Expert Eye: Aman Dhesi, The Scrap Box, York

The month has seen Aman travel to Norway, Iceland and Hull to broaden his perspective on the global fish trade

One of the highlights of winning Fish & Chip Takeaway this year has been returning to Norway with the Norwegian Seafood Council just last week. I visited Norway last year when we won Quality Accreditation Champion, but this time felt completely different. Last year, it was all very new to me and I was trying to get my head around all the different organisations, groups and people involved in Norway’s seafood industry. Going back a second time, I understood so much more about how everything fits together and the challenges facing the sector.

We were based in Ålesund this year, whereas last year we visited Sortland. It’s a completely different part of Norway, with its own unique history. It was actually built around the prevalence of cod so fishing is very much at the heart of the town and you can really see how important it has been in shaping the community.

One of the most fascinating parts of the trip was boarding the longliner Geir. Last year, we visited the trawler Langøy, so it was interesting to compare how two very different vessels operate. Seeing hundreds upon hundreds of hooks laid out and learning how they shoot lines stretching 30, 40 or even 50 kilometres was incredible.

The technology was equally impressive. Rather than hauling fish over the side and putting the crew at risk, this vessel uses a whirlpool system beneath the boat that quickly gathers the fish for collection, it’s a clever innovation. What also stood out was how each fish comes aboard individually on a hook, so they are not getting squashed in nets. You can really appreciate the care that goes into preserving quality.

We also met the family behind the operation. The skipper is the son, while his father owns the vessel, and there’s a strong sense of tradition passed down through generations. It reinforces how much pride people take in their work.

The trip also gave us the opportunity to discuss the ongoing challenge around fillets. With quotas remaining tight, fishermen are under pressure to maximise value from every fish they catch. That naturally creates a push towards selling headed and gutted fish rather than fillets which require more processing and involves more waste. However, for the UK fish and chip industry, fillets remain essential.

It’s important that we continue having those conversations and reminding producers how significant our market is. There isn’t a huge amount of Norwegian fish available at the moment, and while there are some positive signs for haddock quotas next year, I don’t think we’ll see any dramatic changes. Fish and chip shops still need to focus on portion control and good management because even if fish prices ease slightly, wider operating costs remain high.

I’ve also been fortunate enough to visit Iceland with fellow award winners from Trenchers, Noah’s and Whitby’s. That was a very different experience, more of a cultural tour, where we saw how fishing and community life are intertwined. We spent time in the Westfjords and celebrated Fisherman’s Day, when the boats stop fishing and communities come together for food, festivals and family events. We actually ate fish and chips every day on the trip!

Another highlight was visiting Issi Fish and Chips, one of the finalists in the International Operator of the Year award. What impressed me most was the respect they have for frozen at sea fish. Even with fresh fish all around them, they still choose frozen-at-sea products because of the quality and consistency.

Closer to home, I recently visited the Kirkella in Hull with our fish supplier. Seeing one of the last British distant-water trawlers was fascinating, especially comparing it with the vessels we had seen in Norway. The technology is often very similar, but hearing stories from the skippers about the industry’s history and the Cod Wars brought everything to life.

The next adventure will be Japan in October, where we’ll be taking part in a pop-up at the Hakyu British Food Fair. I’m taking our manager, Connor, with me so it’s a fantastic opportunity for him and part of giving the next generation the same experiences and enthusiasm that I’ve been lucky enough to enjoy. It will be hard work, with language and cultural barriers to navigate, but we’ve spoken to people who have done it before and we’re excited to make the most of the opportunity.