Myanmar is endowed with rich natural resources in its coastal waters, inland rivers and lakes, and the country’s re-emergence into the world of trade offers it exciting opportunities to address sustainability and conservation issues, along with its export potential.
According to official statistics, total seafood production in 2013 was 4.7 million metric tons (MT), 47 percent from freshwater and 53 percent from the sea.
Just over 377,000 MT o… Read More
The Environmental Defense Fund (EDF) prides itself on leveraging the power of the marketplace to help create new economic solutions to solve pressing environmental problems, and to protect nature and human health. In the field of seafood, it works on restoring fisheries, protecting habitats and promoting safer seafood to consumers with a Seafood Selector.
The organization recently appointed Melanie Siggs as senior director for its EU Oceans Prog… Read More
“Production growth in shellfish culture” was the subject of a recent conference in the Netherlands, where around 100 shellfish farmers, processors, scientists and government officials heard from international speakers about new production techniques and market prospects, the latest research results and funding opportunities.
An adjacent mini-exhibition of shellfish equipment was well-attended, with exhibitors coming from all over the globe. … Read More
Almost five years after the Aquaculture Stewardship Council (ASC) was set up, Nicki Holmyard spoke to CEO Chris Ninnes about the organization’s progress in promoting responsible aquaculture production and his plans for 2015.
What have been your main achievements to date?
ASC was founded in April 2010 but it wasn’t until mid-2012 that farms could gain ASC certification, and until last year only tilapia and pangasius standards were available.… Read More
The landing obligation, also known as Europe's discard ban, came into force on 1 January 2015 for EU fishermen targeting pelagic quota species such as herring and mackerel, and is the first phase of a wider discard ban. It will be extended to demersal fisheries in 2016, and be fully implemented across all TAC and quota species by 2019.
With few exceptions, all catches of pelagic and industrial quota species have to be landed and counted against … Read More
With the festive season in full swing this week, food is a major focus of the celebrations, and luxury seafood in particular plays a central role.
Sales of smoked salmon and lobster increase dramatically at this time, with families both eating and gifting seafood. According to Young’s Seafood, the UK’s leading smoked salmon processor, smoked salmon is a firm favorite of British families for Christmas morning breakfast.
Young’s cites recen… Read More
Padstow’s famous Seafood Restaurant, opened by Rick and Jill Stein in 1975, is getting ready to celebrate its 40th birthday next year.
Internationally famous for the quality of its fish and shellfish, the Seafood Restaurant’s kitchens have been managed for the past 16 years by head chef Stéphane Delourme and his team, who create simple seafood dishes using Rick’s recipes, and serve more than 70,000 customers each year.
The restaurant is … Read More
A recent study undertaken for the European Parliament's Committee on Fisheries by the European Aquaculture Society, the Federation of European Aquaculture Producers and the University of Stirling Institute of Aquaculture, has shed insight into the potential long-term economic and ecological impacts of increasing aquaculture in the EU.
The study, which forecasts a doubling of production by 2030, looks at the main future technologies, trends and s… Read More
A small Scottish seafood export company is on target to achieve sales of well over GBP 2 million (USD 3.2 million, EUR 2.5 million) by the end of the year, nearly tripling its turnover since 2012.
It is just five years since Anne Moseley set up her seafood consultancy, Intersea Food Scotland, to help fishermen and processors export to Europe. During that time the company has grown to five people, three of whom are based in France, and business i… Read More
Marie Christine Monfort, a French seafood consultant and economist, is on a mission; a mission to promote gender equality in the seafood industry. Nicki Holmyard spoke to Monfort to find out the significance of this and what could be achieved.
NH: You recently undertook a study that showed only one woman in the top job in the world’s 100 largest seafood companies. How did this compare with other industries?
MCM: According to the Fortune 100 i… Read More