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Marine Minister Charlie McConalogue today (Wednesday 11 May) announced a 2022 Brexit Voluntary Temporary Fishing Vessel Tie-Up Scheme for the polyvalent and beam-trawl fleets.

The scheme is an extension of the 2021 Tie-Up Scheme, with some modifications, and aims to help mitigate the impacts of quota cuts for 2022 arising from the Brexit Trade and Cooperation Agreement.

“The object of the scheme is to enable a reduction in quota uptake so as to improve quota availability for the fleet overall throughout the remainder of the year,” Minister McConalogue said.

“The €24 million scheme I am announcing today delivers on a key recommendation of the Report of the Seafood Task Force – Navigating Change (October 2021). In light of the quota cuts taking effect in 2022 I have modified the scheme so that vessel owners can, if they wish, choose to tie-up for up to two calendar months.

“This enhanced tie up opportunity will free up additional quota for those vessels continuing to fish, supporting viability in the wider fleet.”

Payment rates will be the same as the 2021 scheme. Vessel owners participating in the 2022 scheme will again be required to distribute one third of that payment to crew.

In order to maintain the supply of fish to processors and fishmongers, vessels choosing to tie-up for two months must maintain a two-month gap between tie-up months, for example June and September or July and October.

The scheme will initially be expected to operate over the period June to October, but the minister will be asking the European Commission to amend the approval of the scheme to encompass November so as to provide for an additional August/November tie up option.

The scheme will be administered by Bord Iascaigh Mhara and further details will be available from BIM at bim.ie/fisheries/funding/

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Bord Iascaigh Mhara (BIM), Ireland’s Seafood Development Agency, in collaboration with Chef Network Ireland and Fáilte Ireland on Monday 9th May 2022 announced the Taste the Atlantic, Young Chef Ambassador Programme for 2022. The aim of the programme is to engage with five ambitious young chefs, and over a four-month period mentor them through an exciting journey of learning about Ireland’s premium seafood offering along the Atlantic seaboard. This is the second year of the successful programme. Five chefs took part in the programme in 2021.

The selected chefs will benefit from on-site farm visits with Taste the Atlantic seafood producers where they will learn first-hand how organic salmon, mussels and oysters are sustainably produced in Ireland. They will also receive training in social media, business, culinary and fish handling skills from experienced industry mentors, such as Michelin starred chef, JP McMahon. Each chef will be paired with a Taste the Atlantic producer to learn about the provenance of the seafood they produce, broadening their knowledge and inspiring them to create Irish seafood recipes. At the end of the programme, the chefs will work together to create a Taste the Atlantic menu, showcasing the skill and knowledge they have gained on their journey as ambassadors helping to highlight the quality and sustainably produced seafood on the Wild Atlantic Way as well as raising awareness of food tourism.

Máirtin Walsh, Development Executive with BIM said, “BIM is delighted to announce the second year of the programme and looks forward to building on the success of 2021. It was inspiring to work with last year’s chefs and to watch them develop such an appreciation of Ireland’s valuable aquaculture sector. As a sector, providing direct employment to almost 2,000 people, it’s a significant contributor to rural, coastal communities, and was valued at €175 million in 2021. The consumption of seafood in Ireland grew by 3% to €418 million in 2021, with the hospitality sector being the main contributor. We look forward to guiding this year’s chefs on their Taste the Atlantic seafood journey!”

Sarah Browne from County Kerry was one of the Young Chef Ambassadors in 2021 and went on to work at Cava Bodega in Galway after the programme. Speaking at the launch of this year’s programme, she said:

“I’m passionate about sustainable food and I was so impressed when meeting the producers last year how much emphasis they place on sustainability and how future-focussed they were. The programme really boosted my confidence in my culinary skills around seafood and it was a huge stepping-stone for my career. I’d highly recommend it.”

