Chef Anne Jeffrey serves up "Catch of the Day" at an NIS tasting session at St. George's Market
Photography by Brian Larkin

Long established as the leading fish retail market in Ireland, Shauna Grieve, pays a visit to historic St. George's Market, Belfast.

The market is situated in close proximity to the Waterfront Hall and is just minutes walk from the River Lagan. Dating back to the 1890's, it is one of Belfast's most well known sites and attracts thousands of people through its doors every Friday from 6am-2pm, with the Saturday Food and Garden Market open from 10am-4pm.

Voted 3rd best market in the UK by OFM Waitrose Awards, it has just received a much needed £4.5 million refurbishment. The restorations have not only added to the attractiveness of the building but have also enabled St George's Market to become a prime venue for craft and antique markets, exhibitions, concerts, boxing events and fashion shows. In addition to the large stallage area it contains six retail outlets and the first floor of the mezzanine area is home to popular Belfast eatery, The Oxford Exchange.

St. George's Market has become a key location for Northern Ireland Seafood cookery demonstrations. The aim of such demonstrations is to promote local seafood, with the objective of increasing consumption in the Province. With the freshest produce right at their fingertips, home economists convey the versatility and variety of seafood available by creating new and vibrant meals. They also communicate the excellent cost effectiveness of fish and the ease with which it can be prepared and cooked.

Fish is definitely the bait which reels in the customers at St George's Market and as a free shuttle link bus, running every 20 minutes, operates on a Friday and Saturday between Donegal Place (outside Boots) and the market it couldn't be made more simple. Having been awarded with the Ballygowen Irish Food Writers "Supreme Awards for Contributions to Food in Ireland" it is no surprise that many customers return week after week.

Freshness comes as standard at St. George's Market, where the seafood is caught and transported just hours before sale. Much of the catch comes from the local ports of Portavogie, Kilkeel and Ardglass. However if you do wish to sample seafood from further ashore George Cully & Sons in addition to an array of local produce, also import Halibut and Tuna from Scotland as well as Sea Bass from Greece.

It's not only vegetables that come in and out of season, so too do fish, and for 2 to 3 weeks each July Wild Salmon is in it's prime and can be purchased from the market stalls. At other times of the year Salmon and Trout are farmed at various hatcheries throughout Ireland. Herring and Mackerel when in season can also be found in abundance in the stalls. These fish are an excellent source of Omega 3 oils and experts, from the British Nutrition Foundation, recommend we eat at least two portions of fish per week, at least one of which should be oil rich.

All the processors recognize Cod and Haddock to be the best selling fish in the market, followed closely by Herring and Salmon. If however you are more adventurous the markets is the perfect place to pick up some high quality Scallops, Mussels and Oysters. You can also get Red Snapper, Skate and, if you fancy pushing the boat out a little, Lobster is also available.

C&O Milligan have worked the stalls of St. George's market since it opened and from their factory in Ardglass they export a range of seafood around the world. S&P Miligan also from their factory in Ardglass export a range of fresh, frozen and smoked fish to the EC countries and beyond. They too have worked the stalls for over thirty years perfecting their specialty, smoked fish.

Within St. George's Market the seafood industry is still bustling and we have no doubt that as the popularity of fish increases and the benefits become more widely known, the market's success will continue to flourish.