Bord Iascaigh Mhara (BIM), the Seafood Development Agency, in conjunction with Fáilte Ireland today (30th July 2015) launched ‘Taste the Atlantic – a Seafood Journey’, a new dedicated seafood trail located on the Wild Atlantic Way. As part of the launch a promotional video, commissioned by BIM, portraying the new trail, its dedicated seafood producers, quality seafood and breath-taking scenery has been published on our website and a promotional article on the trail has been published on the Wild Atlantic Way website.
Pictured: Mike Kelly, Kelly’s Oysters; Fergus O’Halloran, The Twelve Hotel, Barna, Galway and Catherine Nee, Marty’s Fresh Shellfish
Initially focusing on the ‘Bay’ region of the Wild Atlantic Way stretching from Erris, Co, Mayo to Connemara and on to Galway Bay, ‘Taste the Atlantic – a Seafood Journey’ will give visitors to Ireland and indeed Irish consumers, a real appreciation for the quality of Irish seafood available in this region and a key understanding of how Irish seafood is caught or farmed.
Included on the trail are restaurants that source their seafood from the following renowned seafood producers and fishermen including Connemara Smokehouse, Croagh Patrick Seafoods, Killary Fjord Shellfish, Keem Bay Fish, Marty’s Mussels, Kelly’s Oysters and fishermen Gerry Sweeney and Gerard Hassett.
With Irish Seafood sales expected to reach €1.5 billion by 2025, BIM is responsible for developing and supporting this vital indigenous industry. Michael Keatinge, BIM’s Interim CEO explains;
‘Irish seafood enjoys an excellent reputation on our international markets and the opportunity to link with Fáilte Ireland to further promote the provenance and quality of our seafood on the Wild Atlantic Way is an obvious one. With Irish people consuming only 21kgs of seafood per annum in comparison to 34kgs in France and a staggering 70 kgs in Japan, we are behind not only in terms of buying frequency but also in the variety of fish species we eat. BIM aim to utilise this trail to not only promote Irish seafood and the producers in the region but to educate and inform consumers of the expertise and skill involved in producing quality sustainable seafood’
From sustainably caught rope mussels grown in Killary Bay to pot fishing for lobster off Achill Island to Irish Organic salmon smoked using traditional methods in Connemara; the trail gives visitors an insight into the dedication and passion that goes into Irish Seafood.
In addition to promoting the trail, BIM and Fáilte Ireland have provided training to chefs and front of house staff on the trail including on-site trips to the local mussel and oyster farms to build and improve their knowledge of seafood and to advise the chefs in particular, how to plan a seafood menu within their allocated budget.
Sinead Hennessy from Fáilte Ireland’s Food team said –
“The Wild Atlantic Way has quickly become a draw to international and domestic visitors alike, and a unique culinary experience is a big part of this. Our clean seas and rich fertile soil result in having the best raw ingredients that are of critical importance to Ireland’s attractiveness to our visitors.
“As food tourism grows in popularity it is truly heart-warming to see local seafood placed at the centre of the visitor experience along this section of the Wild Atlantic Way and we are thrilled to support the Taste the Atlantic – A Seafood Journey trail.”
All restaurants and smokehouses on the trail will be promoting the ‘Taste the Atlantic – a Seafood Journey’ with promotional materials supplied by Failte Ireland and all seafood on their menus will list the featured seafood producers. So to experience a trail you can take and taste, look out for the ‘Taste the Atlantic – a Seafood Journey’ branding and enjoy!
To learn more about the trail and the producers involved, watch our promotional video and download the brochure and map
