Seafood processors and members of the fishing and foodservice sectors attended a BIM workshop in Clonakilty this month to learn about the potential of underutilised species such as spurdog, megrim and ray.
Vincent Ryan, Domestic Market Development Executive, BIM, said:
“There are indications that there are export markets for these underutilised species. Through these workshops, BIM is helping to build the capability to handle species that require a specific manual processing skillset within the Irish sector.” In addition we are using the opportunity to view and taste a range of new products and concepts for the domestic market created with these three species.
The two-day event saw demonstrations given by experts such as Barry Tingle, Duncannon Fish Company New Ross, who provided valuable handling advice on spurdog, and a presentation from Graham Johnson, Marine Institute who spoke of the quota opportunities for spurdog, ray and megrim species.
Potential seafood product concepts were developed and served at the workshops by BIM Taste the Atlantic ambassador chefs, Jaden Mascarenhas (Kai, Galway), Ian Harford (Aniar, Galway), and JB Dubois, Mount Congrieve House and gardens, Waterford showcasing the potential and diversity of the species for use in foodservice.
Vincent Ryan, BIM said:
“Earlier this year we worked with a food processing manufacturer from Belgium to adapt existing technology to assist with the skinning process for spurdog. While this work is still ongoing, initial results are promising. We’re hopeful this will simplify processing and make what is currently a difficult manual process a lot easier.”
Damien O’Meara, Kish Fish, attending the event said:
“After today’s workshop we have a better understanding of what can be done with these underutilised species and moving forward,it’s a matter of confidence. Labour has also always been a challenge with these species from a filleting point of view, but some of the machines we saw today could be a good solution for this.”