JP McMahon, chef-proprietor at Michelin-starred Aniar restaurant, will provide mentorship to the chefs again this year and he spoke about why he is so supportive of the programme. “This program offers a fantastic opportunity for young chefs to develop their appreciation and understanding of the wealth of Irish seafood available to them. They will get to know producers, understand how the seafood is produced and develop their culinary creativity and confidence, learning how to prepare beautiful seafood dishes. Locally sourced produce is key to any good menu, and it doesn’t get much better than the seafood offering along the Wild Atlantic Way!”

Chef Network is a professional network connecting chefs across the island of Ireland, with over 4,500 members. Programme Manager, Ruth Hegarty said, “The Taste the Atlantic Young Chef Ambassador programme is a really exciting collaboration which brings together Ireland’s up and coming culinary talent with our wonderful seafood producers to explore the food tourism potential along the Wild Atlantic Way. It is so important to keep young chefs motivated and curious through opportunities to gain experience, upskill, and explore their creativity, and in my experience, meeting food producers is hugely inspiring and motivating for chefs, which is why I am genuinely delighted that Chef Network have the opportunity to run this programme alongside BIM and Fáilte Ireland.”

The Ambassador programme is now open for nominations, with full details available on www.chefnetwork.ie. The closing date for nominations is May 24th. Interviews will take place in June, following which we will announce the five successful 2022 young chef ambassadors, who will embark on their Taste the Atlantic seafood journey from June-September

The Young Chef Ambassador Programme is co-funded by the Government of Ireland and the European Union, under the European Maritime Fisheries and Aquaculture Fund (EMFAF).

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Shellfish and fish farmers are due to gather in Westport, Co Mayo today (Thursday, April 7) for the IFA aquaculture conference and annual general meeting.

Speakers from the aquaculture industry, Bord Iascaigh Mhara (BIM), Bord Bia and the Marine Institute will contribute to the two-day conference. The event includes a mussel workshop hosted by BIM.

Presentations at the mussel workshop will address the priorities of the upcoming European Maritime Fisheries and Aquaculture Fund ( EMFAF) with a focus on

  • the continued development of a sustainable and competitive sector
  • supply of quality, healthy and safe seafood
  • documentation of the carbon footprint of the Irish mussel industry and management of marine biodiversity.

BIM is organising a site visit to Blackshell Farm Ltd on Friday, April 8th.

The event is being supported by the EMFF, and a full agenda and details on how to register are here

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Divers taking part in Bord Iascaigh Mhara’s (BIM) commercial scuba and surface-supplied diving programmes are benefiting from the new diving barge two months on since its launch at the seafood agency’s National Fisheries & Diving College of Ireland (NFCI) in Castletownbere, West Cork.

The barge includes a decompression chamber, surface supplied diver unit and welfare accommodation, and is described as “unique” as it’s run by a hybrid battery-powered system that has offset significant carbon emissions and resulted in cost savings.

Captain Shane Begley, principal at the NFCI, said this is the first known time such a system has been used for marine training in Ireland and the results have exceeded expectations.

“BIM has always viewed this project as a pilot to test the viability of using a battery and generator powered system in a marine training environment,” he said. “We set out, with our project partners Bere Island Boatyard and Daretech Technologies, to reduce the carbon footprint and operational costs of the barge, and also to measure the emission offsets and possible cost savings.

“What’s exciting about this project is that now that we’ve seen the results, we can now begin to explore how this system might be applied to other parts of the seafood industry such as aquaculture feed barge vessels and possibly fishing vessels in the future.

“Another unique feature of the system is that the power management of the system [ie the battery and generator] and system monitoring happens remotely, more than 70 miles away.”

The power source for diving barges previously hired by BIM for use on its commercial diving programmes were typically 40kwh diesel generators. These powered all of the lighting and underwater cutting and welding tools used by students. Two petrol and diesel-driven compressors were also used for previous BIM diver operations.

“Now BIM is using a hybrid system comprising a 50kwh battery and generator and the petrol and diesel-driven compressors have been fitted with electric motors, so they now run on electricity,” Capt Begley said.

