
Good Fish Guide
Your guide to sustainable seafood
You can play a key role in securing the future of our seas and marine wildlife by making more environmentally responsible choices when buying seafood.
Make the right choice and reduce your impact - every purchase matters!
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Abalone
Haliotis discus hannai; Haliotis tuberculata
Abalone (called ormer in France and elsewhere) are molluscs, belonging to a group of animals known as gastropods (the same group as whelks). Abalone can be farmed on land in aquaculture systems that are enclosed, referred to as
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"recirculating systems", which means that all water and waste are contained. Abalone graze on seaweeds. As there are no environmental interactions and no depletion of resources for food this makes abalone a really sustainable seafood choice.
Abalone can be farmed on land in aquaculture systems that are enclosed, referred to as "recirculating systems", which means that all water and waste are contained. Abalone graze on seaweeds for food. As there are no environmental interactions and no depletion of resources for food this makes abalone a really sustainalbe seafood choice.

Production country — Ireland
Production method — Recirculating system
Production country — France
Production method — Open water crate
Anchovy, anchovies
Engraulis encrasicolus
As an oily fish, their strong flavour is used to add a kick to many dishes and sauces, including Worcestershire Sauce, and they are widely used in Mediterranean cooking. Anchovy fillets are generally packed in oil or salt and sold in jars
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or tins. Often used as a topping for pizza, caesar salads or just on toast. Also in paste or rolled and accompanied with other foods such as olives. Anchovy can also be processed into fish meal.They are small green fish with a silver stripe that gives them a bluish hue. A relative of the herring, they are a short-lived, schooling fish feeding on small fry (recently hatched fish) and plankton at the bottom of the food-chain.
The Bay of Biscay fishery is a sustainable choice. The Cantabrian Sea (Bay of Biscay) purse seine anchovy fishery is certified by the Marine Stewardship Council (MSC) as sustainable. Anchovy are a species with a low vulnerability and high resilience and as such can sustain high levels of fishing pressure. However, recruitment of young fish to the stock is affected by environmental factors including climatic fluctuations. If recruitment is low and fishing pressure too high the stock becomes vulnerable to collapse. Anchovy are also a species at or near the base of the food chain and the impact of their large-scale removal on the marine ecosystem is poorly understood.

Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay
Stock detail — VIII
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay
Stock detail — VIII
Capture method — Ring net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Purse seine
Capture area — Eastern Central Atlantic (FAO 34)
Stock area — Northwest Africa
Stock detail — Morocco and Mauritiania
Capture method — Purse seine
Capture area — Mediterranean and Black Sea (FAO 37)
Stock area — Turkey
Stock detail — All Areas
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Atlantic Iberian Waters
Stock detail — IXa
Anchovy, Peruvian, anchovies
Engraulis ringens
As an oily fish, their strong flavour is used to add a kick to many dishes and sauces, including Worcestershire Sauce, and they are widely used in Mediterranean cooking. Anchovy fillets are generally packed in oil or salt and sold in jars
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or tins. Often used as a topping for pizza, caesar salads or just on toast. Also in paste or rolled and accompanied with other foods such as olives. Anchovy can also be processed into fish meal. They are small green fish with a silver stripe that gives them a bluish hue. A relative of the herring, they are a short-lived, schooling fish feeding on small fry (recently hatched fish) and plankton at the bottom of the food-chain.
Anchovy populations fluctuate largely because of environmental variability. It is important that their populations are maintained at an appropriate level because anchovy are a very important part of the food chain. Their catches need to be appropriate to maintain an ecosystem balance. Due to the last El Nino, anchovy populations are low and therefore a suite of management measures have been implemented to ensure anchovy populations can rebuild. However, there needs to be more transparency in stock assessments and quotas need to be made more appropriate for predators of anchovy.

