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Fresh From The Sea
Fresh from the Sea RTÉ One, Tuesday 7.00pm

Fresh from the Sea : Programme 3

Clodagh introduces this programme from Malin Head, the most northerly point in Ireland, and meets Charlie O'Donnell, manager of the Malin Head Fishermens' Co-op, on board one of the local fishing boats, tied up because of the strong wind, to learn about the crabs (edible, spider and velvet), lobsters and whelks that are caught nearby. Most of the crabs and lobsters go to France, and the whelks, which are caught as a 'by-catch', are exported to Korea.

Malin Head is a familiar place to anyone who listens to the weather forecasts and it's key to understanding the fishing forecasts, so Clodagh visits the Malin Head weather station to talk to manager Martin Haron. Within two years, the weather station will be fully automated.

Rathmullan House Hotel is Clodagh's next destination, where she demonstrates how to make a crab salad, using Donegal's finest crabs.

Fanad Head is at the western entrance of Lough Swilly and from here Clodagh introduces the Marine Harvest Eco-Label salmon farm, one of only two Eco-Label fish farms in Ireland. Vera Heffernan from BIM explains what the label means before Clodagh visits the farm itself and meets the long-established and dedicated team.

Finally, Clodagh travels to St John's Point in south west Donegal to Castle Murray House Hotel, a member of BIM's Seafood Circle programme, where head chef Remy Dupuy creates a dish using the Eco- Label Lough Swilly salmon.

Clodagh McKenna with Charlie O' Donnell Malin Head
Clodagh McKenna with Charlie O' Donnell Malin Head