Seafood week

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2005

80

Citation

(2005), "Seafood week", Nutrition & Food Science, Vol. 35 No. 1. https://doi.org/10.1108/nfs.2005.01735aab.018

Publisher

:

Emerald Group Publishing Limited

Copyright © 2005, Emerald Group Publishing Limited


Seafood week

Seafood week

Antony Worrall Thompson, celebrity chef, launched Seafood Week (1-8 October), the UK's largest celebration of seafood, demonstrating how quick and easy fish and shellfish are to prepare and cook and how good it is for you.

Organised by the Sea Fish Industry Authority (Seafish), the theme of Seafood Week 2004 was "Feeling Good with Seafood," highlighting the many benefits that seafood has to offer. Now in its fourth year, the celebration was supported by a vast array of promotions and events, including a £600 million holiday giveaway in fish and chip shops and fishmongers.

Those organising events during the Week included Sainsbury's, Morrisons, Marks & Spencer, Tesco, Safeway, Somerfield, Waitrose, Harvey Nichols, Iceland, the AA, Waxy O'Connor's, JD Wetherspoon, Chef & Brewer, Les Routiers, Iceland, Muscadet Wines and the Champagne Information Bureau, as well as fish mongers, fish and chip shops, restaurants and seafood processors throughout the country.

New research revealed during Seafood Week showed that, on average, UK consumers eat less than half (49.4 per cent) the minimum amount of seafood recommended by the Food Standards Agency as part of a healthy, balanced diet.

To help alleviate pressure on traditional fish stocks, Seafood Week also encouraged consumers to be more adventurous and try some of the 100 different varieties available in the UK.

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