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We found 467 results for "press release - fishmongers" in Web pages
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Press articles on ethical issues in seafood supply chains
Various concerns regarding abuses of workers engaged in the seafood industry have steadily attracted more attention from the media. -
Coverless Trawls
A coverless trawl has the top panel of the net cut back so that the headline and footrope are of similar length. -
Sep-Nep codend
The Sep-Nep is an inclined panel of diamond netting to sieve the nephrops into the lower chamber and direct the fish into the upper chamber. -
Seafood in Numbers: A look into the UK seafood landscape
Data reveals key trends for seafood in imports, exports, fishing, processing and consumption. Find out more. -
Seafood industry focuses on crustacean welfare
Best practice guidance for animal welfare across the shellfish supply chain is under development -
Allergens Courses and Guidance
Seafood business operators must ensure that staff receive appropriate allergens training. Find out what training is available. -
Press Office and Media Content
Our Communications team is here to help with questions and requests from the media. Get in touch for support. -
Seafood business apprenticeships
We work with providers to support apprenticeship programmes that allow seafood businesses to support people working in a variety of roles. -
Understanding sustainability and responsible seafood sourcing
We’ve collated information and guidance on sustainability, responsible sourcing and related challenges and initiatives across seafood supply chains. -
Review of Covid-19 impacts across whole seafood supply chain
We’ve published a review showing how the impacts of Covid-19 have been felt across the whole of the seafood supply chain in the UK. -
Introduction to Hazard Analysis Critical Control Points (HACCP) in the seafood industry
This short course offers an introduction to Hazard Analysis Critical Control Points HACCP. -
Marketing Masterclass: Restaurants responding to Covid-19
A webinar for independent foodservice businesses – sign up to hear how two leading restaurant owners adapted to Covid-19 impacts.