Northern Ireland makes traditional prawn cocktail the heart of New Year celebrations

Prawn tails are also used to make scampi, another

local favourite.

Prawns, however, are a premium local food ingredient not fully appreciated or understood by diners here. Yet, prawns are a nutritious meal that’s low in calories and fat.

They are also a high-protein seafood, packed with essential vitamins such as B12 and E, minerals selenium, zinc, iodine, phosphorous, iron, calcium, Omega-3, and the powerful antioxidant astaxanthin, supporting energy, immune, heart, and brain health while being very low in carbs.

Diners have little knowledge or understanding of the severe challenges this significant local industry is now facing.

With annual landings of around £25 million and providing employment for upwards of 300 fishing families in Co Down, the industry is a key sector, according to a recent hugely informative study by Seafish fishing industry magazine’s Sally Chamberlain, Industry Engagement Manager for Northern Ireland.

She outlines the outstanding contributions of Kilkeel’s Rooney Seafish, Sea Source and Kilkeel Seafood, part of Whitby Seafoods from Hull, one of the UK’s biggest processors.

Sally says that nephrops are “crucial to the health of Northern Ireland’s seafood industry and economy”.

“The prawn fleet boasts 85 trawlers, including a handful of smaller potting vessels fishing in Strangford Lough. They are all part of a sector which also supports processors and communities in the main commercial fishing harbours,” continues Sally.

Nephrops, also known as Norway lobster, langoustine or Dublin Bay prawn, may be small, but they play “a big role at sea and on shore. Their tails are used to make one of the UK’s most familiar seafood dishes: scampi”.

Sally explains that “while the sector brings economic opportunity and a strong community, it also faces real challenges”.

Fishermen are having to contend with “increasing spatial squeeze, while the nephrops industry in Northern Ireland has also been advised to expect a 19% reduction in its catch quota”.

“Many of these issues sit outside the industry’s control but prawn fishing remains resilient to the challenges it faces.

“Across Northern Ireland, businesses are finding new ways to ensure the sector not only weathers these challenges but continues to grow,” she adds.

“With over 30 years of experience, Kilkeel Seafoods, part of the Whitby Seafoods Group, specialises in producing sustainably sourced scampi caught in UK and Irish waters.

Innovation, she continues, is “at the heart of what Kilkeel Seafoods stands for. It has been developing ground-breaking equipment and leading on sustainable initiatives aimed at laying the foundations for the future of the industry.

Turning to Rooney Fish, one of Northern Ireland’s biggest and most successful seafood operations, Sally says: “From humble beginnings starting from a spare bedroom selling fish out of a chest freezer to now operating from a 6000sq metre high-tech plant.”

The family-owned seafood business Rooney, now led by Andrew Rooney, son of founders John and Rosemary, celebrated its 50th anniversary in 2025.

But in the face of supply challenges experienced by many seafood businesses Rooney Fish has also taken matters into its own hands to secure its future in the sector by diversifying its product and rethinking how it sells them.

It has created one of Ireland’s biggest oyster farms and won international acclaim.

A particular focus has been on seizing opportunities to trade abroad. Rooney Fish has built strong links abroad.

Continues Sally: “Andrew has travelled the world to explore international markets for the company’s products and is supported by Seafish in attending global seafood expos in Barcelona, China and Japan as part of the GREAT campaign, the Government-led initiative designed to showcase the fantastic offerings available in the UK.

“Today, Rooney Fish exports products to markets across Europe, South America and Asia, showcasing the quality of Northern Ireland’s nephrops and seafood industry.”

Sea Source is a business whose core identity is focused on supporting the local fishing community and its economy.

“Sea Source operates as a co-operative catch-to-plate business which means it is owned and run by its members, the local fishermen. This co-operative ownership model allows the fishermen to work together on shared needs of the local fleet as well as supporting the surrounding harbour community through local jobs and an opportunity for buying local produce.”

It does this by sourcing its produce, including prime whole nephrops, directly from its local fishing fleet at Kilkeel harbour. Not only supporting the town’s fishing industry but also ensuring money is spent locally.

“And as the local community is a fundamental part of Sea Source, it always retains enough product for its renowned seafood shop, located in the heart of Kilkeel.

“Through innovation, diversification and collaboration, the three businesses have navigated choppy waters with determination and pride, helping to secure the future of the nephrops sector as a cornerstone of Northern Ireland’s seafood,” adds Sally