Article NEW PRODUCT REVIEW

Mr Good's Fabulous Fish - Georgina Campbell's New Product Review supported by BIM

Little did the people of Carrigaline know what a business dynamo they had in their midst when local fishmonger Denis Good opened a small fish shop here in the mid 1980s. Far from being a flash in the pan, it’s still there today - but it’s now just one of The Good Fish Company’s six shops in the Cork area and part of a company that supplies Tesco stores nationwide and employs over 60 staff in fish processing and retailing.

It’s a far cry from the days when Denis drove off on his own every morning to buy fresh fish from the daily auctions at ports like Castletownbere and Union Hall. As the business began to grow, he moved into supplying fresh fish to hotels and restaurants and then began to supply supermarkets - and, seeing the growing customer demand for convenient, fresh, healthy fish, it was only a matter of time before he worked out an innovative way of meeting that need.

Enter Mr Good’s Fabulous Fish range: Amazin’ Cajun Spiced Salmon; Glorious Garlic & Herb Cod; and Heavenly Zesty Lemon Hake - the upbeat names and cheery, informative packs reflect Denis Good’s passion for fresh fish, and his desire ‘to deliver the best quality, freshest fish to people the easiest way possible’.

In this case that means fresh fish fillet portions in marinade, packed in ready-to-cook pouches suitable for the oven, microwave or the hob - and, like all good ideas, it looks dead simple.

But it actually took over 18 months to develop the range. Deciding which fish to feature was the easy part, as salmon, cod and hake are currently the most popular species with consumers.

Getting the three complementary marinades right was relatively straightforward too, following extensive taste testing in their product development department. BIM’s Seafood Development Centre in Clonakilty was also on hand to assist with the development process.

The really tricky thing was developing a multiple format cooking pouch: “We spent over a year developing this packaging solution to deliver the best possible cooking results in each of the three methods, oven cook, microwave and cook on hob,” explains The Good Fish Company’s Sales Manager Pat O’Farrell, who also had some advice for others thinking of developing a seafood product.

“As well as developing the initial innovation, you need to put a structured plan in place on how to deliver on your expectations,” he advises. “The key is to bring together key team members who are as passionate about your product as you are, and allow them the creative scope to bring your initial concept further into new areas, although sometimes it can be hard to let go!”

I tried out the new products and liked them very much (see Summary below). Uniquely, they offer solid sections of fish fillet as opposed to the small pieces of fish that are so widely used in chowders and seafood pies - not surprising, perhaps, as Denis Good’s own favourite fish is simple: “Pan fried Irish hake or haddock cannot be beaten!”
And are there any more new products in the pipeline? ”Yes, we are working on an exciting follow on range of products but they all top secret for now!” So, watch this space!

SUMMARY:

Good Fish are one of Ireland’s largest white fish processors, and operate from a purpose built facility with BRC Grade A certification, located near some of the best fishing ports in Ireland, such as Castletownbere, Union Hall, Kinsale and Crosshaven.

Mr Good’s Fabulous Fish is an innovative range of convenience products offering fresh fish fillet portions in marinade, packed in ready-to-cook pouches suitable for the oven, microwave or the hob

There are three products in the range:

· Amazin’ Cajun Spiced Salmon
· Glorious Garlic & Herb Cod
· Heavenly Zesty Lemon Hake

“It’s great to find convenience products containing portions of firm, fresh fish fillets, each in its individual sauce. Attractively and informatively packaged, each variety is clearly visible in its sealed cooking pouch, and the cooking - oven, microwave or hob - is quick and easy. The tasty saucing works well with each variety and any accompaniments you’d be likely to serve with it - and the freshness and quality of the fish really stands out.”
Georgina Campbell

All three products are available in Tesco stores nationwide and retail at €4.99 per pack of two portions.

Supported by BIM
 

Silver Darlings - Georgina Campbell's New Product Review supported by BIM

The history of Ireland and the little herring has been intertwined for many a generation, with the success or failure of the herring season having a major impact on coastal communities.

In recent decades the herring has slipped from consumer awareness, but a comeback is now in sight, beginning with its increasing popularity on menus - and, thanks to the vision and determination of one woman, some delicious convenience products are now wowing a whole new generation over to this once traditional food.

Originally from Finland, where marinating herring is a skill passed down from mother to daughter, chef Kirsti O'Kelly is Ireland’s only herring pickler and her ‘Silver Darlings’ are unique.

Having worked here for fifteen years, she saw an opportunity to introduce Irish consumers to herrings with a modern Nordic twist - a much more refined and complex product than the more familiar rollmops, her ‘Silver Darlings’ range includes tried and trusted Finnish flavour combinations and some new ones of her own creation. With Nordic cuisine currently in the spotlight, this has proved an ideal time to demonstrate their versatility.

In Nordic countries, marinated herrings are traditionally enjoyed as a starter and often paired with rye sourdough bread or baby boiled potatoes. They are also used in salads with pungent leaves, beetroot or boiled eggs and every conceivable kind of vodka or schnapps.

