Seafood Retailers Enjoy a Masterclass in Seafood Cookery in BIM’s Seafood Development Centre

pictured enjoying the Masterclass in Seafood Cookery

pictured enjoying the Masterclass in Seafood Cookery

Bord Iascaigh Mhara (BIM), hosted a Seafood Cookery workshop on Wednesday, 11th February, aimed at Seafood Retailers in the agency’s Seafood Development Centre (SDC) in Clonakilty, Co. Cork.

L to R: Derrick Rose; BIM New Product Development Chef, Peter Deasy, Glen Mar Shellfish, Union Hall, Co Cork; Michael Geary, Seafood Cuisine; Skibbereen, Co Cork; Gloria Corcoran, BIM; David Scully, Scully’s Butchers & Deli, Clonakilty; John Sadlier and Michelle Sadlier, GL Sadlier Seafoods Limerick and Tomas Cooper, BIM

Led by BIM’s graduate New Product Development Chef, Derrick Rose – the attending companies were treated to an extensive cookery demonstration with step by step instructions on how to prepare a range of seafood dishes from chowder to seafood fajitas to fish pie. The aim of the workshop was to provide retailers with the knowledge to prepare ‘ready to eat’ seafood meals in their own premises to boost sales and attract new customers or simply to gain more knowledge in terms of seafood cookery to advise their customers. The best part of the day was tasting all the delicious dishes at the end of the workshop!

Irish consumers are leading increasingly busy lifestyles and are looking for ready to eat seafood dishes from their local fishmonger or seafood counter. More and more seafood retailers are meeting this demand and providing a one stop shop with wet fish counters, marinades, crumbs and ‘ready to eat’ options for on the go lunches or family meals.

Due to popular demand, BIM will be hosting another Seafood Cookery workshop for retailers in BIM’s Head Office in Dun Laoghaire, Dublin on the 14th April from 9.00am – 2.00pm. The cost is €50 per participant; this includes lunch and all recipes in electronic format for your business to use. Places are limited. To book, please contact Lorraine O’Byrne or (01) 2144185

Download the Workshop Recipe Book (pdf 550Kb)