Northern Ireland Seafood Trails, Belfast (2024)

04/04/2023

Lightly seared scallops sit on a summery risotto flavoured with peas and lemon. It’s a lovely dish – impressive, but
easy to make, perfect for special family dinners.

INGREDIENTS (serves 4 people):
350g risotto rice
16 scallops (4x per person)
750ml low sodium vegetable stock
125g frozen peas
100g parmesan, grated and a little extra to garnish
100ml dry white wine
2 shallots, finely chopped
1 lemon, zested
1/2 lemon, juiced
Salt and pepper
Olive oil
1 tbsp butter
Mixed leaves to serve

For the risotto, heat 1 tbsp olive oil in a pan on a medium heat. Add the chopped shallots and cook for a few minutes until translucent. Add the risotto rice and toast for a minute or two, continuously moving around the pan, before adding the white wine. Stir well and then add the stock, one ladleful at a time, stirring until the risotto is a nice creamy consistency and the rice still has a good bite.

Mix in the frozen peas and parmesan and gently heat until the peas are cooked through and the cheese has melted. Season to taste with salt and pepper and keep covered on a low heat until ready to serve. Just before serving, stir the lemon zest through the risotto (you can add a splash of stock to loosen the rice off if needed).

To cook the scallops, heat the butter and 1 tbsp olive oil in a large pan on a high heat. Add the scallops to the pan, season with salt and pepper and cook for 2-3 minutes (depending on size) on each side, or until golden brown.

Serve seared scallops on a bed of the risotto, along with the mixed salad leaves, dressed with a squeeze of lemon juice.

26/08/2022

Northern Ireland has an incredibly variable coastline
that offers easy access to rich fishing grounds.

The smaller boats potting for lobster and crab fish
on the shallower rocky seabed close to the coast -
look out for buoys marking their pots!

Meanwhile when the weather allows, the larger
boats trawl further out to sea for fish and
langoustine.

Sheltered bays, estuaries and loughs provide the
perfect conditions for growing shellfish and
seaweed, such as the mussels grown on ropes in
Strangford Lough.

Want to find out more about our fishing industry?
Learn something new and have fun while you're
doing it by exploring one of our Seafood Trails.

23/08/2022

Our Portavogie Prawn Chilli Pasta is the perfect mid-week supper - it's super
quick, satisfying and the spicy prawns really pack a punch.

INGREDIENTS (serves 4 people):
24 raw Portavogie prawns (langoustines)
400g pasta e.g. penne, linguine, spaghetti, tagliatelle
2 tbsp olive oil
2 cloves garlic, crushed
1 red chilli (or to taste), finely chopped
400g tinned chopped tomatoes
Lemon wedges, to serve
Fresh basil, to garnish

Cook the pasta according to the manufacturer’s instructions.

While the pasta is cooking, heat the oil in a large non-stick frying pan over a
medium heat. and add the prawns. Season with black pepper and cook for 1
minute.

Add the garlic and chilli and cook for another minute before adding the
tomatoes. Reduce the heat to low and simmer gently for 5 minutes or until the
pasta is cooked. When the pasta is cooked, drain and toss it through the sauce.

Serve immediately, with a squeeze of lemon juice and garnished with the basil.

21/08/2022

Have you ever played I-Spy in Ardglass before?

On your next trip to the beautiful port town of
Ardglass, see if you and the little ones can spot all of
these things!

Let us know if you manage to get 7 out of 7 in one
trip!

by Piera Cirefice Illustration

02/08/2022

Each Trail will take you on a unique adventure along Northern Ireland's rugged coastline.

All of the Trails help you to discover the many different types of local seafood species that can be found at the seaside, plus, you'll learn about Northern Ireland's rich fishing heritage. There are also plenty of activities to keep you busy along the way!

Keen to get exploring? Choose your Trail, pull on your walking shoes, and don't forget your seafaring spirit!

27/07/2022

A diverse and delicious array of sustainable seafood is harvested around our coastline every day. However, a large proportion of this amazing produce is currently exported to other countries, meaning that our local seafood industry is often undervalued.