“What now happens is that the battery, charged by the generator as required, powers all the electricity requirements for the barge and the diving operations, from the lighting and sockets, compressors, underwater burning to the welding equipment. The heat from the generator is also harvested and used to dry the diver drysuits and undersuits.

“The result is an 86% fuel saving and a carbon emission offset of 5,800 KG. Furthermore, the generator kicks in when the barge is vacant, and charges the battery, this results in no noise or emissions while diving operations are taking place.”

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The Minister for the Marine Charlie McConalogue T.D. met virtually today with the members of the National Inshore Fisheries Forum (NIFF).

Minister McConalogue welcomed those representatives from the six Regional Inshore Fisheries Forums who were attending the NIFF for the first time, noting that the process of renewing Forum membership has been working well.

“I am delighted with the level of commitment that people have shown in engaging with the Forums because, without that commitment, this initiative would not have emerged as the influential voice for the inshore sector that it has become,” the Minister said.

The Minister discussed issues, that are important to the inshore sector, with the Forum members, including the recommendations in the final report of the Seafood Sector Task Force. The Minister thanked the NIFF for its participation in the Task Force and the valuable contributions it made to those discussions.

The Minister said, “I am urgently examining the Task Force report with a view to quickly implementing a comprehensive response to the impacts of the Trade and Cooperation Agreement on our fishing sector and coastal communities.”

The Minister and inshore representatives also discussed a range of other topics including the “hook and line” mackerel fishery and the sustainable management of the brown crab fishery, which is one of the most important stocks for inshore fishers and for the seafood sector.

The meeting included contributions from Bord Bia, the Marine Institute and Bord Iascaigh Mhara. The Minister thanked all those attending for their constructive engagement throughout the meeting.

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Five up and coming young chefs, aged between 21 and 24, have been successfully awarded places on BIM’s Taste the Atlantic Ambassador Programme, an exciting initiative created by Bord Iascaigh Mhara in partnership with Chef Network to drive awareness of the provenance of Irish seafood among young and aspiring chefs. Working with Chef Network, nominations were sought from around the country and five candidates have been selected following a written submission and interview process.

The five Ambassadors will now take part in a three-month programme including mentoring from some of our premium seafood producers along the Taste the Atlantic, A Seafood Journey! trail and workshops with Master fishmonger, Hal Dawson and Michelin-starred chef, JP McMahon.

Taste the Atlantic, A Seafood Journey! was developed by BIM in partnership with Fáilte Ireland and the trail, sweeping from Malin Head, Co. Donegal to Kinsale, Co. Cork, showcases the incredible range of seafood producers and visitor attractions along the Wild Atlantic Way to visitors.

Kicking off the Ambassadors programme is a producer visit to Kelly Oysters in South Galway, who will introduce them to a third-generation shellfish business that exports around the Globe. That afternoon they will participate in a culinary masterclass on Irish seafood with Chef JP McMahon. The group will then visit Killary Harbour in Co. Galway and will learn about mussel farming and Seafood Tourism directly from Killary Fjord Shellfish, this will be followed by a trip to DK Connemara Oysters where the Ambassadors will learn about oyster farming and the storied history of oyster production in Ballinakill bay.

Speaking after the young chefs were announced, Mairtín Walsh, BIM said, “As a member of the interview panel I was struck by the energy and knowledge all of the nominees. We genuinely had a tough job selecting only five chefs, but we can say with confidence they will be vibrant and vociferous ambassadors for premium Irish seafood into the future. We wish them the very best of luck on their seafood journey!”

Executive Chef at Harvey’s Point, Donegal and Chef Network Advisory Council member Chris McMenamin, who also took part in the selection interviews, commented: “This programme is a fantastic chance to show young chefs the wealth of seafood out there on the Wild Atlantic Way; to get to know the producers, understand how it is produced, and get excited about working with it. We would like to see more local seafood featured on menus and these chefs can help champion that and inspire others. At the same time, the programme will greatly expand their knowledge and skills and contribute to their professional development. It’s been really refreshing to meet the candidates and we are genuinely excited to work with the five selected ambassadors over the coming months”.

