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Balearic restaurants face a shortage of Scottish fish and langoustines

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Nightmare time for fishermen.

Balearic restaurants are facing a shortage of Scottish fish as a result of red tape introduced following Brexit.

“Farmed salmon, mackerel and shellfish such as langoustines and brown crab are highly sought after and exported to the likes of Spain ,” said Denise Fraser, public relations manager for Seafish U.K. “U.K. consumer tastes mean there isn’t huge local demand for these products, preferring white fish such as cod and haddock or smaller warm water prawns and tuna.”

Many Scottish fishermen have halted exports to European Union markets after post-Brexit bureaucracy shattered the system that used to put fresh langoustines and scallops in French shops just over a day after they were harvested.

Fishing exporters said their businesses could become unviable after the introduction of health certificates, customs declarations and other paperwork added days to their delivery times and hundreds of pounds to the cost of each load.

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Business owners said they had tried to send small deliveries to France and Spain to test the new systems this week but it was taking five hours to secure a health certificate in Scotland, a document which is required to apply for other customs paperwork.

In the first working week after Brexit, one-day deliveries were taking three or more days – if they got through at all.

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