Websites for fishmongers
Web design for fishmongers: £249.99 to build, then £49.99 a month, no minimum term. Customers are intimidated by fish. Being the shop that explains it wins them.
Most people buy less fish than they would like to because they do not know what to ask for, how to cook it, or whether they will ruin something expensive. That hesitation, not price, is what limits a fishmonger's trade.
A shop that removes it — by saying what is good today, what to do with it and how long it takes — converts nervous customers into regular ones.
What your customers want answered
- What is good today, and what is in season
- Will you prepare it for me — filleted, scaled, boned
- How do I cook this, and how long for
- Can I order something specific in advance
- Do you deliver or do boxes
Say what landed and whenFreshness is the whole proposition and it is invisible online. Posting what has come in, from which boat or port, and what you would recommend this week, is content that is genuinely useful, impossible for a supermarket to copy and reason enough to make the trip.
Assuming customers know the names
Many shoppers cannot tell pollock from coley or know what to substitute for cod. Describing the fish in terms of flavour, firmness and what it suits removes the barrier that keeps people out of the shop.
Today's fish
Show the fish and shellfish you usually stock, where they are landed and which are seasonal. If you can keep it current, a short daily or weekly update of what is in helps regulars plan. Say what you prepare to order, such as filleting, skinning and dressing crab.
Delivery and trade
Explain local delivery or collection, order cut-offs and how to order. For restaurants and pubs, a trade section with how to set up an account and delivery days helps win regular customers.
Cooking help and specials
Many people are nervous about cooking fish. Simple guides on how to choose, store and cook common species, and what to buy if a recipe's fish is not available, build confidence and bring customers back.
Mention what you prepare to order, such as filleting, skinning and pin-boning, dressed crab or lobster, and smoked fish if you make it. Christmas and Good Friday orders deserve their own pages with deadlines. If you sell at markets, list where and when.
Common questions
- What should a fishmonger's website include?
- Typical stock, sourcing, preparation, opening hours, ordering, delivery and trade supply.
- Should I post daily catches?
- If you can keep it current, it helps.
- Can I take orders online?
- Yes. An order form for collection or local delivery, with cut-off times, helps customers secure what they want, especially before Christmas and Good Friday.
Other sectors we build for
Tell me about your business.
One message is enough to start. I’ll read it and reply myself, usually with a couple of questions and a clear price.
Liam Tapp, Website Builds