Welfare

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of herring, at all stages, from capture to the first point of sale.

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of Blue Whiting, at all stages, from capture to the first point of sale.

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of hake, at all stages, from capture to the first point of sale.

Both climate change and ocean acidification are going to present challenges for the mariculture industry. Even if we were to immediately cease CO2 production, the time lag between alteration of CO2 concentrations and climatic response is not expected to be see…

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of plaice, black sole and lemon sole, at all stages, from capture to the first point of sale.

July 2015 saw atmospheric CO2 reach average monthly level of 401.30 parts per million, a huge increase on levels recorded in 1959 the first year with full high precision instrument data measurements of 315.97 ppm, and a vast increase on pre-industrial levels o…

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of cod, haddock and whiting, at all stages, from capture to the first point of sale.

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of horse mackerel, at all stages, from capture to the first point of sale.

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of monkfish, at all stages, from capture to the first point of sale.

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of brill, turbot and halibut at all stages, from capture to the first point of sale.

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of mackerel, at all stages, from capture to the first point of sale.

The aim of this guide from the Irish Sea Fisheries Board (BIM) is to provide practical and contemporary guidelines on the handling and quality of Dublin bay prawn, at all stages, from capture to the first point of sale.