Seafood Scotland continues its work to secure a frictionless transport route for Scottish seafood into Europe with an organised visit from Boulogne-sur-Mer representatives.

The trip, which included logistic specialists, seafood buyers and the economic development team of Boulogne-sur-Mer, is the third in a series of visits, led by the industry body, between Scottish seafood companies and the Port of Boulogne-sur-Mer (BSM) to deliver a solution to the transport challenges the sector faces following Brexit.


Led by Seafood Scotland, the five-strong delegation from Select Opale, Stef Transport Boulogne, Transport by Delanchy and Capecure Boulogne sur Mer Port were given a tour of Peterhead fish market before attending a round-table event with industry, trade bodies and government to discuss the issues facing the sector in the event of a no deal Brexit and the support BSM officials can provide. The delegates then travelled south to DFDS in Larkhall before ending the day at an evening reception at the French Consul General Residence in Edinburgh.

Seafood Scotland said: “Despite ongoing uncertainty around Brexit, work must continue to ensure the seafood sectors future. This visit by BSM, and previous visits to Boulogne sur Mer demonstrates the willingness other countries have to work in partnership with Scotland to facilitate transport of Scottish seafood to Europe.”

With Brexit negotiations and discussions ongoing, Seafood Scotland and the Scottish Government are working together to ensure alternative options are made available to Scottish seafood businesses. As the largest fishing port in France, Boulogne is the go-to port for a vast amount of Scotland’s exported seafood and can provide a fast-track route for the continued movement of Scottish seafood to Europe regardless of the outcome of Brexit.

Jean-Noel Calon from Capecure Boulogne sur Mer, who was part of the delegation, said: “Working with Scotland is a top priority for Boulogne Seafood Cluster which is the main gateway to EU markets for UK products. The quality, sustainability and diversity of Scottish seafood is really appreciated by our consumers. We now need to work together in order to overcome the challenges ahead of us.”


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