New seafood counter to open at Avoca Ballsbridge

Owner and chef Niall Sabongi set up Sustainable Seafood Ireland in 2013, following a quest to find better quality and a larger variety of seafood

Sustainability is key for chef Niall Sabongi, who displays all produce according to the fishing boat that landed it, with details of each of the crews, for maximum traceability

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14 May 2020 | 0

Tomorrow will see the opening of a new pop-up fish counter, ‘Sustainable Seafood’ at Avoca Ballsbridge, from chef and restaurant owner Niall Sabongi.

Open Friday and Saturday each weekend from 11am to 6pm, shoppers will be able to choose from a wide array of fresh fish and have it filleted to order; from haddock, hake and john dory to turbot, red mullet, brill and more.

There’s an impressive selection of shellfish too: this weekend will see live spider crab, lobster and crayfish on offer.

All the produce will be displayed according to the fishing boat that landed it, with details of each of the crews, for maximum traceability. Sabongi and his fishmongers say they are happy to offer advice and recipe suggestions for everything on offer.

There will also be a click and collect service available six days a week. Shoppers can order online via the website  sustainableseafood.ie and collect at Avoca on the Shelbourne Road, Ballsbridge, with contactless payment.

Fresh fish and seafood is also available for delivery nationwide via the website sustainableseafood.ie – offering a wide range of white, flat, prime and oily fish, as well as shellfish and smoked fish. Currently SSI is focusing on only selling 99% Irish seafood.

Each Wednesday and Saturday from 11am to 3pm, there is an open door fish market at Sustainable Seafood Ireland (SSI) HQ at Willsborough Industrial Estate in Clonshaugh, Dublin 17, with a wide range of fish landed locally by a fleet of small boats and regular weekly specials.

Sustainable Seafood Ireland Ltd was first set up in 2013 by owner Sabongi to supply his growing restaurant business. Predominantly a seafood chef, he was keen to find better quality and a variety of species and access to fish and shellfish that often only gets exported.  As a result, SSI only stocks fish that is in season, wherever possible from small independent local boats and doesn’t use any fish stocks that are threatened.

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