Ireland

Nolan’s Quality Seafoods was established in 1912 by Harry Joseph Nolan. He worked as a part-time fish salesman in the Belfast Fish Market when he decided 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, having passed to Vincent Nolan and then to his son in turn George Nolan, their present chairman. Today, Harry Joseph Nolan’s idea has resulted in a successful family business which employs almost 300 people in Ireland and Scotland with a turnover of over €30 million.

Their expertise and time honoured tradition can be experienced whenever one tastes their Smoked Salmon products. As Master Smokers they produce Conventional Smoked Salmon, Organic Smoked Salmon, as well as Wild Smoked Salmon in a wide range of pack sizes and formats.

They also produce: Gravad Lax, Smoked Mackerel, SmokedKippers, Smoked Haddock, Smoked Cod, High quality Prawn Cocktails and Added value Poached Salmon products.

As fresh fish merchants, they offer Cod, Hake, Plaice, Whiting, Haddock and Mackerel, as well as a large range of fresh and frozen shellfish, prawns, crab meat and lobster.

Nolan’s Dublin processing unit and Smokers are located less than 800 metres from the River Liffey, through which Salmon and Trout swim on their migratory routes to their traditional spawning grounds.

Here, Emydex helps Nolan’s Quality Seafoods to capture accurate yield data; weight-on versus weight-off, as well as production throughput; time-on versus time-off, from each of the company’s filleters in real-time. This information is stored in a central cloud-hosted Emydex database, which can be viewed by both operators on the line, as well as production supervisors on an industrial monitor running Emydex in the factory.