French team visit Scotland to secure seafood route

Boulogne delegates with representatives from Seafood Scotland at Peterhead fish market last week

A DELEGATION from the French port of Boulogne sur Mer was in Scotland last week to further plans for the frictionless transport of seafood into Europe post Brexit.

The trip, which included logistic specialists, seafood buyers and the economic development team of Boulogne sur Mer, is the third in a series of visits, led by Seafood Scotland.

The five-strong group – from Select Opale, Stef Transport Boulogne, Transport by Delanchy and Capecure Boulogne sur Mer Port – was given a tour of Peterhead fish market.

They then attended a round-table event with industry, trade bodies and government to discuss the issues facing the sector in the event of a no deal Brexit, and the support the Boulogne officials can provide.

The delegates then travelled south to DFDS in Larkhall, from where Scotland’s farmed salmon is distributed to destinations at home and abroad.

A Seafood Scotland spokesman said: ‘Despite ongoing uncertainty around Brexit, work must continue to ensure the seafood sector’s future.’

The visit, and previous visits by Scottish seafood leaders to Boulogne sur Mer, ‘demonstrates the willingness other countries have to work in partnership with Scotland to facilitate transport of Scottish seafood to Europe’, the spokesman added.

With Brexit negotiations and discussions ongoing, Seafood Scotland and the Scottish government are working together to ensure alternative options are made available to Scottish seafood businesses.

Boulogne is the go-to port for a vast amount of Scotland’s exported seafood and can provide a fast-track route for the continued movement of Scottish seafood to Europe, regardless of the outcome of Brexit.

Jean-Noel Calon from Capecure Boulogne sur Mer, who was part of the delegation, said: ‘Working with Scotland is a top priority for Boulogne Seafood Cluster, which is the main gateway to EU markets for UK products.

‘The quality, sustainability and diversity of Scottish seafood is really appreciated by our consumers. We now need to work together in order to overcome the challenges ahead of us.’


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