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Who ate all the fish?
Posted 27th August 2008
Who would have thought it?
The fine dining habits of pet cats are placing pressure on dwindling fish supplies that might be better used for human consumption, according to a Deakin University fish nutrition scientist.
Dr Giovanni Turchini, with colleague Professor Sena De Silva, has found that an estimated 2.48 million tonnes of forage fish—an increasingly limited biological resource - is used by the global cat food industry each year.
"That such a large amount of fish is used for the pet food industry is real eye opener," Dr Turchini said.
Well worth the research !
Post 6th August 2008
We are pleased to announce that Ian has after many months hard work, recieved news of a pass with Merit for the City & Guilds Seafood Certificate.
The course offered with limited availability by Billingsgate Seafood Training School is run over two days during which students are assessed on their product knowledge, Knife skills, stock handling, knowledge of health and nutritional qualities of seafood. Students are then given coursework to complete that is returned to the school for assessment and verification by City & Guilds.
Mary and I are pleased with this result and will continue to reserch all possible avenues that will make our product knowledge and expertise the best possible for our customers.
Arbroath smokies are latest Scots favourite to get deep fried.
Published 11th June, 2008
THE DEEP-FRIED Mars Bar may have made Scotland’s fish and chip shops the butt of jokes in recent years, but the proprietor of one establishment in Arbroath has set out to redress the balance by offering customers a selection of far more classy meals.
Bellrock Chip Shop’s Azam Salimi has recently been doing a roaring trade since he had the idea of skinning and boning the famous Arbroath Smokie, coating it in a light batter and fast-frying it to give a whole new take on the local delicacy.
Fife fleet's survival at stake
Published: 14 May, 2008
EAST Neuk of Fife fishermen might have no boats or industry left if something is not done soon over crippling fuel costs.
The warning was given today by the manager of the Fishermen’s Mutual Association in Pittenweem, William Hughes, in response to a five-point action plan announced this week by Scottish Fisheries Minister Richard Lochhead.
He has announced that the Scottish Government will establish a task force to bring forward steps to help the industry and has also provided some immediate help to offset fuel costs.
The Fife fleet now primarily catches prawns, with smaller boats also catching lobsters.
Closure for this summer's Cod supplies.
Published 8th May,2008
ONE of Britain's leading seafood suppliers has warned that cod could be in short supply and, by implication, more expensive over the next three or four months.
Food service specialist M&J Seafoods said reports were coming out of Iceland that 90 per cent of that country's cod quota has already been used up and a new deal would not come into effect until the beginning of September. M&J adds in its regular market assessment that northern hemisphere cod quotas generally were coming to an end.
Seaweed allows Smarties comeback
Published: 11 February, 2008
BLUE Smarties are to make a comeback, after being dropped nearly two years ago, and will now be made with a new colouring extracted from seaweed.
The blue sweets, according to BBC News, were first introduced in 1989 - and discontinued in 2006 as part of a drive to remove artificial ingredients in children's food.
Fishmongers are closing down.
The figures for fishmongers show numbers down by 31%, from 2,408 in 2000 to 1,657 this year.
The report also says the closures highlight the "slow death" of the British high street, which has been caused by the growing power of supermarkets and the increasing costs of running an independent business.
This report comes hot on the heels of the Competition Commission's ruling in 2007 that supermarkets posed no threat to independent retailers. John Adam, of the National Federation of Fishmongers, said, "These figures don't surprise me. When I started out in Wales, there were five fishmongers for 20,000 people. There is now one left."
Supermarkets have for many years used fresh fish and meat counters as 'loss leaders' - meaning they do not make a profit but attract shoppers into stores, where they will spend on other items. Clive Black, a retail analyst at City firm Shore Capital, said, "There are not many fish counters in supermarkets that make any money at all, they are there to bring in shoppers doing their weekly shop."
Source : Speciality Food Magazine 2008.
Sainsbury's bid to save 'dying' fish dishes. AMAZINGLY only one per cent of British teenagers and six per cent of British adults have ever eaten an Arbroath Smokie - and most have no idea what it is, according to new research by the supermarket group Sainsbury's.
This page was last updated on August 27, 2008 09:45 PM