Pub chefs have been urged to keep detailed records of seafood purchases as part of a Government crackdown on illegally-caught fish.
Chefs purchasing "first sale" fish will have to note the species, number and price of the catch under new guidelines from the Department for Environment, Food and Rural Affairs (DEFRA).
The legislation, to be introduced on 1 September, aims to combat the £100m black market fish trade in the UK. Under the new guidelines, pubs offering "first sale" fish, which refers to fish sold for the first time, will have to register with the fisheries departments in England, Scotland and Northern Ireland. The measure aims to prevent fishermen breaking European Union restrictions on catches and follows the recent investigation into a £3.4m illegal "black fishing" business in Scotland.
The legislation will require chefs to check that their purchased fish are from a "legitimate source". More than 50% of UK caterers are serving illegally caught fish, claims a report in The Sunday Times. For more information visit www.defra.gov.uk