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This briefing provides a summary of the impact of COVID-19 on seafood trade from an import and export perspective.
This report contains key facts relating to the UK’s seafood imports in 2019, including key countries and species.
This report contains key facts relating to the UK’s seafood exports in 2019, including key countries and species.
This briefing provides a summary of the impact of COVID-19 on seafood retail sales, shopper trends and the opportunities and outlook for seafood.
An overview of the impacts of the Covid-19 pandemic on the UK seafood sector in the first half of 2020.
This report analyses the impacts of Covid-19 on the UK seafood processing sector from March to July 2020.
To gain a thorough understanding of the differences in consumer perceptions and attitudes towards chilled and frozen seafood products. Specifically to identify, current attitudes and perceptions towards chilled and frozen seafood, current usage of chilled vs. frozen seafood, ascertain any difference in shopping behaviour when purchasing in each category, understand what consumers know about chilled and frozen seafood in general and ascertain current knowledge and understanding of the supply chain,
Overview of the UK Seafood Value Chain performance in 2016. UK consumers purchased £6.1bn of seafood in 2016, -2.7% v 2015.
Findings of a survey of chilled fish quality available from different types of retail outlet and in different regions of the UK conducted in the summer of 83. The results show that quality at the point of sale is much lower than it need be as a consequence of poor temperature control at all stages of distribution and sales. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish
This report presents the findings of the sixth Seafish quaterly survey of recruitment in the seafood processing sector.
his open learning module deals with the more commonly used freezing processes. This module may be of interest to individuals invoved in the freezing, storage, transport or retaiiling of fish and shellfish. . Available as a printed open learning module for £15 plus P&P. Contact training@Seafish.co.uk or 01472 252302 for more information.
The Guidelines cover the technical aspects of fish purchase, handling and selling, and of premises, vehicles and equipment, and apply to the trades of the traditional fishmonger, the supermarket, the mobile van operator and the market stall operator. Necessary background information is given and detailed recommendations are made. The Guidelines cover chilled fish which has not been pre-packed for retail sale, including wet fish, smoked fish, cooked fish and shellfish. Guidelines for handling CAP fish, which differs in its handling requirements, are given separately in the Seafish Guidelines for the handling of fish packed in a controlled atmosphere. It is recommended that retailers handling other pre-packed fish, including vacuum packed and overwrapped fish, follow the CAP Guidelines. These guidelines have been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish. Whilst these guidelines contain helpful technical information some of the legislative content may now be out of date.