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Did you Know?

Click on each fish to find out more about it. You can use the arrows to navigate through the fish

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Quiz

Answer the questions below to see if you know seafood facts.

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There are over 30000 known species of fish
Some flatfish use camouflage to hide themselves on the ocean floor.
Cleaner fish help out other fish by removing parasites and dead skin from their scales.
Over 1000 fish species are threatened by extinction.
Mermaids are mythological creatures with the tail of a fish and the upper half of a woman.
Fish have gills that extract oxygen from the water around them.
jellyfish
jellyfish glow

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Download and colour in some Fish City posters

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Kids Club

In todays world it is more important than ever for people to eat more sustainably. We have worked closely with local primary schools in the past in educating the children about the importance of fishing in sustainable waters – We plan to continue this initiative with local schools in Belfast.

If you would be interested in learning more about enrolling your school in this scheme please contact us.

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Cod

Cod

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.

With the exception of cod from the northeast Arctic, Iceland and the Eastern Baltic, all other cod stocks in the northeast Atlantic are overfished, inefficiently managed or at an unknown level. The most depleted stocks are the Faroes, Irish Sea, Kattegat, Norwegian coast, West Greenland (offshore component), Baltic West, Celtic Sea and West of Scotland. The Norwegian NE Arctic offshore cod fishery and the Barents Sea demersal trawl cod fishery within the Norwegian and Russian EEZs and in international waters are certified as sustainable fisheries by the Marine Stewardship Council (MSC).

Information provided by MSC Marine Stewardship Council

Salmon

Salmon

The Atlantic salmon is one of 4 species of salmonids indigenous to European waters. Salmon move between fresh and seawater during their lifecycle. This is referred to as being "anadromous". They spend most of their lives in fresh water and are termed benthopelagic.

Information provided by MSC Marine Stewardship Council

Hake

Hake

Hake has a mild flavour with a medium but firm textured meat and is best poached with lemon juice. The Hake family comprise 13 species but only one, the European hake, is found in waters close to home. Although closely related, it is separated from cod by it's long slender body. We only buy fish from inshore waters and certified by the Marine Stewardship Council.

Information provided by MSC Marine Stewardship Council

Squid

Squid

Squid (often found on menus using the Italian word 'calamari') can be stuffed whole, cut into pieces or rings, which are often deep fried. Quite a bland taste so needs other flavourings to perk it up. Squid is a mollusc related to octopus and cuttlefish. Characterised by a large, fleshy body (mantle), there are more than 300 different types of squid around the world but the most common species eaten in the UK are the European and the Atlantic squid. Squid plays an important role in oceanic and coastal food webs and is removed from the sea before it has spawned (females die after spawning, though males may live to breed for a second year).

Information provided by MSC Marine Stewardship Council

Monkfish

Monkfish

A fantastical-looking ugly fish with a very big mouth. Rests on the seabed until it snaps up prey attracted to a lure above its cavernous mouth. It doesn't have a strong fishy taste, and has been called 'poor man's lobster', but nowadays is an expensive fish in its own right. The tail is the most prized part for cooking and you can roast, steam, grill or use it in soups and stews. In short - looks horrible but tastes great.

There are two species of monkfish caught commercially in UK and EU waters, white bellied monkfish (Lophius piscatorius) and black bellied monkfish (Lophius budgegassa). Monkfish are long-lived and late maturing, making them vulnerable to fishing. The status of monkfish stocks are unknown and scientists say they have such poor data about the number of fish that are caught that it is impossible to produce accurate advice on the status of the stocks.

Information provided by MSC Marine Stewardship Council

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