Herring from Hastings narrowly beat Norwegian cod to take top honors in the 4th annual Billingsgate School Sustainable Fish & Shellfish Awards, held 21 November at London’s Billingsgate Fish Market.
Both products are certified by the Marine Stewardship Council (MSC), but the catch volumes are poles apart. Whereas the Barents Sea cod total allowable catch (TAC) that will be shared by Norway and Russia next year is 1 million metric tons (MT),… Read More
There are plenty of commendable campaigns aimed solely at driving up fish consumption, but for every positive message that’s delivered, there are twice as many negative stories undermining the good work. At the same time, consumer misinformation has become the No. 1 scourge of the seafood industry.
A case in point is the recent U.K. Sunday Times front page headline that claimed there were “only 100 adult cod left in the North Sea.” The… Read More
The origins of the smoked salmon industry predate the arrival of the U.K.’s first retail stores by many centuries, yet the appeal of the product has never been stronger than at present.
According to figures from Nielsen Scantrack, the country’s total smoked seafood retail market is currently valued at around GBP 346.3 million (EUR 438.6 million/USD 549.2 million) per year, including more than GBP 171 million (EUR 216.6 million/USD 271.2… Read More
Launching a range of fresh fish products with a shelf-life of just three days is a very bold move. Some would say it’s a crazy notion; others that it simply won’t work. But James Knight of Mayfair Ltd., the largest independent wholesaler in London, believes it can fill a decent sized gap in the U.K. retail market by providing pre-packs of “fishmonger-fresh” seasonal fish.
As a wholesaler, James Knight is positioned at the premium end of… Read More
In September, following the advice of the Icelandic Marine Institute (MRI), Iceland dramatically reduced its haddock (Melanogrammus aeglefinus) quota for the new fishing year, which is now under way.
The quota for the 2012-13 fishing season is just 32,000 metric tons (MT), down from 45,000 MT last year, and significantly smaller than the 64,000 MT set in 2010. Historically, the Icelandic fleet’s haddock catches have varied from 30,000 to… Read More
Benedikt Jonsson, Icelandic Ambassador to the United Kingdom, took to the stage last week at a high-level fishing industry seminar in London to justify his country’s stance in the ongoing North East Atlantic mackerel dispute.
With the next round of catch share negotiations just a few weeks away, Jonsson stressed his country’s claim for a bigger allocation is valid because there has been a sharp rise in mackerel stocks in Icelandic… Read More
Its abundance and affordability makes mackerel a firm favorite with television chefs and food writers, who go to great lengths to encourage consumers to eat more of these oil-rich fish. But the suspension of Marine Stewardship Council (MSC) status for North East Atlantic fisheries is testing the sourcing policies of some of Europe’s leading retailers.
The MSC suspended seven mackerel certifications at the end of March after the EU, Norway,… Read More
Two weeks have passed since the cauldron, designed by Thomas Heatherwick to house the Olympic flame, was extinguished at the 2012 Paralympic Games and it’s already been more than a month since Lithuanian Laura Asadauskaite won the last gold of the Olympic Games for her endeavors in the modern pentathlon. For six enthralling weeks, the sporting drama of London 2012 was the hot topic — at the school gate, the water cooler, the bus stop,… Read More
It’s September, which for shellfish lovers in the United Kingdom means one thing: the start of the native oyster (Ostrea edulis) eating season.
Unlike Pacific or rock oysters (Crassostrea gigas) which are accessible all year round, natives are only available from September to April, and were once widely considered superior to the Pacific oyster for their creamy flesh and distinctive salty flavor. However, the British public has lost touch with… Read More
UK restaurateur, food writer and fishmonger Mitch Tonks is joining forces with South Devon College to open a new seafood academy at the college next month.
As part of the academy, one of the college’s training kitchens will be designated “The Mitch Tonks Seafood Academy,” where Brixham-based Tonks and the team from his Seahorse restaurant will run master-classes for existing college students as well as for chefs already working in the… Read More