Sustainability

Simsons Fisheries have a sustainable fish buying policy to ensure the provenance and sustainability for all the fish and shellfish species that are currently traded by the company.

We try to buy fish according to the 4 following principles:

1.  We avoid buying fish on the MCS Fish to Avoid List;

2.  We promote fish from the MCS Fish to Eat List;

3.  We avoid buying fish during their spawning season;

4.  We track and record how the fish we are buying is caught, where it is caught and whether it is a threatened species.

We keep up-to-date on all current sustainability issues and fish stock status and regularly check industry advice regarding all fish species to determine whether we should be supplying them.

Sustainable practice is the only way to safeguard the future of this important food resource.

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Quality Assurance

Simson’s state of the art technology systems ensure you are able to place your order trouble free at anytime, safe in the knowledge that from initial receipt of your order through to satisfactory delivery, Simson’s service is guaranteed.

Since 1996 Smson’s Fisheries have been audited by 3rd party auditers to assess our food safety policies and systems. We have held higher level accreditation with BRC. We are currently changing our auditers to Salsa.

Our premises and systems are run to a precise HACCP plan and Simson’s Fisheries are the first company to be awarded the prestigious Seafish Wholesalers Award – Higher Level. This award is also subject to an independent audit.

Our fresh fish and shellfish are purchased daily and delivered direct from coastal suppliers in the UK and Europe or air freighted from ports all around the world. All our suppliers are carefully selected and approved, with the UK supplier base having to hold both their own Approved Establishment Number as well as being successfully audited by Simson’s Quality Assurance Team.

With these levels of Quality Assurance on a day to day basis, our customers can be assured of a safe and legal product time after time.

    
    

    

 

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