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High quality fish products from Irish waters thanks to the Frozen at sea technique

Premium products that satisfy the palate and are good for your health

18, Nov 2022

Ireland, thanks to its location on the western edge of Europe and proximity to the cold, clear waters of the Atlantic Ocean, has access to some of the richest fishing grounds. A real sea of delicacies characterized by some typical products such as scampi (Nephrops norvegicus) with a sweet and delicate taste; the oysters with their rich, citrusy and recognizable flavor on the palate and the low-fat salmon with a firm and succulent meat.
Quality products rich in nutritional characteristics and organoleptic properties that surprise at first taste and help you feel good with longer consumption, also in view of the upcoming holidays. But how to keep these properties intact on the long journey from the Emerald Isle to the Bel Paese?
Thanks to Bord Bia, the government body that deals with the promotion of food & beverage products, the Irish fishing sector has established a strong partnership between fishermen and fishing companies which sees the diffusion of the innovative "Frozen-at-Sea" technology. Thanks to this particular technique, the fresh fish is frozen directly on board the fishing boats in just two hours from capture. This is the only way to guarantee an optimal product both in terms of quality and taste. Not only goodness but also safety, in fact the labeling by lot provides traceability to the source so as to know the origin of the product.

An extra security for Italian consumers who choose Irish fish products, modern buyers who are attentive to greater well-being for them and for the planet, thanks to a lower impact on natural ecosystems and the marine environment. Italian tables are filled with dishes capable of combining the culinary creativity of amateur chefs from the Bel Paese with the quality of truly premium products which, when included in the diet, bring multiple nutritional benefits.
For example, scampi, and shellfish in general, have excellent nutritional properties: they are a source of protein with a very low amount of fat and thanks to the presence of essential fatty acids, they help safeguard the cardiovascular system. Especially in crustaceans then, there are vitamins of group B, minerals such as selenium, iodine, zinc, phosphorus and magnesium. Finally, thanks to their sodium content, they can also be cooked without adding salt, certainly an aid in combating water retention. And yet organic Irish salmon, one of the easiest fish to cook and prepare, a real ally for a healthy eating style. In fact, its nutritional benefits are extraordinary thanks to the fullness of proteins and Omega 3 fats that distinguish this product, a real source of minerals and vitamins that are good for the heart and circulation. And finally Irish oysters, a prized food thanks to the ocean water where they are raised, precious molluscs rich in protein and low in fat, with extraordinarily high levels of elements such as iodine, iron, copper, selenium and zinc.

These products, perfect for a balanced diet, are treated with Frozen at sea technology, which ensures consumers various benefits in terms of taste, because the freshness and consistency of the pulp is preserved, sustainability, because fish frozen with this technology can be transported by ship and therefore have a significantly lower environmental impact, waste reduction, processing and delivery and less price sensitivity.
Finally, choosing Irish seafood means supporting responsible fishing practices and underlining the quality of the Irish fishing industry, recognized throughout the world. In fact, all of Ireland's leading exporters and producers of prawns, salmon and oysters are members of Origin Green, the world's only nationwide sustainability programme. Developed by Bord Bia, Origin Green makes it possible to achieve measurable sustainability objectives, reducing the environmental impact, providing a more effective service to local communities and protecting the extraordinary wealth of natural resources and the marine environment.

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