The salmon fishcakes are made with a perfect blend of flaky salmon, delicate herbs, and a hint of citrus. To cook them from frozen, simply preheat your oven to (80°C) and place the fishcakes on a baking sheet lined with parchment paper. Bake for 35– 45 minutes until they are golden and crispy on the outside, and wonderfully moist and flavourful on the inside. Enjoy!

The Thai fishcakes are a delicious blend of aromatic Thai spices, fragrant herbs, and a touch of red curry paste for a spicy kick. To cook them from frozen, preheat your oven to (190°C) and place the Thai fishcakes on a baking sheet lined with parchment paper. Bake for 35-45 minutes until they are golden brown and have a delightful crunch on the outside, while remaining tender and juicy inside. Serve with a zesty dipping sauce and enjoy the burst of authentic Thai flavours! Also fabulous with our Thai curry sauce.

The natural smoked haddock and cod fishcakes are infused with the rich, smoky flavours of haddock and cod, complemented by a delicate blend of herbs. To cook them from frozen, preheat your oven to (180°) and place the fishcakes on a baking sheet lined with parchment paper. Bake for 35-45 minutes until they develop a golden, crispy exterior and a succulent, flaky interior. Serve with a side of Tracklments (we sell this) tartar sauce and delight in the irresistible smoky aroma and delicate flavours of the sea.

This fish mix is probably the best in Wales any fish left over at the end of the day is filleted bones removed and chopped up ready for you to use in a fish pie, soup , curry etc it's appropriate weight is 1ld enough for a fish pie for for people at only 8.75 it's a steal every day the fish may vary but will never contain smoked or shellfish.

Our Goan curry sauce delivers a tantalising blend of aromatic spices like cumin, coriander, and turmeric, infused with creamy coconut milk and a hint of tangy tamarind. To cook your Goan curry sauce, simply heat a pan over medium heat, add fish or prawns and pour in the Goan curry sauce. Simmer gently for 15-20 minutes, allowing the fish and prawns to soak up the rich flavours of the curry sauce while becoming tender and flavourful. Serve over steamed rice and savour the vibrant, exotic taste of Goan cuisine in every bite.

To create a delectable dish with fish and prawns using our pre-made Thai curry sauce, start by heating a pan over medium heat. Add the frozen fish and prawns to the pan and pour in the Thai curry sauce. Allow the mixture to simmer gently for 10-15 minutes, ensuring that the seafood is cooked through and has absorbed the fragrant flavours of the curry sauce. Serve the Thai curry-infused fish and prawns over a bed of fluffy jasmine rice or with steamed noodles for a delightful meal that's bursting with authentic Thai tastes and aromas. Enjoy!

The smoked trout pâté offers a luxurious combination of delicate, smoky trout, creamy textures, and a subtle hint of lemon and fresh herbs. To serve, simply spread a generous dollop of the pâté onto thin, crisp slices of toasted baguette or crackers. Garnish with a sprig of dill or a twist of lemon zest for a delightful burst of citrus. The result is a tantalising appetiser that delights the palate with its velvety smoothness and rich, smoky flavour. Each bite is a symphony of indulgent, luxurious tastes that is sure to impress even the most discerning of guests.

The smoked mackerel pâté is a harmonious blend of rich, smoky mackerel, velvety textures, and a touch of zesty lemon and fragrant herbs. To serve, generously spread the creamy pâté onto thin, crispy slices of toasted sourdough bread or artisan crackers. For an extra burst of freshness, top with a sprinkle of finely chopped chives or a twist of lemon zest. Each bite offers a luxurious and satisfying combination of smoky, fishy flavours with a hint of bright, citrusy notes. This appetiser is sure to elevate any gathering with its sophisticated and delectable taste.

Our salmon roulade consists of a creamy mixture of ingredients including fresh herbs, cream cheese and dill.

When it comes to serving, the salmon roulade can be presented chilled the roulade can be thinly sliced and presented atop a bed of mixed greens or along with a tangy remoulade for dipping. Consider garnishing with additional fresh herbs, lemon wedges, or a sprinkle of capers for a delightful burst of flavour and visual appeal.here at fabulous fish we love to mix up some crème fraiche horseradish and diced apple to serve along side this mouthwatering roulade.

This fabulous salmon roulade offers a sophisticated and visually impressive pate that's perfect for every occasion.

