Fish wholesaler Swansea Fish sells direct to shoppers in response to growing demand

Image: Screenshot of copperbayseafood.co.uk

Image: Screenshot of copperbayseafood.co.uk

A Welsh fish wholesaler that supplies leading UK restaurants has launched its first direct-to-consumer online shop in response to high lockdown demand from the public. 

Wholesaler Swansea Fish is now selling a range of fresh fish and seafood online for the first time. The website, trading as Copper Bay Seafood, was developed after the business started to take its first direct orders from customers during Covid-19 lockdown – when the restaurants that it normally serves were forced to close temporarily. 

The business counts Michelin-starred and award-winning restaurants among the clientele that it has served over the first 30 years of its operations. During lockdown it started to explore selling straight to the consumer for the first time. At first it took orders over the phone, but now it has launched its own website to serve UK shoppers.

Paul and Debora Rees, co-founders of Copper Bay Seafood, say: “We are really excited to be expanding our seafood business online, helping us to reach many more people across the country. 

“After being in the fish industry for over 30 years, the recent effects of Covid-19 have allowed us to trial and test things we never could have before. We are looking forward to giving people the Michelin star experience at home that they have no doubt missed out on during lockdown.”

The business promises to deliver ethically and sustainably sourced seafood straight to customers’ doors in perfect condition. Fresh fish and shellfish are both available, from swordfish steaks and monkfish loin to frozen cooked lobster and Welsh mussels. Items can be bought individually or in boxes ranging  from a luxury celebration box to a family fish box.  There’s a minimum online order of £50, with delivery free for those spending more than £100. Website content includes recipes and ideas on how to serve up fish – including a guide to filleting a turbot. 

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