Receiving the Prix d’Elite award at the Global Seafood Expo on behalf of the Irish Atlantic Seafood Company were Colin Ross and James Grimes

A line of shellfish butter products created by the Irish Atlantic Seafood Company (IASC) won the Prix d’Elite award at the Seafood Expo Global in Brussels, the first one for an Irish company.

Designed to enhance the flavour of fish dishes, the award winning product branded as ‘Something Fishy’ combines shellfish protein with Irish butter, seaweed and seasoning to produce an ‘umami’ or ‘savoury delicious taste’.

The product was developed and tested at BIM's Seafood Development Centre in Co Cork which provides expertise and support to help seafood companies bring their fish products to market.

IASC has applied for a patent on the process of producing the butter and is the only company to produce the product globally.

Brussels Seafood Expo Global is the world’s largest seafood trade event, visited by more than 25,000 buyers, suppliers, media and other seafood professionals from 150 countries.

The product was also recognised at the World Food Innovation Awards held in London in March, when the shellfish butter won the award for best new condiment.

Having started trading in 2013, Love Irish Food member IASC currently employs six people at its facility in Grange Industrial Estate, Ballycurreen in Co Cork.

The company is planning to expand its current distribution from Ireland and the UK this year, into the US, Europe and Asia, and is in the process of filling its first order for Malaysia currently.

It expects to launch a further 20 products over the next three to five years, in retail, food service and B2B channels.