Adding value to seafood

You may recall that I wrote how, in my opinion, the British shellfish industry needs more value-added products. I’m not the only person to think about adding value. Eivind Burkow at The Coastal House tells us that Seafood Scotland’s value added programme shows positive results. Eivind mentions ‘technical/environmental help with accreditation such as MSC, SALSA and BRC’. Links to the Marine Stewardship Council (MSC), Safe And Local Supplier Approval (SALSA) and the British Retail Consortium (BRC) are on the sidebar of my blog here.

I’m planning a fish meal for tonight. It won’t involve fresh fish or anything I have to kill in my own kitchen. For me, value-added products are the way forward.

About argylesock

I wrote a PhD about veterinary parasitology so that's the starting point for this blog. But I'm now branching out into other areas of biology and into popular science writing. I'll write here about science that happens in landscapes, particularly farmland, and about science involving interspecific interactions. Datasets and statistics get my attention. Exactly where this blog will lead? That's a journey that I'm on and I hope you'll come with me.
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2 Responses to Adding value to seafood

  1. EqFe says:

    In the States, “value added products”in reference to food means highly processed garbage.

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