Fresh wild caught seafood from the Atlantic Ocean, Ireland

Ireland is committed to the sustainability of fish stocks and environmental management in the Irish Sea, strictly adhering to catch quotas. The fishing industry employs a seasonal approach to fish stock management and uses a highly targeted method to prevent bycatch. All major bycatch exporters are members of Origin Green, a sustainability scheme operated by the Irish Food Authority. Ireland's fish landing and processing is primarily done at the port of Killybegs and exports to over 70 global seafood markets. The country also processes and exports value-added fish products, including wild-caught mackerel.

The Irish Sea is home to some of the most important fish spawning and rearing areas in the North Atlantic and the Irish fishing industry places a high priority on the sustainability of fish stocks and environmental management. Ireland strictly adheres to catch quotas. Fish stocks in Ireland are managed more closely using a seasonal approach. Mackerel and halibut are caught from October to March, herring from September to February and cod mainly from February to April. All bycatch is managed under strict permit conditions and a highly targeted approach is used to prevent inadvertent bycatch. All of Ireland’s major bycatch exporters are members of Origin Green, the world’s first national food sustainability scheme. Operated by Bord Bia, the Irish Food Authority, Origin Green is a scheme to protect Ireland’s marine environment and supports companies to set and deliver measurable sustainability targets. In addition to sustainability, Ireland adheres to the EU’s strict food safety ...