Kevin Flannery of Oceanworld Aquarium, Dingle, writes a monthly column in the MARINE TIMES newspaper. This month he has called for action on Ireland’s under utilised fisheries. This is an extract from the article. Read more in the June edition of the MARINE TIMES.
One consistent concern from Ireland’s fishing industry is the lack of quota.
Irish fishermen are fully aware of the quota restrictions and their consequences. But the real question is – Are we making the most of the quotas we do have, especially for fish and shellfish species that could provide greater income for fishermen, processors, and others along the supply chain, all the way to the consumer?
I’ve previously discussed the potential of blue whiting and surimi and how they should be better processed in Ireland, as other countries are doing. But from reviewing SFPA landing figures and speaking with fishermen, it’s clear we have several other species that are present in our waters and currently underused.
Take spider crab, for example.
Despite the healthy stock around the Maharees, traditionally known for spider crab, not a single crab has been exported in recent years due to lack of demand in Europe. Meanwhile, crab meat is almost unavailable in Irish restaurants due to high costs of extraction, labour (€14+/hour), packaging, and chilled transport. As a result, over 1,000 tons of spider crab are being landed in the South East and sold off as bait for whelks.
We approached the Head of Culinary Arts and Tourism at Munster Technology University to explore the potential of spider crab. His work has yielded brilliant, commercially viable results.
We even have a brand name: Kerry King Krab.
More on that soon.
