Documents | Seafish

Invitation to Tender TD2022-003 - Hosting, support and maintenance of seafish.org (corporate website)

Tender number TD2022-003 outlines Seafish’s requirements for a digital agency to host, support and maintain seafish.org (corporate website).

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.

South Korea Export Guide

A market research report on the seafood sector in South Korea.

1569243087-acig_sept2019_globalgap.pdf

Whelk Management Group Minutes - September 2023

Meeting minutes for the 13th meeting of the Whelk Management Group (WMG) which took place on 11th September 2023 via Microsoft Teams.

Final Note on Seafood Ethics Common Language Group meeting on 14 January 2015

Final note on the Seafood Ethics Common Language Group meeting held at Friends House, London on Wednesday 14 January 2015.

Chilled Seafood in Multiple Retail 2016

Chilled natural seafood (plain fillets or shellfish) dominates the British retail seafood market. Chilled seafood has grown over both the long and short term, expanding market share at the expense of frozen and ambient. Chilled sushi, dusted, and fingers are the rising stars of the chilled sector

Whelk Management Group Minutes - July 2022

Meeting minutes for the 9th meeting of the Whelk Management Group (WMG) which took place on 6th July 2022 via Microsoft Teams.

Responsible Sourcing Guide - Tuna

This Responsible Sourcing Guide to tuna contains information on sustainability issues, stock assessment, conservation measures and management worldwide for the individual stocks of this species updated to 2012. There is a short section on the product characteristics of the species. The information was obtained from scientific, industry and governmental sources and appropriate references are given.

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