Capture method — Purse seine
Capture area — South East Pacific (FAO 87)
Stock area — Peru
Stock detail — All Areas
Capture method — Purse seine
Capture area — South East Pacific (FAO 87)
Stock area — Chile
Stock detail — Chile - Small Pelagic Fishery Regions V - X
Arctic char
Salvelinus alpinus
A member of the Salmonidae family (as are salmon and trout), Arctic char (or charr) are both a freshwater and marine fish. They are native to the cold water of the Arctic and sub-arctic, occupying coastal waters and lakes. It is also a
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native species to Scotland where is it found in deep, cold glacial lakes, as can be found in similar deep waters in the rest of the UK. It can reach sizes over 9kg but more typically are offered for sale at 1 -2 kg.
Land based farmed Arctic char is a good choice to make when looking for an oily fish. The use of land based production systems addresses many issues of environmental concern that can be associated with farmed fish production. Artic charr has a lower requirement for fish in its diet compared to other salmonid species and in UK and Icelandic production responsibly sourced feed is used.

Production country — UK
Production method — Land based flow through and recirculating systems.
Basa, Tra, Catfish or Vietnamese River Cobbler
Pangasius bocourti & Pangasius hypophthalmus
The group of freshwater fish known as catfish are captured from the wild or farmed for food and displayed in public aquaria dependant on the species. This farmed species natural habitat is medium to large rivers in Asian countries such as
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Vietnam, where they can grow up to 44kg.There are omnivores, feeding on a diet of other fish, vegetable matter and crustacea. Pangasius bocourti is one of the most important farmed species in Vietnam.
Pangasius farmed to Aquaculture Stewardship Council (ASC) certified production standards is currently the best choice to make for this farmed species. The ASC standard certification addresses a number of issues of environmental concern, the auditing of which requires farm inspections and standard enforcement. In general there are a number of issues of environmental concern associated with production, these include: habitat alteration; nutrient and organic pollution; escapes; interactions with local wildlife and enforcement of regulations. Pangasius is a an omnivore and as such is not heavily reliant on marine proteins and oils to form part of its diet, however the fish used to produce the feed is currently not certified as being responsibly managed or sustainable.

Production country — Global
Production method — ASC certified
Certification — ASC
Production country — Vietnam
Production method — Open net pen, GlobalGAP certification
Certification — GlobalGap
Production country — Vietnam
Production method — Open net pen
Certification — GAA BAP
Production country — Vietnam
Production method — Open net pen
Bass, seabass (Caught at sea)
Dicentrarchus labrax
Seabass are thick-set fish with silvery-scales and a rapid swimming predator, prized by anglers and chefs alike. Can be roasted, grilled, baked or barbecued, also be steamed or poached. Good with rosemary, garlic or lemon.

Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — West of Scotland, West of Ireland and eastern part of Southwest of Ireland
Stock detail — VIa, VIIb and VII
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay South, Atlantic Iberian Waters
Stock detail — VIIIc and IXa
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Central and South North Sea, Irish Sea, English Channel, Bristol Channel, Celtic Sea
Stock detail — IVb and c, VIIa, and VIId-h
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Central and South North Sea, Irish Sea, English Channel, Bristol Channel, Celtic Sea
Stock detail — IVb and c, VIIa, and VIId-h
Capture method — Handline
Capture area — North East Atlantic (FAO 27)
Stock area — Central and South North Sea, Irish Sea, English Channel, Bristol Channel, Celtic Sea
Stock detail — IVb and c, VIIa, and VIId-h
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Handline
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — All applicable methods
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay North and Central
Stock detail — VIIIa,b
Bass, seabass (Farmed)
Dicentrarchus labrax
Can be roasted, grilled, baked or barbecued, also be steamed or poached. Good with rosemary, garlic or lemon. Seabass are thick-set fish with silvery-scales and a rapid swimming predator, prized by anglers and chefs alike.

