As concern over sustainability of fish stocks continues, Whitby Seafoods is putting its operation up for assessment against the Marine Stewardship Council (MSC) standard.
Scampi is one of the most popular pub dishes, and Whitby is one of the trade's biggest suppliers. The 12 month assessment will allow the fishery to display the MSC label on its scampi products.
Edward Whittle, supply chain director of Whitby Seafoods, said: "MSC certification is an important part of our future and we are determined to get our fishery certified. by working together with the MSC we are confident we can ensure that the seafood products we supply will be sustainable in the future."
While many fish stocks are overfished or depleted, the quotas for langoustine, whhci make scamp, have increased over recent year years, with industry experts' arguing that the species is fished at sustainable levels.
Rupert Howes, Chief Executive of the MSC says, "It is great to see seafood processors like Whitby Seafoods taking such an active role in promoting seafood sustainability."