You may know Ireland for its beer and its views, but did you know that it also offers some of the freshest seafood in Europe, thanks to its access to the Atlantic Ocean.
To demonstrate dishes made with the best of Irish ocean catch, Bord Bia (The Irish Food Board) presents Savour Seafood Ireland, a limited-edition showcase made possible with selected restaurants in Singapore. At these restaurants, patrons get to try Irish seafood ranging from lobsters to crabs and whelk.
Participating restaurants as part of Savour Seafood Ireland include 1-Altitude Coast in Sentosa, Catfish, Estuary, and Poisson.
AVENUE ONE visited Catfish to have a taste of the dishes it is presenting for this campaign.
Two dishes were highlighted for the Savour Seafood Ireland campaign: Ginger and Scallion Irish Brown Crab Claw (S$38++) and Baked Irish Sea Whelk (S$18++).
Catfish presents the crab in an Asian-style of cooking, glazing it with ginger and scallion sauce – a style that I wasn’t familiar with and associate the method more with fish slices, however it definitely worked. Comparing Irish Brown Crab to the Sri Lankan crabs that we may be more familiar with, the former doesn’t have as much meat but has a pleasant natural sweetness that’s further brought out with Catfish’s cooking style. Instead of being doused in heavy sauces (think chilli, butter, salted egg, or black pepper), the light glaze allows the crab meat to take centre stage.
As for the whelk, they were taken out of their shells, making it easier for consumption. Stuffed with scallop, prawn mousse, and herb crumbs, this is a delightful dish for anyone who enjoys escargots or rich seafood flavours.
Savour Seafood Ireland will continue to run till 30 November 2022. Visit any of the participating restaurants to try the fresh taste of Irish seafood through their campaign dishes. Find out more on Chope.