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Our Story

Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

Supplying the Trade for over 25 Years

Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Fish 'n' Chips

There is nothing better than “Fish ‘n’ Chips”. The irresistible combination of battered fish resting atop a mound of seaming hot chips. It’s freshly cooked, smothered in salt and vinegar, wrapped in paper, and best eaten outdoors. Ireland is surrounded on all sides by water and its soil is uniquely fertile, the fish is straight off the boat and the potatoes are floury, soft and crisp. Is it any wonder this is one of the nation’s favourite dishes?

The popular dish of fried fish in crispy batter, served with chips, probably originated in England in the 1860s and quickly grew. The popularity was maintained as the British Government safeguarded the supply during both world wars and was not subjected to rationing. In Ireland, the first fish and chips were sold by an Italian immigrant, Giuseppe Cervi, who mistakenly stepped off a North American-bound ship at Cobh 1880s and then made his way to Dublin. He started by selling fish and chips outside Dublin pubs from a handcart. He then found a permanent spot in Great Brunswick Street (now Pearse Street). His wife Palma would ask customers "Uno di questa, uno di quella?" This phrase (meaning "one of this, one of that") entered the vernacular in Dublin as "one and one", which is still a way of referring to fish and chips in the city.

Cod would almost certainly be the most traditional fish used however various factors, including sustainability, mean that other white fish are now more commonly used. Haddock and Hake are great alternatives and work just as well with many Chippers also serving battered scampi, prawn tails and calamari.

Fish and chip shops traditionally use a simple water and flour batter, adding a little baking soda and a little vinegar to create lightness. Other recipes may use beer or milk batter, where these liquids are often substitutes for water. The carbon dioxide in the beer lends a lighter texture to the batter and golden-brown colour.

In this day and age, it is comforting to know that some traditions are still going strong and that you can be transported back to your childhood with a simple whiff of fresh chips drenched in salt and vinegar. There is never a time of day or year when the humble fish supper is not a good choice. The Irish Chipper is more than just a takeaway; it’s ingrained in our lives, our homes, our holidays, and our stomach! Some would say it’s pretty much the best part of a night out and we ALL have a favourite Chipper, and we’ll argue to the last that’s it’s the best in the land!

We, at Atlantis of Kilmore Quay, supply Wild Irish Seafood to some of these great chippers, but we can’t take all the credit as the batter is the key to good Fish n Chips. So, if you’re in the area, why not call into one of the following for a fish supper,

The Saltee Chipper, Kilmore Quay.

East Pier, Dunmore East.

Andchips, Dungarvan.

Sweeney’s Of Greystones, Greystones.