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The report summarised here has been commissioned by the Sea Fish Industry Authority (SEAFISH) with the aim of determining the potential impact of fisheries on EMS interest features and site integrity in relation to their conservation objectives.

These guidelines have been produced for commercial operatives engaged in handling and storing live crustacea within the United Kingdom. They aim to help businesses achieve high standards of operation by encouraging practices that ensure product safety, product quality, and efficient use of resources.

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.

National Standard GB/Z21702—2008 Normative Reference 3. Terms Definitions 4. General Principles 5. Raw Materials and Ingredients 5.1 Farmed fish 6 Processing Enterprises 7 Personnel 7.1 Personal hygiene and health 7.2 Training 8 Production 8.1 Contamination prevention 8.2 Cleaning and disinfection 8.3 Premises, facilities, equipments and utensils 8.4 Insect and rodent control 8.5 Control of water, ice and steam 8.6 Poisonous and hazardous substances control 8.7 Temperature and time control 8.8 Handling 8.9 Metallic foreign material control 8.10 Waste management 9. Packing, storage and transportation 10 Inspection and quality control 11 Product traceability and recalls 12 Code of hygienic practice for processing of major exports of fishery products

A transcript of the video recording of the Marketing Masterclass on Maximising Social Media business. This event was recorded in March 2021

At the Marine Farming Unit, Ardtoe, a system was developed for the intensive culture of Tisbe holothuriae, based on the tray batch culture system described by Støttrup & Norsker (1997). Culture was carried out in 20l plastic trays stored in racks, lit by fluorescent lights and maintained at a temperature of approximately 20ºC.

Part of the Seafood 2040 aquaculture strategy for England - this full report includes a review of the English aquaculture landscape and current barriers to growth, along with the rationale and methodology behind the strategy.

This report describes an assessment of the ecological effects of commercial fishing in waters off Southwest England (ICES Divisions VII e,f,g & h).

This report presents stage 3 of Project Inshore where findings of stage 1’s data gathering on fisheries within each IFCA and the results of stage 2’s MSC pre-assessment conducted for fisheries around England’s coast (involving over 400 different species, stock and gear combinations) are considered to provide a Strategic Sustainability Review tailored to the Southern IFCA.

Manual for developing and operating Seafish standard design for shellfish purification system: Large Scale Multi Layer System

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.

On 6th March 2008 representatives from SeaFISH and the University of Exeter met to discuss testing of fuel economy enhancement technologies at the CSM dynamometer test cell facility. These discussions resulted in an order for testing of various technologies to determine their effectiveness. The proposed technologies were varied in nature, ranging from the use of permanent and electromagnets installed on fuel lines to performance exhaust systems and engine lubricant conditioners. For each of these technologies, engine performance and fuel consumption tests were undertaken once without the technology deployed, then once with the technology installed. The results from the two tests were compared.