Fish & Seafood

Loose Cod Fillets (1 kg), €16.99/kg

SuperValu Fresh Cod Fillets

Loose Skinless Salmon Darnes (1 kg), €24.99/kg

Skinless Salmon Darnes

Loose Skin-on Salmon Darnes (1 kg), €29.99/kg

SuperValu Skin-On Salmon Darnes

Loose Hake Fillets (1 kg), €25.99/kg

SuperValu Fresh Hake Fillets

Loose Basa Fillets (160 g), €1.50

Pangasius Fillets S/O 160g

Loose Breaded Cod Fishcake (133 g), €1.50

Defrosted Breaded Cod Fishcakes from our in-store Fish Counter range

SuperValu Smoked Salmon (100 g), €3.89

Lovingly Smoked Over a Blend of Oak and Apple Wood Chips Our smoked salmon is traditionally cured using time honoured methods. Smoked for a minimum of 10 hours, it matures to develop its distinctive delicate flavour before being expertly trimmed, sliced and packed. Delicious!

Window to the Sea Cooked & Peeled Prawn Tails (140 g), €4.99

Packaged in a protective atmosphere

SuperValu Salmon Darnes x2 (240 g), €4.49

SuperValu Fresh Salmon Darnes

SuperValu Tail-On King Prawns (100 g), €2.99

Packaged in a protective atmosphere.

Union Hall Smoked Salmon (40 g), €2.29

Union Hall Smoked Fish is a family business run by the Nolan family, situated in the fishing village of Union Hall. We have been producing high quality smoked fish products in our artisan smokehouse for the pas 30 years. We pride ourselves in having the finest salmon in the South West. The salmon we use is always of the highest standard and smoked in a centuries old manner. Firstly the salmon is hand filleted, cured using natural salt and cold smoked over our smouldering oak woodchips for 12 to 14 hours giving the salmon its world renowned flavour.

SuperValu Signature Tastes Dingle Gin Infused Smoked Salmon (100 g), €4.99

Finished with an infusion of Dingle Gin for a fresh, floral character with a hint of juniper. Our smoked salmon comes from Ireland's oldest seafood company - Dunn's of Dublin. A family business established in 1822, currently run by the Ecock family. Dunn's use only the finest ingredients to produce our Signature Tastes smoked salmon. The salmon are hand-salted and naturally smoked over applewood chips for a minimum of 10 hours. After this, they are gently infused with Dingle Gin which imparts an unmistakeable, yet delicate flavour. Finally, each side is expertly trimmed, sliced and packed.