Yawl Bay Seafoods Ltd, a family run seafood company based in Youghal, Co. Cork launched their new range of crab products, today (Tuesday 1st November) in the Cliff House Hotel, Waterford. Due to the innovative vacuum packaging developed with assistance from BIM, the distinctively delicate, sweet taste of Yawl Bay Seafood’s cooked crab is as good after a fortnight as it is on the day it’s landed, making it a fantastically useful range for professional chefs and home cooks alike.
Pictured at the launch of Yawl Bay Seafoods New Long-Life Crab range at the Cliff House Hotel, Waterford are from left to right: Michelin star chef at the Cliff House Hotel, Martin Kajuiter; David Browne of Yawl Bay Seafoods and his wife Caroline; local crab fisherman, James Roche and John Hackett, BIM.
Yawl Bay Seafood’s new quality cooked crab products – 100g vacuum packed packages of crab toes and crabmeat – have been created by David Browne, the second generation of this family business, who has been working on the range for the past three years. David started trialing the new products 18 months ago, under the guidance of Dr Susan Steele and John Fagan at the Cork based Seafood Innovation Hub (SDC)
The SDC offers the facility to research, develop and pilot new products before companies commit to full commercialisation and capital investment costs. Dr. Susan Steele, BIM’s Seafood Innovation Coordinator explains how BIM assisted in the product development: ‘We thoroughly enjoyed working with David on this unique product. This product appears simple but it took over nine months of constant trial and error to get it right so the development path was far from simple. The quality of the crab used in this product is second to none. Luxury products are not usually associated with a long shelf-life but this product has broken the mould. I have no doubt that David and his team will be inundated with orders from top restaurants and retailers as a result’
‘For 25 years we have focused on producing premium quality seafood products,” says David Browne of Yawl Bay Seafood, “with our own smoked salmon being the backbone of our business. Six years ago we opened our factory outlet which serves only the freshest fish landed at local ports, and now we have this exciting new range of cooked crab. We have had terrific support from Bord Iascaigh Mhara and Enterprise Ireland, and with the added help from the South Cork Enterprise Board we have updated our premises to enable us to bring this product to market, creating 1 full-time and 6 part-time jobs.”