Neven hears about the 'whole catch' approach when it comes to fish dishes

The penultimate show of Neven Maguire's RTÉ cookery show sees him enjoy what Cork has to offer.

Neven’s Irish Seafood Trails sees the Blacklion chef travels around Ireland meeting some of the producers and chefs who are responsible for Ireland’s great seafood reputation.

This week, Neven starts his Irish Seafood Trails in the heart of Cork City at the award-winning Goldie seafood restaurant where he meets its young Head Chef Aishling Moore.

Aishling tells Neven about the restaurant’s ‘whole catch’ approach - taking whatever fish is landed locally and creating a new menu every day. Aishling treats Neven to some mouth-watering dishes from her menu, including Buttermilk Fried Hake with Chilli Sauce, Lime Mayonnaise, and Bread & Butter Cucumber Pickles.

Still in Cork City, Neven heads to Nano Nagle Place, home to The Good Day Deli. He meets co-owner Kristin Makirere, also known as ‘Mak’, who is originally from New Zealand and shares his recipe for Ika Mata - a traditional raw fish dish from the Cook Islands.

Mak makes his version of Ika Mata with Irish haddock, lemon and lime juice, coconut cream, red onion, chilli and pineapple. Mak also invites Neven to try one of the most popular dishes on the menu; Fish Tacos made with Irish hake and served with coriander mayo, raw ‘slaw, pickled red onion and paprika chips.

Just outside the fishing village of Ballycotton is Shanagarry Beach where Neven catches up with Patrick McNamara at the Trawler Boyz food truck. The Trawler Boyz specialises in seafood takeout with fish sourced locally in Ballycotton.

Patrick shows Neven how to make a hearty Seafood Chowder with Cod, Smoked Haddock, Salmon, and a White Wine and Cream Sauce. Neven is also treated to a Seafood Spice Box which is a feast of fried fish; cod trimmings, prawns, Dublin Bay Prawns and calamari mixed with a ‘top secret’ seasoning and served with chips.

Neven then ventures south west to Kinsale where he calls in at the Kinsale Mead Co. Perhaps surprisingly for a honey-based drink, mead can be paired with seafood and Neven meets owner Kate Dempsey to find out more. Kate tells Neven how mead is the oldest known alcoholic drink in the world, dating back to 6,500 BC and treats him to a tasting session.

First he samples the Kinsale Wild Red Mead, flavoured with Irish Wexford blackcurrants and dark cherries, the perfect accompaniment to monkfish. Next, he tries Atlantic Dry Mead made with Orange Blossom Honey - a good pairing for oysters; and Atlantic Dry Mead White Port Barrel Aged, which goes well with smoked salmon, sashimi or white fish. And finally Kinsale Wildflower Irish Mead, a semi-sweet dessert mead which is a good match for any seafood cooked in a creamy sauce.

Neven’s own recipe this week is Seafood Laksa, a creamy, spicy Asian inspired broth with monkfish, haddock, squid, and Dublin Bay Prawns.

Neven's Irish Seafood Trails airs tonight, Wednesday February 2 on RTÉ One at 8.30pm.