Markets & Retail News
Fish smoker signs Sainsbury’s deal ONE of Scotland’s oldest fishmongers, RR Spink & Sons, is moving into supermarkets for the first time following an initial £60,000 deal with Sainsbury’s. Currently available in a number of high end food halls and luxury delis, the new listing will see the firm’s Hot Smoked Salmon and Hot Smoked Rainbow Trout products hit 30 Sainsbury’s stores across Scotland. Founded in 1715 in Arbroath, RR Spink has been smoking fish by hand for more than 300 years. Many of the techniques used today, including curing and hand finishing, remain as they were in the 1700s. The firm has a large production facility in Arbroath, employing 190 people - an increase of 60 workers since last year. The firm also holds a Royal Warrant as fishmonger to the Queen.
Above: Spink’s sales executive Alisha Goodwin by Arbroath harbour
The company is part of trout farmer Dawnfresh Seafood, and its trout is sourced from Loch Etive on the west coast near Oban. All the firm’s salmon is sourced from Scottish companies. Danny Cairney, sales manager at RR Spink & Sons, said: ‘We are delighted to see our Hot Smoked Salmon and Rainbow Trout products in Sains-
Scottish source to “seeWeourareHotdelighted Smoked Salmon and Rainbow Trout products in Sainsbury’s
bury’s stores across Scotland. ‘Rainbow trout, in particular, has often been underrated and eclipsed by the popularity of smoked salmon, but in fact our hot smoked trout is delicate in flavour, high in protein and high in omega 3 – it is a tasty and healthy addition to any meal, be it breakfast, lunch or dinner.’
New ﬁsh sustainability chief at Co-op
New boss for Seafood Scotland SEAFOOD Scotland, the organisation that promotes the industry in the global market, has appointed a new chief. Patrick Hughes, who takes up his new role this month, joins from Above: Patrick Hughes SAC Consulting, part of Scotland’s Rural College, where he was senior food and drink consultant. Of his new role at Seafood Scotland, he said: ‘I am particularly looking forward to tackling some of the significant challenges facing the seafood sector over the next couple of years. ‘In an ever changing landscape, we don’t yet know what form these challenges will take, so we will need to be adaptable, nimble and receptive to the opportunities that change could bring. ‘My remit is to transform Seafood Scotland into a sustainable organisation that will continue to support and grow the sector.’
Family ﬁrm lands bumper Aldi deal AN Aberdeenshire family firm has secured a £50,000 deal to supply Aldi stores in Scotland with freshly prepared cullen skink. Downies of Whitehills will supply its chilled cullen skink from now until April and has already picked up a national Gold Quality Food Award in the Prepared Fish Category. Managing director Alan Downie said: ‘We’re especially proud of this cullen skink and all that goes into it.’
Top of the fish and chip shops
The Co-op has appointed a new fish sustainability manager, with responsibility for wild caught and farmed fish AISLA Jones, who has an MSc in Marine Biology from Bangor University, previously worked for the World Wildlife Fund, with experience in a number of seafood sustainability initiatives, particularly Above: Aisla Jones tuna. Jones, from Flintshire, North Wales, said: ‘The Co-op’s reputation in responsible sourcing is second to none, so I’m very excited to be joining such a well established team that has a proven
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track record in helping deliver ethically produced food.’ Ciara Gorst, the Co-op’s senior agriculture manager, said: ‘Aisla is a genuine expert in the ﬁeld of sustainable seafood and marine life and has a global perspective, having worked in several developing countries, particularly in Africa. ‘We’re delighted to welcome her to the Co-op and are conﬁdent that with her extensive knowledge we will continue to lead the way in ﬁsh sustainability.’ The Co-op constantly monitors its own-brand fresh and frozen ﬁsh ranges and says it uses the latest scientiﬁc advice on the stocks of wild ﬁsh, as well as independent assurance schemes for farmed ﬁsh, to ensure they are sourced from well managed ﬁsheries and farms. The retail chain has been a member of the Sustainable Seafood Coalition (SSC) since 2011.
THE National Fish & Chip Awards, celebrating some of the UK’s best seafood businesses, will be announced this month at a ceremony in London. Now in their 29th year, the awards encompass more than a dozen categories, recognising everything from traditional takeaways to mobile operators, and from young fish friers to excellence in staff training and responsible sourcing. Marcus Coleman, chief executive of awards sponsor Seafish, said: ‘The fish and chip trade continues to go from strength to strength.’ The Park Plaza ceremony is on January 26.
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