1. business and industrial
2. energy
3. oil
4. diesel fuel

30 Show News - Galway Review
Charlie McBride, Hugh Bonner, Joanne McCLenaghan, John Mckenzie from Lossiemouth enjoying the Expo.
The Skipper APRIL 2015
Marty Maguire, Connemara Legend Paddy Dondass and Pad
OUT & ABOUT AT SKIPPER E
Robbie McArdle & Patrick Oliver of Galway lifeboat, demonstrating during Skipper Expo
International Galway. Photo:Andrew Downes
Sarah Clarke, from Fisheries and Ecosystem Advisory Services, Marine Institute with
budding marine scientist Conall Bonner, Donegal.
Model Boatb
Tony Browne, Mullion with Vince Slayden and Dick Gregory from Maritime International
Solutions.
Trevor and Michelle Devereaux from Kilmore Quay with the Expo’s youngest visitor, 9
day old Daniel.
Maeve Flann
stand at the
APRIL 2015 The Skipper
y Dondass and Paddy O’Gara at the BIM stand.
Show News - Galway Review 31
Shetlanders George Anderson and Fred Polson with Hugh Bonner, Mara Media.
ER EXPO INT. GALWAY 2015
Model Boatbuilder Donal Doherty with one of his creations.
Maeve Flannery, Tom Kennedy and Fiona Kennedy from Dingle visit The Skipper
stand at the Expo.
Old friends John Lynch, Howth and John D O’Sullivan, Castletownbere meet up at the Expo.
32 Show News - Galway Review
The Skipper APRIL 2015
EXHIBITOR SEAFOOD BUFFET
Huge selection of seafood to satisfy the
appetites of everyone at the show.
Jimmy Anderson, Anderson looking forward to a hearty bowl of
chowder, seafood supplied by Island Seafoods, Killybegs.
Shane Mc Gee & Pronsias Kennedy of Errigal Bay with
the Head Chef of the Galway Bay Hotel.
Haddock Goujons supplied by Good Fish Company in Carrigaline.
Philip Doherty getting ready to get tucked into
a bowl of mussels from Connemara Seafoods.
Andrew Rooney of Rooney Fish with prawns he supplied for the buffet.
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Something for everyone at the Seafood buffet.
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APRIL 2015 The Skipper
Fish Health 33
Smoked mackerel fishcakes
by Professor Ronan Gormley, UCD
Third year food science students
in University College Dublin
(UCD) undertake a 3-month
product development module.
It was initiated in 2003 and is
currently coordinated by food
scientist Mick O’Sullivan. The
students are introduced to the
concept of product development
and work in teams of five to make
actual products.
Some of the products may be new
or may be modified versions of
products already on sale. Each
group source their ingredients and
produce prototypes leading to
their final product. Each product is
analysed and a series of physical
and sensory tests are conducted to
determine product characteristics
and acceptability. The potential
target market is considered as are
the likely retail outlets and also
the positive health aspects of the
product. The module concludes
with a ‘products launch day’
where each group present their
findings and serve samples of
their product for evaluation by
their peers, post-graduate students
and staff members. Marks are
awarded and winners (1st, 2nd,
3rd) are decided but in reality
every group is a ‘winner’. The
module exposes the students
to the pros and cons of product
development and prepares them
for their six-month industry
placement at the end of third year
and for their likely career in the
food industry. Products produced
in September-November 2014
were granola yogurt, reduced fat
mayonnaise, high protein cookies,
vegi-crisps, speciality soft cheese,
a high-tech smoothie, fruit drops
(free of added sugar), low fat
turkey sausages and smoked
mackerel fishcakes.
