Seafish is a non-departmental public body (NDPB), set up by the Fisheries Act 1981, and is funded by a levy on the first sale of seafood in the UK. We cover the seafood industry from catch to plate providing facts, stats, research and a range of business and industry support tools as well as promoting seafood to consumers.
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When the seafood sector thrives, the whole nation thrives. And that’s why we’re doing everything we can to support it.
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Very thin fillets people prefer thicker cuts. After its battered that'll be very disappointing. Sorry its just an observation as our customers hate thin/skinny fillets. We only sell loin cuts behind the head...
Look at all of these skinless boneless fishes, bland! The british only want bland fish like cod and haddock. There are way tastier fishes to fry like red snapper. Removing the skin is sacrilege in france, it loses its taste. My local offers skin on cod.
Surely customers buy with their eyes ? Hence what's wrong with brown chips over non coloured ones you get at home ?? Great vid full of useful info, as were just about to go into the industry.. Thank you..
Love the video me and the family are looking to move to Ireland and I am currently a commercial fisherman in the US I'm hoping to become one after we move there to
I remember Nigel in falmouth sea fishing course in early 1980s with cliff pender. Sorry we moved your 2cv but you werent forgotten. Me and john roberts often reminisce. Best days
Got me first job straight after on Tard8s of yealm n golden dawn pair trawling with dave pessell, Neil Murray rip, dick hansford n Steve, Andy hole. Great hauls
When I was a kid in the 70's, I loved the Carry on film where it was the horror one with Frakenstein etc. I was always confused by the scene where Kenneth Williams falls into the giant boiling pot and just before he dies he shouts 'Frying toniiiiiiiight'. I was too young to have been around a decade or so earlier when Fish & Chip shops would put that sign out. Maybe they didn't open every day?
I am interested in a job as a fishing fisherman because it fits with more than 10 years of work experience as an international fisherman well...can you help me get the job and how to do it.... thank you very much 
Wow I can't believe my eyes... you completely did that a$$ backwards you cut the flat piece off first then pull the round part down with holding the guts and stuff then cut it off the round part
Why isn't this most precious of dishes, the national dish of Britain / UK and Scotland? Why is that wretched chicken tikky tokky masala, the national dish instead? Unbelievable! You can afford fish and chips in Canada, only if you have enough organs to sell; it is that expensive! Love halibut and chips (two big chonky crunchy slabs) with mushy peas is exquisite! Side of tartar suace too.
I explained thats word chips defintion means potatoes,. Also boil potatoes. Or fried add pours salts and peppers, and broiled potatoes, too fish boiled fried also.broiled pours seasonimg salts this grubs its brix americans, grubs defintion means, food all these products , i ates its food when the brix arrived here's on the conti.... lands brix, americans, desend....great-great- grands,
Im a chef, would love to own my own fish and chip restaurant, finance is a problem for me raising the cash needed, right location on river identified, new ideas, new methods,, just short of cash,,,
The chips looked a lovely deep colour, not like some of the place whete thete almost anaemic,, also looked think and long, again some place serve small chips and scraps, fair play looked good chips
If you are short termed or short sighted, all you see is change which you think somehow "permanent". If you were to watch the sea floor over time, unless there is change it essentially can rot. So the sea itself provides change. The seafloor rapidly recovers from one trawl. Less than 30% of available catch is caught in even the most fortuitous trawl. And available catch does not reflect all that will be there in the next few minutes or hours as guess what, species travel around all the time, especially when they see an opportunity to move into new areas. A "cull" of the numbers of any one local species is rapidly regenerated. An analogy, although nowhere near as accurate as it simplistically sounds, is to raddle or rake a farmers field. That change can stimulate growth when growth comes from species which are subjugated by the previously dominant ones. It also releases nutrients. So scientific studies show that trawling actually promotes a growth spurt of diverse species. It also means chemicals which need to mix do so more freely. Scientific studies, are equally divided on what this means for one thing or another. In the sea that rate of growth is magnificently faster and quicker than on land. However, you cannot go over and over the same ground non stop without changing the complexion of the surface. This would produce less of the species you wish to harvest eventually. That is the real challenge. What is too much? When to stop or limit? When to start again? The real experts are the fishermen themselves. They are increasingly ignored. Unfortunately the law is a right mess on al of these things, pointing in different directions at the same time. Like everything else in the past 40 years. Let us pray for government which stops to take stock and sort out what it wants to see happen.
My lovely English teacher gave me the video to watch and understand. After the video, RU-vid suggested to me "How to Cook Fish and Chips." Now I am totally lost and trying to order fish and chips.
It’s so obvious that these two do things differently and the older guy has an additional level of discipline and method to this work. I have to say, if he has a shop, I’d rather go to his
