Stefan Griesbach

We want to be inclusive so there's a lot of fish that we're selling that are generic fish like salmon, cod, egg.

And then we also try to focus as well on other species.

Today we would have wool fish on the counter.

We have magrum, some fish eggs, cod roe.

We have some very small plates here, but they're small, but they're cheap and they're very good.

Guess Who, yes.

Sometimes we come across a specie and we get it once in a blue moon and we might not have a label for it.

We put a label called Guess Who, which catches the attention of the customer.

We describe how to cook it, we describe the fish, where it's caught, we just go into detail about the story behind the fish.

So the guess who today is the magrim, which is, we're catching a lot of it in Ireland, but 99.9% of it is exported to Spain.

It's a fish that needs to be sold and cooked on the bone.

Like we often would have people coming here looking for black sole.

Black sole now is very, very expensive, very, very hard to get.

Magrim is a much cheaper fish, but people have that idea of one black sole.

I would just pan fry it, just like a black sole.

A little bit of flour with a bit of butter, yeah, at the end.

Never put butter on the beginning.

Yeah, megrim is a good fish.

You know, it's not like, no, it's not a black sole.

No, a black sole today would be 45 euro kilo.