When J Pieroni and Sons was awarded Scottish Fishmonger of the Year 2015 in the Scottish Independent Retail Awards, third generation owners Johnathan and Mark Pieroni and their business partner, Derek Bentley, were delighted.
“It was all down to a tremendous team effort, offering a friendly, personal touch in the shop, and making every effort to provide the sort of service that brings customers in from all over the West coast of Scotland,” s… Read More
Two recent studies by the Aquaculture Stewardship Council (ASC) have shown that the organization is on track with its program to encourage Europeans to eat more certified seafood.
The ASC conducted the research to study the recognition of and positive associations with its consumer label, and awareness and understanding of its certified seafood logo. The research was carried out in The Netherlands, Germany and Switzerland, where retailers have e… Read More
Marine Harvest, one of the world’s largest salmon producers, recently produced a salmon farming industry handbook, with the aim of giving its investors and interested parties a better insight into the salmon world.
It points out that around 70 percent of the world’s salmon is farmed, principally in Norway, Chile, Scotland and Canada, but also in Australia and the Faroe Islands, and that salmonids account for 4.2 percent of global seafood sup… Read More
Turbot (Psetta maxima) is a much prized flatfish in Europe, and is second only to halibut in terms of the price it fetches at first landing and on restaurant menus. Its high value is due to the low annual quotas set by the International Council for the Exploration of the Sea, and in the past few years landings into European ports have been between 4,500 MT and 6,000 MT, with a quota uptake of around 90 percent.
A number of European enterprises h… Read More
In a move not seen for almost a decade, Scottish salmon farmers joined forces last weekend to promote their industry and product at the Royal Highland Show in Edinburgh, Scotland’s premier agricultural event.
Organized by the Scottish Salmon Producers Organization (SSPO), the stand was a major attraction in the food hall. Carpeted in artificial grass dotted with picnic tables made from recycled salmon floats, it had a wrap-around backdrop of s… Read More
Marketing consultant Marie Christine Monfort has been observing the shrimp retail market in France for over a decade, and finds that it is not keeping up with the times, particularly regarding where it is processed, sustainability certification and labeling country of origin.
“The market for shrimp has changed dramatically in the past four years under price pressure and the forces of competition, but it is surprising that it remains rooted in … Read More
The Shrimp Sustainable Supply Chain Task Force, a body established last year to ensure that Thailand’s seafood supply chain is free from illegal and forced labor, has been actively working with the Thai Government to help make the industry more accountable, transparent and verifiable.
The task force was set up in July 2014 as an international industry alliance, with members including leading retailers, manufacturers, government and NGOs.
In a… Read More
The FAO GLOBEFISH report on the “role of women in the seafood industry” is a long time coming, according to Dr. Audun Lem, deputy director of the FAO Policy and Economics Division, which commissioned the work.
“This report signifies a recognition within [the United Nations Food and Agriculture Organization] that the role of women in the sector is important, but is not given the attention it deserves. We tend to focus on the role of women i… Read More
A new ranching operation in Scotland may be the first sign of hope for the future of King Scallops (Pecten maximus), a valuable commodity in Scotland that has fallen on low volumes from traditional fishing of late.
With annual landings of around 8,000 metric tons (MT) worth GBP 16 million (USD 24.5 million), scallops harvested in Scotland make up a quarter of total U.K. landings. However, government figures and anecdotal evidence from fishermen … Read More
Campsie Glen Smokehouse, a new venture set up just north of Glasgow, Scotland, is due to open in early May, producing a range of high quality seafood charcuterie. “This is a new concept for the U.K. seafood market and a definite first for Scotland,” said Managing Director Duncan Smith.
“To start with I will be producing an original range of smoked salmon, trout and halibut using three distinctive cures, named Island, Highland and Lowland. … Read More