Food quality is a hugely important issue where market development and consumer confidence are concerned. And a report from the Food Safety Authority of Ireland (FSAI) concerning Irish fish and fish products provides vital reassurance that this valuable resource is not only safe to eat but can actively contribute to a healthier lifestyle. Such a positive message is particularly important following reports in the British media about high dioxin levels in some fish sourced there.
Environmental contaminants are present in most foodstuffs, including fish, meat, eggs and dairy products. But this study found that levels of potentially harmful substances were well below EU limits in all of the 70 fish products sampled and showed significantly reduced levels since 2001 in the case of processed farmed salmon. The FSAI declared our fresh and processed fish to be completely safe. And it recommended that a healthy diet should contain two portions a week, one of which could be salmon, herring or mackerel.
At a time when the fishing and aquaculture industries are being restructured and communities are undergoing severe trauma arising from recent deaths at sea, good news makes a welcome development. This report points to future developmental potential. And it coincides with the first harvesting of cod in fish farms off the Aran Islands. Traditionally, Ireland turned its back on the sea and concentrated on agriculture. And while that tendency remains, a greater awareness has developed concerning the potential of the seas around us.
For historic reasons, fish was regarded as a penitential food. That has changed in recent years as its health benefits became apparent and the use of ice and efficient handling methods got fish to the consumer in pristine condition. Aside from home consumption, exports amounted to about €400 million last year, of which one-quarter came from fish farms. Some coastal communities are particularly reliant on such income because of their isolation and the seasonality of the tourism industry.
As wild fish becomes more scarce and expensive, there will be a greater emphasis on farmed produce, be it salmon, trout, cod, arctic char or various kinds of shellfish. The processing industry is likely to grow. And in that context, the importance of food safety and quality control cannot be exaggerated, particularly if premium prices are to be secured. The results of this survey will assist Bord Iascaigh Mhara and the Marine Institute in promoting and developing the industry. Positive news on the food front is always welcome, especially when it offers the prospect of a healthier lifestyle.