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Seafood Industry Leadership Group Meeting Minutes - 25 November 2021
Minutes from the 25 November 2021 Seafood 2040 Seafood Industry Leadership Group (SILG) meeting in Year 4. -
Review of Covid-19 impacts on the UK seafood industry: January-March 2021
The fourth report in a series of reviews on the impacts of Covid-19 on the UK seafood sector. It provides a high-level view of the impact of Covid-19 on the whole of the UK seafood supply chain in the first three months of 2021. -
Supply Chain & Consumer Panel Minutes - September 2020
The Minutes of the Supply Chain & Consumer Panel meeting, held on Monday 28 September 2020. -
Final CLG minutes for 22 July 2013
Final minutes of the Common Language Group meeting held at Fishmongers' Hall on Monday 22 July 2013, to which Hugh Fearnley-Whittingstall and the Fish Fish production team were invited. -
Final Minutes CLG meeting 2 March 2011
Final minutes of the Common Language Group meeting held in London on 2 March 2011. -
Board minutes - 8 September 2020
Seafish Board minutes -
County Down Seafood
This report was produced by tourism specialists BTS, supported by fish industry experts Poseidon Consulting. It is a market based business plan, commissioned by the Strangford Lough and Lecale Partnership (SLLP), with funding from the EU and the South East Area Fisheries Local Action Group (SEAFLAG), to provide economic benefit to the South East Area which includes the fishing ports at Portavogie, Ardglass and Kilkeel. The analysis is designed to help develop the local market for locally caught seafood and local quality agricultural produce within Area. The project examines the opportunities for food tourism in the Strangford Lough and Mourne Mountains destinations, building on the concentration of the Northern Ireland fishing industry in the area, the quality of other local food produce and the number and the quality of local eating places across the area. -
Innovative sensors to rapidly and non-destructively determine fish freshness_C017
Freshness is recognized as a main element of fish quality. The direct key functions of storage time and temperature have a significant influence on fish freshness. Therefore, objective assessment has been applied to find a reliable method to determine the fish freshness. Sensory methods such as Quality Index Method (QIM) or Torry assessment are commonly used; however, these techniques rely on skilled assessors and scoring can drift without regular re-training. As a result, a number of instrumental methods have been studied to evaluate fish freshness. Early studies of Nilsen et al. (2002) used a near infrared (NIR) spectroscopic technique applied to specific regions of cod fillets. In this study, imaging methods have been used to study several sections of cod to assess which have the greatest potential for discrimination of changes related to storage time. The appearance and changes in the NIR reflectance spectra of whole fish, fillets and gills during storage on ice have been measured with several instruments to assess their suitability for objective freshness evaluation. This report summarises the results of the research. -
The Longliner_Issue 3
Special focus on EU regulations to combat IUU that come into force on 1 January 2010. -
Domestic & Export Sector Panel Minutes - May 2021
The Minutes of the Domestic & Export Sector Panel meeting, held on Wednesday 19 May 2021.