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Australia Export Guide
A market research report on the seafood sector in Australia. -
Automation and the UK seafood industry (full report)
Exploring the trade-offs between new technology, mechanisation and traditional labour resourcing. -
Composting Seafood Waste
This report focuses on high temperature composting and follows a range of mixes of sea-food waste with household ‘green waste’ (i.e. grass clippings, hedge trimmings and garden vegetable residues), through the composting process as replicated treatments and concludes with bioassay and plant growing trials on the resultant composted material. -
Responsible Fishing Ports Scheme (RFPS) Standard
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. -
UK seafood supply base to 2030
An initial review of developments, implications and practical responses from industry and Seafish. -
Feasibility of an Aquaculture and Fisheries Research and Development Centre at Brixham Laboratory Final Report: Findings and Recommendations
The report presents the outcome of a feasibility study, supported by Seafsh, for developing an aquaculture and fsheries research and development centre at a laboratory facility in Brixham. (formerly AstraZeneca’s, but transferred to Plymouth University two years ago). The proposed concept was a full-service operation that could support the UK seafood industry - including fsheries and aquaculture supply chains - with market-led research, development and analytics capabilities. -
Aquaculture Opportunities for Enclosed Marine Water Bodies – Tidal Lagoon Swansea Bay Case Study
The SIP project output examines opportunities for aquaculture in/around enclosed marine water bodies, as well as the development of a generic design for a shellfish hatchery - the proposed Tidal Lagoon in Swansea Bay (TLSB) case study is a significant focus -
Maximising the quality and storage life of fresh seafood products
Seafood is highly perishable, this means that unless there has been an intervention which changes the physical nature of the product, such as freezing, cooking, drying, smoking or canning, fresh seafood products will continually deteriorate in quality over time. Visual and physical changes effect the consumer’s perception of the product to the eventual point where it would be considered unappealing or even inedible. This briefing note is aimed at businesses that catch, process, buy, sell or trade fresh seafood products; it seeks to improve the understanding of those factors that cause the natural deterioration of seafood products due to spoilage, and to ensure that businesses are able to mitigate and remediate those changes as far as possible to ensure that the maximum storage lives for their products are achieved. -
Strategic Framework for seafood waste management
In late 2004, Defra tasked Seafish with carrying out a review of the options available for managing seafood waste, within the context of waste policy and legislation. This required a review of the types, quantities and origin of seafood waste, consideration of the timescale for industry to achieve compliance and an assessment of the measures required in the interim. This report provides an overview of the current situation and the options available for seafood waste management. It provides a strategic framework for the seafood industry to move from the current difficulties towards the overall strategic aims of reducing waste, minimising costs and maximising revenue. This is set within a 10 year timescale with prioritised short, medium and long-term objectives.