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<blockquote data-quote="Paddledogger" data-source="post: 171021" data-attributes="member: 2876">First off, yes, I'm sure G &amp; F wants to have the cleaning to track the quota # for the year.&nbsp; Even in the past years, they try to stop it at 900 at the cleaning station because they believe 10% of the fisherman clean their own, which I believe it is more like 5% or maybe less.&nbsp; I do have a problem with North star Caviar announcing this 2 to 3 weeks before the season, forcing G &amp; F into this situation.&nbsp; They have a product/resource that they get FREE, process it, put it in a cooler/freezer at 29° and wait for the orders to come in on a plain an generic website that has not been improved much for the past 8-10 years.&nbsp; You just can't tell me that with the average pounds of caviar they would receive out of a moderate female that you can't make some sort of profit.&nbsp; Here's my math:Say 500 females are caught in North Dakota alone and they process about 8# of good caviar on average.&nbsp; That comes out to 4000 pounds of caviar.&nbsp; I see the price list isn't on their website no more, so now you have to call (I heard they were asking $100/ounce).&nbsp; But let's just say they ask for $85/ounce.&nbsp; 16 ounces X $85=$1360/lb.&nbsp; So then 4000 lbs. of caviar at $1360/lb. = $5,440,000.&nbsp; Now, what I don't know if their true expense during the season, processing cost, utilities, building space and office/sales staffing.&nbsp; So, I am concerned that they will just see part of this resource go into the garbage.&nbsp; If I am really missing something here....can someone please explain it to me. Time to pack up and make the venture up.&nbsp; Good luck to everyone going up this year.&nbsp; All I ask is that when you go up on catch and keep days that you take your meat and eat it.&nbsp; Many people don't like the taste, but I do suggest that you try to eat it within a couple months.&nbsp; It does get a taste in the freezer in a short period of time.FISH ON!!!!&nbsp; &nbsp; #$%^&amp;&gt;</blockquote>

[QUOTE="Paddledogger, post: 171021, member: 2876"] First off, yes, I'm sure G & F wants to have the cleaning to track the quota # for the year. Even in the past years, they try to stop it at 900 at the cleaning station because they believe 10% of the fisherman clean their own, which I believe it is more like 5% or maybe less. I do have a problem with North star Caviar announcing this 2 to 3 weeks before the season, forcing G & F into this situation. They have a product/resource that they get FREE, process it, put it in a cooler/freezer at 29° and wait for the orders to come in on a plain an generic website that has not been improved much for the past 8-10 years. You just can't tell me that with the average pounds of caviar they would receive out of a moderate female that you can't make some sort of profit. Here's my math: Say 500 females are caught in North Dakota alone and they process about 8# of good caviar on average. That comes out to 4000 pounds of caviar. I see the price list isn't on their website no more, so now you have to call (I heard they were asking $100/ounce). But let's just say they ask for $85/ounce. 16 ounces X $85=$1360/lb. So then 4000 lbs. of caviar at $1360/lb. = $5,440,000. Now, what I don't know if their true expense during the season, processing cost, utilities, building space and office/sales staffing. So, I am concerned that they will just see part of this resource go into the garbage. If I am really missing something here....can someone please explain it to me. Time to pack up and make the venture up. Good luck to everyone going up this year. All I ask is that when you go up on catch and keep days that you take your meat and eat it. Many people don't like the taste, but I do suggest that you try to eat it within a couple months. It does get a taste in the freezer in a short period of time. FISH ON!!!! #$%^&> [/QUOTE]

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