Episode 47: Des Collinson on the Realities of the Fishing Industry & Frozen-at-Sea Quality
Posted by Emma on 11th Mar 2020
The fishing industry is one of the toughest and most misunderstood sectors in food production. From sensationalist headlines claiming “there will be no fish left by 2048” to the rising costs of Cod and Haddock, there’s a lot the average consumer doesn’t see behind the scenes. In Episode 47 of the Ceres Podcast, host Stelios sits down with Des Collinson, Trading Director at Polar Frost, to unravel the complexities of fish sourcing, sustainability, and the challenges facing the industry today.
Whether you’re a fish and chip shop owner, a chef, or someone who loves seafood, this episode is packed with valuable insights. Here’s a sneak peek at the topics covered—without giving too much away.
Frozen at Sea vs. Fresh – What’s the Difference?
Many consumers assume fresh is always better, but Des explains why frozen-at-sea fish is often superior in quality, consistency, and sustainability. Unlike fresh fish, which can degrade over time, frozen-at-sea fillets are processed immediately after being caught, preserving their freshness.
This podcast segment is a must-listen for fish and chip shop owners wondering whether they should switch or stick with fresh supply chains.
The Hard Truth About Fishing – Why It’s One of the Toughest Jobs in the World
Fishing isn’t just difficult—it’s dangerous. Fishermen face brutal conditions, unpredictable weather, and even life-threatening risks every time they go to sea. Des sheds light on the realities of the job, from forced 10 gales to six-week fishing trips in the middle of the ocean.
The conversation turns interesting when Stelios compares the physical toll on fishermen to astronauts losing muscle mass in space—a fascinating perspective highlighting how extreme this profession can be.
Will There Really Be No Fish Left by 2048?
One of the most controversial claims circulating in the media is that the world’s fish stocks will collapse by 2048. But is there any truth to it?
Des flatly debunks this myth, explaining how fisheries are carefully managed through quotas and sustainability initiatives. While fish stocks fluctuate, the systems in place ensure that species like Cod and haddock will continue to thrive—if handled correctly.
If you’ve ever been alarmed by doom-and-gloom headlines about fish shortages, this segment will give you a fact-based perspective from someone who works in the industry daily.
The Role of the MSC – Does Sustainable Certification Matter?
The Marine Stewardship Council (MSC) is the gold standard in seafood sustainability, but why aren’t more fish and chip shops embracing it?
Des and Stelios discuss the barriers preventing small businesses from getting certified, from costs to audit complexities. They also explore how a flat-rate fee system could encourage more shops to board, strengthening the industry’s sustainability credentials.
If you run a fish and chip shop, this segment is a real eye-opener on how sustainability certifications could protect the industry’s future.
Why Brits Are Obsessed with Cod & Haddock – And Should We Be Eating More?
Did you know that the UK has over 50 species of fish in its waters, but we only eat five? Cod, haddock, tuna, prawns, and salmon dominate menus, while other species like hake, Pollock, and saithe (coley) are often overlooked.
Des makes a strong case for diversifying our seafood choices, mainly as demand for Cod and haddock drives up prices. If you’ve ever wondered why fish in the UK is getting more expensive, this segment explains the global forces behind it.
Will UK Processing Make a Comeback?
With rising import costs, some have suggested that processing headless and gutted (H&G) fish in the UK could be a game-changer. But Des quickly shuts down the idea, explaining why the lack of infrastructure, skilled workers, and demand makes it unfeasible.
For anyone interested in the economics of fish processing, this discussion is a fascinating insight into why global supply chains work the way they do.
Final Thoughts – Why This Episode Is a Must-Listen
Episode 47 of the Ceres Podcast is a deep dive into the fishing industry, offering insights that most people never consider. Des Collinson provides a refreshingly honest take on sustainability, pricing, and the challenges facing fish and chip shops today.
Listen now on Apple Podcasts, Spotify, or your favourite podcast player!
Would you like any tweaks to the tone or focus? Let me know!