Environmental Authorisations (Scotland) Regulations 2018: ​Proposed Standard Conditions for Registration level activities

These activities apply to the ensiling of dead fish or fish offal and the storage of the ensiled liquor at the same location. Ensiling involves maceration and the addition of acid to dead fish to help control odour and the spread of infectious diseases.

Fish ensiling has been split into two activities based on the maximum volume stored at any one time – above or below 10m³. Both activities require a Registration. Sites with a capacity of below 10m³ have fewer controls than sites with a capacity of more than 10m³, based on the decreased risk to the environment.