Fish is the food people are least sure about buying. The customer typing “fishmonger near me” or “fresh fish Dublin” wants reassurance before they come in: that the fish landed this morning, that you will fillet it and take the bones out, that you will tell them how long to cook it, and that you are open at all, because a lot of fishmongers close on Mondays when nothing has landed on the Sunday. Websites for fishmongers in Dublin should settle those nerves before the customer reaches the counter.
We build and run the page and keep the Google listing honest. You are at the market before it is light.
The counter at nine, on the page by half nine
Today’s board is the heart of the page. Hake, haddock, whiting, plaice, mackerel in summer, Dublin Bay prawns, crab claws, mussels, oysters, a lobster when there is one. You edit it from your phone when the fish is on the ice, or text it to us on WhatsApp and we post it. It takes a minute, and it is the minute that turns “I wonder what they have” into a visit.
Plenty of fish shops do this on Instagram already, and that is fine. The difference is that your own page is where Google sends the person searching “fresh fish near me”, who has never heard of you and does not follow you. A post from this morning does nothing for them. We set out what each one is for in do you need a website if you have Instagram.
What you will do with it
The second worry is “what do I do with it”, and the page answers that in plain words. You fillet, pin-bone, skin and portion. You butterfly a mackerel, dress a crab, open oysters, and order in a whole salmon for a party with notice. You will say whether a fish is good for sushi when you are prepared to stand over it. You sell smoked fish, fish cakes and a chowder mix for the people who want the fish without the knife work.
Then a line per fish on how to cook it. “Hake, pan-fried skin side down, four minutes each side” is the kind of thing customers ask at the counter every day, and once it is written down the AI assistants and Google can read it too. If you deliver locally or supply restaurants, say so and give the days.
Monday closing, Lent Fridays and Christmas Eve
Hours first. Closed Monday, early finish Saturday, shut on bank holidays: whatever your pattern is, the Google listing has to carry it exactly, or Google tells a Tuesday customer you are closed and tells a Monday customer you are open. We set it up and show you where the hours live, and the guide to getting a business onto Google Maps covers the pin, which matters when a first-time customer is driving.
The fish year has its own dates. Ash Wednesday and the Fridays of Lent. Good Friday above all. Mackerel and crab through the summer. Then December: oysters, prawns, smoked salmon and whole fish for Christmas Eve, with orders taken from early in the month and a cut-off date that needs to be on the page and the listing. New Year’s Eve is the smaller echo of it. A notice at the top of the page carries each one in turn, and the cut-off stops the Christmas Eve phone call that you cannot say yes to.
Reviews land on a fish shop as they land everywhere else. A bone someone found, a queue on a Saturday, the price of the prawns. Reply calmly and briefly, and the next reader sees a shop that listens. A direct review link on a card by the till builds the good ones in the meantime.
What we need from the slab
The species you usually carry and what is seasonal, the preparation you offer, your hours including the Monday closing and the bank holidays, the Christmas order rules, delivery or restaurant supply if any, where your fish lands if you want that said, and a dozen photos. Shoot the counter first thing, when the ice is clean and the eyes are clear, and shoot it in daylight if the shop has any. Ten minutes at the counter, or by phone if you are outside Dublin.
Cost
Essentials, at €499 to set up and €50 a month, is enough for most fishmongers. Complete at €1,499 and €100 a month adds card deposits for the Christmas orders, a review text after a visit and a chat box for the preparation questions. The pricing page sets both out in full. The butchers page covers the counter beside you, where the order book rather than the daily board is the thing.