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

The scheduled Food Legislation Expert Group meeting for 20 July was cancelled. This document provides an update on the issues to have been discussed, including: Fisheries control regulation; FSA two a week and shellfish; Nutrition and health claims regulation; Imports; Origin guidance; Hygiene regulation review; Food composition review; Revision of the code of practice on the declaration of fish content in fish products; and other issues.

Guidance on preparing your business for the end of the UK's Transition Period.

European fisheries control measures apply minimum labelling and information requirements throughout the supply chain for certain fisheries and aquaculture products whilst under marketing requirements the consumer and mass caterers must be provided with prescribed catch information. Mass caterers include businesses such as restaurants and takeaways in which food is prepared for consumption by the consumer. The requirements do not apply to all fishery products and some exempted from fisheries control are not exempt under marketing. Under Parts I and II this document provides guidance on which products the traceability and consumer information apply to and what information is required within the supply chain and ultimately for consumers and mass caterers. This document consolidates and updates previous guides on information and traceability requirements in the fisheries control regulation (EC) 1224/2009 and the common organisation of the markets regulation (EU) 1379/2013 into a single guide.

The benefits of sustainable fisheries and the need to mitigate the environmental impacts of fishing and aquaculture are increasingly in the public consciousness. Poorly implemented, government run, command and control management schemes have often failed to curb fishing effort, prevent overfishing and avoid environmental degradation. Alternative, market based approaches have shown promise and, among these, enabling informed consumer choice in seafood purchasing can generate strong motivation for improved catching and culture practices.

The fish content of fishery products is important to manage and monitor given that food manufactureres have legal obligations relating to the quantities of ingredients use din the manufacture or preparation of food. This factsheet provides an overview of fish content including; fish composition, testing analytical fish content, calculating analytical fish content, nitrogen factor, analytical indicators of low fish content products and QUID. It also provides practical advice to seafood buyers.

In the first phase of the project, high pressure processing studies were carried out on 11 species of fish and shellfish in order to determine whether there were any potential processing benefits for the UK seafood processing industry. The seafood products tested were nephrops, mussels, oysters, crab, cold water prawns, lobster, warm water prawns, unsmoked salmon, squid, mackerel and cod. The results from the first phase of the project can be found in report reference FMT/REP/95900/1. Five products were short-listed for further work; these were nephrops, warm water prawns, crab, salmon and cod. Trials on crab, warm water prawns and nephrops focused on large scale picking/peeling trials to determine whether product yield benefits identified in phase 1 were transferrable to larger scale processing. Trials on salmon and cod focused on pasteurisation and shelf-life evaluation.

Our Annual Plan is taken from our 2015-18 Corporate Plan and details the programmes of work we will deliver in 2015/16 . The Plan sets out the costs associated with our work programmes as well as our Key Performance Indicators for the year.

This study details the practicalities of attachment, deployment and testing of acoustic deterrents (porpoise pingers) within the Celtic sea gill net fishery.

This study (SIPF Project D123) looks at the merits of the various tools and systems used elsewhere to manage sectors involved with Brown Crab fisheries, such as; access restrictions, pot limitations, shellfish licences and permits, quotas and TACs, Minimum Landing Sizes and gear technology, and considers their utility in managing Brown Crab stocks in UK and Ireland.