Sourced from Island Seafoods in Donegal, Kirsti’s herring are marinated in a combination of mild vinegars and spices which dissolve the herring bones and keep the integrity of the fish flesh, allowing it to take on the subtle flavours of aromatic spices like mustard seeds, sandalwood, cinnamon, bay leaves, cloves, pink peppercorns and fresh herbs such as dill, tarragon and coriander. Silver Darlings use 100% natural ingredients and 100% Irish herring.

Although only in production since 2013, Kirsti set about realising her dreams well before that by signing onto a Limerick City Enterprise Board ‘Start Your Own Business’ course, getting valuable product feedback from customers at her Limerick Milk Market stall and enlisting assistance from BIM’s Seafood Development Centre (SDC) in Clonakilty, Co Cork.

The SDC has the technology and facilities to allow companies to develop and test innovative products before committing to capital expenditure. Following an extensive period working on new product development, labelling and regulatory requirements, sourcing a herring supplier and getting advice on food safety management systems for her premises, the ‘Silver Darlings’ product was launched to the food service sector in March 2013.

Thanks to Kirsti’s background knowledge, innovative approach and methodical business preparation, her ‘Silver Darlings’ quickly found favour - initially with some leading chefs, including Jess Murphy of Galway’s renowned Kai Café & Restaurant, and Tom Flavin in the Strand Hotel in Limerick. Once Redmond's Fine Foods took on distribution, other quality-conscious restaurants - like Eastern Seaboard in Drogheda, The Mustard Seed in Ballingarry and O’Connells in Donnybrook, Dublin - soon followed.

More recently Silver Darlings have hit the shelves in a number of high end outlets, including Avoca, Fallon & Byrne, Morton's, Caviston's and Urru, speciality seafood stores like Wrights of Howth, and the Real Olive Company stalls in the Greater Dublin area and The English Market in Cork.

Sold in smartly branded 210g jars with informative labelling, prices range from €3.90 to €4.50.

PRODUCT LIST and Serving Suggestions

• Fennel & Tarragon Herring

Despite the individuality of the flavourings, the herring flavour is uncompromised and the crunchy texture of the fennel and, especially, the pink peppercorns, is particularly appealing. While delicious on its own with sourdough (plain or toasted), the flavour combinations are subtle enough to work well with other foods. Use instead of or with smoked salmon; works well with creamy spreads and egg dishes.

• Mustard Herring

Mild sweet Dijon mustard marinade with tarragon. Try with simply steamed baby new potatoes and side salad; also works really well in sandwiches because there’s no liquid pickle, just soft, thick and rounded ‘creamy’ mustard dressing.

• Balsamic Herring

A good all rounder, this Dutch style pickled herring has a very high fish content (94%) and, despite the dark colour of the pickling liquid - containing both balsamic vinegar and red wine vinegar - the fish remains ‘itself’ and is complemented by mild onion and spices including sandalwood. Works in seafood platters, salads, great with goats cheese.

• Star of the Sea Herring

A clever name, playing on both religious/maritime connotations and the star anise spicing that’s used here with cumin and lemon, Star of the Sea Herring is a very versatile product. The classic dill flavouring partners brilliantly with potato: try it with potato salad with apple and celery and yoghurt dressing

• Pimento Herring

This variety introduces herring with attitude and, although billed as ‘pickled Nordic style’ like the others in the range, the influence of much sunnier climes is seen in the warm colours and smoky flavours of paprika, Cayenne, chilli and garlic. Even the pickling liquid takes colour from the roasted red peppers suggesting, perhaps, Spanish or Mexican partnerships. Try serving with tortilla, seafood tapas, or with sour cream and mixed leafs in a sandwich or wrap.

• Midsummer Herring

A very typical Scandinavian dill pickle, with white wine lemon and vegetables (celery, spring onion, carrot, cucumber). Great in salads and with new potatoes.

• Beetroot & Horseradish Herring

Especially popular at Christmas, the flavour is very mild and sweet with just a hint of horseradish. The deep red colour of the beetroot permeates the herring flesh; it works very well with earthy root vegetables although its mild flavour allows many successful combinations.

Kirsti O'Kelly lives in Limerick with her husband Eoin and two daughters. She pickles her fish in Hospital, Co. Limerick ably assisted by local man Kevin Dollery. You can find her every Saturday at Limerick’s Milk Market.

For more information on Silver Darlings; follow @silverdarlings1 on Twitter or contact Kirsti on 086-0661132 or silverdarlings@outlook.com

Supported by BIM
 
 

Kilmore Quay Seafood Sausages - Georgina Campbell's New Product Review supported by BIM

What better food could there be to begin a new year than a comforting and healthy sausage. While sausages are an all-year food, they’re especially appealing in the early months when the weather can be harsh and comfort food is the order of the day, along with simple cooking and pocket-friendly prices. Add to that the feel-good factor of serving up a different kind of sausage, made with fresh fish, and you have a winner on your hands.

Healthy, natural and tasty, we found that Kilmore Quay Seafood Sausages make a great ‘free-from’ alternative to ‘ordinary’ meat sausages. Easy to cook and versatile, they can be used to create seafood versions of many popular and family-friendly dishes such as sausages and mash (try them with a leek purée instead of onion gravy), or hot dogs.

