Scampi fishery hits milestone in improvement plan

The UK scampi fishery has begun a new chapter in its fisheries improvement plan.

The UK Nephrops Fishery Improvement Project (FIP) aims to improve fishing practices and management across fisheries in the North Sea, Irish Sea and the west of Scotland.

The entire supply chain − including the catching sector, processors, retailers and scientists − has come together with support from public body Seafish.

Nephrops is a small, pale orange lobster also known as langoustine, Norway lobster or Dublin Bay prawn, and is used to make scampi. It is the UK’s most valuable shellfish stock making it a vital fishery for the catching sector and many coastal communities.

“The new chapter of the Nephrops FIP has created a renewed focus and commitment from the catching sector to collectively address key challenges,” said Mike Park, chief executive of the Scottish White Fish Producers Association.

“By working together with other industry members, the FIP will pave the way for well-managed, sustainable Nephrops fisheries for the long term.”

The Nephrops fishery has repeatedly come under fire due to its impact on the environment caused by its controversial bottom-trawling fishing method.

It is now the first UK shellfish fishery to enter the Marine Stewardship Council (MSC) Improvement Program, which supports fisheries to make improvements and chart a path towards third-party certification.

The next phase will continue its work to resolve key challenges facing the fishery, such as developing a responsive fisheries management system, further understanding bycatch interactions, and assessing the impact of the fishery on marine habitats and mitigating these.

Working group and action plan 

The FIP has established a new working group and developed an action plan, which has been formally assessed and recognised through a rigorous, third-party verification process.

To guide its work over the next five years, the action plan identifies key actions to drive improvements in the sustainable management of Nephrops fisheries.

“Being the first UK shellfish FIP approved for entry into the MSC Improvement Programme – with a verified action plan setting out a roadmap to sustainability – is a great step forward,” said Claire Pescod, head of sustainability and science at Macduff Shellfish and chair of the FIP working group.

“FIP members are committed to delivering the work of the action plan, feeding into management developments and continuing the improvement journey towards third-party certification.” 

Seafish has taken over as facilitator and secretariat of the Nephrops FIP.

In parallel to its environmental work, the FIP has established a dedicated Social Responsibility Group to review and improve crew welfare standards in the Nephrops fishing industry and strengthen social responsibility across the fleet.

Edward Whittle, sustainability director at Whitby Seafoods, the UK’s biggest Nephrops processor, said the FIP was vital to the fishery’s “ongoing journey of improvement” and that his organisation was fully committed to the FIP’s approach towards fishery certification.

“This pre-competitive, but transparent, space will allow for a better understanding of the fishery’s key issues, so they can be discussed and addressed, to enable swift and lasting resolution and improvement,” he added.