Glenmar Shellfish

Membership approved until 1st May 2018

Business Background


Product Range
Scampi, Squid, Monkfish, Shrimp, Lobster, Scampi, Razor Clam, Brown Crab, Shrimp, Lobster, Razor Clam, Lobster, Abalone, Brown Crab, Monkfish, Cod, Sole

Specialists In
All types of fish, including frozen, fresh and live scampi, shrimp, lobster, crab, razor clam, squid, and monkfish.




Glenmar Shellfish has been serving the export fishing industry for over 35 years. It’s responsible for handling 120 vessels directly and three processing factories in Ireland, investing heavily in advanced technology processes, to enable production with guaranteed freshness and premium presentation. Glenmar Shellfish products are EU, FDA, BRC and HACCP Certified, allowing it to maintain exceptional quality.

The company is proud to have freezing factory vessels, landing premium Frozen at Sea products, including scampi, monkfish and squid. Its Live and Fresh sector spans an array of fish, such as razor clam, lobster, crab, monkfish, turbot and sole, which are shipped daily by air to global markets. In addition, Glenmar Shellfish also produces cooked seafood products such as mussel and brown crab, as well as BRC dry and glazed, hand-peeled raw scampi meat.

Its long established relationships with fishermen and staff ensure that customers receive only the finest quality.

Key Sustainability Commitments

Raw Material Sourcing

Products are frozen at sea, reducing the carbon footprint kW, water and packaging.

Manufacturing Processes

Aim for Glenmar Shellfish Ltd is to reduce the footprint with the incremental on production of sea frozen sector, as result of this less packaging, less water usage, less energy consumption.

Social Sustainability

Glenmar Shellfish are heavily involved with the Irish Lifeboat association and regularly supports various charity organisations, mostly rescue organisations.

Unique Selling Points

Glenmar Shellfish is a professional, dynamic and international team dedicating time to customer requirements, and servicing the industry using only the best sea products available.

Awards & Accreditations

  • Numerous awards including Bord Bia Exporter of the Year 2013, 2015, and 2016. Shortlisted for the Irish Export Market Growth in 2015, BIM Green Business Awards in 2014, and BIM Green Business Award Finalist in 2014.
  • BRC
  • FDA Registered

Case Study

Sustainability headlines

By the end of 2017:

  • Reduction in local-authority sourced water usage by 40%
  • Reduction in energy and packaging usage by 40% respectively
  • Stretch target to reduce raw material waste by 22%


Established in 1984, Glenmar Shellfish has built its reputation as a leading supplier of Irish seafood to international markets over more than 30 years. In 2017, the company merged with Carr Shellfish Ireland, a family business established in Cork in 1946.

With vessels, processing facilities and offices in Ireland, the UK and South Africa, Glenmar Shellfish has enjoyed longstanding international success as a supplier of quality seafood. In recent years, it has turned its focus on NPD and expansion into new market segments. The company was named Seafood Exporter of the year in the Irish Food and Drink Awards in 2013 and, in 2014, introduced the successful Frozen at Sea product range, centred on freshness, quality and flavour. Merging with Carr Shellfish has strengthened the company’s product portfolio. Carr Shellfish operations produce more than 1,000 tonnes of cooked crab, lobster and mussels annually with markets in Europe, China and the US.

Sustainability credentials

Glenmar has long aimed to be as environmentally friendly as possible in its sourcing and processing. The company harvests at sea following quotas and standards set by the Sea Fisheries Protection Authority (SFPA), with full traceability for each fishing vessel and log sheets provided for each landing.  The former Carr Shellfish was a member of Acrunet, which is focused on securing the sustainability of the European crab-meat industry. It also holds an organic production licence recognised by IOFGA.

Origin Green in action

Glenmar sees participation in Origin Green as an opportunity to further evidence its commitment to reducing environmental inputs, namely water (sourced from the local authority), packaging and energy, as well as better management of raw material waste.

Glenmar’s five-year Origin Green plan is focused largely on the better processing of prawns, which constitute 80% of company turnover. Key to this improved environmental performance has been the decision to increase the amount of prawns frozen at sea. This has occurred in tandem with significant processing expansion: since submitting its original Origin Green plan, the company has increased its vessels count from 6 to 12.

The move to freezing at sea significantly reduces the amount of water, packaging and energy used. Specific targets for 2017 include:

  • Reducing local-authority sourced water usage by 40%
  • Reducing packaging by 40%
  • Reducing energy utilised by 40%

A stretch target is to reduce raw material waste by 22% (recognising this is dependent on factors outside the company’s control). The overall environmental performance of the newly merged company is strengthened by Carr Shellfish target for Origin Green, including reduction of: factory waste by 20%; water usage by 12%; and bio waste by 8%.

Social responsibility

Glenmar Shellfish has set an Origin Green target of increasing its contribution to community by health, fitness and nutrition by 10%. Support for health and wellbeing among staff is reflected in initiatives such as the cycle-to-work scheme as well as funding by the company for staff to participate in events such as cycling the ring of Kerry.

Glenmar also supports the next generation of industry professionals through placements that allow students to gain knowledge of the fishing industry.  Staff members and management routinely participate in activities to raise money for charities. A particular focus has been the Goedgedacht Trust, a South African charity that supports children from rural areas.

Ongoing Improvement

The successful launch of the Frozen at Sea range required the company to overcome a range of technical challenges such as grading the product into a specific calibration of pieces per kilo at sea. Packaging processes, in particular identifying the right time to cover the product, also had to be fine-tuned.  In overcoming these challenges, the company was not only developing a product that would enhance their excellent reputation for quality produce, they also developed a product which boasted strong sustainability credentials.


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