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.

Christmas Opening Hours

Docks

Wed 24th December - 9am -1pm
Christmas Day - CLOSED
St. Stephens Day - CLOSED
Sat 27th December - CLOSED
Sun 28th December - CLOSED
Mon 29th December - CLOSED
Tues 30th December - 9am - 5pm
Wed (New Years Eve) - 9am - 4pm
New Years Day - CLOSED
Friday 2nd January - 9am - 5pm

Salthill

Wed 24th December - 9am - 1pm
Christmas Day - CLOSED
St. Stephens Day - CLOSED
Sat 27th December - CLOSED
Sun 28th December - CLOSED
Mon 29th December - CLOSED
Tues 30th December - 10am - 7pm
Wed (New Years Eve) - 10am - 4pm
Thurs (New Years Day) - CLOSED
Fri 2nd January - 10am - 7pm



1

The Perfect Gift this Christmas

 

Create your own Christmas Hamper now by asking a member of the Galway Bay Seafoods team.

Winner of our Competition

 

Congratulations to Marian Madden who won our competition for a

One night bed & freshly cooked to order breakfast in Suite XII

in the Twelve Hotel, Barna and an evening meal in

Upstairs @West Restaurant!

 


We raised €100 for the amazing charity Cope Galway


Blas na hÉireann 2014

 

We are delighted to announce that we won Silver & Bronze at the Blas na hÉireann Awards 2014!

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.
awards