Documents | Seafish

Further North Sea fishing trials with the ‘Eliminator’ TM trawl (2008)

In North Sea trials conducted during Nov /Dec 2008, the US designed Eliminator trawl caught 84% fewer cod while maintaining comparable catches of haddock, as compared to the catches of a control trawl (a standard industry demersal trawl). The comparative fishing trials were conducted with the aid of the Scarborough based pair-team (MFV’s Carousel and Eagernoon), skippered by Derek Tye and John Edmonds. These results are similar to those obtained in previous North Sea trials, conducted by Cefas (2007), and support the findings of US workers, who indicate that the Eliminator trawl can be used to selectively harvest haddock in a mixed demersal fishery, while allowing cod and other species to avoid capture. This work provides further evidence that the Eliminator trawl may have potential value as a selective gear within European demersal fisheries where cod protection is of management concern.

Response to the FSA request for comments on proposals to amend the Hygiene Package

Seafish opposes the suggestion that so-called reefer vessels are included in the definition of freezer vessels because the two types of vessels have different functions. Seafish also makes commments on the scope for simplifying procedures on the adoption of national measures, on composite products and on importing frozen products directly from a freezer vessel.

Use of Ozone in the Fish Industry

Crab & Lobster Live Holding Systems,Part 1 - Tanks & Buildings

The increased demand for crabs and lobsters, and the requirement to export live shellfish has led to the Industry needing better methods and information about live holding. This data sheet is part of a new series forming a guide to the selection of equipment needed to successfully store and transport live crabs and lobsters. These data sheets should be used in conjunction with data sheets produced in 1987 Handling Crabs for the Live Trade, Parts I and II. This sheet provides a guide to the selection of a suitable building, and the construction of holding tanks for crabs and lobsters.

The Labelling of Place of Origin of Fishery Products

Quick summary of 2013 ICES advice for six key pelagic species

Seafish continues to support the fishmeal industry through the provision of news and factual information. This quick summary of the 2013 ICES advice covers blue whiting, capelin, herring, Norway pout, sandeel and sprat.

Recent advances in the use of DNA and other techniques in the seafood supply chain

There have been several recent reports in the media concerning mislabelled fish, both in the national and international press. Some reports reveal obvious fraud where an expensive species is substituted with a cheaper one such as pangasius being sold as cod, or inadvertent substitution of species, where it is equally possible that the expensive species is sold as the cheap species, and vice versa. This fact sheet outlines some of the techniques currently used to accurately identify seafood and seafood products, and reviews some of the benefits and limitations of the latest DNA and other techniques used for identification purposes within commercial, enforcement and fisheries science.

Ecological Risk Assessment of the effects of fishing for South West fisheries; ICES Divisions VII e,f,g & h; Supporting information. Publication Reference Number SR672

This document provides supporting information for an assessment of the ecological effects of commercial fishing in waters off Southwest England (ICES Divisions VII e,f,g & h).

Handling Crabs for the Live Market, Part II Vivier Transport

The rapid development of the British crab industry, and in particular the increasing interest in the export of live crabs to continental seafood markets, has resulted in many operators without previous experience turning to this side of the trade. Some species of crab, notably the velvet or swimming crab, are less robust than others and have proved difficult to transport alive from the main fishing areas to the markets. This data sheet therefore outlines some of the steps that can be taken by vivier truck operators to minimise death and maximise the quality of the live product.

Handling Crabs for the Live Market, Part 1

The increased demand for crabs and lobsters, and the requirement to export live shellfish has led to the Industry needing better methods and information about live holding. This data sheet is part of a new series forming a guide to the selection of equipment needed to successfully store and transport live crabs and lobsters. These data sheets should be used in conjunction with data sheets produced in 1987: Handling Crabs for the Live Trade. Parts I and II. This sheet provides a guide to the selection of water pumps, air pumps and pipe work.

Response to the Welsh Government Marine Conservation Zone consultation

Seafish is convinced that the Welsh Government has not put forward a sound scientific or legal basis for setting up the proposed Marine Conservation Zones (MCZs). The proposal does not satisfy the criteria for the grounds for designating a MCZ as set out in Section 117 of the Marine and Coastal Access ACT 2009. An adequate marine protected area in any case already exists in Welsh waters. Other grounds for the establishment of the MCZs are not underpinned by evidence - e.g. although there is no evidence that the area needs ecosystem recovery and remediation, these are stated as grounds for setting up the MCZ. Seafish also points out that No Take Zones are not advisable in this situation and suggests better collaboration with fishermen to formulate ecosystem-based management strategies.

Report on Pulsed Light Processing of Seafood

The aim of this project was to assess the potential for the use of pulsed light to extend the shelf-life of seafood by reducing the microbial loading on the product surface. Trials were undertaken to establish if pulsed light could reduce the level of naturally present organisms including Pseudomonas on raw cod, smoked salmon slices and cooked whelks. Further trials explored the inactivation of Listeria innocua inoculated onto the surface of cooked cockles, cooked and picked crab meat, smoked salmon slices and cooked whelks.

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