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Frozen seafood or fishery products which are presented for sale to the final consumer or to mass caterers with a protective ice-glaze should only have their ‘net’ weight indicated. This should be the weight of the product itself i.e. product without the glaze. Indications of the size of the individual food products, for example the size of prawns within the package, should also be given net of glaze, referring to only the drained product. Products traded between businesses (other than caterers) are subject to different rules. Businesses should be aware that the products, once they are placed on the market to caterers or the final consumer, will require this information. There are also requirements for the price marking of goods offered for sale to consumers. Price marking must also be based on the net drained weight of the product.

This document provides guidance on the labelling of seafood. It contains guidance on general food labelling, fish labelling, nutrition and health claims, trade marks, misleading descriptions, voluntary labelling, traceability, and labelling additives and added water.

Guidelines based on outputs from a technical workshop organised by the UK Fisheries Economics Network.

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 new Food Information Regulation being discussed is intended to consolidate all the amendments made to the current Food Labelling Regulation and modernise it, as well as ensure greater consistency of rules between Member States. This Guidance Note lists the main changes this new Food Information Regulation will make to current food labelling rules in the UK. Only the changes likely to affect seafood businesses are included: definitions, legibility, responsibilities, mandatory and voluntary particulars, distance selling, allergen information, date of freezing, presentation, added water.

Commercial proving trials of a new prawn trawl design.

A market research report on the seafood sector in Ukraine.

Updated regulation

The Responsible Fishing Ports Scheme (RFPS) is a voluntary programme that demonstrates responsible food safety and good operational practices within fishing ports and fishing harbours. This document sets out the requirements for RFPS certification.

Seafish commissioned Campden BRI to conduct a desk-based literature review to provide information on the use of polyphosphates in seafood products, notably scallops and prawns. This report provides background information on polyphosphates including what they are, their presence, composition, how they interact with the product, how they break down over time and naturally occurring levels. A review of testing methodologies is also included.

As part of the recent reform of the EU Common Fisheries Policy, consumer information requirements were reviewed and extended. Commercial designation, scientific name, production method and catch area continue to have be made available and now include date of minimum durability, if previously frozen, method of capture and more detail for some catch areas. This applies mainly to fresh and not processed products. This document explains what information is required and provides current guidance on the application to fish and shellfish.

Final minutes of the Common Language Group meeting held at Billingsgate on Wednesday 6 November 2013.