Documents | Seafish

Fish & Shellfish Identification

Originally published in 1989 as an open learning module, this technical guide to the identification of fish and shellfish is now only available as a pdf file online. In 2008 Seafish developed and released a DVD guide to seafood identification. Both the pdf and the DVD complement the information on seafood species available on the Seafood Training Academy website (www.seafoodacademy.org) in the guide to seafood species gallery of the website. For a copy of the Seafood Identification DVD see the Seafish training materials pricelist.

The UK shellfish industry’s role in supporting shellfish ecosystem services and public goods and benefits

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.

Ecosystem Services, Goods and Benefits Derived From UK Commercially Important Shellfish

Ecosystem services, goods & benefits encompass the food, raw materials, clean air & water that nature provides. This review summarises our knowledge of the ecosystem services provided by commercially important shellfish such as molluscs & crustaceans.

Code of Hygienic Practice for Fish and Fishery Products Processing Establishment

National Standard of the People’ s Republic of China (Issued by CNCA & AQSIQ): Normative Reference; Terms and definitions; Basic principles; Raw materials and ingredients; Plant site environment; Workshops, facilities and equipments; Processing control; Packaging, storage and transportation; Employee hygiene; Specific requirements for processing vessels; Quality management system and its operation requirements; Special provisions

Seafish Delivery Report 2015-16

Delivery Report for 2015-16

Seafish Species Guide - Cuttlefish - 2014

This Species Guide to cuttlefish contains information on sustainability issues, stock assessment, conservation measures and management worldwide for the individual stocks of this species updated to January 2014. There is a short section on the product characteristics of the species. The information was obtained from scientific, industry and governmental sources and appropriate references are given.

Good Manufacturing Practice Guidance - Shellfish Cooking

This document provides guidance to seafood processors on good manufacturing practice (GMP) for shellfish cooking ashore. Its purpose is to help both small and larger businesses produce safe, high quality products. It is targeted at the needs of processors carrying out basic cooking operations.

Shellfish Industry Advisory Group Minutes - April 2024

Minutes for the meeting of the Shellfish Industry Advisory Group (SIAG) which took place on 10th April 2024 via Microsoft Teams.

Working on UK fishing vessels: the legal framework and support for fishers. November 2017.

There is a fundamental requisite to monitor the welfare of the fishing crews working on UK vessels in UK waters, as well as globally. This document highlights the key UK and global legislation that is helping now, or will help in the future, to ensure fishers have minimum standards and decent conditions of work on board fishing vessels. It also details: the health and safety requirements for all those working on UK fishing vessels; the voluntary initiatives in place to help improve the conditions on board fishing vessels for all commercial fishers; the international guidelines that support basic human and labour rights principles across the whole fisheries sector; and the appropriate authorities, organisations and charities who are working to support the industry, and improve governance, safety and welfare within UK fishing. This document updates the December 2014 document entitled 'The legal framework for working on UK fishing vessels' and the October 2016 document 'Working on UK fishing vessels: the legal framework and support for fishers.

Annual Review of Feed Grade Fish Stocks March 2012

Annual Review of the feed grade fish stocks used to produce fishmeal and fish oil for the UK market This review focuses on recent independent documentary assessments of these stocks. These are predominantly published by the United Nation’s Food and Agriculture Organisation (FAO) and the International Council for the Exploration of the Sea (ICES). It covers sandeel, sprat, capelin, herring, blue whiting, Norway pout, anchovy, jack mackerel, sardine and menhaden.

The Seafood Guide

The Seafood Guide aims to help chefs, caterers, processors, retailers and consumers understand the wonderful array of fish and shellfish available in the UK. It contains detailed species information along with information on handling & storage, quality, cuts & portions and cooking.

The Frozen Fish Chain

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.

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