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Our Story

Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

Supplying the Trade for over 25 Years

Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Sea Vegetables

We have long been told that we should each more greens/vegetables as part of a healthy balanced diet, but have you ever considered Sea Vegetables? Sea Vegetables refer to edible seaweed and is fast becoming a modern-day food trend as it is becoming readily available and consumers are recognising the great taste and health benefits - did you know that ounce for ounce, seaweed contains more nutrients than any food on the planet. This week we take a look at the benefits and varieties of Sea Vegetables – they are highly nutritious so a little goes a long way!

So, while it seems that perhaps this is a new, modern superfood, seaweed has been used all over the world for thousands of years and has been a particularly prominent staple in Asian cuisines. Although every culture with coastal access throughout history has made culinary use of sea vegetation, even the Celts and Vikings would chew on dried dulse for sustenance. Sea vegetables also have a long history in ancient medicine, folklore, and farming.

There are numerous varieties of edible seaweed, one of the most common being nori, which is used to make sushi, as well as kombu (kelp), dulse, arame and wakame.

Kelp is readily available, known as Kombu in Asian countries, and you’ll generally find kelp on the shelves in its dried form. It can be soaked for a few minutes to make it pliable and edible or added to soups and stews. In granulated form it can be used in place of salt or as a mineral supplement to your food.

Anyone who’s familiar with sushi knows nori, it’s the mildest form of seaweed and generally comes in sheets or squares.

Sea vegetables are full of nutrients. Coming in a multitude of colours, textures, shapes and sizes, all types contain a rich supply of minerals, most prominently calcium, copper, iodine and iron. They are also rich in protein, fibre and vitamins, specifically vitamin K and folic acid, while being low in calories and fat.

Not only are these green superfoods good for your body they are good for the environment in that they are really easy to grow as they don’t require fresh water – their only needs being minerals from the sea, salt water and sunlight.

There are many easy ways to introduce Sea Vegetables into your everyday diet, cook your beans with kombi, snack on nori, enhance your smoothies with spirulina, add a dash of seaweed flakes to every meal, mix in kelp to stocks, soups, and stews, stir it into your salad dressing, toss together a seaweed salad. The possibilities are endless, so why not introduce Sea Vegetables to your diet.