The Northern Ireland Seafood Trails have been created to tell the story of our fishing industry and reconnect people with the seafood that’s caught on their coastline.

Learn about our seafood, try something new, and discover the stories and people working to bring it to your plate! niseafoodtrails.co.uk

25/07/2022

Just like most wild foods, fish and shellfish are seasonal. This means that their abundance in local waters changes with the seasons as they migrate and reproduce. It’s important to eat with the seasons, as it means you’re eating what’s locally available and you’ll get the best quality fish.

All of the Trail leaflets have a seasonality section, which tells you when fishermen catch each species and the best time to enjoy them. niseafoodtrails.co.uk

20/07/2022

Have you ever visited Ardglass? 📍

This beautiful town’s name comes from the Irish ‘Ard Ghlais’ or ‘green height’, from an ancient time when the town was encircled by seawater.

Our Ardglass Trail highlights 3 tasty lunch spots, a stunning coastal walk, an old Victorian Bathing House, and the town’s harbour - which is one of Northern Ireland’s busiest fishing ports. The harbour sits in a natural inlet surrounded by luscious green hills and has long been a safe haven for fishing boats.

Look out for the fishermen landing herring into Ardglass harbour if you visit in the late summer months!

🎨 by Piera Cirefice Illustration

18/07/2022

This dish is kind to your pocket and can be prepped in minutes, perfect if you want something delicious and satisfying for dinner, without the fuss! Plus adding herring gives it a protein and flavour kick.

INGREDIENTS (serves 2 people):
2 smoked herring fillets (kippers), flaked
2 medium sized sweet potatoes (or regular potatoes if you prefer)
1 tsp. olive oil
Small bunch of dill, chopped
1 tsp. wholegrain mustard
4 tbsp. fat-free plain yoghurt
Pinch of paprika, plus extra to garnish
Black pepper, to taste
2 handfuls of mixed leaves, to serve

👩‍🍳 Heat the oven to 180°C/160°C fan/gas mark 4.

🥔 Brush the potatoes with the oil and bake for 40-50 minutes, until tender and soft.

🐟 Mix the rest of the ingredients (except the mixed leaves) together and season well with black pepper. Pile into the baked sweet potato, sprinkling with extra paprika and serving with the mixed leaves.

14/07/2022

In the heart of the quaint seaside village of Cushendall is Harry's, a welcoming family-owned restaurant serving top local produce.

Stop here for a classic fish and chips or perhaps their renowned seafood linguine. Plus it's just a stone's throw from the beach, perfect for a stroll post-seafood feast!

niseafoodtrails.co.uk/cushendall-cushendun

11/07/2022

If you love white fish like cod and haddock, then hake is - most definitely - for you. This simple and tasty fish is perfect for the whole family too; think of it like a chunkier, healthier, deconstructed fish finger!

You can find hake in your local fishmonger or supermarket.

INGREDIENTS (serves 2 people):
4x 170g skinless & boneless hake fillets
2 tbsp cooking oil
80g breadcrumbs
Handful of fresh parsley, finely chopped, plus a few sprigs to garnish
Salt & pepper
Lemon wedges, to serve

👩‍🍳 Pre-heat the oven to 180°C/fan 160°C/gas mark 4. Wash and dry the hake fillets. Pour the oil into a large baking tray.

🐟 Place the hake fillets in the tray and gently turn them over and around in the oil to cover them. Season with salt and pepper.

🌿 Combine the breadcrumbs with the chopped parsley. Sprinkle the breadcrumbs over the top of the fish fillets. Bake in an oven for 15 – 20 minutes, or until the crumbs are golden and crispy, and the fish cooked through. Serve immediately with lemon wedges, garnished with parsley sprigs.

07/07/2022

You can see why local fishermen sometimes call herring ‘silver of the sea’. These little fish might be small but they certainly pack a punch when cured in salt, pickled in vinegar or smoked and served as kippers!

Herring has long been a popular fish to catch off the Northern Irish coast. Boats fishing for herring dating back to the 1800s would use Ardglass harbour as a base as they follow this fish on their seasonal migration.

