Documents | Seafish

This study provides a close look at the UK seafood value chain for the species cod (Gadus morhua), haddock (Gadus aeglefinus) and nephrops (Nephrops norvegicus). This report treats each value chain separately, and the main findings from each analysis can be found below. In addition, the key points extracted from the interviews held with industry players and the implications of the main findings for the major stakeholders in this study are presented here. When seen as a whole, these observations provide a background for understanding some of the developments that are observed in the seafood industry today for the selected species. All figures presented are for year 2002.

issue_24_2014_aggregates.pdf

Discards article In Fishing New (2 of 6). Behavioural trends.

In the second of a series of six articles, Mike Montgomerie, gear technologist at Seafish, gives his perspective on the discards issue and the work that Seafish, along with industry, has been doing to help develop new selective technologies and net-based fishing activities to reduce discards. In this second article he looks at how behavioural trends of fish can be exploited when designing and positioning discard reduction devices, or redesigning nets to reduce the number of fish discarded. Published in Fishing News 26 August 2011.

FS7-11.08 Nov 2008 Options to improve catch quality on inshore vessels

The catch quality from vessels landing daily should be of superior freshness to the catch from vessels fishing longer trips. However many small boats have very little onboard equipment to chill and stroe their catch. This often leads to losses in catch quality despite the catch being oly one day old and appearing very fresh. This fact sheet looks at the benefits of using alternative methods to chill and maintain temperature control including insulated tubs, insulating the hold, 'slush ice' and by using insulated containers on deck.

Discards article In Fishing New (3 of 6). Square mesh panels.

In the third of a series of six articles, Mike Montgomerie, gear technologist at Seafish, gives his perspective on the discards issue and the work that Seafish, along with industry, has been doing to help develop new selective technologies and net-based fishing activities to reduce discards. In this third article he starts to look at specific devices, starting with square mesh panels, to see how effective they have proved to be in various fisheries. Published in Fishing News on 20 October 2011.

Report of the Study Group on Turned 90° Codend Selectivity, focusing on Baltic Cod Selectivity (SGTCOD) 2010

Report of the Study Group on Turned 90° Codend Selectivity, focusing on Baltic Cod Selectivity (SGTCOD), September 2010.

Seafish Insight: Fishing references by country in 2017 U. S. TIP Report. June 2017.

The Trafficking in Persons (TIP) report is the U.S. Government’s principal diplomatic tool to engage foreign governments on human trafficking. It is also the world’s most comprehensive resource of governmental anti-human trafficking efforts. The U.S. Department of State Trafficking in Persons report (TIP) 2017 was published on 27 June 2017. This document lists the references to fishing by country.

seafish_ni_case_studies_-_c_n_chambers_lr.pdf

seafish_ni_case_studies_-_ni_women_in_fisheries_aw_download.pdf

FS26_06.09 Maximising Profits in Shellfish Cooking Using Time Temperature Indicators (TTI’s)

Cooking is the traditional process by which many foods are made safe before they are eaten. Heating to a sufficiently high temperature destroys any harmful micro-organisms that may be present. Cooking may be required by law or used to facilitate shelling or shucking. Cooking may also be used to produce desirable ready to eat products with a longer storage life, by inactivating spoilage enzymes and bacteria naturally present on the raw material. Time Temperature Indicators (TTI’s) are emerging as a more efficient and cost effective way to measure the degree of cooking received by the product. The Seafish Industry Project Fund (IPF) funded Campden BRI to investigate and develop suitable TTI’s for the continuous cooking processes, such those used to cook crab and prawns.

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seafish_ni_case_studies_-_nifpo_lr.pdf

press release - uk smoked fish industry receives fundin boost .pdf

Key Features. Seafood Industry Value Chain Analysis. Cod, Haddock and Nephrops