Production country — Europe
Production method — Recirculating system
Production country — Europe
Production method — Open net pen, GlobalGAP certified
Certification — GlobalGAP
Production country — Europe
Production method — Open net pen
Bream, Black or porgy or seabream
Spondyliosoma cantharus
Seabream are a group of compact, medium-sized fishes known as Sparidae. Their firm white meat is similar in taste and texture to bass and is ideal for grilling, steaming, baking and pan-frying whole. Black bream or porgy are commonly found
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in northern European seas and are commercially fished. However the bulk of the seabream in the UK market comes from imports of Mediterranean farmed gilthead bream. Black bream is a pretty inexpensive fish to eat as it's not massively popular despite the fact it's delicious. Its taste is distinctive and on the sweet side so best grilled or stuffed and baked whole (after removing its scales). Fascinating fact - Black bream all mature as females at around 20cm; but once they reach about 30cm they may change into males and all fish over 40cms are males! They lay their eggs in nests which males excavate with their tails and guard against predators.
Black bream stocks currently appear to be in a healthy state, however there is a lack of stock assessment and appropriate management measures in force for the species. They are moderately vulnerable to fishing in terms of growth rate and fecundity and the species spawning behavioural traits make them especially vulnerable to bottom trawling. Trawling for black bream can destroy both nests and eggs. Black bream caught with rod and line or gillnet is a more sustainable option. Cornwall, North Western and Sussex IFCA districts, as well as North Wales, have the best management for black bream and are currently the most sustainable areas to source from (Sussex has mesh regulations and closed areas for the spawning season and Cornwall, Sussex, North Western and North Wales prohibit landing of seabream below 23 cm). Avoid eating immature black bream (below 23 cm) caught prior to and during their spawning season (April and May in UK inshore waters), thus allowing them chance to spawn or reproduce.

Capture method — Rod & line
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Capture method — Rod & line
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Bream, Gilthead
Sparus auratus

Capture method — Handline
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Bream, Gilthead (Farmed)
Sparus auratus
Seabream are a group of compact, medium-sized fishes known as Sparidae. Their firm white meat is similar in taste and texture to bass and is ideal for grilling, steaming, baking and pan-frying whole. The black bream or porgy and the red or
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blackspot bream, a deep water species, are commonly found in northern European seas and are commercially fished. However the bulk of the seabream in the UK market comes from imports of Mediterranean farmed gilthead bream. Of the two wild-caught species black bream or porgy is the more sustainable. Black bream is a pretty cheap fish to eat as it is not massively popular despite the fact it is delicious. Its taste is distinctive and on the sweet side so best grilled or stuffed and baked whole (after removing its scales). Fascinating fact - Black bream all mature as females at around 20cm; but once they reach about 30cm they may change into males and all fish over 40cms are males! They lay their eggs in nests which males excavate with their tails and guard against predators. Fact: Red seabream have a low resilience to fishing due to their being hermaphroditic (sex-changing) and slow growing and are best avoided.
Bream are generally farmed in open sea pens and are fed a diet reliant on wild fish capture. Bream farmed in this way can cause some environmental concerns, which is why bream farmed in recirculating aquaculture systems that have no interaction with the surrounding environment are a good choice.Many of the concerns of open water production are addressed by organic production standards, making both organically and land based farmed bream good seafood choices. These concerns include pollution from both nutrients and organic matters that lead to environmental changes; escaped farmed fish; disease transfer between farmed and wild species; widespread use of chemicals and some remaining concerns surrounding enforcement and regulatory controls. Bream are carnivorous fish that require more fish in their diet than farming them actually produces, leading to a net loss of marine proteins and oils. The fish used to produce their feed cannot be assured to be sourced from a sustainable supply.

Production country — Europe
Production method — Recirculating system
Production country — Europe
Production method — Open net pen, organic certification
Certification — Organic
Production country — Europe
Production method — Open net pen, GlobalGAP certified
Certification — GlobalGAP
Production country — Europe
Production method — Open net pen
Brill
Scophthalmus rhombus
Sold as whole steaks and fillets and is sometimes used as an alternative to turbot. It is similar to turbot but has slightly smaller flakes and a sweeter taste. Brill belongs to a small family of left-eyed flatfish. It grows relatively
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fast and generally reaches a certain length faster (at younger ages) than flatfish, such as sole and plaice, in the same areas.
Fisheries for this species are poorly managed. Due to lack of data there is no assessment of brill populations or stock. The state of the stock is unknown although abundance is estimated to be increasing. Landings of brill derive mainly from the North Sea where it is taken as bycatch, predominantly in beam trawl fisheries for plaice and sole. These fisheries are associated with substantial damage to seabed flora and fauna and high discarding of juvenile fish. Avoid eating immature brill (less than 30cm) and during their breeding time in spring and summer.

Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and Kattegat, English Channel
Stock detail — IV, IIIa and VIId
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and Kattegat, English Channel
Stock detail — IV, IIIa and VIId
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Clam, Manila (Farmed)
Ruditapes philippinarium
Clams are versatile shellfish which you should only eat if they are from farmed sources (e.g. Manila or American hardshell clams) or harvested from the wild (e.g. carpet or razor clams) using sustainable manual methods such as hand
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gathering. They can be eaten raw, boiled, baked or fried and are most popularly made into clam chowder - a brothy soup, containing potatoes and other vegetables, and often cream. Clams, like many fish, were served in restaurants on Fridays to provide an option for Catholics who abstained from eating "meat' on this day, as well as during important Christian periods such as Lent.
All Manila clams in the UK are progeny of broodstock imported from the west coast of USA. They are grown in trays on trestles in the sea before planting out in ground plots or seabed. Only a small number of Manila clams are farmed for the table in UK (5 tonnes, 2012), the biggest production is seed for ongrowing. Clams may be harvested by manual digging or raking, or by mechanical methods, e.g. suction or hydraulic dredge. Manual harvesting methods cause less disturbance to sediment than mechanical methods. Shellfish farming is a low-impact method of producing farmed seafood and high quality water standards are required for cultivation of shellfish for human consumption.

Production country — UK
Production method — All
Clam, Razor, clams
Ensis spp.
Clams are versatile shellfish which you should only eat if they are from farmed sources (e.g. Manila or American hardshell clams) or harvested from the wild (e.g. carpet or razor clams) using sustainable manual methods such as hand
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gathering. Avoid eating clams that have been harvested using illegal methods such as by electrical fishing. They can be eaten raw, boiled, baked or fried and are most popularly made into clam chowder - a brothy soup, containing potatoes and other vegetables, and often cream. Clams, like many fish, were served in restaurants on Fridays to provide an option for Catholics who abstained from eating meat on this day, as well as during important Christian periods such as Lent.
In Scotland, razor clams are also known as spoots, a reference to the jets of water they produce when rapidly burrowing into sand when exposed at low tides.
Widely distributed in intertidal waters throughout UK and temperate waters.The commercial rearing or farming of razor clams is well established in some areas of Spain, and its commercial potential is now being developed in the UK and Ireland. Avoid eating clams harvested using illegal methods such as electrical fishing. Choose clams harvested in the wild by sustainable methods such as hand-gathering only. Avoid eating undersized animals (less than 10cm) and wild clams harvested during the spawning season (May - September).

Capture method — Manual harvesting
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Capture method — Hand-gathering
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Electrical fishing
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Cockle, cockles
Cerastoderma edule
Best boiled then seasoned with malt vinegar and pepper, they are often pickled but also sold in a sealed packet to eat on the go. A traditional Welsh breakfast is cockles fried with bacon and served with laver bread. Cockles have
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distinctive rounded shells that are slightly heart shaped. It is a bivalve (two identical shells) belonging to the family Cardidae meaning 'heart-shaped'. They can jump by bending and straightening the foot - the end bit- which is often coloured red and called the 'red nose'.
Choose cockles harvested by sustainable methods only such as licensed hand gathering. Avoid eating them during breeding season from March to July. Burry Inlet cockles and cockles from the Dee Estuary are both MSC certified and provide the most sustainable options in the UK.

