Documents | Seafish

Fishing Activities in Ecological or Biologically Sensitive Areas in the Barents Sea and adjacent waters

Certain NGOs are recommending the supply chain not to buy fish from Ecologically or Biologically Sensitive Marine Areas (EBSAs) exposed by receding ice in the Arctic. This report is intended to inform the understanding of the extent of the ice vs the fishing grounds and any trends in northward migration of fish

Financial Assessment Spreadsheet

Financial assessment calculator spreadsheet.

Final ACIG minutes 6 July 2011

Final minutes of the ACIG meeting held in London on 6 July 2011.

Seafood thawing

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.

UK Seafood Supply Chain Overview: July-September 2021

This report takes a high-level view of the whole of the seafood supply chain to explore factors impacting UK seafood markets, seafood business operations and consumer behaviour during July to September 2021.

UK Seafood Supply Chain Overview: April-June 2021

This report takes a high-level view of the whole of the seafood supply chain to explore factors impacting UK seafood markets, seafood business operations and consumer behaviour during April to June 2021.

UK Seafood Supply Chain Overview: January-March 2023

This report takes a high-level view of the whole of the UK seafood supply chain to explore factors impacting UK seafood markets, seafood business operations and consumer behaviour during January to March 2023.

UK Seafood Supply Chain Overview: January-March 2022

This report takes a high-level view of the whole of the seafood supply chain to explore factors impacting UK seafood markets, seafood business operations and consumer behaviour during January to March 2022.

UK Seafood Midyear Trade Report 2024: Accompanying Data Tables

Complimentary data tables for the UK Seafood Midyear Trade Report: January - June 2024.

Brown Crab export market

In 2004 the Sea Fish Industry Authority (Seafi sh) commissioned a research study with the purpose of exploring export markets for value added products (VAP) based on brown crab Cancer pagurus. The brown crab business is changing as demand for whole live crab is declining, in favour of pre-processed products. One of the primary objectives of this study was to identify the key European markets and monitor trends. Today cooking and peeling is done either by crab processing specialists, in supermarkets (cooking done in shops) or by restaurant chefs. Transporting and especially packing are done all along the brown crab value chain. The market is moving drastically from traditional live to fresh cooked and packed cooked meat which is ready-to-eat.

Baltic States seafood market guide

A market research report on the seafood sector in the Baltic States.

Ecosystem services and the UK seafood industry

An initial review of industry contributions, withdrawals, synergies and trade-offs.

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