Smoked mackerel fishcakes
(Cistí Mara)
Fish cakes are a common item on
menus even in expensive
restaurants. They are also popular
for home consumption and can
be purchased in retailers usually
as chilled short shelf-life
products. Most fishcakes are
made from white fish and usually
have a bland flavour unless
heavily spiced. The objectives
of the current UCD study were
threefold;
(a) produce upmarket frozen
fishcakes (Cistí Mara) using
smoked mackerel (strong flavour)
Cistí Mara group picture (left to right): Eoin Griffin, Hannah Ging, Jonathan Magan, Sally Brophy, Karen Beegan, Ronan Gormley
(Supervisor) and Katie Creamer (Demonstrator).
in combination with mashed
potato and carrot thus combining
the health properties of potato
(complex carbohydrate), carrots
(pro-vitamin A) and smoked
mackerel (fish oil containing
omega-3 fatty acids);
(b) investigate the use of sodium
caseinate as a cryoprotectant in
frozen Cistí Mara via its ability to
minimise freezing damage;
(c) compare breaded Cistí Mara
with cod/salmon fishcakes
purchased in a supermarket.
Formulation and cooking of
Cistí Mara
Peeled potatoes (300g) and carrots
(300g) were boiled and mashed
without milk or salt. The potato/
carrot mash (500g) was mixed
with minced de-boned smoked
mackerel (500g) and 80g of
sodium caseinate was added
together with horseradish sauce
(24g). Cistí Mara (each about
150g) were moulded, dusted
with pre-dust, dipped in batter,
coated with crumb and deep
fried in oil until golden brown
(190ºC for 3.5min) followed by
cooling, packaging (plastic bags)
and deep freezing. Reheating for
consumption was in an oven at
about 180ºC.
Testing and acceptability of
Cistí Mara
The percentage composition of
breaded deep fried Cistí Mara was
moisture (56), carbohydrate (14),
protein (18), oil (9.3), ash (2.3)
and salt (1.38). The protein
content of Cistí Mara was boosted
by the inclusion of sodium
caseinate. Approximately 7g of
the oil content was from smoked
mackerel and the remaining
2.3g was from the deep frying
oil. Texture tests (Taxt2i texture
instrument; courtesy of Teagasc)
using a 20mm diameter perspex
probe lowered 1cm into individual
cakes at a speed 1mm/sec
indicated that the inclusion of
sodium caseinate greatly enhanced
robustness and resilience (ability
to remain intact) of previously
frozen Cistí Mara compared to
cakes without sodium caseinate.
Centrifugal drip from thawed Cistí
Mara containing sodium caseinate
was 0.2% compared with 10% for
cakes without thus indicating the
efficacy of sodium caseinate in
minimising freezing damage.
Microbiological tests indicated
very low bacterial counts and total
absence of pathogens. Taste panel
acceptability tests (21 tasters)
indicated a preference for Cistí
Mara (14 preferences) over cakes
made with cod and salmon
(7 preferences) which were
purchased in a supermarket.
Cistí Mara have a good nutritional
profile (salt and frying oil are
small negatives), are convenient
and can be used as a starter or
main course. Frozen Cistí Mara
have a much longer shelf life
than chilled which would result
in logistic benefits in production,
distribution & retailing.
Compiled by Professor Ronan Gormley,
UCD Institute of Food and Health, Belfield,
Dublin 4. More information from ronan.
gormley@ucd.ie.
DISCLAIMER: While
every care has been taken
in ensuring the accuracy
of the material presented,
no liability as to its use or
interpretation is accepted
by the author or by UCD.
34 Coast Guard
The Skipper APRIL 2015
Rescue 115 Skipper Training
Coast Guard Contribute to Fishing Vessel Skipper Training
The Shannon based Irish Coast
Guard Helicopter Rescue 115,
arrived in Castletownbere recently to
give a High Line presentation to the
Fishing Skippers who are studying
for their Second Hand Full Fishing
Skippers Certificate of Competency
at the BIM National Fisheries
College.
The Sikorsky S-92 Helicopter
from Shannon landed at the local
football pitch where the crew then
went to the College on the pier in
Castletownbere to deliver the presentation. This was followed afterwards
with a Hi Line exercise at the football pitch, enabling all the students to
engage in a Live High Line exercise,
which is an intrinsic part of medical
evacuation from vessels at sea.
