Shopping has gone through a digital revolution in the past two years, with more businesses turning online to bring customers fresh food.
One of Ireland’s busiest fishmongers is moving beyond offering customers the fresh catch of the day, to bringing them greater variety of unique flavours from around the world.
Stefan Griesbach, the founder and proprietor of Galway’ Gannet Fishmongers, and business partner Vincent Corrigan have launched Fishtins.com, an online tinned fish shop introducing Ireland to a growing selection of some of the oldest traditional and world most famous canneries.
These include the names such as the Pointe de Penmarch (1920) in Brittany, Pollastrini (1889) in Italy, Olasagasti and Agromar in Cantabria Spain, Conservas Norte in Portugal, La Brujula from Galicia, or El Capricho.
Parisian born Stefan, who has over 30 years seafood experience, and Long Island born ex chef and sea angler Corrigan have already worked together on Eat More Fish, an online delivery service bringing Gannet’s fresh catch to thousands of doorsteps.
Long hours, hard work and empty stomachs, they began rooting and looting their own store for healthy lunch options and eating the few fish tins selection.
“As lockdown went on, we began craving more variety and started trawling the internet for alternative fish tins,” explains Stefan
“So many species, flavours, producers… and unique designs… We wanted them all, and our tins collection started growing bigger and bigger.”
Fish canning started 150 years ago to preserve perishable foods, long before the introduction of artificial flavourings, food preservatives, and wasteful packaging.
Like good Wine, quality fish tins get even tastier as they age. Fish tins are packed with Proteins, essential oils and other nutrients so offer a really simple and tasty way to eat more healthily.
“Frigate Tuna, Skipjack Tuna, Albacore tuna, Blue fin, Bigeye or Yellowfin Tuna … Not every Tuna tastes the same,” says Vincent.
“Some of our everyday Tuna tins are perfect for a quick pescatarian office lunch, but others are so exceptional they deserve to be opened as a special moment. Wait till you taste some of our Cantabrian anchovies or pickled Galician mussels” adds Stefan.