Welcome to Galway Bay Seafoods where a lifetime of experience is combined with the highest quality and largest selection of fresh fish to make this your seafood destination.

Galway Bay Seafoods was established in 1950 and has grown organically over the last 67 years. Passed down through generations of our family, a life-long passion for seafood has given us an unrivalled level of knowledge and experience that simply cannot be learned over night. Find out more about the history of Galway Bay Seafoods by clicking here.

The company can be broken down into four key areas:

Customer service is the foundation of our business. Whether it be providing home delivery or advising you on how to create wonderful seafood dishes at home, we will always go the extra mile for our customers.

Sign up for our loyalty card today and we will automatically add you to our database for alerts about our exclusive special offers and upcoming events in our retail shop as well as a 10% discount across all our fresh fish.


New Ready To Cook Range!

Here at Galway Bay Seafoods we have an exciting new range of delicious ready to cook products.

Turbot with a ginger and lime sauce and steamed greens
Preparation method For the ginger and lime sauce, heat a frying pan and add the oil. Once hot, add the shallots and cook for 1-2 minutes. Add the garlic, ginger, lemongrass and lime leaf and cook for a further 2-3 minutes. Stir in the fish sauce, palm sugar, rice wine vinegar, lime juice and stock and cook for 2-3 minutes. Keep warm while you cook the fish and vegetables. For the turbot, heat a large frying pan and add the oil, once hot add the fish skin-side down. Cook for 2-3 minutes on each side and allow to rest on a warm plate. (Depending on the size of your frying pan you may need to cook the fish in batches.) For the steamed greens, place a steamer over a saucepan of boiling water and add the bok choi, broccoli, ginger, lemongrass, sesame oil and soy sauce. Cover with a lid and cook for 4-5 minutes. Just before serving add the fresh mint and coriander to the sauce. To serve, place the steamed vegetables in the centre of shallow bowls and place the fish on top. Remove the skin and pour over the ginger and lime sauce.