All Fresh Fish

Ahh the prince of the flat fish. It has gleaming flesh that retains it's bright-white appearance when cooked a firm meaty texture with large flakes and an exquisitely mild flavour. Bake whole on the bone for the best flavour, but if you prefer fillets it's better to steam or fry them to keep the fish lovely and moist. Whatever you do, you are going to end up with very satisfying smiles around the table. Although it's not the cheapest fish on the counter, the Turbot is a delicious treat.

1. Sashimi and sushi: Yellowfin tuna is a popular choice for raw fish dishes, often served as sashimi or in sushi rolls. 2. Grilled or seared: Yellowfin tuna is often grilled or seared and served rare or medium-rare, allowing its natural flavors to shine. 3. Tuna steaks: Yellowfin tuna is commonly served as a steak, often marinated and then grilled or pan-seared 4. Tuna salad: Yellowfin tuna can be used in a variety of salads, such as Nicoise salad, or as a filling for sandwiches and wraps. 5. Tuna tartare: Yellowfin tuna is often used in tartare dishes, where it is finely chopped and mixed with various seasonings and served as an appetizer. 6. Tuna burgers: Yellowfin tuna can be used to make tuna patties for burgers, offering a lighter alternative to beef burgers. 7. Tuna pasta dishes: Yellowfin tuna can be incorporated into pasta dishes, such as tuna carbonara or tuna puttanesca. 8. Tuna poke bowls: Yellowfin tuna is a common choice for poke bowls, a Hawaiian dish that typically consists of marinated raw fish, rice, and vegetables. Overall, yellowfin tuna is a versatile fish that can be used in a wide range of culinary dishes, both raw and cooked.

Our Swordfish stakes are produced from large fillets of fish that swim in the vast Indian Ocean. It's white flesh is enveloped with flavour that packs a punch with a meaty taste. Despite being an oily fish it is vital to ensure you keep it moist . ...Judy Westwood ( customer quote ) "OMG Sarah, I've just died and gone to fish heaven! WOW. The swordfish steaks were truly to die for. I cannot get over how meaty and delicious they were. Seared in olive oil with salt, pepper and lemon and served with hollandaise sauce. Mmmmmmm. Thank you Sarah for this new experience!"

Our skate can be simply prepared with a drizzle of butter and lemon zest for a quick luscious meal. Due to its high levels of natural collagen it benefits from being cooked for longer, tenderising it's white meat resulting in a succulent moist texture.

Wild Seabass, well it really is hard to beat! This delicious white fish is known for its fine, delicate flavour and melt in your mouth flesh. The meat is deliciously firm but flaky. This is a huge favourite among seafood lovers and highly regarded in the culinary world. Putting the glitter on this prized fish is that ours are landed from Welsh waters. This size fish will serve 2 fabulous people, however please be aware that this fish will still be swimming around when you order, so it is difficult to promise an exact weight.

Seabass has a popular sweet aroma to its firm flesh, packed with the powerful antioxidant selenium it a great source of protein whilst being also low in fat.

Seabass has a popular sweet aroma to it's firm flesh, packed with the powerful antioxidant selenium. It is a great source of protein whilst also being low in fat.

Our Cornish sardines are a nutrient rich source of omega-3 fatty acids.

Cornish sardine fillets, enough gorgeousness here for 2 fabulous people!

At £18 per kilo, our salmon makes an outstanding centre piece presented whole, simply stuffed with herbs to enrich it's iconic sweet flavour. Known to have amazing health benefits, such as increasing brain function and heart health. It's consumption also boosts good vision, high levels of vitamin D and helps promote a restful sleep, due to being rich in omega 3 fatty acids. PLEASE MAKE A NOTE IN THE SHOPPING TROLLEY YOUR PREFFERED WEIGHT AND WE WILL REFUND THE DIFFERENCE WHEN THE FISH IS LANDED .

At £14 per kilo, our Salmon makes an outstanding centre piece presented whole, simply stuffed with herbs to enrich its iconic sweet flavour. Known to have amazing health benefits, such as increasing brain function and heart health, it's consumption also boosts good vision, levels of vitamin D and helps promote a restful sleep, due to being rich in omega 3 fatty acids.

