Welcome to Galway Bay Seafoods

Sign up for our loyalty card here

Once you sign up for our loyalty card we will automatically add you to the database and you will recieve e-mails about our special offers and up-coming events in our retail shop aswell as a 10% discount on all our fresh fish!

Welcome to the home of Galway Bay Seafoods where a lifetime of experience is being brought to you…

Galway Bay Seafoods was established in 1950 and has grown organically over the last 62 years. A life long passion for seafood and fish by the owners has given Galway Bay Seafoods a level of knowledge and experience that cannot be learnt over night. The full history of Galway Bay Seafoods can be learnt here.

The company can be broken down into four key areas

Customer service is the foundation to our business and we will go the extra mile for our customers, we can assist and advise you on how to create wonderful dishes.


1

Easter at the Docks

 

Easter at Galway Bay Seafoods

Last week we had a very busy week in both our retail shops at the Docks and in Salthill!!

We would like to thank all our customers who shopped with us - we appreciate all your support!!

We had a in-store tasting in our new shop in Lower Salthill last Thursday and Friday - everyone enjoyed tasting our freshly cooked up fish and our own Marie Rose sauce and Tartar sauce to accompany the fish were also very popular!!

NEW Ready -to-Cook Products

 

**NEW**

Ready-To-Cook products available at Galway Bay Seafoods at the Docks & in Salthill!

~ Salmon Lattice
~ Breaded Plaice/ Lemon Sole
~ Stuffed Sole 
~ Battered Cod

 

Available in both our retail shops!! Ideal for a quick and easy dinner... pop them into the oven and enjoy a delicious stress-free dinner!! :)

Opening of New Shop

Galway Bay Seafoods

opens a new retail shop in

Lower Salthill .....


Irish Salmon Fish Pie
Cook the swede in boiling water for 5 minutes. Add the potatoes, cover and simmer for 20 minutes. Drain and mash with the butter. Preheat the oven to 200°C/400°F/gas 6. Poach the salmon in the milk and place into an oven-proof dish. Skin and flake the fi sh and top with the eggs. Reserve the milk. Mix the cornflour with 3 tablespoons water. Bring the milk to the boil, and pour in the cornflour, stirring until thick and smooth. Simmer for 1 minute. Stir in the parsley and seasoning and pour over the fish. Spoon the swede and potato mash over the fi sh and sauce and sprinkle with the Cheddar cheese. Bake for 20-25 minutes until golden and bubbling.
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