Jason Holland

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

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

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

Fashion can be a fickle thing. Often what’s here today is gone tomorrow. Fashion does, however, influence many people and has occasionally been proven to get important messages across where previous, more conservative campaigns have fallen short.

This week marks the first anniversary of Project Ocean, Selfridges & Co.’s in-store promotional campaign for sustainable seafood. The UK superstore created the multi-level awareness program to

In retail terms, Alaska salmon is something of a global phenomenon in that it’s recognized and coveted the world over. Europe is certainly no exception and despite a proliferation of good quality farmed Atlantic salmon, wild Alaska salmon is the iconic American fish that has captured the hearts and palates of consumers.

However, the strength of that endearment will be put to the test over the coming months in the wake of the announcement from

Formed in 1996 with the privatization and merger of New Zealand’s two largest salmon companies, New Zealand King Salmon is a vertically integrated salmon farming, processing and marketing firm with an annual turnover of NZD 115 million (EUR 71.1 million, USD 93.6 million). It is the world’s leading producer of king salmon (Oncorhynchus tshawytscha) and currently owns seven sea farm sites — all located in the remote waters of the

“Decrepit,” “broken” and “failure” are three somber words frequently used to describe the current EU Common Fisheries Policy (CFP). But while widespread public calls for wholesale policy overhaul persist, behind closed doors there remains considerable political resistance to Fisheries Commissioner Maria Damanaki’s reform proposals.

Damanaki spent much of the first half of last year touring Europe to secure support for her

The suspension of Marine Stewardship Council (MSC) status for eight North East Atlantic mackerel fisheries has undoubtedly added further weight to the long-running dispute over quota sizes for this highly valuable stock. But there’s a danger that this latest complication could threaten the future of niche operations for which the eco-label holds special economic importance.

The MSC suspended eight mackerel certifications on 31 March after the