Great for gravlax Gravalax, also known as gravlax or gravad lax, is a traditional Nordic dish consisting of raw salmon that has been cured with a mixture of salt, sugar, and dill. This delicacy is often served sliced thinly and accompanied by a mustard-dill sauce, bread, or as a part of a seafood platter. Using a whole side of salmon to make gravalax is a popular method that allows for a large quantity of this delectable dish to be prepared at once. The first step in the process is to procure a high-quality, fresh side of salmon, ensuring that the fish is firm, scales removed, and pin bones removed. Once the salmon is properly prepared, a mixture of kosher salt, sugar, and freshly ground black pepper is generously spread onto the flesh side of the fish. Dill is then added on top of the mixture, and the second side of the salmon is placed on top to create a sandwich. The salmon is then wrapped tightly in plastic wrap and refrigerated for a minimum of 48 hours, during which time the salt and sugar will work to cure the fish and infuse it with the flavors of dill and pepper. Utilizing a whole side of salmon in the preparation of gravalax ensures that a large quantity of this beloved dish can be effortlessly made, making it an ideal choice for entertaining or for those who simply can't get enough of this Scandinavian delicacy.

Sashimi grade salmon from Wester Ross in Scotland, is almost buttery in taste. This fish is grown slowly to taste delicious, full of omega 3 fatty acids, vitamins and minerals. No anti-foulants, traditional hands on farming. Sashimi grade freshness. What they call in the trade ”white tablecloth salmon’, this is a high-end quality salmon, not to be confused with anything else.

Known by its distinctive shaded skin the Redfish has firm sweet white flesh.

Our red snappers are freshly fished from the Pacific Ocean. Nannygai, known to many as Red Fish, is gifted with many names such as Gold Snapper, King Snapper, or Korea. Packed with essential amino acids, it is high in protein and low in calories. Its lean white meat has a fine texture and sweet flavour. Distinguished by it's red head and upper body and a silky, silvery belly.

The red mullet has red eyes and red scales, tinted with yellow and a silver under belly. In Ancient Rome the red mullet was highly valued and sold in exchange for it's weight of silver. Just it's liver is considered to be a delicacy and poses a unique texture. The combination of white flesh with a high oily content gives a rich and powerful flavour.

Plaice is easily recognised with it's subtle dark green skin and splashes of bright orange spots. Freshly caught off the Cornish shore, in Britain it has been eaten for hundreds of years, and was a big favourite in the Victorian era. It is known for its fine distinguishable taste and moist white flesh. Plaice will spend their winters diving in the deepest parts of the ocean.

Plaice is recognised by a splash of bright orange spots on its topside. It has been eaten for hundreds of years and was a big favourite in the Victorian era. It is known for its fine distinguishable taste and moist white flesh. Plaice are known to spend their winters diving in the deepest parts of the ocean. Our plaice fillets are around 220-280g in weight and splendid.

Our freshly caught monkfish, which is also recognised as an anglerfish, is known to be a favourite among Chefs. It has a startlingly monstrous appearance with its huge jaw but it is snapped up for the versatile nature of its firm meaty flesh and delectable fine, sweet flavour.

When grilled, Mackerel produces a beautifully crisp charredness to the meat. It is extremely versatile, and is often poached or baked. Mackerel is also delicious when smoked. Its intense flavour can easily take on strong spices and acidity. In Asian cuisine mackerel is very commonly known to be inserted into soups for its great flavour. Or simply had as the classic, untouchable breakfast favourite, with poached eggs on toast.

Fresh from the waters around the Cornish Coast and the North Atlantic Ocean, the Lemon sole mysteriously, does not give the zingy taste of a lemon nor is it from the sole family. It is in fact, a flounder, with a flat body covered in light brown velvety scales. It's white flesh has a soft sweet taste and is best presented pan fried or grilled with a lightly drizzled sauce, that doesn't overpower the subtle, delicate sweetness of the meat.

The John Dory, also known as St Peters fish, has been fished freshly from our local British waters. This fish has a smooth, subtle, sweet flavour and tender flesh. Depending on the varied size 1 to 2 small fish make up one portion due to the yield of the steak being reduced by its heavy build of bones. However, with its exquisite taste, every mouthful is savoured and a small amount packs a punch!

Halibut is a lean fish with mild, sweet tasting white flesh. It combines large flakes and a firm but tender texture.

Hake is a favourite used in making our local welsh fish and chips with its flaky, smooth, white texture and subtle flavour. A crispy coat of batter combined with the succulent meat makes it a delicious unbeatable classic. It is also popular in Spanish cuisine infused with herbs such as saffron, garlic, and parsley. Hake is a deep water fish that brush the sea bed by day, and feed from the mid water at night under the cover of darkness.