5. Fish and Shellfish

Legal Requirements

Scottish Farmed Salmon:
Farmed and processed in Scotland
Arbroath Smokies:
Produced within 8km of the town of Arbroath
Whitstable Oysters:
Sourced from oyster beds in the vicinity, processed and packed in Whitstable
Cornish Sardines:
Caught up to 6 miles off the Cornish coast, landed and processed in the county
Traditional Grimsby Smoked Fish. This will apply to fresh fish, molluscs and crustaceans smoked by methods traditional to the area in Grimsby.

These names have legal status as ‘Protected Food Names’ within the EU via a Protected Geographical Indication (PGI) and meet the origin criteria given.

Menus using such descriptions must ensure the fish or shellfish meet such legal definitions.

Scottish Wild Salmon, Isle of Man Queenies, Lough Neagh Eel, Fal Oyster 

Applications for legal status as ‘Protected Food Names’ within the EU via a Protected Geographical Indication (PGI) for salmon and queenies, or Protected Designation Origin (PDO) for eels and oysters have been made. If successful, it means that these fish or shellfish will have to be caught in the named areas, using traditional methods.

If successful, menus using such descriptions must ensure the fish or shellfish meet these legal definitions.

Best Practice Guidelines

There is no obligation on caterers to show the origin of any fish or shellfish on their menus, but if they choose to do so, they are required by food and trading standards law to ensure that their descriptions do not mislead the customer.

When origin information such as a catch area, fishing port, farm or processors name is provided for customers, make sure this is where the fish or shellfish actually came from or was processed. 

All fish and shellfish supplied to you should be labeling or supplied with information on its species, production method (fished or farmed) and the catch area or country of origin.

Bear in mind that where fish is processed may not be where it originated from. For example ‘Smoked Scottish Salmon’ should be produced from fish reared or caught in Scotland, whilst ‘Scottish Smoked Salmon’ may be smoked in Scotland, from fish that have come from elsewhere. Although the Food Standards Agency have recommended that this second type of wording is not good practice, it does exists, so be aware and double check the exact meaning if you are unsure to avoid making misleading claims.

How to Apply in Your Business

Checking labels, asking your supplier for more details on the actual source of fish and shellfish, or buying direct from the processor may enable you to make more accurate or detailed origin claims.