The Seafood Guide features more than 100 species of fish and shellfish and covers all aspects of sourcing and using seafood in the UK including provenance, sustainability and availability, as well as hints and tips on storage, preparation, presentation and promotion.
“Consumers are increasingly interested in the quality and provenance of their food, so understanding and communicating issues around responsible sourcing and traceability is vitally important to those involved in promoting seafood,” said Paul Williams, chief executive, Seafish.
The guide is part of Seafish’s training and development commitments to ensure those in the food sector understand the seafood industry and the importance of providing quality fish and shellfish products to consumers.
José L Souto, chef lecturer and head of larder at Westminster Kingsway College, added: “The Seafood Guide is a great educational tool that all students and chefs will find fascinating, it is the ‘must-have’ manual of fish and shellfish, with great photos and explanations covering a wide range of not only species but all the other aspects of the industry.”
Copies of the new guide are available to all chef and catering colleges, as well as seafood industry groups and association.