🎨 by Piera Cirefice Illustration

04/07/2022

Walter Ewing of Ewing's Seafood is the face of this renowned fishmongers in Belfast, which is one of the oldest in Ireland.

He runs the shop along with the help of his family, and they have held the same core values for over a hundred years! Their mission is to supply the local community with top-quality, fresh seafood.

Ewing's has won Great Taste awards for their pale smoked cod and smoked scallops. Why not give it a try and see what all the fuss is about? Walter Ewing would be very happy to welcome you!

niseafoodtrails.co.uk

29/06/2022

Crab meat is soft, delicious and versatile, and tastes delicious in a crab cake. Try making these crab and ginger cakes for a fragrant variation on this seafood classic.

INGREDIENTS (serves 4 people):
350g crabmeat
2 tbsp. cooking oil
550g potatoes, peeled and cut into 2cm cubes
4 spring onions, thinly sliced
25g fresh ginger, peeled and finely chopped
6 garlic cloves, finely chopped
1 stick lemon grass, minced
50g fresh coriander, chopped, plus extra to garnish
Zest 1 lime, plus wedges to serve
Sea salt
3-4 tbsp. plain flour

🥔 Heat a wide non-stick frying pan with 1 tbsp. of the oil, add the potato and fry until it starts to colour and soften. Remove from the heat and add the rest of the ingredients, except for the flour for the crab cakes. Mix well then use a potato masher to crush the mix slightly, leaving some texture. Season with salt.

🦀 Shape the crab cake mixture into 10cm round cakes or your desired size. Coat each one in the flour, tapping gently to remove any excess. Heat the remaining oil in the frying pan and add the crab cakes.

🔥 Cook for 7–8 minutes on each side until golden. If your crab cakes are bigger, they may need longer to cook, smaller they may need less time.

🌿 Serve the crab cakes with lime wedges, garnish with a sprig of coriander.

27/06/2022

Many of the methods that fishermen use to catch fish today are the same ones they used hundreds of years ago. The fishing industry is full of traditions that have been passed down from generation to generation.

In the past, fishermen made fishing lines by twisting threads into longer lines and used willow to produce handwoven lobster pots. Fishermen still make and mend some of their fishing gear today, but using more modern and durable materials.

Fishing gear design continues to develop, making the practice more sustainable, however, the traditional methods remain the same - credit to the fact that they have been tried and tested over many generations - and they still work!

Want to learn more? Find a Trail near you and discover Northern Ireland's rich fishing heritage. niseafoodtrails.co.uk

23/06/2022

There is so much to see and do in Ballycastle!

⛴ Take the ferry out to Rathlin Island, home of the Rathlin Sound Maritime Festival and a sea-loving community.

🌊 Explore the shores of Ballycastle beach and watch the spectacular waves roll in.

🐟 Eat at one of the many incredible restaurants that serve fresh, locally-landed seafood.

📍 Visit the Boathouse Visitor Centre and discover the exciting maritime history of Rathlin and Ballycastle.

⚓ Wander around the harbour where fishing boats are docked. The smaller boats catch lobster and brown crab using pots, while the larger boats catch scallops or travel further out to sea to trawl for fish.

For more information about the Trails, visit our website: niseafoodstrails.co.uk

21/06/2022

Ready, steady, go!

Are you ready for a harbour-hopping seafood adventure along the coastline?

Put on your explorer hat and head to the seaside to discover Northern Ireland's beautiful scenery, rich fishing heritage and delicious seafood.

Choose a Trail and join in the fun! niseafoodtrails.co.uk

17/06/2022

Seafood and pasta is a match made in heaven, just like mussels and garlic, which is why this recipe is a real showstopper. You can buy mussels from a local fishmonger, or look for a bag of mussels in your local supermarket!

INGREDIENTS (serves 5 people):
1.5kg mussels, cleaned
500g linguine
2 lemons, zest and juice
45g flat-leaf parsley, finely chopped
6 large tomatoes, deseeded and chopped
4 garlic cloves, minced
2 red chillies, finely chopped
200g parmesan, grated

👩‍🍳 Cook the pasta according to packet instructions. Drain and set aside.

