Processing, Environment, Fisheries resources, Small-scale and coastal fisheries
The Orkney Fisheries Research project is supporting the bottom-up delivery of a management plan and providing the evidence base for MSC accreditation for the brown crab fishery and other species in local waters.
Coming from a long-established fishing family, André felt it was time to innovate their ways of utilizing the sea. He’s managed to do just that by setting up marine discovery tours in his traditional fishing village of Ferragudo, Portugal. Today, he shares his passion and knowledge of the local environment with the region’s tourists.
Adding value to fisheries, Business support, Promotion, Short circuits, Education and training
A combination of one-to-one engagement with local fisheries businesses, networking them with each other and the provision of business mentoring support has helped improve the supply of local fish into the Northern Devon market and create new economic activities.
Adding value to fisheries, Aquaculture, Processing, Environment, Youth
Scallop fishermen teamed up with scientists to study the possibility of cultivating Queen Scallops in the Vigo Estuary, diversifying their production method and improving the sustainability of their activity.
Adding value to fisheries, Business support, Youth
Fishermen often find it difficult to obtain loans. Because they do not always fit the standard profile of a borrower, they can be categorised as ‘non-bankable’. Recent discussions with the local fishermen made clear the need for the FLAG to provide them with a more accessible credit system to help fund their initiatives.
Diversification, Gastronomy, Tourism, Education and training
The “Fishtaverns” project aims to raise the quality standards of local seafood restaurants – their products and hosting capabilities – notably by improving the use of fresh fisheries products and applying attractive communication tools.
This project by the Vianapesca Producer Organisation (PO) focused on adding value to local fisheries products through processing and a marketing campaign. Faced with the problem of low prices, the Vianapesca PO needed to find a way to enhance the value of low priced fish such as mackerel and sardine. It therefore approached the FLAG with the idea of designing a project on adding value.