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South West Advisory Committee (SWACC) Minutes - June 2023
Minutes from Seafish South West Advisory Committee (SSWAC) meeting held on 5 June 2023. -
Economics
At Seafish our aim is to improve marine and fisheries management and seafood supply chains to enhance the sustainable profitability of UK seafood businesses. The work carried out by the Economics team is central to Seafish’s aims of improving profitability and informing decision making. We achieve this by providing economic data, analysis, evidence and advice that is impartial, relevant and trusted. -
'Plate Sized' Farmed Turbot in Five Restaurants at the 1976 Argyle Seafood Festival
Farmed turbot weighing approximately 500-550g each were served at five restaurants, during the Argyll Seafood Festival in early July 1976, and were also displayed wet at the gala at Crinan. The trial confirmed that this is the optimum size for serving farmed turbot as a plat-size single portion, as they were well received by the management of the restaurants, the chefs and customers alike. Larger fish, about 900g in weight and suitable for serving two portions, were not so well received, as they were not so easy to handle in the kitchen. 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. -
Online Elementary Food Hygiene Segment Five: Keep it clean
This is the fifth segment of the written learning materials for the Elementary Food Hygiene (online) training programme. -
Scottish Seafish Advisory Committee Minutes - June 2023
Minutes from Scottish Seafish Advisory Committee (SSAC) meeting held on 26 June 2023. -
Online Elementary Food Hygiene: Appendix and revision guide
This document provides a learner with a summary of the key points for the Elementary Food Hygiene (online) training programme. -
SumWing
An overview of the SumWing; an alternative for a beam with beam trawling -
Online Elementary Food Hygiene: Answers to the self assessed questions
This document provides a learner with the answers to the self assessment questions for the Elementary Food Hygiene (online) training programme. -
Codes of Practice for Crustaceans – 1. Catching Sector - July 2024
A series of codes have been developed to advise industry of best practice when handling, storing and dispatching crustaceans. This Code of Practice covers the catching sector. -
Skilled Worker Visa Glossary
Key technical and legal terms that relate to the Skilled Worker Visa. This supports the five Skilled Worker Visa guides on the website.