Previous Posts
- Craft Guild goes for gold at ScotHot 2005
- Edinburgh's Telford College hosts cookery competitions
- Hospitality sector receives graduate boost
- Business tourism holds key to tourism growth in Edinburgh
- Updated Sudan 1 list from Foods Standards Agency
- Emerging Talent Conference is a real HIT
- Record number of Roux regional finalists announced
- Tony Singh completes MBO of Oloroso
- Seafood remians on the menu
- Employers launch new group to boost skills
- Claire Martin, Todd Gordon & Quartet - The Valentine Show
- Scottish pub first to close after proposed smoking ban
- Get ready with your nominations for the CIS Excellence Awards 2005!
- Last chance to buy tickets for HIT Emerging Talent!
Archives
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- June 2005
- May 2005
- April 2005
- March 2005
- February 2005
- January 2005
- December 2004
- November 2004
Scottish catering and hospitality news in Scotland
Catering in Scotland magazine is published bi-monthly with in-depth features, views and news for the Scottish catering, hospitality and tourism industry. On this page we have the latest news to keep you constantly updated on the market. On the left hand side of the page you can search our archived news which is stored monthly.
Wednesday, February 09, 2005
Seafood remians on the menu
A drive to reassure consumers that they can still eat fish and shellfish with a clear conscience has been launched by The Sea Fish Industry Authority (Seafish) following publication of the Marine Conservation Society's 'Pocket Good Fish Guide.''The key message for consumers is that they should keep eating fish,'
Seafish Chief Executive John Rutherford said. 'We welcome the fact that the Marine Conservation Society (MCS) promotes seafood as part of a healthy and balanced diet and we are delighted that the guide recommends consumption of a number stocks which are currently very healthy. Around the UK coast line, for example, stocks of herring and shellfish are abundant and, at present, most of these species are exported to France, Spain and Russia.'
'However, with over 70% of seafood in the UK coming from worldwide sources, consumers can also continue to eat species like cod with a clear conscience. Any cod caught in the UK is done so under strict management regimes, and customers can be reassured that the cod they are eat is from a sustainable source.'
He also stressed the importance of recognising the measures already being put in place by the seafood industry to secure a sustainable future:
'It's important to recognise the additional work that fishermen are doing in collaboration with conservation organisations and statutory agencies like Seafish, the WWF, English Nature and Scottish Natural Heritage to ensure there is a sustainable future for our seas.
'Seafish actively encourages people to be more adventurous and try a wider range of seafood to reduce the pressure on more traditional species. With up to 100 different varieties available to buy in the UK, we are encouraging consumers to be more adventurous and try a wider range of seafood.'
