Seafish, the UK “industry authority on seafood”, has launched Tuesday (September 23, 2014) a new tool to assist seafood buyers make informed purchasing decisions for their businesses. Continue reading RISK Assessment for Sourcing Seafood (RASS): ‘one stop shop’ platform to help UK buyers make “sound judgements” on seafood sourcing risk
The Scottish mackerel processing industry has welcomed the return of mackerel to the Marine Conservation Society (MCS) Fish to Eat list today – the essential guide to sourcing sustainable fish for UK consumers and restaurants.
Continue reading Scottish Industry welcomes mackerel’s return to consumer plate
Below is the latest press release from the UK’s Marine Conservation Society (MCS), urging consumers to avoid eating wild-caught UK Salmon. The latest updates to FishOnline, the charity’s guide to eating sustainable seafood, also reveal better news for mackerel, herring and halibut stocks. Continue reading ‘AVOID eating wild-caught UK salmon’ says Marine Conservation Society; “…but better news for mackerel, herring and halibut stocks”
The Chinese mitten crab, recorded in Scotland for the first time, poses a serious potential threat to salmon and trout in Glasgow’s River Clyde, according to researchers from Royal Holloway, University of London, and the Natural History Museum. Continue reading ‘Chinese mitten crab invades Scotland and poses threat to salmon and trout’… “enormous environmental risk”… – Scientists
Two new reports published today (17 September 2014) by the Marine Stewardship Council (MSC) show the progress being made to secure the future of the world’s oceans, and a plentiful supply of seafood for generations to come. With 29% of the world’s oceans currently overfished1, the reports show how commitments by seafood producers, retailers and consumers are delivering lasting improvements to the sustainability of marine ecosystems, fish stocks and fishing communities. Continue reading New MSC 2014 reports “reveal a turning tide for sustainable seafood”
Yesterday’s UK’s Sunday Times (14 September 2014) titled one of its article that “‘Healthy’smoked salmon fattier than pizza”… The article highlights that “A classic Pizza Express margherita contains 6.4g of fat per 100g while Yeo Valley peaches and cream yoghurt has 4.1g of fat per 100g. By comparison, Sainsbury’s scottish oak smoked salmon, which costs £4.50 for 120g and is made from farmed fish, contains 14g of fat per 100g. Sainsbury’s wild alaskan smoked salmon (£5.75 for 120g) contains only 3.2g of fat per 100g…” The Waitrose smoked salmon is described as being a product made from a “lean, healthy fish”… something about which industry critic Don Staniford, director of the Global Alliance against Industrial Aquaculture (GAAIA) reportedly takes offence. “It is complete nonsense to describe this flabby farmed fish as lean and healthy,” he is quoted as saying. Continue reading UK Sunday Times contacts Waitrose – following Don Staniford comment – which pledges to change description of ‘lean’ [Scottish] smoked salmon product