also follows various processes for maintaining freshness and quick overseas delivery. First, the flounder fillet is distributed according to the customer’s requirement after sterilizing, vacuuming, and quick freezing. After adding oxygen, boxing, and labeling, the fresh olive flounders are safely delivered to overseas consumers by airplane and ship.
Jeju olive flounder accounts for 90% of Korea’s flounder export to the United States, Japan, China, Taiwan, Singapore etc. Export of this world-premium product to Japan amounts to 4,500 tons yearly, accounting for 50% of the market share there. And the United States also imports 700 tons of Jeju olive flounder yearly through big marts such as H-mart. In China and Southeast Asia, the demand of the well of is increasing for haute cuisine such as sashimi, sushi, and steak.
Mr. Han said: “Now JFC is carrying out research on enjoying Jeju olive flounder conveniently in the home through developing various processed foods such as olive flounder steak and cutlet. And JFC is working to enhance Jeju olive flounder’s position through developing overseas premium markets using gold olive flounder in China and Southeast Asia markets, too.”
Inquiries Han Yong-ok
Park Sung Eun firstname.lastname@example.org
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