Learning Zone


Playing our part in the “Big Society”

The Mourne Seafood Cookery School is a social enterprise which means that any profits made are re-invested into the local community. Our aim is to support our fishing industry, which makes a vital contribution into the local community, and also to support and promote sustainable fish species.

Kilkeel – Northern Ireland’s largest fishing fleet

Kilkeel is home to the largest fishing fleet in Northern Ireland. However fishermen face a difficult time with increasing overheads, the price of diesel, restrictions on quotas and days at sea. It is also a very dangerous industry with someone lost at sea in every decade since records began.

Fish Species

The seas around the UK & Ireland have a fabulous range of seafood including the following varieties:

  • Hake
  • Haddock
  • Coley
  • Pollack
  • Monkfish
  • Mackerel
  • Herring
  • Ling
  • Whiting
  • Cod
  • Conger Eel
  • Halibut
  • Brill
  • Turbot
  • Witch
  • Plaice
  • Dab
  • Lemon Sole
  • Dover Sole
  • Sea Trout
  • Trout
  • Salmon
  • John Dory
  • Red Mullet
  • Grey Mullet
  • Sea Bass
  • Gurnard
  • Squid
  • Lobster
  • Crab
  • Langoustines
  • Mussels
  • Scallops
  • Oysters

Sustainable Fish Species

We support those species which are not under threat. There are many of the above species that are very tasty and nutritious but due to lack of knowledge from the consumer have little demand. The monkfish twenty years ago had no value and was used as bait in creels however it is now one of most expensive varieties of fish to buy. The only change was that consumers became aware of it and demand increased.

Buying Fresh Fish

  • When you are buying fresh fish, you should look for the following things:
  • The eyes of the fish should be bright.
  • The fish should feel firm to the touch.
  • The flesh should be translucent.
  • The flesh should be firm and ragged or gapping.
  • There should be no sour smells, if it smells “fishy” avoid it.
  • There should be no areas of discolouration.
  • There should be no bruising, blood clots or parasites.
  • When buying fillets with the skin on, make sure that the fish is wrapped skin to skin to prolong freshness.
  • Shellfish should be tightly closed – discard any that have cracks or gaps.
  • Crabs and lobsters should be bought alive and shouldn’t be damaged and should feel heavy for their size
  • Smoked fish should have a fresh smoky smell and a glossy appearance.

Health Benefits

  • It is recommended that everyone should eat two portions of oil-rich fish per week.
  • Seafood is now widely recognised as the best source of Omega 3 Oils. Omega 3 oils are required for joint function, healthy skin and brain development. It also lowers cholesterol, helps fight arthritis and Alzheimer’s.
  • Oily fish such as herring or mackerel are very high in Omega 3.
  • Oily is full of protein, vitamins such as A, B, D and minerals zinc, iron, iodine and selenium.

Sea Vegetables

The sea is also rich in sea vegetables such as Seaweed and Samphire. There are many varieties of seaweeds such as Brown, Red and Green.

Samphire

It is found around the coast of Ireland and the UK. It is usually found in rocky pools, marshland and estuaries. Samphire has small green branches and tastes like salty asparagus. Steaming or Blanching removes some of the salty flavour. It is in season between May and September, after that it can become too woody.

Seaweed

There are over five thousand varieties of seaweed. It is one of the richest sources of vitamins on earth and contains a level of proteins, minerals and fibres. It is especially suited to accompany fish or shellfish. It is most commonly used in sushi. Simply rinse 2 or 3 times in cold fresh water and then soak for 5 minutes.

Brown Seaweed (After Cooking becomes green)

Sea Spaghetti

This long, flat spaghetti like seaweed is also known as sea thong. Best pan-fried for a few minutes with garlic, salt and pepper. Can be used to mix into pasta and salads or accompany fish or Scallops.

Wakame

Used in Japanese miso soup. Best suited served as a vegetable dish and has an oyster flavour. Can also be added to salads.

Kombu

Also known as Kelp, delicious in soups or wrapping fish in to cook to bring out extra flavour.

Red Seaweed

Carrageen

Is otherwise known as Irish Moss. It is a rich dark red. It is often used as a thickener instead of gelatine in sorbets, ice cream, chocolate, cheese and instant soups.

Nori

It belongs to the red seaweed family and is also known as laver or purple laver. It is this type of seaweed that is most commonly used in sushi and is also used in the Welsh dish laver bread.

Green Seaweed

Sea Lettuce

Sea Lettuce is also sometimes known as green laver and tastes like sorrel. It can be used to wrap fish in for steaming or you can deep fry it as crispy seaweed.

Local Produce

The Mourne Seafood Cookery School likes to celebrate the excellent local fresh produce that is grown in the area. The rolling green hills of the Mourne Mountain region with its lush green grass and temperate climate contributes to the fabulous fresh quality local produce.

Mourne Seafoods

Henning Bros Oysters & Mussels

Harnett’s Oil – Rapeseed, Hemp & Flavoured Oils

Mourne Veg

Cunningham’s Dry Cured Bacon

Red Dog – BBQ Sauces, Flavoured Sauces & Jellies

Mapletree Cottage Homemade Jams

Shazzam Chutneys and Jams

Whitewater Brewery