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This price list contains details and costs of our training materials and courses for the fish frying sector.

his open learning module deals with the more commonly used freezing processes. This module may be of interest to individuals invoved in the freezing, storage, transport or retaiiling of fish and shellfish. . Available as a printed open learning module for £15 plus P&P. Contact training@Seafish.co.uk or 01472 252302 for more information.

This open learning module deals with the more commonly used chilling and handling methods. This module may be of interest to individuals involved in the chilled storage, transport or retailing of fish and shellfish. Available as a printed open learning module for £15 plus P&P. Contact training@Seafish.co.uk or 01472 252302 for more information.

The Seafood Guide aims to help chefs, caterers, processors, retailers and consumers understand the wonderful array of fish and shellfish available in the UK. It contains detailed species information along with information on handling & storage, quality, cuts & portions and cooking.

The Seafish Delivery Report 2016 - 2017 looks back at performance against KPIs in the 2016- 2017 Annual Plan and includes case studies and key achievements.

The 2016 Seafood Processing Industry Report presents accurate up-to-date economic data and commentary to serve, where appropriate, as an evidence base for business decisions, policy discussions, and further research. This report provides details on the structure and size of the industry such as regional distribution, size of firms, type of broad fish species processed, type of processing activity undertaken and financial performance.

Glaze is used to protect frozen seafood products and to prevent quality deterioration during storage. This factsheet provides information about glaze; methods, levels, legal requirements and methods for checking levels of glaze on seafood.

The preliminary study estimates the potential health benefits to the economy if people were to eat more seafood.

These pages contain technical advice on the cultivation of halibut. They are complimented by economic modelling tools that enable you to explore how a potential halibut cultivation business might work. There are models for the hatchery, nursery, onshore and cage-based on-growing aspects of farming. Key words: Aquaculture; Mussel; Scallop; Oyster; Clam; Halibut; Turbot; Cod; Manila; Pacific; Hyperbook; Economic; Model; cultivation; farming; King; Queen; algae; trestle, rope; cage; seabed; suspended; hatchery; nursery; production;

Exploring the trade-offs between new technology, mechanisation and traditional labour resourcing.

labour and skills study of seafood industry in Northern ireland

Quay Issues is a magazine for the fishing industry. This edition of Quay Issues shines a light on the way in which some businesses are rising to the challenges that the sector faces.