A recent report published by the Seafish Industry Authority illustrates a dramatic 15% rise in total seafood expenditure in Northern Ireland with volume increasing by 18% over the past year. These figures have been driven by increases in the chilled seafood market with expenditure increasing by 59% and volume by 34%. This means that more chilled seafood than frozen is now being purchased in the province.

Natural seafood is responsible for the greatest share of chilled seafood accounting for over half the total volume of chilled seafood purchased and just under half of total expenditure. Natural is followed by smoked species with coated or value added products making up the remainder. In the last year, natural seafood also experienced significant growth, compared to other sectors.

The trend towards chilled rather than frozen seafood shows Northern Ireland's consumers have an increased confidence in local seafood and recognize that the Province hosts a unique environment for producing and supplying the highest quality seafood. It's sheltered loughs, crisp clean air and clean tidal waters provides the perfect conditions to produce superlative seafood where freshness is key, as the riches of the oceans can quickly be transferred from sea to plate.

The figures also reveal a clear shift in eating patterns for the people of Northern Ireland with trends moving towards a more health conscious dining experience, combined with a sense of curiosity and adventure. Due to increased marketing activity, consumers are becoming increasingly aware of the health benefits of selecting seafood, which is a rich reserve of vitamins and minerals, yet low in fat and therefore perfect for those watching their waistline.

Recent medical research has shown that fish oils are beneficial in reducing blood pressure, high blood fat levels and the tendency for blood to clot. The Food Standards Agency recommends that we eat at least two portions of fish per week, one of which should be an oil rich fish. These oily fish such as Herring, Mackerel and Salmon are high in Omega 3, a class of polyunsaturate that reduces the risk of heart attack or stroke and can reduce the pain of arthritis and psoriasis. For unborn babies Omega 3 can provide the means to build a healthy brain, nerves and eyes.

Seafood also proves to be the perfect fit for those with an active lifestyle - incredibly versatile there are thousands of deliciously simple seafood recipes which take just minutes to prepare and cook. Plus with 21 000 species of fish and shellfish in the world and around 100 available in the UK, seafood provides an ocean of choice and flavour to suit al palates.