The young chefs hail from all over the country, Sarah Jane Browne, originally from Kerry, is now Chef/ Manager of Time & Tide in Annagry, Co. Donegal. Jake Kennedy is from Co. Wicklow and is Chef de Partie (Fish Section), Glovers Alley, Dublin. Kevin King is Senior Sous Chef, Connemara Sands Beach Hotel and Spa, Ballyconneely, Co. Galway and is from Clifden. Hailing from Salvador de Bahia, Brazil, Lucas Serpa Maciel Lisboa is Junior Chef de Partie, Bunnyconnellan Coastal Restaurant, Myrtleville, Co. Cork and Andrew Zeppa is Commis Chef at The Yacht Pub & Upper Deck Restaurant, Clontarf, Co. Dublin.

The mentoring programme is underway and is being supported by the European Maritime and Fisheries Fund

Meet the Young Chefs!

Sarah Jane Browne, Chef/Manager, Time & Tide Café. (Annagry, Co. Donegal)

Sarah is originally from Kerry but is now Chef/Manager at Time & Tide Café in Annagry, Co. Donegal. Sarah has studied and honed her culinary skills in CIT and LYIT and has extensive experience working in tourism including at the world-famous Molls Gap in Kerry. Sarah is from a dairy farming background is a passionate believer that sustainability in food production is critical and that chefs and producers are key stakeholders in the future of sustainable food production. Sarah wants to learn more about sustainable seafood production and bring learnings back to her work in Co. Donegal.

Jake Kennedy, Chef de Partie (Fish Section), Glovers Alley (Dublin)

Jake is from Wicklow and is very keen on all things fish and marine related. Jake has been developing his fish skills in Glovers Alley. Jake is also a keen sport fisherman, taking every opportunity to get involved in fishing whether in Ireland or the Canaries or Singapore. Jake is a graduate of DIT and cites Nathan Outlaw and Josh Niland as his inspirations. Jake will be very much at home on the shore and on boats with Taste the Atlantic producers.

Kevin King, Senior Sous Chef, Connemara Sands Beach Hotel and Spa. (Ballyconneely, Co. Galway)

Kevin is from Clifden, Co. Galway and grew up around fishing where he has fished for lobster and crab for years. He is extremely passionate about sustainability and wild food, where he forages daily to further champion local, organic produce within the Connemara Sands menu. Kevin has worked and completed stagiaires in high end restaurants and hotels in Connemara, Galway and the UK including The Black Swan at Oldstead and The Oakroom at Adare Manor. Kevin is ambitious and is starting on an MSc in Food Business and Innovation in UCC. Kevin is already familiar with some Taste the Atlantic producers but wants to learn much more.

Lucas Serpa Maciel Lisboa, Junior Chef de Partie, Bunnyconnellan Coastal Restaurant. (Myrtleville, Co. Cork)

Lucas is from Salvador de Bahia in Brazil a city with great seafood cuisine. Lucas developed his interest in food in childhood, sharing meals with his family. ''In my family sharing a meal was the way that we choose to celebrate, so, my relationship with the kitchen has this powerful feeling attached. '' Lucas came to Ireland to challenge himself and to broaden his range of culinary skills and techniques. Lucas wants to bring the diverse flavours and techniques of historic Salvador de Bahia to the Taste the Atlantic producers to create a new and exciting fusion.

Andrew Zeppa, Chef de Partie, The Yacht Pub & Upper Deck Restaurant, (Clontarf, Co. Dublin)

Andrew is from Dublin and has been working at the Yacht Pub and Upper Deck Restaurant in Clontarf for several years. A high-quality seafood offering at the Upper Deck Restaurant has helped Andrew develop a strong interest in seafood and the culinary skills required to bring out the best in the product. Andrew wants to get out and about on the water with Taste the Atlantic producers and bring a bit of the west coast back to Clontarf, Andrew is keen to draw on his Italian heritage to create interesting new dishes.

