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Seafood Ethics Common Language Group
Seafish facilitates a Seafood Ethics Common Language Group to establish a common understanding of ethical issues and agree on future action. -
Finfish Industry Advisory Group
The Finfish Industry Advisory Group (FIAG) provides a forum to discuss sustainability and management of UK finfish non-quota species fisheries. -
Contact Us
If you have a question or query about Seafish or the seafood industry in the UK, there are various ways to get in touch with us. -
A new chapter for the Seafish Wales Advisory Committee
New Chair Graham Black shares his experience of working with the Welsh seafood industry and what he is hoping to achieve in his role. -
1000th learner completes remote training programme
Richard Wardell, Seafish Onshore Training Advisor, explains the progress made with remote training since the Covid-19 pandemic commenced. -
Fish Quality Assessment programme blends remote and in person (face to face) delivery
Richard Wardell, Seafish Onshore Training Advisor, explains how a training programme combining online and practical modules was planned and delivered. -
Practical fish frying skills can be assessed remotely
Richard Wardell, Seafish Onshore Training Advisor, analyses how practical assessments have been adapted during the Covid-19 pandemic. -
Sources, Quantities and Cultivation Methods
Tiger Prawn (Penaeus monodon) - Sources, quantities and cultivation methods. -
Non-executive board members
Our purpose at Seafish is to give the UK seafood sector the support it needs to truly thrive. Help make this happen by joining our Board. -
Celebrating our 500th successful remote learner
Lee Cooper from our Onshore Training team shares news of the 500th person to complete a remotely delivered Seafish course. -
Governance and performance
Seafish is led by an Executive team and governed by a Board and three seafood industry sector panels. We publish annual accounts on our performance. -
Sources, Quantities and Cultivation Methods
Turbot (Psetta maxima) Aquaculture Profile - Sources, Quantities and Cultivation Methods.