Documents | Seafish

issue_14_aggregates_new.pdf

FS09_06.09 High pressure processing of fish and shellfish

Seafish, FIFG and Norconserv funded a comprehensive series of trials to determine the practical and commercial benefits of using High Pressure Processing (HPP) for seafood processing. The work was carried out on a range of fish and shellfish by Campden BRI, using both pilot and commercial scale equipment. Where appropriate, samples were assessed and further processed by seafood industry partners. This factsheet summarises the findings of the work.

FS19-12.08 Dec 2008 Collaborative approach to industry advice on seafood smoking

Seafood smoking is the latest topic to be covered by Seafish, as part of a suite of seafood-specific training materials. As well as a technical guide, the comprehensive pack also includes a new training DVD, the production of which has been greatly assisted by the co-operation of Alfred Enderby Ltd in Grimsby. This case study profiles the collaboration between Seafish and Alfred Enderby to capture the whole seafood smoking process on film. The footage will become a key part of the Seafish Seafood Smoking training DVD.

Kingfisher Fortnightly Bulletin Issue 02 2011 Cable

News of offshore activities for the Oil & Gas, Subsea Cable and Wind Farm industries

Final Pelagic Industry Issues Group minutes for 18 October 2016

Final minutes of the Pelagic Industry Issues meeting held in Aberdeen on Tuesday 18 October 2016.

Final CLG minutes for 10 November 2016 meeting

Final minutes of the Common Language Group meeting held in London on 10 November 2016.

Seafood Regulation Expert Group Minutes – October 2016

Brexit; The Seafood Industry Alliance; Official Controls Review; Traceability and Consumer Information; Labelling Nutrition and Origin of Primary Ingredients; Tuna Treatment with Nitrite; Regulatory Delivery Food Standards and Labelling and Food Hygiene Expert Panel Reports; Acrylamide; Biocides; Live American Lobsters; Crabs to China; Certificate of Origin; Re-Enforced Checks Guidance; Union Customs Code; Glaze Guide; Hydrogen peroxide; Botulism; Markets Advisory Council; FVO VIsit South West

Guidance on Packaging and Packaging Waste

This guide is intended to give guidance on the legal requirements that businesses should consider when designing packaging for products to be placed on the market within the EU. It also gives guidance on the legal obligations that larger businesses may have in contributing to the packaging waste recovery targets of the UK.

Effect of Icing on the Quality of Trawled Whole Nephrops

The Sea Fish Industry Authority – Annual Report and Accounts 2021/2022

Seafish Annual Report and Accounts 2021/2022 sets out our work and financial results for the 2021/2022 financial year. This paper was laid before Parliament in response to a legislative requirement.

Quick summary of 2017 ICES advice for the seven key pelagic species

Seafish continues to support the fishmeal industry through the provision of news and factual information. This quick summary of the 2017 ICES advice covers blue whiting, capelin, herring, mackerel, Norway pout, sandeel and sprat.

Sodium Metabisulphite Alternatives

Sodium metabisulphite has been used in the UK fishing industry for many years to control the effects of melanotic blackening in prawns (Nephrops norvegicus). Recent requirements for allergen labelling and court cases resulting from high levels of sulphite residue have prompted interest to secure alternative treatments to control melanosis. Further motivation has come from the highly corrosive nature of sodium metabisulphite. This causes extensive damage to vessels and processing equipment and has serious operational health and safety issues. A number of treatments were trialled in a commercial environment to determine a viable alternative to sodium metabisulphite. Prawns were treated at sea and then assessed for shelf life and sulphite residue by processors in NE Scotland. 5 treatments were competitive with sodium metabisulphite, these include sulphite based and non sulphite based treatments. As such, vessels and factories are provided with a variety of treatment options depending on their own product requirements. Alternative sulphite based treatments exhibit reduced operational hazards and lower sulphite residues in the tail meat while selected non sulphite based treatments are classified as ‘processing aids’ and are exempt from any form of food additive labelling.

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