Scotland has just launched an ambitious Vision 2030 growth strategy for aquaculture, to double the size of the sector to GBP 3.6 billion (USD 4.5 billion, EUR 4.2 billion) by 2030.
The strategy seeks to unleash the sector’s full potential contribution to Scotland’s economy, environment and communities, and predicts the generation of more than 9,000 new jobs.
Mussels already play a key and growing part in the sector, but research has shown t… Read More
Reports of falling levels of omega-3 fatty acids in farmed salmon have sparked a debate in the United Kingdom over the use of vegetarian fish feeds that are blamed for the phenomenon.
A prime-time news report by the BBC on 6 October cited a study by University of Stirling, which has one of the top-ranked aquaculture research departments in the world, claiming that levels of omega-3s in farmed salmon have been halved over the past five years.
Th… Read More
A recent feature article by Associated Press (AP) outlining poor working conditions on some U.S. fishing boats serves to highlight that such practices are still very much a live issue.
While forced labor was not found in this instance, the article linked its findings to those printed in the U.K.’s Guardian newspaper in June 2014, which outlined the level of slavery still prevalent in the Thai shrimp industry. The article thus appeared to conde… Read More
A sea change is underway in Chile, as the government and industry are working together to reduce the amount of antibiotics used in salmon farming in the South American country.
A few weeks ago, Chile announced a USD 58 million (EUR 51.9 million) package, dubbed the “Pincoy salmon industry initiative,” designed to cut the amount of antibiotics its aquaculture industry uses in raising salmon by half over two years.
This is good news for every… Read More
Salmon will soon replace shrimp as the largest single global seafood commodity in terms of value. That stunning fact will have sizeable repercussions in the global seafood industry.
Perhaps no sector will have as big of a challenge on their hands as fish feed manufacturers, who are being asked to supply high-quality feed to salmon farms around the world while at the same time reducing the industry’s fish-in, fish-out ratio. One of the bigges… Read More
Anne McColl, new CEO of the Scottish Salmon Producers Organisation, set out her vision for the industry during an interview with Seafood Source, and explained why this fish has become a world-renowned icon.
SeafoodSource: Scottish salmon has an enviable reputation all over the world as a high quality product. What do you attribute this to?
McColl: Scottish salmon sits alongside Scotch whisky as an iconic product, particularly in the e… Read More
The Environmental Defense Fund (EDF) drew industry, regulators and economists together at the International Institute of Fisheries Economics and Trade (IIFET) Conference in Aberdeen, Scotland this month to examine how the fishing industry is adapting, innovating and starting to overcome the significant challenges posed by the European Union discard ban.
Erik Lindebo, an economist and a senior consultant to EDF, chaired the panel, leading a wide-r… Read More
A recent workshop hosted by Seafish, the United Kingdom’s industry authority on seafood, introduced the concept of a social license to operate in the seafood industry; what it means, why individuals and organizations should embrace it, and how it can help to boost sales.
A social license to operate (SLO) grew out of, and has become an extension of, the corporate social responsibility (CSR) movement, which is actively embraced by many, if not a… Read More
The global tuna industry is worth more than USD 40 billion (EUR 35.1 billion), of which pole-and-line and hand-line fishing are playing an increasingly important part. Emily Howgate, International Coordinating Director with the International Pole and Line Foundation (IPNLF) explained its significance in an interview with SeafoodSource.
SeafoodSource: How important are pole-and-line fisheries for global tuna trade?
Howgate: Pole-and-line and han… Read More
Seafood-lover Alan Gibb, resort executive chef at Gleneagles, Scotland’s top hotel, finds that seafood sales are increasing in his restaurants, with fish and shellfish now making up more than 65 percent of all starters. He spoke to SeafoodSource about his mission to get even more people enjoying it.
SeafoodSource: What is the biggest influence when choosing seafood for Gleneagles’ famous restaurants?
Gibb: Freshness of product is really imp… Read More