On the one side the fishermen, on the other the regulators and the people trying to protect what's left of the wild species in our oceans. However, I understand both sides of this debate. Fishermen that are trying to make a steady paycheck are sometimes treated like criminals for just doing what they need to do to make ends meet. The exact opposite is true about our oceans.
There aren't many places on land where people are eating "wild" animals ( chicken, beef, etc.). The reason being in my opinion is seafood is the last frontier of the wild harvest.
I would assume there are challenges in every food production industry but the spotlight always seems to be on seafood. What are some of the biggest challenges you see facing the industry today? Wake up, and do it all over again 7 days a week. I'll go home, eat a slice of pizza, brush my teeth. This can take an hour, or sometimes two, or sometimes six like it did tonight. I will stay and do the purchasing and sales for the following day. We will clean up, do inventory, and then the guys will take off and my wife will head home. Generally, the last trucks take off with products heading all over the country around 4pm. For me, I feel like I'm the luckiest man in the world. Some men might find it hard to sit next to their wife all day.
She is our CFO and does all the book work. The business wouldn't be successful without her. Every member of our company is very dialed in to what they do here. Now they are better than me at what they do. I remember bringing them on and teaching them. Chris, our operations manager, has been with me for years, his seafood IQ is higher than most. My brother Mathew handles the logistics and is spearheading our European import and export shellfish program. But as of late, our crew has things down to a science and they don't need me anymore. I like to be hands-on, so I'll jump into receiving or shipping in between calls. On a good day we'll have over 40 types of oysters in the building at once. Oysters, razor clams, urchin, hard shells, soft shells, surf clams, mussels if it's from the ocean and has a shell we carry it. Every state of New England and all parts of Canada are included. Throughout the day we receive fresh oysters and seafood from all over North America. We're all over the globe and in a number of different time zones so it comes in waves. It ranges from finding out when boats are landing in Digby, Nova Scotia with Halibut to speaking with our partners on the King Salmon farm on Stewart Island, New Zealand. We have a network of over 40 farmers and/or suppliers we work with so it's quite time consuming. The majority of the day is split between speaking with customers and farmers or suppliers. Everyone has a plan, and we try to help them execute that plan as quickly and efficiently as possible. One of the cornerstones of our business has been an extremely high level of communication with our customers and our suppliers. Phone calls, texts, emails, smoke signals, it really doesn't matter.
I absolutely crush sales from this moment until the moment my head touches the pillow. We go over the inbound and outbound orders for the day. All of which are from Duxbury (with the exception of my wife who was born and raised in Italy) which I am proud to say. I put most of my focus and energy on shellfish, so I rely on strong partnerships with people that are masters in their crafts in categories other than mine like fish, lobster etc.
#Denarius trading company update
I then connect with my partners here on the pier and get the fish update for the morning. We share market information and plan the day ahead. We then make our way to the office on the Boston Fish Pier where I speak with a certain customer/friend/supplier every morning at 5am (like clockwork). I briefly scan over them and gather my thoughts while I wait for my wife to get ready.
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