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 have an in-house chef to assist and advise you how to create wonderful dishes.



1

New Product coming to our shop!!

 

 

Irish Organic Sea Trout!

Coming this Friday 13th May to our shop!

From Curraun Blue,

Clew Bay,

Co.Mayo.

Here is a simple recipe you can try out,

many more available in our shop!

Kelly Oysters @ Galway Bay Seafoods

 

Galway Food Festival

 

We here at Galway Bay Seafoods would like to thank you for

coming out to visit and support us during the Easter Bank

Holiday weekend at the Galway Food Festival.

We had a great and successful weekend and that’s all thanks to you!

Sundried Tomato stuffed Hake with Spinach
Preheat the oven to 190C/gas mark 5 Mix the sun-dried tomatoes, garlic and olive oil together. Spread out the fish fillet and on one end place the sun-dried tomato mixture. Roll the fillet and place it seam side down in an oiled ovenproof dish. Cover with foil and bake for 15mins or until the flesh flakes easily. Meanwhile, wash the spinach and remove any large stalks, dry well. Heat the butter in a large pan and add the spinach, cook until it wilts down, season to taste. Arrange spinach on warmed plates and top with the stuffed fillet. Sprinkle with Parmesan.