Immigrate to Ireland and taste Irish cuisine: China is the 10th most important export market for the Irish seafood industry. With over 7,500 kilometers of pristine coastline, Ireland has long been known for its rich natural seafood resources. Compared to 2012, the value of seafood exports to the Chinese market has increased by approximately 59%, rising from 7.7 million euros to 12.3 million euros. Meanwhile, seafood exports to Hong Kong grew by 122% in value from 2012 to 2013, reaching 5.9 million euros. Over the past three years, Irish processors and the Irish Food Board have been actively seeking suitable entry points in this rapidly growing seafood market for high-quality shellfish, such as fresh or processed brown crab, crayfish, scallops, and razor clams. Seafood importers and distributors in China and Hong Kong who source various high-quality seafood from Ireland have demonstrated the tremendous success of Irish seafood, a success that is fully reflected in the latest export data. The latest seafood export data indicates that, in terms of value, exports of shellfish to China increased by 201% by 2013, reaching nearly 5.3 million euros. Given that ordinary Chinese consumers are relatively unfamiliar with Irish seafood, the Irish Food Board collaborated with major seafood suppliers to hold various promotional events last year. For example, the Irish Food Board launched a week-long online shopping marketing campaign for Irish food and beverages in partnership with Tmall, a leading B2C e-commerce platform in China. Featured high-quality products included wild red fish, brown crab, Dublin Bay prawns, mussels, as well as premium Irish whiskey and Baileys Irish Cream. Before the event, it was estimated that the seven-day online sales promotion would generate additional revenue of up to 100,000 euros for Irish companies. However, the final figures far exceeded the forecast. Seafood sales accounted for a significant portion (90%) of total sales, reflecting the strong demand from Chinese consumers for imported seafood products. During this week-long promotional event, Dublin Bay prawns, brown crab, and wild red fish from Ireland stood out and received high praise from Chinese consumers.
Irish prawns come from the cold deep waters of the North Atlantic. The slow growth in deep waters results in their tender, elastic texture and naturally unique sweet flavor. Whether steamed, lightly fried, baked, or microwaved, they make for an enticing seafood feast. Sourced from unpolluted waters and utilizing advanced freezing technology, Irish "prawns" can be enjoyed directly after thawing, allowing for the most natural taste from the ocean, making them a rare and high-quality sashimi ingredient favored by high-end Japanese restaurants! Wild red fish is a pure natural specialty of Ireland, living in open waters. Although small in size (total length 12-14 cm), the flesh is firm and delicate, with rich nutritional value. Its protein content is similar to that of cod, and its Omega-3 content is comparable to that of salmon, but at a more affordable price, making it suitable for frying, steaming, braising, etc., and a great choice for everyday Chinese dining. Irish brown crab is mainly found in waters deeper than 200 meters in northern Ireland, with full, sweet meat and rich crab fat, which is ten times more than that of ordinary crabs, earning it the title of "King of Crabs". The brown crabs sold in the market are all cooked, so they can be eaten directly after thawing or the crab fat and meat can be extracted for various cooking purposes. These ingredients, which have received high praise from world figures such as former U.S. President Barack Obama, are now being introduced to the dining tables of the Chinese public. These unique, delicious, and healthy Irish seafood products will challenge the taste buds of Chinese diners, who believe that "food is the heaven for the people."