The many faces of hake
While hake has long had culinary strongholds, especially in southern Europe, the rising price of cod has meant that more mainstream whitefish distributors are turning to hake to help fill the gap. (more…)
The same reliable quality of our UHP lobster, now in sustainable packaging
At Pittman Seafoods, we always strive for the highest quality, from product to packaging. Our UHP lobster is one of the top products in our range: best loved for its sweet, juicy flavour as its ease of use. Now this outstanding product is getting a new look: a sustainable cardboard box that reflects our environmentally conscious DNA in every way, without affecting the high quality we’re known for. (more…)
Pittman Seafoods is helping to build the future of the seaweed industry in Europe
Pittman Seafoods has welcomed the opportunity to take part in a new EU initiative that aims to boost seaweed production – and consumption – across Europe. (more…)
What is ultra-processed food and how can we make a conscious choice?
According to Superior Health Council dietary guidelines, we should favour minimally processed or unprocessed foods. Consumers also tend to automatically associate the words ‘raw’, ‘natural’ and ‘additive-free’ with healthy food. Yet processed foods aren’t always detrimental to our health. A clear distinction between unprocessed, processed and ultra-processed foods is essential to prevent misunderstandings and erroneous conclusions. (more…)
Onwards to a sustainable 2025!
Pittman Seafoods looks back on a successful year in which our sustainable strategy played a key role. As a family business with a rich history, we believe we can make a substantial contribution to a better world through sustainable food. On that front, 2024 was a milestone for us. (more…)
Land-based salmon farming: a sustainable evolution for aquaculture
Demand for salmon continues to soar, but – unfortunately – there are limited places where conditions are suitable for traditional net pen farms. As a result, a growing number of companies are establishing indoor facilities where, in theory, ideal growing conditions can be created, even in locations well beyond the natural range of the species. (more…)
Sustainable Seafood Week: check your fish!
Consumers are showing more and more interest in sustainably farmed fish. Although you can’t tell by looking at the fish itself, you can tell by the quality label. Learn how to check whether your fish is sustainably farmed or caught during this year’s Sustainable Seafood Week, from 23 to 29 September. (more…)
Life in the freezer: the centenary of Clarence Birdseye’s breakthrough
2024 marks 100 years since Clarence “Captain” Birdseye, made a discovery that was to revolutionise the food industry – the invention of a commercially-viable method for quick freezing seafood. Since then, frozen seafood has become a household staple and Birds Eye a household brand. (more…)
Six emerging trends in the seafood sector
The seafood sector is both incredibly diverse and constantly evolving. Here are six exciting developments that just might help to ensure the long-term sustainability of seafood. (more…)
Closing the net on IUU fishing
Illegal, Unreported and Unregulated (IUU) fishing is one of the biggest issues in the global seafood trade, posing a significant threat to the sustainability of global fisheries and marine ecosystems, as well as being widely associated with human rights abuses across the seafood supply chain. (more…)