Capture method — Hand-gathering
Capture area — North East Atlantic (FAO 27)
Stock area — Wales
Stock detail — Burry Inlet
Certification — Marine Stewardship Council (MSC)
Capture method — Hand-gathering
Capture area — North East Atlantic (FAO 27)
Stock area — Wales
Stock detail — Dee Estuary
Certification — Marine Stewardship Council (MSC)
Capture method — Hydraulic dredge
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Capture method — Hand-gathering
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Cod, Atlantic Cod
Gadus morhua
The most popular cuts are steaks and fillets which can be poached, grilled or baked. It's easy and quick to cook and is traditionally served with parsley sauce and lemon wedges and of course, chips. Cod roe and milt or sperm is also eaten.
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Cod belongs to a family of fish known as gadoids, which includes species such as haddock, pollack, pouting and ling. The fish is brown to green with spots on the dorsal side with a distinctive lateral line, and a small 'bib' or barbel under its chin which is used to look for food.Cod produce millions of eggs in winter and spring in February to April.
There is a long term management plan in place for the recovery of the stock in the combined sea area Skagerrak, North Sea, eastern Channel and as a result it has experienced a gradual improvement in it's status over the last few years with continued increases in stock abundance reported in all areas apart from the south of the area. Although fishing mortality on the stock continues to decrease it is currently still too high.
The Scottish Fisheries Sustainable Accreditation Group (SFSAG) North Sea cod fishery was certified as a responsibly managed fishery against the Marine Stewardship Council (MSC) standard in July 2017. The Norwegian NE Arctic offshore cod fishery, the Barents Sea demersal trawl cod fishery within the Norwegian and Russian EEZs and in international waters and the longline, handline and Danish seine fishery for cod in Iceland's EEZ are also certified as sustainable fisheries by the Marine Stewardship Council (MSC). Danish and Swedish fisheries in the Eastern Baltic were also certified to the MSC standard as environmentally responsible fisheries in April and June 2011 respectively but are currently suspended.
Avoid eating cod from stocks which are depleted and where fishing is at unsustainable levels. To help reduce the impact of fishing on fish stocks where fishing mortality is too high, the marine environment, and other marine species, choose line-caught cod where available. Longlining can result in seabird bycatch so ask for fish caught using 'seabird-friendly' methods. See Fishing methods guide for more information

Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — Va
Certification — Marine Stewardship Council (MSC)
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — Va
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — Va
Certification — Marine Stewardship Council (MSC)
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic (Barents and Norwegian Sea)
Stock detail — I & II
Certification — Marine Stewardship Council (MSC)
Capture method — Demersal otter trawl
Capture area — Baltic Sea (FAO 27)
Stock area — Baltic East
Stock detail — Subdivisions 24-32
Certification — Marine Stewardship Council (MSC)
Capture method — Gill or fixed net
Capture area — Baltic Sea (FAO 27)
Stock area — Baltic East
Stock detail — Subdivisions 24-32
Certification — Marine Stewardship Council (MSC)
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Kattegat
Stock detail — IIIa
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Kattegat
Stock detail — IIIa
Capture method — Seine net
Capture area — North East Atlantic (FAO 27)
Stock area — Kattegat
Stock detail — IIIa
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Skagerrak, North Sea, Eastern Channel
Stock detail — IIIa, IV, VIId
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish Sea
Stock detail — VIIa
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Skagerrak, North Sea, Eastern Channel
Stock detail — IIIa, IV, VIId
Capture method — Poundnet
Capture area — North East Atlantic (FAO 27)
Stock area — West Greenland
Stock detail — XIV NAFO 1A-E (inshore)
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Skagerrak, North Sea, Eastern Channel
Stock detail — IIIa, IV, VIId
Certification — Marine Stewardship Council (MSC)
Capture method — Poundnet
Capture area — North West Atlantic (FAO 21)
Stock area — West Greenland
Stock detail — NAFO Sub area 1
Capture method — Jig
Capture area — North East Atlantic (FAO 27)
Stock area — Faroe Bank
Stock detail — Vb 2
Capture method — Jig
Capture area — North East Atlantic (FAO 27)
Stock area — Faroe Plateau
Stock detail — Vb I
Capture method — Handline
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Demersal otter trawl
Capture area — Baltic Sea (FAO 27)
Stock area — Baltic West
Stock detail — Subdivisions 22-24
Capture method — Gill or fixed net
Capture area — Baltic Sea (FAO 27)
Stock area — Baltic West
Stock detail — Subdivisions 22-24
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Celtic Sea
Stock detail — VII e-k
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Celtic Sea
Stock detail — VII e-k
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Celtic Sea
Stock detail — VII e-k
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Norwegian Coast
Stock detail — I & II
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — West Greenland
Stock detail — XIV NAFO 1A-E (offshore)
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Faroe Plateau
Stock detail — Vb I
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Faroe Plateau
Stock detail — Vb I
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — West Scotland
Stock detail — VIa
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Rockall
Stock detail — Vb I
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h