🍋 Add the olive oil to a large pot on medium heat. Then add the garlic and chilli and cook for 1-2 minutes until softened. Next, add the lemon zest and juice to the pot and mix to combine.

🔥 Increase the heat to high before adding the mussels. Place the lid on top and cook for 3-6 minutes, or until the mussels have opened. Discard any mussels that remain closed.

🍅 Reduce the heat a little before adding the chopped tomatoes. Mix through with the mussels and cook for a few minutes before adding the cooked pasta, chopped parsley and Parmesan (save a little for garnish). Serve immediately with a sprinkling of Parmesan to finish.

15/06/2022

Hands up who's been to the legendary Lobster Pot in Strangford before?

This award-winning restaurant in the heart of Strangford specialises in local seafood, including mussels, lobster and langoustine caught in the lough! The owner, Stephen, is a friend of a local fisherman so often buys the seafood straight from the boat. You can't get fresher than that!

Enjoy the views over the lough as you tuck in to a rather special meal.

The Lobster Pot in Strangford

13/06/2022

We love this game! Can you match the fishing gear with the type of fish or shellfish it catches?

For a trickier version of this game, cover up the squiggly lines and see if your little seafood explorers can match them without following the lines.

🎨 by Piera Cirefice Illustration

10/06/2022

There's something for everyone on each of our Trails around Northern Ireland's vibrant coastline.

Whether you're a nature-lover keen to explore, a history-fanatic who is eager to learn about our seafood heritage, or a foodie on the hunt for delicious seafood - there's plenty to keep the whole family busy!

On our maps, each stop is colour-coded for food, fishing industry, fun activities, nature and fishmongers. Use the key at the bottom of each map to find the Trail that's right for you and your family. niseafoodtrails.co.uk

08/06/2022

A smoked haddock fishy frittata is the perfect protein-packed weeknight supper, plus any leftovers make for a delicous lunch!

INGREDIENTS (serves 2 people):
220g cooked smoked haddock, cut into chunks
4 large eggs
3 tbsp. semi-skimmed milk
10 fresh chives, chopped
1 tbsp. cooking oil
50g baby spinach leaves, washed
75g mature cheddar cheese, grated

🥚 Preheat the oven to 180oC/fan 160oC/gas mark 4. Beat the eggs in a bowl with a fork, combining with the milk and chopped chives.

🐟 Heat the vegetable oil in an ovenproof frying pan over a medium heat and gently fry the haddock for 2 minutes, turning it over half way through.

🌿 Add the spinach leaves and cook for 3 minutes, until wilted. Pour the egg mixture into the frying pan, making sure it spreads evenly around the fish. Cook over a low heat for 3-5 minutes, until the egg is set around the edges.

🧀 Sprinkle with the grated cheddar cheese, then place the frittata in the oven for 6 minutes until the egg is cooked through and spongy. While the frittata is in the oven, preheat the grill to a high setting. When the frittata is cooked, place under the grill and allow the cheese bubble. Serve the fritatta from the pan – it’s perfect with a mixed salad.

06/06/2022

Fish and shellfish are high in protein, low in fat, and packed with important vitamins and Omega-3. Not only is seafood a healthy option for your family, but it’s also unbelievably easy to cook. We’ve gathered delicious recipes which you can whip up in no time from the comfort of your kitchen.

Explore the Trails to find out where you can buy, try, and learn about local seafood with your family!

📷 The Lobster Pot in Strangford

02/06/2022

Introducing…Kilkeel 📍 Also known as the ‘seafood capital of the Mournes’. Kilkeel is a bustling town that’s home to a friendly fishing community and Northern Ireland’s oldest and largest fleet.

Our Kilkeel trail highlights 9 stops, from the main harbour to the maritime centre, and the local seafood cookery school to not one, but two fishmongers!

