Documents | Seafish

2016 Seafood Processing Industry Report

The 2016 Seafood Processing Industry Report presents accurate up-to-date economic data and commentary to serve, where appropriate, as an evidence base for business decisions, policy discussions, and further research. This report provides details on the structure and size of the industry such as regional distribution, size of firms, type of broad fish species processed, type of processing activity undertaken and financial performance.

Biodiesel test engine cell facility non technical report

This report details work carried out on the design and installation of an engine performance test facility located at the Holman’s Test Mine, operated by the Camborne School of Mines (CSM), an academic department of the University of Exeter. The work was commissioned by the Sea Fish Industry Authority (SeaFISH) with the aim of developing a facility to permit the testing of biofuels such as biodiesel and biofuel blends in marine diesel engines. Engine performance test cells of this nature are generally configured to test various engines, whereas for this project, the engine needed to be a constant with the fuel being the variable.

Scallop Dredge Selectivity_Contribution of tooth spacing, mesh and ring size; Part I West of Scotland sea trials

Currently most of the dredge fisheries for scallops (both the great or king scallop Pecten maximus and the queen scallop Aequipecten opercularis) are unregulated by technical measures prescribing design features of the dredge. Concern about the capture of undersized scallops resulted in the Seafish Scallop Working Group recommending that technical measures be introduced in dredges targeting Pecten in order to increase size selectivity. The purpose of this study was to assess the extent to which tooth spacing, mesh size and ring size could be used to effect size selection in dredges targeting Pecten.

Cod hatchery investigations 2001_2002

Key Words: Cod, Gadus morhua, "out of season" production, larviculture, algae, turbulence, salinity, live feed enrichments, weaning, DHA, EPA, Essential fatty acids.

Appraisal of the opportunity for offshore aquaculture in UK waters. Report of project FC0934, commissioned by Defra and Seafish from FRM Ltd.

The report provides an assessment of the potential for open ocean, offshore finfish aquaculture in UK waters using candidate species which would have similar growth and performance characteristics to Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua)and with due reference to other potential species candidates.

Aquaculture Hyperbooks Seabed Mussel Technical Pages

These pages contain technical advice on the cultivation of mussels on the seabed. They are complimented by an economic modelling tool that enables you to explore how a potential seabed-grown mussel business might work. Key words: Aquaculture; Mussel; Scallop; Oyster; Clam; Halibut; Turbot; Cod; Manila; Pacific; Hyperbook; Economic; Model; cultivation; farming; King; Queen; algae; trestle, rope; cage; seabed; suspended; hatchery; nursery; production;

Pilot trials to determine the benefits of high pressure processing (HPP) for seafood in the UK Report on phase 2 studies:

In the first phase of the project, high pressure processing studies were carried out on 11 species of fish and shellfish in order to determine whether there were any potential processing benefits for the UK seafood processing industry. The seafood products tested were nephrops, mussels, oysters, crab, cold water prawns, lobster, warm water prawns, unsmoked salmon, squid, mackerel and cod. The results from the first phase of the project can be found in report reference FMT/REP/95900/1. Five products were short-listed for further work; these were nephrops, warm water prawns, crab, salmon and cod. Trials on crab, warm water prawns and nephrops focused on large scale picking/peeling trials to determine whether product yield benefits identified in phase 1 were transferrable to larger scale processing. Trials on salmon and cod focused on pasteurisation and shelf-life evaluation.

2000 Survey of the UK Sea Fish Processing Industry

In this detailed report the structure of the whole industry is revealed, highlighting trends and changes since 1995 and earlier. Tables, charts, and graphs illustrate the key points concerning how the industry is organised, how it is evolving, and how this affects the distribution of employment in the industry. Results are broken down by region, by company size, by fish type, and by type of processing carried out (primary, secondary, or mixed). There is detailed financial analysis of the primary and mixed processing sectors, showing the strengths and weaknesses of the industry as a whole, and highlighting regional and sectoral differences.

issue_18_oil_gas_email.pdf

Good Manufacturing Practice Guidance - Shellfish Cooking

This document provides guidance to seafood processors on good manufacturing practice (GMP) for shellfish cooking ashore. Its purpose is to help both small and larger businesses produce safe, high quality products. It is targeted at the needs of processors carrying out basic cooking operations.

2017 Pilot Survey of Employment in the UK Fishing Fleet

This report presents an overview and discussion of the methods and data collected during the 2017 pilot survey of employment in the UK fishing fleet, conducted by Seafish. The main purpose of the pilot survey was to test a methodology and questionnaire design for the collection of social data on the UK fishing fleet. The information presented in this report focuses on the sample collected and does not represent a complete picture of employment throughout the UK fishing fleet.

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.

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