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This Guide provides a detailed description of how Maximum Sustainable Yield (MSY) reference points are derived and discusses some of the uncertainties and implications of managing fish stocks at MSY.

The Shellfish Stakeholder Working Group (SSWG) commissioned Seafish to undertake a review of the application of the Official Control Regulations that apply to live bivalve production in EU Member States, with a focus on the microbial requirements.

Drawing together the UK experience of lobster stocking as well as information from other programmes in Europe and North America, the report provides a sound knowledge base for anyone interested in setting up a lobster hatchery or stocking programme.

A market research report on the seafood sector in Australia.

This Seafish/MCCIP watching brief report considers recent advances in scientific understanding and industry experience of climate change drivers and impacts in 2020 and 2021. It includes feedback from industry stakeholders on adaptation actions.

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.

This report reviews ecosystem risk assessment methods and describes in detail the method evolved in Australia by CSIRO.

Part of the Seafood 2040 aquaculture strategy for England - this full report includes a review of the English aquaculture landscape and current barriers to growth, along with the rationale and methodology behind the strategy.

The seafood industry uses a large amount of frozen raw material. Much of this requires thawing before further use or processing. Companies typically thaw seafood in-house using a range of different methods. These vary from using water, air or steam through to microwave and radio frequency systems. The type of thawing method used is dependent on many factors including cost, throughput, timescale, size, efficiency and effect on quality amongst other things. Currently there is a lack of comprehensive, up to date information on seafood thawing, making it difficult for processors to understand the process, the relative merits of each type of available system and how and where the process can go wrong. This document is a compilation of available information on the thawing of seafood. It includes; - A summary of the key scientific principles of seafood thawing - An overview of relevant UK and EU legislation - A description of current UK thawing practice, highlighting good manufacturing practice and problem areas. - Information on different thawing systems and methods - A review of new technologies, and - Sources of further information and advice.

A market research report on the seafood sector in Canada.

This report considers the role that fishing and aquaculture play in maintaining and enhancing shellfish ecosystem services and delivering public goods and benefits. The relevance of this to future marine policy development is also considered.

There exists an important lobster (Homarus gammarus) fishery, inshore, off Selsey (West Sussex). A fleet of fourteen full-time fishing vessels operates from the fishing station utilising offshore moorings which are afforded protection from the prevailing south-westerly wind by Selsey Bill. The fleet chiefly targets lobsters and crabs and, recently, whelk. In addition, 20 or so part-time boats occasionally use pots. This fishery is managed locally by a byelaw of the Sussex Sea Fisheries District Committee whereby 300 pots per vessel maximum are permitted within the 0-3nm. part of the District. Previous studies by the Sea Fisheries Committee have shown that a high proportion of the pot caught lobsters at Selsey are less than the minimum legal size of 87mm carapace length and are subsequently returned to the sea when the pots are retrieved and cleared. Evidence suggests that the entrapment and subsequent return of lobsters can result in damage and mortality.