In the seafood supply chain, processing is something of a mystery; the secret stage that straddles the two worlds of sourcing and consuming. Whether it’s picking crab meat or smoking mackerel, filleting hake or making fish cakes, processors transform the catch into a valuable, consumable product for retailers. Processing is essential to increase the intake of Cornish seafood, as consumer behaviour in the UK suggests a preference for processed seafood products over whole fish and shellfish. But what happens to seafood during the processing process – (yes, that’s a term). And what trends have Cornish processors noticed in our nation’s changing appetite for seafood?
We visited Sam Chapman from Nippers Shellfish at his idyllic processing space on Looe harbour, and chatted all about seasonal seafood consumption.
We speak to Victoria Townsend; Head of Retail and Innovation at Ocean Fish - the company buying the most fish from South-west markets and processing up to 30 species per day.
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