For those of you who have seen our Facebook page, you will know all about fishy topic we are about to discuss. Sourcing Irish fish is a conundrum many chefs have. Lack of knowledge in some kitchens transfers to not knowing what fish come from where. For example – Sea Bass appears on many restaurant menus, but it isn’t caught wild in Irish waters and it isn’t farmed here. Sea Bass is generally farmed in Greece and other continental countries. So if you see it on a menu and fancy trying it, think first that since it was netted from it’s cage in the Med, it has been also flown across several countries to get here. Modern chilling transportation may well keep it looking alert and attractive – but exactly how fresh is the fish on your plate? Halibut is caught here, but sizes and supplies are inconsistent. For professional kitchens, pre-portioned halibut is often a bonus on profit margins and consistency of supply. So the halibut that is often used usually comes from Norway, where fish grow to large sizes in cold water. Next time you choose it, ask where it was caught, and you will probably find that’s a Norwegian fish your eating, there. Ireland has a hard working fishing industry, including many small boats in harbours around the coast, which only go out for a day, or a couple of days, to fish directly off the coast of Ireland. These are not laden with freshwater tanks to keep fish alive for days at sea, nor a never ending ice supply. So, when they have caught what they can safely hold , they return to port, with fish as bright, vibrant and fresh as it gets if you don’t catch it yourself. In Galway this week, Jess Murphy at Kai Cafe and Restaurant has dedicated seven days to local fish. The bright yellow poster on Local Fish Week at Kai says you can expect Sweaty Betty (something we’ve never tried!), Ling, Hake and Monkfish, all caught by the Galway and Aran Fisherman’s Co-op in Rossaveal. Jess is nothing if not diligent in every ingredient she sources. As much as possible comes from the immediate Galway area. Kai meats are farmed ethically. Now it’s time for Galway fish to be highlighted to customers, because supporting Irish fisherman with small boats who practice sustainable fishing, is just as important as supporting Irish farmers who use ethical farming methods. By using the boats from the Co-Op, Jess is promoting local jobs, ultimate freshness and flavour. Ms. Murphy leads the way again in highlighting the region of Galway for its fresh food offering, and raising awareness of what really is local and Irish when it comes to fish. Hop along any day of the rest of this week to find out what delicious Irish fish is on the daily lunch and dinner specials, as part of this extremely important initiative.