When the London Organising Committee of the 2012 Olympic and Paralympic Games (LOCOG) unveiled its London 2012 Food Vision in December 2009, it made the commitment that all fish served at official events would be “demonstrably sustainable.” It was the first pledge of this nature ever to be made by a major international sporting event and one that presented U.K. seafood suppliers with a billion-dollar conundrum: With an estimated 14 million… Read More
Prices of Norwegian coldwater prawn (Pandalus borealis) are expected to increase this year thanks to strong demand from its core European markets and reduced quotas in Greenland and the Gulf of Maine, as well as an anticipated reduction in Canada’s total allowable catch (TAC).
Canada, the world’s biggest supplier of coldwater prawns, reduced its TAC in 2009, 2010 and 2011. Its quota last year was 134,534 metric tons. Meanwhile, Greenland,… Read More
While the decision to proceed with the introduction of bans on discarding unwanted fish at sea has generally been hailed as a triumph for EU fisheries chief Maria Damanaki’s Common Fisheries Policy (CFP) reform proposals, the resolution to drag out the implementation of maximum sustainable yields (MSY) in European seas to the end of the decade took considerable shine off this week’s breakthrough negotiations.
During 18 hours of protracted… Read More
Los ministros europeos de pesca por fin cedieron a la presión pública y acordaron poner en práctica una serie de prohibiciones que será efectivamente fuera de la leyla controvertida práctica de descartando pesca no deseado en el mar.
Las fechas provisionales acordadas por los ministros en una tensa reunión del Consejo Europeo de Luxemburgo vería una prohibición de descartando la caballa y el arenque en lugar el 1 de enero de 2014,… Read More
European fisheries ministers have at last bowed to public pressure and agreed to implement a series of bans that will effectively outlaw the controversial practice of discarding unwanted fish at sea.
Provisional dates agreed by ministers at a tense European Council meeting in Luxembourg would see a ban on discards of mackerel and herring in place for 1 January 2014, while a phased ban on the discarding of cod, haddock, plaice and sole would be… Read More
Although UK consumers are growing increasingly adventurous with the fish that they eat, they are still passing up on much of the shellfish that the country produces. As a result, a lot of the crabs, lobsters and langoustines landed in Britain end up in welcoming European markets, alongside British oysters, mussels and scallops.
France and Spain are the United Kingdom’s biggest shellfish customers, and consumers there will pay top dollar for the… Read More
There’s nothing more British than the fish-and-chip supper: paper-wrapped parcels of freshly fried fish and chips soused in vinegar and given a generous sprinkling of salt.
This humble dish has been with the U.K. population through many troublesome times. The National Federation of Fish Fryers claims fish and chips enabled factories to keep going throughout World War I. And in World War II, the dish was seen as so essential to the British way… Read More
An unprecedented abundance of North East Arctic cod bodes well for producers, particularly as demand is expected to remain strong in main northern European markets like the United Kingdom, France and Germany.
In 2011, the total global catch of Atlantic cod (Gadus morhua) was just over 1 million metric tons, of which 703,000 metric tons was projected to be North East Arctic cod, caught in the Barents Sea.
This year, the cod quota for the Barents… Read More
John Ross Jr. in Aberdeen produces Scottish smoked salmon in traditional, 150-year-old brick kilns, which are so rare they have been awarded “Listed” status by Historic Scotland. The 25-year-old company, which holds the Royal Warrant, supplies its products to world-renowned hotels, restaurants and high-end retailers in the United Kingdom and to 36 countries worldwide.
In an exclusive interview with SeafoodSource, Christopher Leigh, director… Read More
One of the biggest problems for retailers has been getting those customers who experiment with a wide variety of fish when eating at restaurants to maintain that enthusiasm when filling their retail shopping baskets.
It’s well documented that this reluctance to cook fish at home is created by many factors, such as the often-daunting idea of handling and preparing it. There’s also a sizeable band of consumers who stick only to the… Read More