Markets & Retail News Young fish friers vie for national title
of awards sponsor Drywite, said: ‘We’ve been running this competition for 20 years now and this year the standard of entries has again been exception- ally high.’ Paul Williams,
chief executive of Seafish, said: ‘This award is
such an aspiration
THE UK’s top 10 young fish friers were announced on August 4 as part of the 2016 National Fish & Chip Awards, organised by Seafish. To get to this
stage and secure a place in the coveted shortlist, the friers have undergone a gruelling judging process involving the undertaking of tele- phone interviews and completion of exam questionnaires. In the coming
weeks, they will be subject to further
Top of the shops
THE UK’s top 60 fish and chip shops were announced last month as part of the 2016 National Fish & Chip Awards. Com- peting across 10 regions, the shops will now ‘batter’ it out as they vie for the ultimate title - Independent Takeaway Fish and Chip Shop of the Year. The next stage of the competition will establish a UK top 20 which will compete for the regional titles.
62 the Young
judging as they un- dergo a skills based assessment and personal interview at a rigorous testing day at the National Federation of Fish Friers (NFFF) Training School in Leeds, York- shire.
This next stage of
the competition will whittle down the shortlist, establish- ing the five finalists who will compete to be crowned this year’s champion at the London awards ceremony. Celebrating the
best young fish friers across the country,
Fish Frier of the
Year Award encour- ages the younger generation in the industry to nurture their individual skills and talent to become positive role models for other young people working in the fish and chip sector. Briar Wilkinson,
Great British
“This confirms they have started their
careers on the right track
”
THE sessions have been developed around the theme of ‘upskilling for a sustainable future’ and will address a number of known knowledge gaps in the seafood industry, from food safety to fish preservation techniques. The courses include hazard analysis and critical control point (HACCP) training, fish quality
and to be shortlisted is a great achieve- ment in itself – it confirms that they have started their careers on the right track and are well on their way to becom- ing the UK’s next top friers.’
Culminating in a
ceremony at the Lan- caster London Hotel on January 20, 2016, the National Fish & Chip Awards are recognised as one of the most prominent seafood industry events in the UK. They celebrate
the great British tradition of fish and chips, recognising the best talent, quality and choice offered by fish and chip businesses.
Training on offer in World Seafood Congress first
This year’s World Seafood Congress, to be held in Grimsby from September 5-9, will offer delegates a bespoke range of training courses aimed at equipping industry professionals with specialist skills.
assessment, seafood preparation and fish smoking courses, as well as an e-learning food hygiene programme. The courses will be hosted by the International Association of Fish Inspectors (IAFI) and the Seafood Training Academy. The first IAFI-led workshop will deal with fish preparation and cooking and will see Gary Hooper, past president of the National Federation of Fishmongers, showcase traditional fish mongering skills and demonstrate methods of preparing flat fish, round fish and shellfish. The second workshop will cover the cultivation of bivalve molluscs and associated issues, including bacteria, vibrios, viruses and toxins. IAFI is also running a number of regional workshops that will provide insights into the seafood industry in Asia and Australasia, Africa, and South America. Lee Cooper, head of onshore training at Seafish, the industry authority
Above: Seafood preparation
hosting the congress, said: ‘Businesses across the global seafood sector are struggling with a lack of specialist skills. That’s why we’re proud to be able to offer such a comprehensive range of programmes.’
www.fishfarmer-magazine.com
Seafood exporters urge action over Calais disruption
SEAFOOD exporters were seeking ways around the Channel tunnel and the port of Calais as disruption by migrants and French strikers continued. Hull, which has daily P&O ferry services
to Rotterdam and Zeebrugge, reported an increase in traffic at the beginning of this month. And the Suffolk port of Harwich, which also serves Holland and Belgium, is another possibility. Migrants in Calais are making nightly bids to reach the UK, leading to delays on cross-Channel services. The problem facing seafood exports – both
English and Scottish – is that fish has a much shorter shelf life than other foodstuffs and speed is of the essence. Scottish seafood exports alone are worth in excess of £450 million a year. Scotland’s fisheries minister Richard Loch- head welcomed plans, to be operated by Kent Police, to pilot a ‘quick to market’ route for vehicles caught up in the delays. ‘While it is by no means a solution to the wider and ongoing complex situation in Cal- ais, it will be welcomed by Scottish seafood exporters who have seen orders plummet by up to 80 per cent in some categories in recent weeks. These delays at Calais have had a disproportionate and damaging impact on our vital food processing sector.’
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