A family-owned business inthe city's working harbour area, Galway Bay Seafoods was established in1950 by John V. Holland and currently run by his two sons John Jnr and Noel.
Recently completely revamped, it has a shop offering a wide range of whitefish and shellfish, with live lobster, crab and oysters available from a tank in-store; they also have their own salmon smokery, and a purpose-built fish and seafood cookery school above the shop.
Galway Bay Seafoods has always been an innovative business, and that includes encouraging young talent - John Feeney of Galway Bay Seafoods was a finalist in the inaugural Young Fishmonger of the Year Awards in 2010, created by BIM to recognise and reward young fishmongers.
In 2018, the Hollands launched The Dockside Deli, offering ready-to-eat and ready-to-cook fresh, local, sustainable and ethically caught fish and seafood for Galway shoppers and visitors.
While cold deli items are the most obvious attraction, Head Chef Kevin Hynes and his team also offer daily hot specials which are decided by the day's catch.
Seaweeds (from sustainable supplier Mungo Murphy's, at Rossaveel in Connemara) feature - in the homemade seaweed bread offered with clam chowder, for example, and other dishes such as a salad of seaweed & pickled vegetables, and seaweed sushi.
There's a strong educational element to the business, with particular focus on the food culture of the area, and encouraging children to enjoy fish and seafood.
Well worth a visit.
