The History Of Nolans

The beginning
Like every business, Nolans began as an idea in someone's head. In this case, the head belonged to Harry Joseph Nolan. He was working part-time as a fish salesman in the Belfast fish market, when he was offered a job as a customs and excise officer in Northern Ireland.

He enjoyed the fish business so much that he decided not to accept the job offer but instead to use his knowledge and experience to set up on his own. That choice led to the growth of a business that covers three generations of Nolan history and a successful business with a turnover of IR£10 million.

Expansion
In 1939, he expanded the business by opening an office in Dublin with Paddy Brady and Jimmy Rice. Today the main office is located here supplying over 20 countries worldwide with wild Irish salmon.

Families
50 families living in the west of Ireland have supplied fresh salmon for 3 to 4 generations of Nolan's business. A great and proud fishing tradition has long existed with many of the people in the West of Ireland. Families like the Currans of Teelan, 10 miles northwest of Killybegs. Even today, they still fish using the trammel net (a traditional fishing net). Today, Jimmy and his son of the same name, carry on a proud tradition that Francie Curran worked at in the early part of the 20th century.

The Byrnes of Kilcar, 5 miles from Killybegs are another family. Pat junior and his son James still fish the same waters that Pat senior did with his drift nets 3 generations ago. Today, they fish four days a week during the season. Fishing has been a constant source of livelihood in areas that would not present many opportunities.

The move to smoked salmon
In the early 1950's there was a glut of salmon in the marketplace. So much so, that it was sold in fish and chip shops around Britain and Ireland. Gourmet feasts could be had for 2 & 6 pence lb.! At that time, only smoked salmon over 12lbs could be smoked. But there didn't seem to be any clear reason for this. Enter the entrepreneurial spirit of the Nolans and smaller fish were soon being smoked and sold as a rare delicacy. An advertisement in the Sunday Times followed and in a short space of time they were established as the first fish company with a mail order business in the British Isles. Even then, orders went all over the world. The fish was the same as today but the packaging very different compared with modern vacuum packing. Back then it was wrapped in greaseproof paper and boxed in corrugated cardboard and string.

The 50 mile run
A fish collection run began in the 1950's that is still in operation today. A refrigerated truck completes the same run today and during the salmon season, two runs are made to gather the day's harvest. Once in the morning and once in the evening. The fish are brought back to our depot in Killybegs where Denis McBrearty and his team weigh, grade and pack the silver catch before they are transported to Dublin. For about 50 miles round trip an open top truck would visit many of the families who still catch fish for Nolans today. During the salmon season, two runs were made to gather the day's harvest and bring it directly to Dublin. Once in the morning and once in the evening. The fish are collected from the families. Then weighed, graded and packed for distribution to Dublin.

Growth
Supply of ordinary and speciality stores was to follow in the mid '60's. The first such customer was McConnell's of Grafton street, Dublin. On walking in, one could view the fish hanging in the open. The smoky aroma floating in the shop would make the mouth water.

Interestingly, Nolans also supplied (almost exclusively) most of the Jewish trade in Ireland from 1965 to the mid 1970's with kosher salmon. (Supervised at the time by Rabbi Alomi)

Famous salmon samplers
With its name and reputation as a top quality fish supplier growing, it was no surprise that Nolan's fan base was also expanding. Among them, people who had plenty of fans of their own. Frank Sinatra being one. He received Nolans smoked salmon often as a gift on his birthday. Vincent Nolan, Harry's son, was an avid music lover and talented musician himself. So it should come as no surprise that manys a melodic genius has sampled the succulent meat. The James Last orchestra has played many a tune on their taste buds with Nolan's pride of place.

The Irish delicacy has also found itself on the plates of American presidents such as John F. Kennedy, Linden Johnson and Henry Kissinger. It was usually specifically requested for official functions at the White House. Another big fan has been Governor Hugh Carey, the saviour of New York and the man responsible for the 'I love NY' logo. Every year, he gives Nolans smoked salmon as a gift to all of his friends for Christmas. 'The finest smoked salmon I have ever tasted', he says. One of many admirers.

Photo Captions
(3) The main players in the Irish fish trade at a golf tournament in 1950's, including Vincent Nolan (far right), Paddy Brady (father of Kevin, third from left), and anyone who was anyone in the fish business at that time.
(4) Casamara, skippered by Scotsmen Jimmy and Willy Thomson, circa 1952.


Acquisitions
The 1990's were a busy time for Nolans. In 1991 three acquisitions of fish companies were made. Thomas Murphy Dublin Ltd., Thomas Hanlon & Co. Ltd., and Carrolls of Connemara all joined the Nolan family. As a result economies of scale were achieved that allowed the Irish company to provide a constant supply of top quality salmon all year round. Their range of products expanded and they developed their dealings with large supermarket chains and the export market.

State of the art facility
George Nolan, Managing Director, watched the fulfilment of a dream when a new state of the art factory opened in 1995. At the time, many said that the facility was too big for the market requirements. This was true. But things change. In Nolan's case, they change very quickly. Today, every inch of the factory is being used due to phenomenal demand for their products. So much so, that they are once again looking to the future and the creation of another processing plant. This time few believe it is not required.

The uniqueness
Nolans today produce over 500 tonnes of smoked salmon. 50 tonnes of that is wild. The uniqueness of their salmon lies in the curing method, which has been developed over the last century they have been in business. It's a slow traditional method using salt and raw cane sugar. To this day it is still applied by hand and the fish are left to cure for anywhere from 24 hours to 48 hours for a larger fish. They are eventually smoked with a mixture of beech and oak chippings creating that rich smoky flavour.

Innovation and tradition
While smoked salmon represents about 40% of their business, they also provide a range of fresh and frozen seafood products. Innovation has always been a part of the way they do business. In October 1998, they launched H.J Nolan's Prawn Cocktail, which became the highest growth chilled product in the Irish market.

They were also the first in Ireland to move from wooden to plastic fish boxes, open trucks to refrigerated ones and chimney kilns to automatically controlled smokers. This attitude obviously pays off which is why Nolan's continue to seek out new, convenient and tasty offerings that can be appreciated by anyone.

Today
Nolans today is still very much a family affair. George Nolan, the grandson of founder Harry, acts as Managing Director. Kevin Brady, son of Paddy, manages the IT section. 80 people in total work permanently with company and all of them are involved in any major decisions the business makes. Such as whether to take on a new customer or not. This kind of involvement has resulted in a very tight knit and professional team focused on ensuring consistency of product. After all it's their livelihood and they take great pride in bringing the best salmon to you, their customers.

Photo Captions
(5) George Nolan, Managing Director, with Michael Woods, Minister for Fisheries in 1998.
(6) George in Dalin, south of BeJing in 1998, with Minister for Fisheries.
(7) George, like his father Vincent loves his golf. Here he is pictured with Edwin Douglas Junior lll at Agusta National just three weeks before Tiger Woods won his first Masters.