Production of our seafoods

Nolans has HACCP at the heart of it's food safety system and has 24 hour quality control

Today, all of our Atlantic salmon is cured and smoked in our state of the art facility in Dublin. It was designed to make the best use of tradition and technology. So we use the most modern equipment and computer controls in combination with hand curing and wood smoking to bring the best fish to you. The plant located, in Rathdown Road, was opened in 1995 due to phenomenal success and expansion. Indeed, with the way things are going it won't be long before we open another factory.

Photo captions:
(1) Trawlers bringing in their nets.
(2) Fish auctioneer Denis McBrierty, Manager at our Killybegs location.
(3) Fish is transported to our processing plant in Dublin.
(4) Matt Farrell checking quality of goods inwards. All fish are boxed with a reference number for traceability and control. We have 24-hour quality control.

Photo captions:
(5) Q.C. Claire Lawlor - Our highly qualified team of laboratory technicians ensure that the highest standards are maintained. All seafood is manually and electronically screened to ensure that only the best gets through.
(6) Our salmon is smoked using beech and oak wood chippings in a strictly controlled environment.
(7) Only choice Atlantic salmon are selected. Jimmy Farrell, Mick Moans and Mark Cummins filleting cod in our 'wet fish' area.
(8) Nolans fully complies with EU Hygiene of Foodstuffs regulations and has a top class HACCP (Hazard Analysis and Critical Control Points) system. The salmon is sealed and packed under strict hygiene conditions
(9) Loading fish boxs into 'blast freeze' area.