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‘Stories from the sea - cultural value of Ireland’s coastal communities’ is the title of a free webinar hosted by Bord Iascaigh Mhara (BIM) next Wednesday 14 July.

Ireland has a rich maritime history with coastal communities that have been shaped by the activities of small-scale fisheries.

While an economic value has been put on these activities, their influence on social and cultural life in Ireland is more difficult to measure and as a result, it is an often-overlooked aspect of fisheries management.

Ireland’s seafood development agency is bringing together an expert panel of speakers who will share stories from the sea and promise to change the way we think about the socio-cultural capital values of small-scale fisheries in Ireland.

The webinar takes place from 3pm to 4.30pm on Wednesday 14 July and is free to attend but registration is essential. Visit the Eventbrite page for to book your place.

Agenda

Moderator - Richard Curtin, Senior Economist, BIM

15:00 - Introduction to project, Richard Curtin, BIM

15:05 - Welcome, Jim O'Toole, CEO BIM

15:10 - Oceans of Wisdom – insights the Irish language gives us into the richness of our coastline - Manchán Magan

15.20 - The Seine Fishing Heritage of South Kerry and West Cork, with a particular focus on the role of women - Mary McGillicuddy

15.30 - The heritage of community labour and the realities of economic efficiency - John B Roney

15:40 - Dúchas - Séainín Johnson

15:50 - Panel discussion

16:30 - ENDS

Panel Biographies

Séainín Johnson is a third-generation fisherman who has operated off the west coast of Kerry for 55 years. Séainín first started fishing in traditional currachs in the 1960s before progressing to own a 40ft boat in the late 1970s. Séainín grew up in the fishing and farming community in the Gaeltacht area of Baile na nGall where he lives, is married to Anne and has five children. Having been immersed in the Irish language and his local community all his life, he is going to speak on the topics of culture, language and fishing.

Manchán Magan is a writer and documentary maker. He has written books in Irish and English on his travels in Africa, India and South America and two novels. His most recent book, Thirty-Two Words For Field, explores the insights the Irish language offers into the landscape, psyche and heritage of Ireland. He writes occasionally for The Irish Times, and presents The Almanac of Ireland podcast for RTÉ Radio 1 about the heritage and culture of Ireland. He has presented dozens of documentaries on issues of world culture for TG4, RTÉ and the Travel Channel. Having been brought up in Dublin, with long periods spent in the West Kerry Gaeltacht of Corca Dhuibhne, Manchán now lives in the midlands, in a grass-roofed house near Lough Lene, Co Westmeath, surrounded by his oak trees, and with bees and hens for company. www.manchan.com

Mary McGillicuddy: From childhood, Mary had a basic awareness of South Kerry’s seine boat fishing tradition because of direct family involvement in the early 1900s. However, little written material was readily accessible about the topic. The most visible records were locally displayed reprints of old Lawrence black and white photographs which documented women processing fish on quaysides in Kerry. This visual evidence prompted Mary to focus on this subject for her MA thesis in Local History in UL in 2008. She originally studied Media Studies in New York and later completed a BA in Sociology and History and a Diploma in Rural Develoment in UCC and holds an MSc in Environmental and Development Education from South Bank University, London. Based in Kerry, she worked for over 20 years in a development education centre in Tralee.

Dr John B Roney is Professor of History at Sacred Heart University in Fairfield, Connecticut and co-director of its Dingle campus in Co Kerry. He is also the current president of the New England region of the American Conference for Irish Studies and is on the board of directors of the John Moriarty Institute for Ecology and Spirituality. In addition to research and publication on cultural and intellectual topics in Irish history, Dr Roney has developed an interest in environmental history, with a specific focus on the cultural heritage of coastal communities on the west of Ireland. He regularly teaches a course, ‘Coastal Communities in the North Atlantic from Viking Age to the Present’, as well as Irish, French and Dutch history.

