A dynamic strategy to increase the value of Shetland seafood is to be launched today (Tuesday, September 25) at the NAFC Marine Centre in Scalloway.

Successful and Sustainable: A Strategy for Shetland Seafood has been developed by an inclusive partnership of Shetland's aquaculture, fish catching and fish processing sectors working together with the islands' training, research and economic development bodies.

"Shetland is almost uniquely reliant on the seafood industry for its current and future prosperity. The strength of the strategy is that all sectors have come together to maximise Shetland's skills and facilities for the common good," said Peter Dryburgh, director of the NAFC Marine Centre and chair of the project group.

To increase the value of Shetland's seafood, five key drivers of success have been identified to strengthen, sustain and develop the industry. Priority actions include adding value locally, targeting higher value markets, improving working practices and developing skills and career opportunities. 

Ann Black, area director of HIE Shetland commented, "Shetland produce has long been recognised for its quality and this provides opportunities to find higher value niche markets.

"The seafood sector supports almost a quarter of the jobs throughout Shetland, with an estimated output of £200m per year and accounting for 65% of the islands' exports.

"To take advantage of the rapid global expansion of the seafood industry and meet increasing demand, it is clear that the industry in Shetland has to work together to maintain the high quality of its produce."

The industry is characterised by diversity, with an extensive range of species being landed or farmed in the islands. A mix of production methods are used and processing activity varies in both scale and nature, from small micro-processors catering for a niche market to large highly efficient factories.

Sustainability and good management of the marine environment lie at the heart of the strategy with the seafood industry acknowledged as a cornerstone of Shetland's economic health of for years to come.

David Sandison of Shetland Aquaculture said: "We need to oversee a range of options to enhance the sustainable management of local seafood resources around Shetland.

"One of the ways we can do this is to ensure the seafood trade, customers and consumers know all about the very high standards we operate to. We are fully committed to a continuous strive to retain our reputation in the marketplace."