Basil pesto is a versatile and flavourful accompaniment to fish. It pairs wonderfully with a variety of fish, such as salmon, cod, halibut, and even shellfish like shrimp and scallops. To serve basil pesto with fish, you can:

1. Baked Fish: Spread a layer of basil pesto on top of the fish fillets before baking. The pesto infuses the fish with its aromatic flavours as it cooks, adding a delicious herbal note to the dish.
2. Grilled Fish: After grilling fish fillets, dollop a spoonful of basil pesto on top just before serving. The vibrant green colour and fresh flavours of the pesto beautifully complement the smokiness of the grilled fish.
3. Pan-Seared Fish: Drizzle a spoonful of basil pesto over pan-seared fish fillets just before serving. The vibrant flavours of the pesto enhance the delicate taste of the fish.
4. Stuffed Fish: Create a flavourful stuffing by combining basil pesto with breadcrumbs, then stuff the mixture into fish fillets before baking. The pesto adds a burst of herbal and nutty flavours to the fish.

Overall, basil pesto adds a fresh, herbaceous dimension to fish dishes, elevating their taste with its bright and aromatic profile.

We have done all the hard work for you by creating this Fish stock it most definitely is a flavourful liquid made by simmering fish bones, heads, and tails along with aromatic vegetables, herbs, and seasonings. The slow simmering process extracts the rich, savoury flavours from the fish and vegetables, resulting in a versatile base for soups, sauces, and other fabulous dishes.

Our Fish stock can be used in various ways, such as:

1. Seafood Soups and Chowders: Use fish stock as a base for flavourful and aromatic seafood soups and chowders, adding depth and richness to the broth.
2. Sauces: Fish stock forms the basis of classic seafood sauces like beurre blanc or a delicate lemon-dill sauce, enhancing the flavour of fish or seafood dishes.
3. Risotto and Paella: Incorporate fish stock when cooking risotto or paella, infusing the dish with a subtle seafood flavour.
4. Poaching and Braising: Use fish stock as a liquid for poaching or braising seafood, adding a boost of savoury flavour to the dish.

In summary, fish stock is a versatile ingredient that adds depth and complexity to a variety of seafood dishes, sauces, and soups, making it a valuable resource in the culinary world.

Our luxurious fish pie is an indulgent dish featuring a delectable combination of salmon, haddock, and smoked haddock, enveloped in a creamy and flavourful sauce. Topped with a luscious, mashed potato crust and cheaper cheese this sumptuous pie is a true culinary delight. This dish is perfect for special occasions or as a comforting family meal, offering a rich and satisfying blend of flavours and textures.

To cook a fish pie from frozen, follow these instructions:

1. Preheat the oven to 180°C (350°F).
2. Remove the frozen fish pie from the freezer remove the clear film lid pop on a baking tray and place it directly into the preheated oven.
3. Bake the fish pie for approximately 30 – 40: minutes, or until the pie is heated through, the top is golden brown, and the filling is bubbling.

As for what to serve with a fish pie, here are some delicious options:

1. Steamed or roasted vegetables: Serve the fish pie alongside a medley of steamed or roasted vegetables such as carrots, asparagus, or green beans to provide a balanced and nutritious meal.
2. Fresh salad: A light and crisp salad with a simple vinaigrette can complement the richness of the fish pie, providing a refreshing contrast.
3. Garlic bread or crusty bread: Slices of garlic bread or warm crusty bread can be served on the side to soak up the flavourful sauce from the fish pie.

These accompaniments can elevate the dining experience and provide a well-rounded meal to complement the flavours of the fish pie.

The luxurious fish pie is an indulgent dish featuring a delectable combination of salmon, haddock, and smoked haddock, enveloped in a creamy and flavourful sauce. Topped with a luscious, mashed potato crust, this sumptuous pie is a true culinary delight. This dish is perfect for special occasions or as a comforting meal, offering a rich and satisfying blend of flavours and textures. For serving suggestion see Fish pie for one.

Our Salmon Wellington has a generous fillet of salmon that is seasoned and before being wrapped in puff pastry with a savoury filling of baby spinach , watercress ,lemon horseradish and cream cheese . It's then baked until the pastry is golden and flaky, resulting in a visually stunning and delicious dish often served with a complementary sauce we love it with our white wine, cream and tarragon sauce

To cook a salmon Wellington from frozen, follow these steps:

1. Preheat the oven to 200°C (400°F).
2. Remove the frozen salmon Wellington from the freezer and place it on a baking tray lined with parchment paper.
3. Bake the frozen salmon Wellington for approximately 35-40 minutes or until the pastry is golden brown and the salmon is cooked through.
4. Allow the salmon Wellington to rest for a few minutes before serving.

