Landed from Irish fleet:
- European lobster
- Native oysters
- Queen scallops
- Venus clams
- Velvet crab
- Green crab
- Irish Brown Crab
Live farmed Pacific oysters (Millbay Oysters)
Farmed on the shores of Carlingford Lough, the pure waters are second to none, selected according to their meat content and professionally graded are laid out into wooden boxes.
Rooney Fish is among the Great Taste winners of 2016
Great Taste, the world’s most coveted blind-tasted food awards, which celebrates the very best in food and drink, has announced the Great Taste stars of 2016. Out of 10,000 products to be judged, Rooney Fish was awarded a 3-star Great Taste award for its Mill Bay Oysters. This is just some of the judges comments
*Nice meaty flavour – sweet tasting and lovely with a sea fresh smell and flavour
*Lovely creamy colour, enticing and bright . Clean aroma. Wonderful texture, especially for the size of oyster, smooth and melting with a brilliant flavour of fish and sea. We loved these oysters and were honoured to be tasting them
*Impressive, plump oysters, with a great colour and definition to the meat. The texture was meaty and firm, but with the anticipated creaminess. The flavour was clean and fresh, with a lovely lasting sweetness. Absolutely delicious Oysters, and some of the best that these judges have tasted.
* Very fresh, lovely burst of salt and a sweetness to the end – very clever layers of flavour. A good roundness to the oyster which is so visually appealing.
* Incredible, plump, soft textured oysters. Buttery, saline, more than just an oceanic quality. True integrity to these oysters. Brilliant!
*Beautiful sweetness and lovely ozone flavour.
Judged by over 500 of the most demanding palates, belonging to food critics, chefs, cooks, restaurateurs and producers as well as a whole host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers. As well as a badge of honour, the unmistakeable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind-tasting by hundreds of judges.
Rooney Fish have achieved 3 star award in The Great Taste Awards, this is the highest accolade of its kind in the awards, the Oscars of the food industry!. This is the first time entering for such an award.
Rooney Fish began oyster farming two and a half years ago. It has exceeded all expectations in terms of quality. Rooney Fish has continually diversified and continue to think out side the box. Techniques and concepts are being developed that no other oyster farmers in the UK are using, by achieving this 3 star award it is a tremendous achievement in such a short time frame and really puts Rooney Fish in the lead interms of oyster farming on the island of Ireland and indeed the Uk. Rooney Fish are a family run business that prides itself on a strong product development and a firm commitment to development of staff, resulting in a great team of staff in the business and ultimately great success in the market place. explains Andrew Rooney Managing Director
Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding and packaging. Whether it is bread, honey, salami or cereal being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award.
There were 10,000 Great Taste entries this year and of those products, 141 have been awarded a 3-star, 878 received a 2-star and 2,520 were awarded a 1-star accolade. The panel of judges included; TV chef and author, Valentine Warner, MasterChef judge and restaurant critic, Charles Campion, fifth generation baker, Tom Herbert from Hobbs House Bakery, and Great British Bake Off winner, Frances Quinn; food buyers from Harrods, Selfridges, Fortnum & Mason, Harvey Nichols and Waitrose and chefs including, James Golding, chef director of THE PIG Hotels, and Kevin Gratton, chef director of HIX Restaurants. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the 2016 Top 50 Foods, the Golden Fork Trophy winners and the 2016 Supreme Champion.
The brown crabs fishing season starts at the beginning of July, and goes on until January. The products, processed after being selected and graded, are offered under different forms: cooked whole, cooked claws, and raw backs.