Recently, the National Federation of Fish Friers (NFFF) joined the Cornish Fish Producers Organisation (CFPO) in Cornwall to explore how local, sustainable seafood can play a bigger role in fish and chip shops across the UK. This visit was part of Seafood Cornwall’s work involving cross-supply chain focus groups. A groundbreaking initiative connecting fishermen, processors, and friers to promote underused Cornish fish species like spurdog aka Cornish Rock Salmon.
The day focused on showcasing Cornwall’s vibrant seafood industry, from the bustling docks of Newlyn Harbour to the efficient processing lines at Falfish, all with one goal: getting more British-caught fish onto menus nationwide.

A market full of fish including plenty of spurdogs.
The day began at dawn with a visit to Newlyn market, where the fish market came alive with the freshest catch from the Celtic Sea. The friers witnessed first-hand how Cornish fishermen bring in a wide variety of fish and how these are carefully sorted and auctioned.


Stop 2: Newlyn Harbour Tour
Next, the group had a tour of Newlyn Harbour, meeting with key industry stakeholders and getting an exclusive insight into Cornwall’s seafood industry. The NFFF members learned about the different types of vessels and gear used to fish sustainably in the Celtic Sea. They also got a sense of the scale and diversity of Cornwall’s seafood industry and learnt about the fleet’s gear recycling schemes.




Stop 3: Aboard a Cornish Gill Netter – Sustainable Practices in Action
The friers then boarded a traditional Cornish gill netter, which primarily targets MSC-certified Atlantic Hake. They learnt about sustainable fishing methods and discovered more about bycatch fisheries, including spurdog a sustainable species the CFPO is championing as an affordable and alternative white fish option.


The friers then boarded a traditional Cornish gill netter, which primarily targets MSC-certified Atlantic Hake. They learnt about sustainable fishing methods and discovered more about bycatch fisheries, including spurdog a sustainable species the CFPO is championing as an affordable and alternative white fish option.




Stop 4: Falfish – Processing Perfection
After a short presentation on the species, the group were invited to Falfish, a leading wholesale processing facility. Here, they saw how advanced techniques ensure peak freshness and efficiency in processing.


Stop 5: Taste Testing – Spurdog on the Plate
The day wrapped up with a taste test of spurdog, a white fish with a pink hue prior to frying. Its mild, sweet, and meaty flavour impressed the friers, who agreed to try it on their menus and pledged to serve more Cornish fish in 2025.
Why spurdog? Thanks to positive fisheries management by the Cornish fleet, spurdog is increasingly abundant. Known historically as “rock salmon,” it’s a sustainable, affordable choice for fish and chip lovers across the UK.
Join the campaign!
Be part of the movement to support local fishermen and offer more home-caught fish on your menu. For more details, resources, and merchants offering Cornish Rock Salmon, please contact charlotte@cfpo.org.uk.