They’re made with prime fillets of fresh fish and, on reading the informative label, you’ll find that Kilmore Quay Seafood Sausages contain no artificial additives, preservatives or colourings - and, as they are gluten-free, they are perfect for coeliacs.

The high fish content (77%) is impressive and - unlike most meat sausages, which have a high fat content - seafood sausages do not shrink during cooking and their firm texture means they can also be used successfully in sustaining soups and stews, such as seafood coddle. As they hold their shape when cooked, you could also use them in dishes where ingredients need to be chopped or sliced, such as a hearty soup.

Kilmore Quay Seafood Sausages are produced near the famous Co Wexford fishing village that inspired the name by Atlantis Seafood, a small scale family-run business that has worked directly with local fishermen since 1996. Offering sustainability and traceability, the company is BRC accredited and they are fully verified members of Origin Green.

Initially the company supplied fresh fish solely to the hotel and restaurant sector, but the customer base has grown and a retail range launched in 2012 - which includes Haddock Goujons, Smoked Salmon, Salmon Sensations, Cajun Salmon and Chilli & Chive Smoked Haddock as well as the Seafood Sausages - has proved very popular with consumers, who appreciate the convenience and value of these tasty products.

A new range for children is due to be launched soon - watch this space!

Available from: selected Dunnes Stores, Supervalu, and Tesco stores, price €3.99 per pack of five (300g).
 

For further information please contact:

John Kenny / Mark O’Connor

T: +353 (0)53 9123309 / +353 (0)86 2323186

E: sales@atlantis.ie / MOConnor@atlantis.ie

W: www.atlantis.ie / www.kilmorequayseafood.ie
 

Atlantic Treasures - Georgina Campbell's New Product Review supported by BIM

Fish smoking has a long history in Ireland, with traditionally smoked fish a staple on our tables until relatively recently. It is still held in affection and many people have fond memories of locally smoked fish enjoyed on childhood holidays - all of which helps to create a positive mindset for contemporary shoppers when they see modern versions of these traditional foods on display, take note of their healthy eating credentials and (in the case of Atlantic Treasures mackerel) spot the familiar Great Taste Awards logo, which is a respected independent indication of quality.

The brainchild of Michael O’Donnell Jnr - son of Mick O’Donnell, whose business Island Seafoods Ltd has been freezing and exporting bulk pelagic fish from Killybegs in Co. Donegal for three decades - the Atlantic Treasures range was developed with the help of St. Angela’s College in Sligo, ‘to suit modern palates and a more discerning consumer’.

The sheer range and diversity of foods currently available to consumers means it is harder for producers to make an impression but, by diversifying, the O’Donnells have adapted creatively to a rapidly changing marketplace - and they have brought traditional smoked fish into the 21st century as value added products with appeal to a broader, younger and more cosmopolitan market. And this environmentally friendly business’s success - triple digit growth year on year since 2010 - has been a big boost to employment in the area too, with up to 35 people employed at the height of the pelagic fishing season.

The collaboration with St Angela’s College initially resulted in the launch of two innovative mackerel products, Mackerel with Honey & Mustard Glaze (Great Taste One Star, 2012) and Mackerel with Ginger, Chilli & Lime Glaze (One Star 2014), and their success has since led to the introduction of an appealing Hot Smoked Herring with Orange and Rosemary Butter and - most recently - Hot Smoked Salmon with Sundried Tomato and Chilli Butter, which won the Blas na hEireann Chef’s Choice Award in October 2014.

Sold as the new “Healthy Fast Food” (high in Omega 3 and 6), quality is the secret of the Atlantic Treasures success story, guaranteed by personal supervision right along the production process. Firstly, the fish coming off boats in Killybegs is handpicked by the Quality Manager, who is looking for fish with the highest fat content (16-22%) for a moist texture and the best flavour. The fish is then filleted and smoked by hand before being finished with the flavoured glazes and butters that currently have consumer appeal.

All four products in the current Atlantic Treasures range are hot smoked, so they can be eaten hot or cold. They are very convenient to use and a long shelf life makes them handy to keep in the fridge for use as required. Served cold with salad and brown bread they make quick starters or light meals, while the reheated fish can also be served with a salad garnish, or perhaps with hot vegetables to make a more substantial meal.

The O’Donnells are rightly proud of their achievements - not only have both mackerel products won Great Taste Awards, but Atlantic Treasures have received Blas Na hEireann Awards, Chef’s Choice Award and Best Product in Co. Donegal, while Island Seafoods Ltd as a business entity won an Ulster Bank Business Achievers Award for best family run business at regional level. Quite something for a business that focused solely on bulk exports until a few years ago.

At €2.49 for the Herring; €3.49 for both Mackerel varieties and €5.49 for the Salmon, the Atlantic Treasure range offers very good value for money. Although the packs are compact, oily fish is highly nutritional and each serves two very adequately.

Available from Dunnes Stores, Musgrave, Tesco, and BWG (listed centrally so it’s available all over Ireland), also through a growing number of fish shops and speciality food shops, especially in the Dublin area. With help from Bord Bia, there are plans to export the range to the UK and several European countries.