Molloy's Fish Killybegs

11/05/2026

Our factory will be closed tomorrow Tuesday 12th May for the funeral of our beloved Uncle Eamonn. All the Molloy family would like to thank everyone for the messages and support we have received the last few days. Rest in peace Eamonn ❤️

Eamonn Molloy, Stragar, Killybegs, Co. Donegal peacefully surrounded by his loving family on May 8th 2026, under the exceptional care of North West Hospice Sligo and previously Aras Mhic Shuibhne NH.
Pre-deceased by his parents and brother James.
Sadly missed by his loving wife Ann; children Eamonn (Brigid), Barry (David), Jonathan (Hana) and Edel (Joseph); grandchildren Mark, Sarah, Chloe and Odhrán.
Lovingly remembered by his sisters Bridie and Mary; his brother Conal, sisters-in-law Annaleen, Marie and Lorraine. brothers-in-law Joe and John, nieces and nephews.
May His Gentle Soul Rest In Peace
Reposing at his residence for family, friends and neighbours from 4pm on sunday 10th May and on Monday.
Removal from his home on Tuesday morning for Requiem Mass at 11am in St Mary of the Visitation Church, Killybegs with burial afterwards in the local Cemetery.
Mass will be streamed live at https://mcn.live/Camera/st-mary-of-the-visitation-church-killybegs
Family flowers only please. Donations in lieu if desired to North West Hospice via any family member.
Anyone wishing to sympathise with the family can do so via the online book of condolence below.

06/05/2026

Got a few Redfish from the shelf grounds.
Comes up on demersal trips out west. One of those things we don’t see every week. Bright skin, soft white flesh, takes a light cooking method really well 🐟

28/04/2026

Tuesday morning at the factory. More inshore Black Sole and a mid-day auction arrival 🐟

26/04/2026

Three names. One fish. Most Irish people have never tried it.
Spurdog. Dogfish. Rock Salmon — same fish, three names. Renamed decades ago to make it sound more sellable. Most of what we land in Ireland gets exported because domestic demand is low.
All cartilage, no bones — closer in texture to monkfish than to cod. Mild flavour, firm meaty bite, no pin bones to worry about. A fish worth knowing about 🦈

24/04/2026

Fresh fish isn’t always better.

In our world, how fish is handled — temperature, storage, time — matters just as much as when it was caught.

We often see fish caught the same day in worse condition than fish that’s been properly handled over a few days.

Fish also goes through a natural process after it’s caught, and in many cases needs time to rest before it reaches peak quality.

It’s not just about freshness — it’s about how the fish is treated.

21/04/2026

Tuesday again. That means our factory is back open to the public to buy 🐟 Here’s a quick set up video. I believe the kids call this

16/04/2026

We don’t need more fish.
We need to use more of what we already have 🌊🐟

09/04/2026

Walked past the offal bin today and saw this cod head. Thought it’d be a good visual to show people what fish pricing actually looks like.
This head alone cost us €46 (sold on as bait or to fish meal for 50-80c maybe) That’s not including the spine, tail, bones, or trimmings.
Yield on a fish like this? About 45% before we even start pin-boning, trimming, and skinning. What you buy is always less than half of what came out of the water.
That’s the only reason fish fillets are into double digits per kilo.
I could have sold the whole fish for €10-11/kg. Not much when you consider the Galaxy Caramel I bought for €2.50 today works out at €104/kg.
Just thought it was interesting.

08/04/2026

Great to have a few of the demersal trawlers back landing after the storms we’ve had. Very hard to gather momentum when trips are disrupted like that. Let’s hope we can get a clean run now for a few weeks 🐟

30/03/2026

Back in Enniskillen this morning 🌅 Here’s a quick behind the scenes morning video from factory to counter 🐟