Markets
EU tops fish imports T
HE EU Fish Market 2014 report, which was published on 31 March, confirms the EU’s posi- tion as the largest importer of seafood products in the world, making up 24% of the total value of
global seafood trade. The report, available in four languages, provides a com- plete overview of consumption, trade and production of fish and aquaculture in the EU; provides information on how much and what type of fish is consumed in the EU, where it comes from and how much is caught in the wild or produced from aquaculture. Despite the EU market’s global strength, following
a strong period of growth in consumption in the last decade, consumption dropped by 5% between 2008 and 2010 and has since remained stable. Three out of four fish consumed in the EU come from wild fishing, whilst consumption of farmed products
decreased by 5% in 2011. EU self-sufficiency for sea- food – the ratio of EU production to total estimated consumption – remained stable at around 45% between 2008 and 2011. Trade between EU countries is very significant and
plays an essential role in the EU’s fishery trade. Its value is comparable to that of imports coming from outside the EU. Shrimp is now the leading species imported in terms of value, ahead of salmon and cod, whilst tuna, cod, salmon and pollack are now the main species consumed in the EU. FF
Europe only produces 45% of the seafood it consumes
D
ESPITE the wealth of publicity about seafood and healthy living, many Britons will still not go near fish – especially those cooked with
their heads still on – according to a survey by one of the country’s top seafood restaurant chains.
NERVES
Loch Fyne, which has more than 40 restau- rants in the UK, found that a good proportion of the population is still nervous about buying or cooking seafood, with a third declining to try oysters, while one in ten who will not eat fish whatsoever. The biggest turn-off, according to the survey, is eating fish with their heads still on, due to the eyes staring up at the diner – something that doesn’t deter consumers in European countries like France and Spain. The survey found that the same is true for shellfish.
This is in spite of strong evidence that fish, especially oily fish rich in Omega-3 oils, is important for good heart health and other conditions including cancer and arthritis. Fish fingers remain the most popular form of fish with the British public, which explains why they continue to sell in their millions each week. Regardless of this, Loch Fyne – whose
roots are firmly planted on the west coast of Scotland – is probably the UK’s most popular seafood restaurant chain, and has become renowned for its sustainably sourced fresh fish and innovative menu. FF
Diners in France and Spain are less squeamish
HE supermarket chain J Sainsbury, which claims to be Britain’s largest fish retailer, gave away more than seven tonnes of free fish on 14th March – all in the cause of sustainability. The aim was to encourage the British public, which is still hooked on cod and haddock, to try less well-known species, including farmed rainbow trout, sea bass and mussels, as well as wild-caught lemon sole and coley fillets.
EDUCATION
Sainsbury’s said the campaign is part of its commitment to sustainable fish, helping to educate consumers on mak- ing sustainable choices. When customers asked for one of the ‘big five’ fish species at the in-store fish counters on
64 Free mussels
Tuna: beaten by shrimp Fish fear factor: the eye’s the limit
Heads you lose
Sainsbury’s great fish giveaway T
‘Switch the Fish Day’, they were offered a free portion of a lesser-known alternative to try at home. Judith Batchelar, director of Sainsbury’s brand, explained that the company is committed to sourcing fish respon- sibly. ‘For us, Switch the Fish is much more than just one day,’ she said, ‘as all five of our alternatives will have 20 per cent off for three weeks as part of helping to change the nation’s fish eating habits.’ Despite efforts to persuade people to try new varieties
around 80 per cent of all fish sold over the counter in the UK comprises cod, haddock, salmon, tuna and prawns. The retailer has also been educating its own people by putting more than 18,000 counter staff through a food training college which includes courses on filleting, fish cookery and sustainability. FF
www.fishfarmer-magazine.com
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