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Trials to Determine the Fat Content of Fish and Chips

Fish and chips are typically perceived as being high in fat along with other takeaway foods. Currently there is little quantifiable data on the actual fat content of commercially produced fish and chips. The currently accepted benchmark for the total fat content of commercially produced fish and chips is 15.4 g/100g and 12.4 g/100g, respectively. Composite samples of fish and chips were taken from 30 takeaways for analysis; in addition controlled trials were carried out under commercial conditions to investigate the optimum cooking conditions. The takeaway average meal portion size was found to be 507.9g, with an average total fat for the fish and chips at 9.8 g/100 g and 9.0 g/100 g, respectively. Under optimum commercial conditions the average total fat for fish and chips was 8.2 g/100g and 6.9 g/100 g respectively. This work represents a new benchmark for the total fat content of takeaway fish and chips, on average 32% lower than the currently accepted values. For samples cooked under optimal commercial conditions the benchmark for total fat was found to be even lower; an average 45% less than the currently accepted values. Fish and chips represent a nutritious meal which is relatively low in total fat compared to some takeaways. By removing the batter from the fish, healthconscious consumers can enjoy a very low fat meal (fish 0.7% fat).

press release - top uk fish and chip norway.pdf

press release - frying to be the best 2013.pdf

press release - new fishing course at nafc.pdf

Seafood Consumption (2016 Update)

This Factsheet provides an overview of both long and short term GB seafood consumption; contextualising sector, segment and species trends in retail and foodservice.

Yellow Haddock_A097

Some frozen at sea haddock develops a yellow discolouration. This is a major problem for the UK fish industry; resolution of the problem would potentially protect and make available £145M worth of legally caught haddock to a total haddock market worth £288M in the UK alone. A series of trials were carried out to try to replicate the conditions causing yellowing to enable recommendations to be made to solve the problem. Although the trials failed to yellow the fish, in depth biochemical analyses were performed on potential mechanisms for the production of yellow colour in the muscle tissue. It has been clarified that most likely the enzyme phospholipase A2 (PLA) splits off a fatty acids from the PL phosphatidylethanolamine (PE), which consecutively reacts with muscle proteins forming yellow complexes.

Minutes of the Seafood Regulation Expert Group meeting held 19/01/2016

Expert Group Review – Better Regulation Delivery Office (BRDO); Official Controls Review – hygiene charges; Traceability and consumer information; New minimum residue limits for biocides in the food chain; Primary Authority and Seafish guidance; Determination of deglazed net weight; Better Regulation Delivery Office Food Standards and Labelling and Food Hygiene Expert Panel reports; Imports; Tuna Treatment; Use of Desliming Agents; Chlorine dioxide; Codex Code of Practice for scallops; Hygiene regulations and scallops; Responsible Fishing Ports Scheme;Seafood Week

Key Features.The Clyde Inshore Fishery Study.

The establishment of a local fishery management group is the route to a sustainable future for the Clyde inshore fishery.Although the Clyde inshore fishery has been in decline in recent years, the potential for a significant, sustainable and viable future does exist.

Supply Chain & Consumer Panel Minutes - September 2020

The Minutes of the Supply Chain & Consumer Panel meeting, held on Monday 28 September 2020.

MCA Marine Guidance Note 411 (M+F)

Training and Certification Requirements for the Crew of Fishing Vessels and their Applicability to Small Commercial Vessels and Large Yachts

Quick summary of 2013 ICES advice for six key pelagic species

Seafish continues to support the fishmeal industry through the provision of news and factual information. This quick summary of the 2013 ICES advice covers blue whiting, capelin, herring, Norway pout, sandeel and sprat.

Seafood Regulation Expert Group Minutes – September 2017

Primary Authority 3; Brexit; IUU Fishing; Fish Name Designations; Official Controls; Fish Trade; Code of Practice for Smoked Fish; Expert Group on Food Hygiene and Control of Food of Animal Origin; Freezing Treatment for Killing Viable Parasites; Brexit Priority Work Areas; Seafood Traceability; Work with FSS and Local Authorities; Shellfish Review; Regulatory Strategy; Shellfish Classification and Risk Assessments; Official Controls; Animal By Products Scottish Case Study Discussion; Regulating our Future; Acrylamide Regulation; Changes to Seafish’s Primary Authority; India and Veterinary Residues; Crystal Violet; End Use; Importers Forum; Superchilling; Markets Advisory Council; Tuna Treatment with Nitrate; US Marine Mammal Protection Act

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