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The Minister for Agriculture, Food and the Marine Charlie McConalogue has accepted a business case from Bord Iascaigh Mhara’s (BIM) for the development of a new Sea Survival Training Unit at BIM’s National Fisheries Training College in Greencastle, Co Donegal. The Department is working with BIM on how the project will be delivered as early as possible. Speaking during a visit to the Greencastle College, Minister McConalogue said:

“I am delighted to announce today that I have approved a business case from BIM for the provision of a dedicated Sea Survival Unit at the Greencastle fisheries training college. The project involves an above ground pool, upgraded modern changing rooms together with a new navigation simulator and a radio suite for the new centre.”

The total estimated cost of the proposed BIM project will be approximately €1.1m. The Minister continued: “The new Sea Survival Unit at Greencastle will significantly build upon the professional level of maritime training which BIM currently offers to the Irish seafood sector. It will also facilitate development and expansion of BIMs training programmes over the coming years. The provision of a fit-for-purpose pool, together with new, modern training equipment will also result in a high-quality national asset that will deliver a centre of excellence to support essential training for fishers, providing the instruction needed to equip seafarers with current and future skills needed to pursue varied careers in the seafood sector.”

Following confirmation by BIM that the new facility will be among the nation’s only ‘Green energy pools’ the Minister added: “I welcome BIMs proposal to fit a “green pool” by including an appropriate renewal energy source to fund the pumps, heating and filtration system which is in keeping with national policy and ensure that running costs will be sustainable for the future. I am delighted that the Sustainable Energy Authority Ireland (SEAI) will be assisting BIM in ensuring the delivery of a sustainable facility including the provision of necessary advice prior to the procurement process. “

In response to the Minister’s announcement that the project is under active consideration subject to availability of funding, Jim O’Toole, CEO BIM said: “Safety is an essential part of training for all those embarking on a career in the seafood sector who intend working at sea. With 2,030 registered fishing vessels in Ireland and 2,881 adults working in the fisheries sector, it is important that we continue to prioritise the provision of high quality safety training for the crew of vessels. This new facility will encourage those who wish to pursue life long rewarding careers in the seafood industry and most importantly ensure that safety at sea and on the water is prioritised”.

The Minister concluded; “I am confident that this project when completed will provide a high quality training facility which will ultimately help to save lives and support this important industry which is so crucial to the economies of coastal communities in particular. My ambition is to have the facility fully operational by the end of the first half of 2022”

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Ireland’s seafood sector remains “resilient” in spite of Brexit and the Covid-19 pandemic, Bord Iascaigh Mhara (BIM) says.

Its annual Business of Seafood report says that Ireland’s seafood economy declined in 2020, with a drop of 12% (-€142million) compared to 2019, giving a total value of €1.1 billion.

It says this was driven mainly by a reduction of 18% in domestic consumption due to the closure of the food-service sector with additional impacts of a 17% reduction (-€44 million) in private investment and an 8% decline (-€50 million) in exports.

Global markets faced severe disruption from the Covid-19 pandemic, and when added to the continued uncertainty from the UK’s departure from the EU, this made for challenging trading conditions.

It says that despite these challenges the seafood sector remained resilient and adapted to the disruption the market faced. While there was a decrease of 18% in domestic consumption to €406 million, mainly due to a fall in sales in foodservice, this was somewhat offset by a 6% increase (€18m) in retail sales.

There was also a reduction in private investment to €213 million (-17%) reflecting the uncertainty in the markets leading to cautious activity from many seafood businesses. There was also a decline in our seafood balance of trade (exports – imports) which fell by €28 million (-10%) to €263 million.

Overall investment in the sector was €416 million, equivalent to 39% of seafood GDP, a slight increase compared to 2019, underlining the importance of strong public sector support through times of economic turbulence.

Ireland imported some €327 million euro worth of fish last year, with €188million coming from Britain.

While exports of Irish seafood to European and Asian markets were hit, Ireland’s mackerel landings drove an 87 per cent increase in the value of exports to Africa and a 43 per cent increase to the Middle East.

