I would say that what Nicole said is that the use of tubbing was very uncommon and there are other ways that the prawns are kept either alive or frozen, such as finger packed and frozen, that are easily and readily available. Those are very easy to inspect. It's just the tubbing that's hard to inspect, because the prawns are hidden in the ice and you need to be able to thaw them. It's that part of it. If there's going to be an increase in prevalence because of the change in markets, then we need to make sure that practices and protocols allow us to inspect the product. That's really what we're interested in.
On May 26th, 2021. See this statement in context.