Committees
The SAGB Council is the overseeing governing body of the Association. Its role is to supervise overall policy direction and receive and consider reports from the Director and the SAGB Committees. The Council is also our formal link to the Fishmongers’ Company.
The SAGB liaises with our members through our dedicated committee structure.
The Crustacean Committee focuses on issues relating to crustacean species such as crab, lobster and Nephrops (also known as scampi or langoustines) and, despite being molluscs, the Committee also considers whelks due to their method of capture (potting).
The Processors Committee represents the interests of UK based processors or packers of shellfish throughout the entire shellfish market place, with respect to both UK produced and imported shellfish raw materials, irrespective of whether they are derived from wild capture fisheries or from aquaculture.
The Mollusc Committee focuses on issues relating to mollusc species including oysters, mussels, clams, cockles and increasingly octopus and squid.
Our Technology & Training Committee is the forum for discussing technical developments and strategic issues.
For the dates of our next Committee Meetings, please contact the Office
All members are welcome to attend the Committee meetings and can propose agenda items for discussion.
View PDF Documents about SAGB Newsletters.
Testimonials
There are often mishaps and misunderstandings in the retailing of live molluscs and crustaceans, it is therefore important to belong to an organisation that can provide you with an excellent level of expertise, especially in this time of overburdening bureaucracy. Membership of SAGB is invaluable.
Regrettably we live in an increasingly bureaucratic world where individuals and small businesses can feel powerless against a rising tide of rules and regulations. The SAGB has a vital role representing the shellfish industry in all its forms. We have found their services invaluable helping us on occasions, they know who to contact and their voice carries weight representing the whole industry. My advice to prospective members contemplating joining is to think of it as insurance – you never know when you might need it!
As a consultant working at the interface between research, fishery management and shellfisheries, membership of SAGBPro is essential. SAGBPro membership provides me with access to industry expertise and a network of shellfish industry professional contacts
With the massive growth of shellfish production in the UK and the every growing popularity of shellfish in the UK restaurant sector, the SAGB are playing a key role in the promotion of the health benefits of shellfish and also popularising the wide and distinct variation in the tastes and flavours of all the shellfish grown in and around our shores. The tasting materials for oysters and crustacea have been a huge success with the customers eating in our restaurants.
