In Europe, there are many countries with developed fisheries, such as Spain, Norway, France, etc., which are not only big seafood producers, but also big seafood consumers. There are big girls, there are small families of jasper. Although it is not a fishing country, the seafood produced here is first-class in quality and taste, and we are talking about the emerald green island of Europe - Ireland.
Ireland is located in the north-west of Europe, and its clean, pollution-free seas are ideal for producing seafood. The Irish sea industry began in the 1970s, started on a relatively small scale, and has since grown rapidly. To this day, the Irish sea industry has become an important part of Ireland's economy and society.
When it comes to Irish seafood, we are more familiar with the Irish golden crab and sea shrimp, in fact, Ireland's high-quality seafood is far more than this, Irish fisheries and many european countries, both fishing and aquaculture.
Ireland catches a wide variety of seafood, mainly golden crabs, large bamboo clams, blue lobsters, seabird shrimp, sailfin fish, mackerel, horse mackerel, Dublin Bay shrimp and blue cod. Below we will introduce a few important categories.
Irish golden crab, also known as bread crab, brown crab, brown crab, scientific name common zodiac crab, Latin: Cancer pagurus, FAO official English name ediblecrab, can also be called brown crab. According to FAO's latest statistics, in 2013, the irish golden crab catch was 6378 tons, second only to the UK.
The fishing area for golden crabs is mainly concentrated on the west coast of the northern Atlantic Ocean, from Scandinavia to Morocco, especially off the coast of Ireland. The harvest of golden crabs is generally in the depth of 5-30 meters, fished with filling cages, generally every 48 hours to collect the net, the harvested golden crabs are transported by boats every day. Irish crab processors are often located near the sea, such as the sea, so that the golden crab can be processed and cooked as soon as it is caught.
The golden crab is now very popular, but in the eighteenth century, people mainly used the meat of the golden crab to trap lobsters, and in the early twentieth century, the golden crab did not sell well, and almost all the golden crabs caught were eaten by fishermen.
In addition to the golden crab, Ireland also produces a velvet crab: Velvetcrab, Latin: Necora puber, because of the short fluff attached to the body, has a velvety texture so named velvet crab. They generally live at the bottom of rocks and are very good at swimming, mainly in the northern and western parts of the Atlantic Ocean and in the Mediterranean region.
Scampi is what we often call the sea shrimp, sea turtle shrimp is divided into Norwegian sea crawfish (Nephrops norvegicus) and Antarctic sea crawfish (Metanephrops challenger), the main production area of Antarctic sea shrimp is mainly in New Zealand, and the norwegian sea shrimp production is mainly in Scotland and Ireland, although they are all sea turtle shrimp, but the production of Norwegian sea shrimp is much more than the production of Antarctic sea shrimp.
Norwegian sea crayfish is a very important catch in Northern and Western Europe, Norwegian sea crayfish is not only delicious meat, but also cheaper than European lobster, so in Spain and Portugal and other places, every major festival or celebration, Will cook Norwegian sea crayfish.
The Ensis siliqua is very large, up to 21 cm long and milky white in flesh. In addition to Irish fishing, this bamboo clam is also fished in Spain and Scotland.
European lobster (Homarus gammarus) is also known as blue lobster, Brittany lobster. Like the Canadian lobster, the blue lobster is also a crowfish, and unlike the Canadian lobster, the blue lobster is mainly found in the eastern part of the Atlantic Ocean.
Irish fishermen use stuffing cages to catch blue lobsters and small fishing boats in offshore waters, with the fishing efforts mainly concentrated in summer and autumn. To ensure that female lobsters can breed at least once, Irish fishermen put a V-groove into the tail of the female lobster when fishing and put them back into the sea alive, a sign that takes 4 years to slowly disappear, during which time it is illegal to catch or process lobsters with V-grooves so that lobsters can reproduce naturally. And this protection measure has been implemented by Irish fishermen since 1995.
The sailfin is a small group of fish found in the northeast Atlantic Ocean from Norway to Senegal and in the western Mediterranean Sea. They generally occur in rocky, coral or sediment areas at depths of 40-600 meters from the coastline.
Sail fin fish weigh 80g and can reach a maximum length of 101mm. Females are usually slightly larger than males. It is mostly produced on the southwest coast of Ireland from June to August every year, they mainly eat some plankton, and the flesh of the sailfin fish is strong and snow-white, and has high nutritional value. Deep-sea trawlers are used to catch sailfin fish, and Irish ocean-going vessels began commercially fishing for sailfin fish in 2005.
Ireland's cultured seafood consists mainly of salmon, mussels and oysters. Irish seafood is farmed at a low rate and the quality of the seafood produced is excellent, mainly sold to the top restaurants in Europe.
Farmed salmon in Ireland, although not highly produced, are of very good quality and organic salmon account for 80% of all salmon production. Salmon enjoys a very good breeding environment and animal welfare in the breeding process, and has been recognized by institutions such as Naturalland.
The confluence of the warm Gulf Stream and the cold currents of Irish rivers provides a very good environment for oyster farming.
Oyster seeds are placed in specific growth bags on the scaffold that are relevant to the size of the oysters, so that every day at high and low tide, the oysters get the nutrients they need from the plankton in the sea. Oysters are graded in due course to prevent overcrowding. Oyster farming usually feeds on wild phytoplankton in the sea, so oyster farming has little impact on the environment. France is a large consumer of oysters in Europe, and the coast of Brittany is a traditional area of oyster farming, and many French oysters are produced in Brittany. In recent years, French oyster farming has also shifted to Ireland.
In addition to salmon, mussels and oysters, Ireland also cultivates a blue mussel, which is mostly found off the coast of Northern Europe. Irish fishermen raise this blue mussel in the sea or on a suspension rope on the seabed, where the mussels spawn directly for easy collection, while the bottom mussel breeds at the bottom of the seabed. Blue mussels usually take 18-24 months to reach the size required by the market, caught from suspended ropes or the seabed. Like mussel oysters, this blue mussel mainly feeds on wild phytoplankton in the sea, and blue mussel farming has little impact on the environment. Therefore, Irish mussel farms are also certified organic by the European Union.
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