Sustainable seafood is not about fancy labels or marketing terms. It is about choosing fish and shellfish that are caught or farmed in ways that do not empty the sea, damage habitats or waste energy.

From whole cuts to fine particles through trimming, grinding, mixing and packaging – minced meat offers convenience but spoils faster because grinding greatly increases surface area for bacteria and oxidation.

From the moment a fish leaves the water, its quality starts to decline – so fresh and frozen at sea describe very different handling paths that affect texture, flavour, safety and how far the fish can travel.