The assessment states that the total value of Ireland’s seafood economy in 2020 was just under €1.1 billion - a decrease of 12% (-€142million) on 2019.

BIM says this was “driven mainly by the severe disruption in global markets”, while “the continued uncertainty of the UK’s departure from the EU made for challenging trading conditions”.

“Despite the pandemic, and even with reduced demand in the foodservice sector, employment in the seafood sector remained stable in 2020,”it says, with over 16,000 employed directly and indirectly in the seafood industry.

Employment remained “high” in coastal regions, generating “significant socioeconomic value in these areas”, particularly Donegal, Cork, Galway-Clare and along the east coast.

“Undoubtedly 2020 was a challenging year for the seafood sector but yet again the sector displayed its ability to adjust and refocus to the available market opportunities,”Minister for Marine Charlie McConalogue said.

“The Irish seafood sector sells a lot of its produce to foodservice markets in Europe and in Asia which experienced lengthy lockdowns significantly impacting sales,”BIM chief executive Jim O’Toole said.

He said the industry showed “great agility” during the year, switching where possible from supplying hospitality to supplying the retail market and online sales.

Domestic consumption amounted to €406m, down 18%, exports-imports were valued at €263m, down 10% and private investment was valued at €213, down 17%, BIM says.

However, there was an increase of 9% on government investment – an increase to €203m.

Overall investment in the sector was €416 million, equivalent to 39% of seafood GDP, a slight increase compared to 2019, it says.

Some 346 million euro worth in landings was recorded in Irish ports last year, with Killybegs, Co Donegal recording 112 million euro and Castletownbere, Co Cork, recording 104 million euro worth of landings.

Some 406 million euro in domestic sales value involved 316 million euro in retail and 90 million euro in “food service”.

Top selling species were salmon at €120m and cod at€46m, and the main export markets were the EU, valued at €321m, Britain at €93m and Africa at €75m

The volume of seafood produced by the Irish seafood sector surpassed 220,000 tonnes with a value of €394m, it says.

While less than 20% of this volume was produced by the aquaculture sector, it contributed 46% of the total value.

Species by value:

  • Salmon €127m (+13%)
  • Irish Rock Oysters €37m (-19%)
  • Seabed Cultured Mussels €7m (-15%)
  • Rope mussels €6m (-11%)
  • Other finfish €2m (+12%)
  • Other shellfish €1m (-6%)

By volume:

  • Salmon 13,400 (+14%)
  • Irish Rock Oysters 9,000 (-14%)
  • Seabed Cultured Mussels 4,400 (-11%)
  • Rope mussels 10,300 (-1%)
  • Other finfish 600 (-1%)
  • Other shellfish 300 (-1%)
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BIM, Ireland's Seafood Development Agency, are hosting a Rainwater Harvesting Webinar for Irish Seafood Processing businesses to examine the benefits of adopting rainwater harvesting systems on site and provide opportunities for improving water management and reducing water costs.

The free webinar will take place on Thursday 25th March at 13.00 and all seafood processors are welcome to register their attendance.

The event is being hosted by BIM, in conjunction with our Water Stewardship Programme partners, Central Solutions and is just one of a series of sustainable resource management webinars which BIM’s Green Seafood Business Programme will be hosting over the coming year. Other areas addressed under the Programme are the efficient management of energy, waste, and emissions.

Speaking in advance of the event, Martina O’Brien, Green Programme Co-ordinator, BIM said, “Water is a shared natural resource and is essential to everything we do in the seafood sector. However, its supply is limited, and this will pose a major challenge in the coming decade. We must act now to ensure we understand the potential risks to seafood businesses and identify sustainable solutions to this significant issue. This Rainwater Harvesting webinar is an opportunity to gain awareness around sustainable water management, develop a better understanding of water use on your site, and identify potential cost savings opportunities in relation to water use.”

The live-streamed event will include speakers from BIM, Central Solutions, Ireland’s water management specialists, members of the seafood processing sector, and BIM.

To register for the webinar, click here

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