produits de la mer - n°192 - Mai 2019 - 52

News ❘ ZOOM ON... IRELAND

Good Fish attentive to the Irish consumer
Retail sales of
seafood products
in Ireland reached

249

M€
in 2017 which
means a 4%
growth in
value thanks to
packaging. In the
lead, salmon, cod
and shrimp.

enis Good is very familiar with
the ports of the southwest coast.
Over the last 50 years, he has
been striding acrosss Crosshaven,
Kinsale, Union Hall and Castletownbere.
There, he buys fresh fish from the coastal
boats to supply his plant at Carrigaline.
"The freshness priority involves working
with the catch of the day as much as possible. I am also connected with fisheries
cooperatives and agents who sell the catch
of the boats," he explains. The Good Fish
Company, which he created about 30 years
ago, also buys supplies in Killybegs (County
Donegal, North). His core business is wholesaling which he has developed for a wide
variety of species: haddock, hake, saithe,
whiting, monkfish, skate, plaice, mackerel, crab, lobster, mussels and oysters...
But not only. In addition to filleting, peeling
and portioning of white fish and salmon,
the plant, which employs about a hundred
people, has widely diversified its activities.
100% Irish, fresh fish suits modern consumption patterns. A complete packaging area comprises a skin-packaging
line to meet the demand of distributors.
Inescapable, salmon is a centrepiece as a
fresh product but especially when smoked.
Denis Good is very proud of his smoking
kiln which produces a fine artisanal salmon.
More specifically, ISPG and Clare Island provide an organic Salmo salar. The company
also smokes haddock, saithe and even cod.

The Carrigaline plant has a smoked fish production mainly salmon.

As every part of fish is
good, the less noble parts
will be valorized in fishcakes or in breaded form,
like these offcuts of fillets in strips or in seaDR
food pies. In a value-adding perspective, Good Fish also makes fish
soup and has at its disposal an undervacuum-cooking machine. Fish trimmings remain
hard to recyle for human food but the factory uses them for fishmeal. Some deep-frozen salmon co-products will go to Asia.

"In order to be able to maintain such a
diversified activity, you need flexible and perfectly standardized equipment. We are BRC
grade A certified. All our production is guaranteed never frozen and gluten-free. With
300 references marketed under Mr. Good's
brand, the company is able to produce
25 tons of finished products a day," underlines John O'Keeffe, development manager. With a 15% growth over the last three
years, the company made around 25 million
euros in sales and is the second largest processing company in Ireland. ■

B.V.

[Mareyeur, transformateur, fumeur et... poissonnier]

Denis Good, fondateur de l'entreprise
éponyme, devant une de ses poissonneries.

❘ 52 ❘

PRODUITS DE LA MER N°192 MAI 2019

En développant les découpes de poisson frais
ou fumé conditionnées sous skin et des produits à valeur ajoutée, The Good Fish Company
mise sur le dynamisme du marché irlandais
estimé en 2017 à 429 millions d'euros, tous circuits confondus. L'entreprise réalise 85 % de
son chiffre d'affaires dans le pays. Implantée
chez les principaux distributeurs de l'île verte,
la marque Mr. Good's porte trois messages forts
aux yeux du consommateur : origine Irlande,
sans gluten et jamais congelé. Autre circuit en
croissance, la restauration peut compter sur les
livraisons quotidiennes des camionnettes de

l'entreprise. Ses cinq poissonneries en propriété
sont la meilleure vitrine du mareyeur qui propose
son poisson du jour, ses fumaisons artisanales et
soupes marines, sans oublier les homards puisés
dans le vivier. « Grâce à nos magasins, nous avons
des retours directs sur les nouveautés de produits
élaborés comme les cakes de poisson ou les gougeonnettes panées », se félicite John O'Keeffe.
Peu présente à l'export, l'entreprise envoie toutefois du poisson en filet vers la France, « pour
Carrefour et Furic, précise Denis Good. Parties
d'ici le samedi, les boîtes sur palettes sont lundi à
Boulogne-sur-Mer ».

produits de la mer - n°192 - Mai 2019

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