Nicki Holmyard

Contributing Editor

Nicki Holmyard lives and breathes the seafood industry. As a specialist freelance writer for 25 years, she has travelled the globe to research in-depth articles, interviews and news stories on all aspects of fishing, aquaculture and processing for international journals and newspapers. She has contributed to books on sustainable seafood sourcing and the effects of climate change on the oceans, and acts as a communications consultant for leading fishing and aquaculture concerns. Nicki is also a director of Offshore Shellfish Ltd, which is developing Europe’s largest rope-grown mussel farm.

Published on
September 17, 2020

A second land-based salmon company farm is being planned for the unified port of Boulogne-sur-Mer/Calais, on the North coast of France, which is the country’s largest fishing port and one of the top fish processing and distributing centers in Europe ... 

Photo courtesy of Local

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Published on
September 17, 2020

Lebanon is in crisis. Its public debt-to-gross domestic product is the third highest in the world, unemployment stands at around 25 percent, and nearly a third of the population lives below the poverty line. The government now hopes that aquaculture can help to improve employment levels and food security, and provide economic and social opportunities, including for women and young people.

The country relies for 90 percent of its seafood on

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Published on
September 14, 2020

The stakeholder-run Aquaculture Advisory Council (AAC) has sent a recommendation to the European Commission asking for the revaluation of the risk assessment of parasites in farmed fish products ...

Photo courtesy of A Daily

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Published on
September 9, 2020

When the long-running “scallop wars” between French and U.K. fishermen escalated in 2018, there was an inevitability about a sequel over access rights to the valuable scallop beds in the Baie de Seine, off the coast of Normandy in northern France.  

Now, Pascal Coquet, head of the scallop committee of the Comité National des Pêches Maritimes et des Elevages Marins (CNPMEM), warns that the scallop wars could soon

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Published on
September 8, 2020

Tore Lyng, chair of Måløy, Norway-based Lyng Seafoods, has been working for the past three years on plans to build a 10,000 metric ton (MT) land-based trout farm in the grounds of a 17th century castle in Sweden’s Bjuv municipality ... 

Photo courtesy of Wikimedia

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Published on
September 8, 2020

Opportunities for marketing reef fish in Europe were spotlighted in a recent webinar hosted by the Centre for the Promotion of Imports (CBI), which encourages European Union nations to expand their imports from developing countries.

The webinar focused on the results of a study exploring the European seafood market, which shows high growth potential for importing reef fish such as snapper, grouper, and parrotfish.

Overall seafood consumption in

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Published on
September 4, 2020

Norwegian company Andfjord Salmon, which is developing a land-based Atlantic salmon farm on the island of Andøya, in its Q1 2020 results. In line with its pre-revenue status, as the company strives to build its facilities and operations ... 

Photo courtesy of Andfjord

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Published on
August 28, 2020

Feed giant Cargill has just introduced updated microtechnology to help salmon farmers obtain real-time data about flesh quality, and gain a better understanding of how it can be influenced by nutrition ... 

Photo courtesy of

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Published on
August 13, 2020

Global Seafood Assurance (GSA) is urging anyone involved in the seafood industry to help it gather data on how workers’ voices are heard by filling in a short online global survey. The exercise is part of the Fishing Vessel Crews Worker Voice project. 

The questionnaire asks respondents to explain their understanding of various terms, including fisheries worker voice, grievance mechanisms and procedures, works committees, worker

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Published on
August 11, 2020

Growing consumer interest in plant-based meat and seafood analogs is leading to more innovation and investment in the vegan food sector. Entering into this arena is new company Legendary Vish, which is creating 3D-printed salmon fillets made from high value plant-based ingredients, including mushroom proteins and algae extracts.

Robin Simsa, Hakan Gürbüz, and Theresa Rothenbücher came up with the idea while working together on an

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