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We found 134 results for "Seafood Consumption 2016 update" in Web pages
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  • UK exit from the EU

    Brexit has changed how we trade, fish and work with the EU. Find practical support and guidance to help your business understand the rules.
    Article

  • Legislation on veterinary residues in aquaculture

    Residues from veterinary medicines used by culturists to treat fish and shellfish can sometimes be detected in seafood. Our guidance explains more.
    Article

  • The Common Language Group

    A group to bring together people who want to know more about the environmental, legal and production issues facing the UK seafood supply chain.
    Article

  • Businesses and people supported by Seafish

    We support lots of seafood businesses who use our services, advice and campaigns. Read stories from some of the people we’ve recently helped.
    Article

  • Bob the restaurant owner's story

    Bob McCoubrey owns Mourne Seafood and the Belfast Cookery School. Find out how we work locally with businesses to help them and the regions thrive.
    Article

  • Sector Panels

    We have two industry panels covering each sector of the seafood industry in the UK. The panels provide input and advice on the work we deliver.
    Article

  • Careers in Retail & fishmongering

    Careers in seafood retail will appeal to individuals looking to learn a traditional trade which involves a great deal of knowledge and skill. With over fifty species of fish and shellfish in the UK market, fishmongering is a highly specialised trade.
    Article

  • Registration of seafood buyers and sellers in the UK

    Buyers and sellers of first sale UK landed fish need registered with fisheries authorities.
    Article

  • Introductory Food Hygiene in the Seafood Industry

    This short course offers an introduction to food hygiene. It covers bacteria and fish, contamination of fish, personal hygiene and cleaning.
    Article

  • The Seafood Ethics Common Language Group

    A group which brings people together to find out more about ethical sourcing and issues concerning labour and worker welfare.
    Article

  • A cool way to extend the product life of seafood

    Super-cooling is a technique that involves cooling fish to below its normal freezing point to increase shelf life without sacrificing quality.
    Article

  • Driving a circular economy in seafood supply chains

    Iceland Ocean Cluster’s 100% Fish Project is closing the loop on waste and inefficiency.
    Article