A hotly anticipated guide to help chefs, caterers, restaurateurs and retailers promote the huge variety of fish and shellfish available to consumers in the UK has been published by Seafish, the industry authority on seafood.
More than 100 species of fish and shellfish feature in The Seafood Guide which covers all of the key 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.
The guide is produced by Seafish as part of its 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. Copies of the guide are offered to the foodservice and retail sectors to help seafood enthusiasts develop their knowledge and expertise.
José L Souto, Chef Lecturer and Head of Larder at Westminster Kingsway College who helped to launch the new guide, said: “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.”
Paul Williams, Chief Executive at Seafish, said: “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. We have reproduced our Seafood Guide to provide the most up-to-date information and insight on fish and shellfish and inspire the UKs chefs and caterers to make the most of the wonderful seafood available to them.”
Copies of the new Seafish Seafood Guide are available to all chef and catering colleges, as well as seafood industry groups and associations for £5 per copy or £2.50 per copy for every 50 copies ordered. It is also available for purchase to everyone interested in the seafood industry. For a copy, please contact Denise Day at Seafish firstname.lastname@example.org