Speaking to The Skipper College
Principal Capt. Shane Begley said he
was delighted with the exercise, stating that this initiative helps strengthen the links between the Coast Guard
and the Fishing Industry, and more
importantly , the theory the skippers
learn in the college coupled with the
practical training provided by the
Coast Guard helicopter crew will
ensure that the Skippers have the
necessary skills needed to deal with
a medical evacuation at sea. The
College has forged strong links with
MRSC Valentia through Divisional
Controller John Draper, who together
with the helicopter crews, has
stated that they will endeavour to
provide this essential practical training to all the Skipper Certificate of
Competency courses that run at the
College, subject to helicopter operations.
Mr Draper stated that by conducting
this training with the fishing vessel
skippers, it helps make the job of the
helicopter crews easier, and therefore
ensuring a successful outcome when
the crews are tasked to an incident on
board. Capt. Begley also praised the
local GAA committee for allowing
the pitch to be used for the exercise,
stating that this type of co-operation
is vital and can only benefit the community as a whole.
APRIL 2015 The Skipper Diesel Doctor 35
Seawork_300x101_Layout 1 12/12/2014 12:22 Page 1
Diesel Doctor - more on
your fuel problems
Peter Weide of Marship at the recent Skipper Expo Int. Galway
Gone are the days of filling up
your tank and forgetting about it.
It was great to meet so many of you at what was a brilliant Skipper Expo in
Galway last month. The countdown is certainly on for Aberdeen. From what
you told us, it certainly appears that fuel issues are on the increase and it’s
not just blocked filters from diesel bug that are giving you problems.
What is causing these issues?
We knew that the 0.1% level of sulphur introduced 1st January 2015 was
going to have an impact, but even we were surprised by your comments. We
speculated last year that the reduction of sulphur was definitely going to see
an increase in the number of vessels suffering with diesel bug, but it seems
to be about more than just the bug.
The effect of low-sulphur
A number of you reported an increase in fuel pipe and injector failure. We
can only attribute this to lack of lubricity, caused by the refining process
(hydro-processing) used to remove sulphur from fuel. During this process
the sulphur is replaced with hydrogen. This makes for a cleaner burning
fuel; however, hydrogen is highly reactive, it reacts with other components
in the fuel reducing its lubricity.
Diesel injection equipment relies on diesel as a lubricant. The fuel’s lubricity is an indication of the amount of wear or scarring that will occur between
two metal parts covered with fuel as they come into contact. Low lubricity
fuel causes higher wear and scarring thereby shortening the components life.
Protect your engine
Recently on-board a UK operated tug we reviewed a bunker report
showing sulphur levels in the fuel were less than 0.03%. This means the fuel
contains next to zero lubrication, it was effectively dry. This will most
certainly cause the issues described in Galway. The official test for sulphur
is ISO8754, the minimum it can detect is 0.03%.
So, adding a lubricity additive is the minimum you should do to protect
your engine. Most additives contain other chemicals but depending on your
operation these are often not required. You could be paying for something
you don’t need. A stand-alone lubricity additive is very economical at often
only a few Euros per 1000 litres. Need help? Call us OR visit our website www.marship.eu email info@marship.eu.
MarShip UK, dedicated to looking after the vital elements of your engine Fuel, Air and Oil.
Peter Weide (MD), formally a Chief Engineer has worked in the marine
industry for over 20 years. A manager with Mobile Marine Lubricants,
director with A & P Ship Repairers and latterly Service Sales Manager
for Wartsila, he has dedicated his working life to developing pro-active
engine solutions.
16-18 June 2015
ABP Port of Southampton, UK
COMMERCIAL
MARINE & WORKBOAT
EXHIBITION & CONFERENCE
Seawork International is the biggest and fastest
growing event for the commercial marine and workboat
sectors in Europe, attracting 550 international exhibitors
and 7,350 high-calibre visitors from 70 countries
● Provides a one-stop shop for buyers and maritime sector specialists
● Visitors and exhibitors from the commercial fishing sector
● Source products and services relevant to your industry
● Dive Tank showcasing products for the commercial underwater industry
● Walk on and trial more than 60 vessels on the pontoons
● Learn from industry leading experts in topical seminars
● Test real products with over 550 international exhibitors in attendance
● Events and demonstration schedule from true innovators in your industry
● Network with maritime professionals in numerous restaurants and bars
Contact the team on +44 1329 825335 or info@seawork.com
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