Nicki Holmyard

A joint campaign in France run by the Aquaculture Stewardship Council (ASC) and the Marine Stewardship Council (MSC), has just landed the two organizations a Grand Prix Award for Social Responsibility. It was presented during a ceremony in Paris at PRODURABLE, the fair for Sustainable Development and Corporate Social Responsibly.

The prize was awarded for “Semaine de la Peche Responsible” (Sustainable Seafood Week), which was first

A new study involving an international and multidisciplinary team of experts from universities and organizations in and beyond the aquaculture industry concludes that there is an urgent need for a paradigm shift in the definition of sustainable shrimp feed.

The global farmed shrimp industry has an estimated production volume around four million metric tons (MT), and has become one of the biggest consumers of fishmeal in the aquaculture sector.

Young’s Seafood has entered the digital age with one of the most targeted marketing campaigns ever to support its frozen category Chip Shop family meal brand and Gastro restaurant quality brand.

The campaign, which went live on 1 April, is being delivered to Young’s core target audience through an exclusive partnership with Sky Media and its sophisticated AdSmart technology, Young’s Communications Manager Nicholas Donnelly told

A new collaboration between Scottish distillery Glenglassaugh (pronounced Glenglassa) and smoked salmon producer Sutherlands of Portsoy, has led to the creation of a luxury smoked salmon infused with Glenglassaugh Peated Torfa Single Malt Whisky. 

The new product took several months to perfect, and is the result of extensive testing with a range of whiskies from the distillery, Sutherlands Managing Director Elaine Sutherland told

When former chef Daniel Pawson decided to listen to his customers and sell his signature crispy fried salmon skins as a snack, he had little idea that Sea Chips would become so successful.

“I have never liked waste and was always looking for ways to use up the bits that most people throw away, such as salmon skin. Instead, I used it as a garnish, and so many customers really liked the taste and texture and encouraged me to investigate its

The International Association for Women in the Seafood Industry (WSI) launched its latest video competition this week, which aims to build on the success of the previous two years. 

“Men, women, groups and institutions are all welcome to submit a short film, no longer than 4 minutes, which portrays observations or experiences of woman involved in the seafood industry,” said WSI founder Marie Christine Monfort.

The brief is wide

An investigation by French state television broadcaster France 2 into the use of fish aggregating devices (FADs) to catch juvenile yellowfin tuna in the Indian Ocean, aimed to highlight the dark side of the industry to consumers. 

Use of FADs has been widespread since the 1980s, but their use now sits at the center of global discussions on the long-term sustainability of tuna stocks and the ecological impact of tuna fisheries. An addition

University of Exeter researchers, studying the DNA of shark products sold in fishmongers, fish and chip shops, and Asian wholesalers in England, believe they have uncovered serious cases of mislabeling and a potential trade in critically endangered species.

However, their findings have been largely dismissed by the National Federation of Fish Friers (NFFF), which said in a statement that the fish sold in fish and chip outlets is all legally

Husband and wife team Tim and Kelly Barnes, from Krispies Fish and Chips located in Exmouth, Devon, United Kingdom, joined an elite team in January, as they were announced winners of the National Fish & Chip Awards 2019.

Their new title makes them one of just 31 fish and chip shops to have been awarded the title since 1988, when the competition began.

Today, there are around 10,500 specialist fish and chip shops in the U.K. They dramatically

Niels Alsted, the former executive vice president of business relations at BioMar, recently retired after 45 years in the aquaculture industry. 

Alsted, known to his colleagues as "Mr. Aquaculture," admitted to having mixed feelings about leaving a job he loved, but explained that he had prepared for this day for the past few years.

“Everything has an end, but for the next few years at least, it is not a total goodbye to the