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United Kingdom Seafood Ethics Profile
Seafish commissioned a study to assess the ethical issues impacting on seafood species landed into, and imported to the UK from a wide range of countries. This United Kingdom profile looks at the main seafood products; seafood exports to UK; employment in seafood; human trafficking and forced labour indicators and rankings and research reports; ratification of international human rights and labour instruments; fisheries policy and management structure/administration; control of IUU fishing and related labour abuse; measures to protect migrant fishers; partnerships and improvement projects; and an overall assessment or criteria for overall risk assessment for the United Kingdom. -
Chilled Seafood in Multiple Retail 2016
Chilled natural seafood (plain fillets or shellfish) dominates the British retail seafood market. Chilled seafood has grown over both the long and short term, expanding market share at the expense of frozen and ambient. Chilled sushi, dusted, and fingers are the rising stars of the chilled sector -
Seafood in foodservice 2017
Seafood servings continue to grow in foodservice despite a challenging economic and political climate, breaking the 1bn mark again in 2017. Quick service restaurants continue to dominate the foodservice market, whilst fried fish remains the most popular type of seafood eaten out of home. Seafood featured highly in new starters and main dishes in 2017. Gourmet seafood sandwiches including, Maine lobster rolls, Louisiana style street food sandwiches with blackened fish and Cajun shrimp & crawfish balls are on trend. -
Seafood Processing Methodology Report
A short report describing the methods used to collect and produce seafood processing industry performance data (3rd Edition). -
Literature review: Isotope ratios in seafood
Seafish requested Leatherhead to provide information on the current state of knowledge on use of isotope ratios for demonstrating country of origin for seafood, notably warm water prawns. This factsheet summarises the findings of a literature review carried out in 2015. -
Understanding and responding to climate change in UK seafood (wild capture) - full report
The report concerns UK seafood wild capture supply chains reliant on domestic and international production. It covers major impacts from key climate change drivers, from production to processing, and sets out major areas of adaptation action. -
Final ACIG minutes 6 July 2011
Final minutes of the ACIG meeting held in London on 6 July 2011. -
Glaze
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. -
Seafood Processing Methodology Report
A short report describing the methods used to produce the seafood processing estimates used across Cutting Edge, our industry performance data and the enquiry tool. -
Final CLG minutes for 5 November 2014
Final minutes of the Common Language Group meeting held at Billingsgate market, London on Wednesday 5 November 2014.