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This profile is part of a series on the social risks associated with countries that are important to the UK seafood industry. It covers risks related to the production and processing of wild caught and farmed seafood.

This summary report concerns UK seafood supply chains reliant on domestic and international wild capture seafood. It sets out major impacts from key climate change drivers and major areas of adaptation action, from production to markets.

This document is a summary of information on Eastern Atlantic Skipjack tuna (Katsuwonus pelamis) targeted by Ghanaian purse seine and pole and line vessels and risk assessed using using Seafish’s RASS scoring Guidance version 2.

A Guide to Demonstrating Best Practices & Meeting ISSF Conservation Measures.

This profile is part of a series on the social risks associated with countries that are important to the UK seafood industry. It covers risks related to the production and processing of wild caught and farmed seafood.

Responsible Sourcing Guide - Nephrops.

This document is a summary of information on European lobster (Homarus gammarus) targeted using pots/traps by vessels which land into Newlyn Harbour, Cornwall and is risk assessed using Seafish’s RASS scoring Guidance version 2.

Gear database resource: Report on project looking at implementation of more selective and sustainable fisheries funded by the Danish Ministry of Food, Agriculture and Fisheries

Waitrose, one of the UK’s leading food retailers, has added its voice to the chorus of supply chain businesses and retailers calling for the collaborative and sustainable management of mackerel, herring, and blue whiting in the Northeast Atlantic.

Dredged scallops are known to contain ‘grit’ in the form of sand, silt, mud or broken shell. Although washed out in processing, this contamination limits the marketability of these scallops as a ‘live’ product and detracts from their value in comparison with scallops landed by divers. The initial part of this work has confirmed the considerable extent of grit contamination of commercially harvested scallops and that it is effectively removed in the production of a processed product by shucking and washing the meat, but it has also shown that the eating quality of ‘gritty’ scallops deteriorates rapidly if held unprocessed in the shell. 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.

The study was managed by officials from DARD, ANIFPO including the owners of the vessels engaged in the study and AFBI who carried out scientific monitoring of the pilot fishery. With the introduction of the Irish Sea cod recovery programme and its associated temporary sea area closures, several Northern Irish fishing vessels were displaced. They were encouraged to find sustainable alternatives to complete their annual fishing plans. Amongst the fishing vessels affected were four small (under 12 metre) vessels, which had traditionally targeted cod using gill-nets. The closure effectively stopped this fishery. As a result the four vessels, like many of their larger colleagues diversified into the Nephrops fishery using trawls. However, with the increasing costs of fuel and other overheads, combined with reductions in the landed price for Nephrops, the owners of the four vessels, together with the ANIFPO, decided to investigate alternative fishing opportunities. Following internal discussion, and with DARD’s Sea Fisheries Division, an application for funding was submitted to allow sea trials in the “open Irish Sea”, to examine the practicalities of using pots/creels to catch Nephrops. While creels were used in Strangford Lough, and other similar Loughs around Scotland, the possibility of using creels in areas traditionally trawled had not been investigated.

This profile is part of a series on the social risks associated with countries that are important to the UK seafood industry. It covers risks related to the production and processing of wild caught and farmed seafood.