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A review of newspaper, magazine,
website and broadcast coverage surrounding the seafood industry.
Monday
31 March 2008
Catching and aquaculture
Squid's in: British diners develop taste for tentacles
For
decades it was merely a slightly exotic option for a holidaymaker in Spain
or Italy,
but a growing number of cooks experimenting with recipes involving tentacles
and black ink have turned squid into a fashionable dish in British kitchens.
Phil MacMullen from Seafish is quoted.
Thinking man's fish supper
Norfolk-born
chef Tom Aikens has opened his third restaurant, Tom's Place, and its menu of
top quality fish and chips appears to be a winner. The Responsible Fishing
Scheme is mentioned.
- Eastern
Daily Press 27 March
2008 (no web version)
Rescue plan for Shetland cod
The
world's first organic cod farm is set to be rescued in the next few days
through a deal with a number of buyers that will see the company bought out of
administration.
Working for a sustainable fishing industry
Marine
and Fisheries Minister Jonathan Shaw writes to The Guardian: ‘England's
fishing fleet is a vital part of the UK
industry as a whole and we are committed to protecting its future'.
We're sinking under pressure of EU quotas
The region's
fisherman are struggling to make a living because they say harsh restrictions
are severely limiting what they can catch.
Salmon farming is ‘a threat to healthy wild stocks
Scotland's
wild fish are increasingly being killed by lice leaking from salmon farms, new
government research has revealed.
Fishing showcase casts net wide
Exhibitors
from throughout the UK and worldwide are gearing up for the 23rd Fishing show,
which takes place at the Scottish Exhibition and Conference Centre in Glasgow from
Thursday to Saturday next week.
Processing and imports
Cornish skippers visit Spanish markets
A
group of Cornish skippers have returned from a study visit to Spanish fish
markets, organised by Seafood Cornwall to explore the potential for new markets
and to compare fish quality with that landed in Cornwall.
Retail and foodservice
The accidental chippie
How
a very ordinary greasy spoon in a sleepy Perthshire town became the country's
finest fish and chip shop, the peerless Mhorfish - complete with sparkling
water in the batter and beef dripping in the deep-fat fryer.
- The
Observer 30 March
2008 (no web version)
Consumer and environmental Issues
More good news about omega-3s
Long-chain
omega-3 polyunsaturated fatty acids continue to prove their value in heart,
brain and eye health, according to recent research summarized in the March 2008
Fats of Life and PUFA Newsletter electronic publications.
- IntraFish 31 March 2008 (subscription only)
Government asked to heed Moray Firth
concerns
The
UK Government is being urged to heed advice from Scottish Natural Heritage on oil
and gas exploration activities in the inner Moray Firth.
- Northern
Scot 21 March
2008 (no web version)
Sarkozy fish dish ‘stinks'
Chef
Raymond Blanc has been slammed for serving rare wild Scottish salmon to French
president Nicolas Sarkozy.
- Sunday
Mail 30 March
2008 (no web version)
Please note: this is a review of media
coverage relating to the seafood industry and does not necessarily represent
the views of the Sea Fish Industry Authority (Seafish). This media review is
published three times weekly on every Monday, Wednesday and Friday. For further
information on any of the articles referenced please contact:
Tom Betts T: 0131 524 8667 E:
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