Documents | Seafish

ipso statement.pdf

PDF 78.82 KB
nationalfinalist cmi.pdf

PDF 194.83 KB
Appraisal of Alfa-Lavel Centriflow Fish Liver Oil Plant

The objects of the projects were to assess the performance of the Alfa-Laval Centriflow fish liver oil plant in the production of fish oil from the discharge effluent of the vessel’s Shetland Type 28 gutting machine; and the production of a high quality liver oil from whole livers taken from hand gutted fish. During the time the plant was in operation aboard the stern trawler ‘MARBELLA’ it proved itself captable of producing a yield of fish oil from the gutting machine effluent of comparable proportion to the yield of fish liver oil from the same weight of whole fish processed traditionally. 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.

PDF 808.7 KB
Quality Evaluation of Fresh Fish at Retail Level

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

PDF 798.6 KB
Scottish Seafish Advisory Committee Minutes - September 2023

Minutes from Scottish Seafish Advisory Committee (SSAC) meeting held on 12 September 2023.

PDF 218.2 KB
Fish In Cook-Freeze System of Catering

This report is concerned with the development of fish dishes for the cook/freeze system of catering. The development work was carried out by the White fish Authority, in conjunction with the University of Leeds Catering Research Unit who were principally responsible for much of the original development of the cook/freeze system for institutional caterers. Twelve fish recipes, suitable for institutional catering, were modified or adapted to the system and some of them were subjected to acceptability tests in schools and hospitals. The results show that fish dishes, including fish which is coated in batter and fried, can be successfully incorporated in a cook/freeze catering system, with no impairment in quality or acceptability. 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.

PDF 924.97 KB
UK Seafood Company Directory

A directory of UK seafood businesses attending the UK Pavilion at the Japan International Seafood and Technology Expo 2023.

PDF 2.09 MB
seaalliance_engagedorganisations_202006.pdf

PDF 384.45 KB
Self-Assessment Questions (SAQs)

Self-Assessment Questions (SAQs)

DOC 236.5 KB
Board Register of Members' Interests

Board register of members' interests up to December 2023.

PDF 185.86 KB
Form L1 Sea Fish

Levy return form

PDF 111.25 KB
Finfish Advisory Group (FiAG) Meeting Minutes - February 2023

Meeting minutes for the 3rd meeting of the Finfish Advisory Group (FiAG) which took place on Thursday 16th February 2023 via Microsoft Teams.

PDF 210.93 KB

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