04 March, 2013 - By Mike Urch, SeafoodSource contributing editor
The fishmeal and fish oil industry has welcomed the decision by EU fisheries ministers to end discarding, with the hope that fish that don't go for human consumption can now be used to meet growing demand for fishmeal.
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26 February, 2013 - By SeafoodSource staff
Editor’s Note: The following is a letter from Mike Lindquist, industry veteran and long time friend of Diversified Business Communications, publisher of SeafoodSource and SeaFood Business.
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22 February, 2013 - By Jason Holland, SeafoodSource contributing editor reporting from London
Interpol’s Environmental Crime Program will this week launch “Project Scale,” its global strategy to crackdown on illegal, unreported and unregulated fishing.
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19 February, 2013 - By Nicki Holmyard, SeafoodSource contributing editor
Tackling the challenges that facing the European brown crab industry is a long overdue task, but one that is finally in hand, thanks to a collaborative 3-year, European INTERREG-funded project.
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18 February, 2013 - By Mike Urch, SeafoodSource contributing editor
Will the backlash from the horsemeat scandal — where major supermarkets and caterers all over the world were caught selling beef products containing amounts of horsemeat — have repercussions for the seafood industry?
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08 February, 2013 - By Jason Holland, SeafoodSource contributing editor reporting from London
Brazil has all the right attributes to become a fish-farming giant, but it’s not all smooth sailing for the South American country; there are a number of major obstacles blocking its route to greatness, finds a new report.
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06 February, 2013 - By Nicki Holmyard, SeafoodSource contributing editor
U.K. seafood body Seafish recently went through a period of uncertainty while its right to collect levies on imported seafood was challenged in the U.K. courts. This is now resolved and the organization has re-emerged with a new board and a new direction.
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25 January, 2013 - By Jason Holland, SeafoodSource contributing editor reporting from London
It’s steeped in history and tradition, but Britain’s newly-crowned best chippie shows sustainability has become the cornerstone of the fish and chip industry.
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21 January, 2013 - By Mike Urch, SeafoodSource contributing editor
A report by U.K.-based Institution of Mechanical Engineers that up to 50 percent of the world’s food production doesn’t get eaten and 30 to 50 percent of food produced worldwide is wasted has caused quite a stir.
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11 January, 2013 - By Jason Holland, SeafoodSource contributing editor reporting from London
While the impact of the fragile U.K. economy on trading conditions and consumers’ disposable income levels will remain the key challenges facing the retail sector this year; opportunities do exist for the seafood category.
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