In the harbour you can spot a variety of fishing boats, which target a range of seafood including lobster, crab, langoustine and herring!

Have you ever visited Kilkeel? Why not do the Seafood Trail next time you visit to discover new businesses you may not have seen before? niseafoodtrails.co.uk/kilkeel

🎨 by Piera Cirefice Illustration

31/05/2022

Jean at Harbour Store Fresh Fish was kind enough to show us a fresh lobster from the live lobster tank!

Nestled right on Kilkeel Harbour, this fishmongers is a great spot to buy fresh locally-landed fish and shellfish whilst you watch the boats returning to land their catch.

Have you ever bought fresh lobster before?

Explore Kilkeel: niseafoodtrails.co.uk/kilkeel

30/05/2022

Mackerel fillets are a super easy way of getting lots of healthy fats and oils in your diet. Try this simple smoked mackerel greek salad for a tasty lunch or light dinner.

If you are exploring the Ballintory Trail in the summer time, you can buy mackerel straight from fishing boats as they return to the harbour!

INGREDIENTS (serves 2 people):
2 x smoked (or unsmoked) mackerel fillets, skin removed
150g vine-ripened cherry tomatoes, halved
2 tbsp. olive oil
1⁄4 red onion, finely sliced
1⁄2 cucumber, deseeded and cut into chunks
2 little gem lettuce, sliced
Handful greek olives, pitted
Squeeze of lemon juice
70g feta cheese, crumbled
Chopped fresh parsley, to garnish
2 pitta bread, warmed, to serve

🍅 Place the tomatoes in a bowl and season with salt and pepper and a little of the olive oil.

🐟 Assemble the tomatoes, onion, cucumber, lettuce and olives in two large bowls or plates. Top with the flaked mackerel and crumbled feta cheese.

🍋 Dress the salad with the remaining olive oil, a squeeze of lemon juice and a pinch of salt and pepper. Garnish with the parsley and serve immediately with the pitta bread.

27/05/2022

Many fishermen use pots, also known as 'creels', to catch crab, lobster and langoustine. You may have spotted them stacked high on the quayside when you've visited a fishing harbour.

Potting is a low impact method of fishing, meaning that it has light contact with the seabed.

Fishermen use bait inside the pots to lure shellfish inside and there are strategically placed openings that they can enter, but not escape. Fishermen will check on their pots every few days, and will make sure to throw any smaller shellfish back into the sea so they can grow to their full size.

Choose a Trail and see how many pots you can spot on your adventure! niseafoodtrails.co.uk

25/05/2022

Have you heard of the famous Portavogie prawn? Or perhaps - the Dublin Bay prawn or langoustine?

These are the different names given to this small pink lobster, which is caught by fishing boats in the historical port town of Portavogie where it is a local delicacy - served whole or used to make scampi 🍤

Portavogie prawns are small but mighty - what they lack in size they make up for in flavour. Pop into your local fishmonger and ask them about this delicious shellfish!

🎨 by Piera Cirefice Illustration

23/05/2022

What a fantastic time we had at our launch party at St George's Market, Belfast last Saturday.

Celebrity chef Suzi Lee cooked up a storm using locally sourced, in-season seafood, including haddock and mussels, and plenty of lucky visitors got the chance to taste the delicious dishes!

There was a real buzz in the atmosphere at the market, including the surrounding seafood stalls who joined the party! It was also fantastic to see lots of people taking recipes home to try for themselves 👩‍🍳🐟

Thank you to all those who came along!

Belfast City Council

20/05/2022

Tomorrow is the day! Our launch party kicks off tomorrow with renowned Northern Irish celebrity chef, Suzie Lee Cooks, who will be doing a live cooking demo, using fresh, locally sourced, in-season seafood.

'I will be rustling up quick, simple seafood recipes, and encouraging attendees to have a go themselves and sample the tasters. It’s not hard to make seafood taste delicious, and it’s a really healthy option for the family.’

If you're in Belfast tomorrow, make sure you come along to - we'd love to see you there!

Timings: 10am - 2pm
Location: St George's Market, Belfast
Belfast City Council