Sea-Fisheries Protection Authority (SFPA)
Louise Murphy is a seasoned finance professional with extensive experience in various roles within the financial sector. Currently serving as the Director of Finance at the Sea-Fisheries Protection Authority since October 2017, Louise has previously held positions as Project Accountant at Cork Institute of Technology from June 2014 to October 2017, Commercial Analyst at NMCI Services from February 2010 to May 2014, and Audit Manager at Deloitte & Touche Ireland from October 2002 to January 2010. Louise holds a BSc in Accounting from University College Cork, earned between 1999 and 2002.
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Sea-Fisheries Protection Authority (SFPA)
The SFPA was established under the provisions of the Sea-Fisheries and Maritime Jurisdiction Act 2006 and is Ireland's competent authority for Seafood Safety and Sea-Fisheries Protection. The Sea Fisheries Protection Authority is committed to the effective and fair regulation of the seafishing and seafood sectors that fall within our mandate. This means all fishing vessels operating within Irelands 200‐mile limit, Irish fishing vessels wherever they operate, and all seafood produced in Ireland wherever it is marketed.” Based in Clonakilty, County Cork, the SFPA has a number of offices in the major ports around the coast, at Killybegs, Ros a’ Mhíl, An Daingean, Castletownbere, Dunmore East, Clonakilty, Howth and Greencastle. The continued health of Ireland’s economy and coastal communities is dependent upon our natural resources being used sustainably. It is important for Ireland to have well managed fisheries and the SFPA will continue to engage with the fishing industry to promote compliance with the essential requirements of the legislation. SFPA supports a sustainable and profitable commercial fishing sector, while protecting and conserving fisheries resources for long-term exploitation. The SFPA have introduced a confidential telephone line: 1800 76 76 76. We encourage anyone who is aware of any suspect activity to contact us on this number with the relevant information.