Tenders tie up at the processor’s docks, where a tube sucks salmon out of the hold and pumps them into a room-sized vat of slush ice, where they “rest” for six to eight hours to let their muscles ...

Richard Summerfield, head of new product development at Northcoast Seafoods, in Grimsby, said a team from the firm attended a ...

We're now in the last hours of the event, and sadly, some of the deals are now gone, which is unexpected, to say the least.