Cooking times may vary, so it is essential to check the manufacturer's instructions for specific guidance on cooking from frozen.

Just as it says on the tin defrost then slowly heat on your hob at the lowest setting stir constantly do not boil or you with split it and it will be ruined if you want to make it go a little further add a little double cream

White wine and tarragon sauce pairs wonderfully with a variety of dishes. Here are some options:

1. Salmon wellington: The delicate flavours of the tarragon and white wine sauce complement the savoy taste of chicken, creating a delicious combination.
2. Poached or baked fish: The light and aromatic sauce adds a subtle touch of flavour to delicate fish dishes, such as salmon or sea bass.
3. Seared scallops: The creamy and herb-infused sauce can enhance the sweetness of seared scallops, creating a sophisticated and appealing dish.
4. Steamed or roasted vegetables: The herbaceous and tangy notes of the tarragon and white wine sauce can elevate the flavours of a variety of vegetables, such as asparagus, green beans, or cauliflower.
5. Pasta or gnocchi: Tossing the tangy tarragon and white wine sauce with pasta or gnocchi creates a flavourful and comforting dish, perfect for a cozy meal.

These dishes provide a range of options to pair with a white wine and tarragon sauce, offering a balance of flavours and textures to create a satisfying and delicious dining experience.

A smoked haddock croquette made with Parmesan and lightly coated with panko breadcrumbs is a luxurious and flavourful appetiser or side dish. The croquette is crafted from a blend of smoked haddock and Parmesan cheese, creating a rich and creamy interior. The exterior is coated with panko breadcrumbs, providing a crispy and golden shell which has been fried to perfection. Each bite offers a harmonious combination of smoky, savoury flavours and a satisfying crunch, making it a delightful addition to any dining experience.

Pop them in your air fryer from frozen at 180degrees for approximately 10 minutes ensure piping hot.

Can also be cooked from frozen @ 180 in the oven for 10-15 minutes or until piping hot.

A cod and chorizo croquette is a delectable appetiser or side dish featuring a tantalising blend of flaky cod and savoury chorizo. The croquette's interior consists of a flavourful mixture of shredded cod and diced chorizo, creating a harmonious balance of seafood and smoky, spicy flavours. Lightly coated with panko breadcrumbs, the croquette is fried to achieve a crispy, golden exterior, adding a delightful crunch to every bite. With its rich, savoury filling and satisfying texture, the cod and chorizo croquette is a mouthwatering treat that tantalises the taste buds.

Pop them in your air fryer from frozen at 180degrees for approximately 10 minutes ensure piping hot.

Can also be cooked from frozen @ 180 in the oven for 10-15 minutes or until piping hot.

Our Spanish cassoulet, also known as "fabada asturiana," is a hearty and comforting stew originating from the Asturias region of Spain. We recreated this dish to go perfectly with our fish It features butter beans, chorizo, peppers and tomatoes all simmered together with aromatic vegetables onion and garlic, The stew is flavoured with smoky paprika and saffron, creating a robust and satisfying flavour profile. Traditionally, we slow-cook it to allow the flavours to meld, resulting in a rich and warming meal that is perfect for all weathers

A Spanish cassoulet pairs well with a variety of fish, such as cod, haddock, or monkfish, haddock and hake. These types of fish can complement the hearty flavours of the cassoulet without overpowering the dish, adding a delightful seafood element to the meal. Additionally, their firm texture and mild flavours allow them to stand up well to the rich and robust flavours of the stew.

Seaweed butter is a savoury and flavourful condiment made by blending. Ground seaweed, with butter. we use Dulce, Sea lettuce, sea bean and royal kombu.

The seaweed infuses the butter with a unique umami flavour and adds a subtle oceanic essence to the butter. It can be used as a spread for bread, as a topping for grilled seafood, or as a flavourful addition to sauces and dressings. Seaweed butter is a versatile and delicious way to incorporate the briny, earthy flavour Seaweed butter is a savoury and flavourful condiment made by blending seaweed, typically dried and ground, with butter. The seaweed infuses the butter with a unique umami flavour and adds a subtle oceanic essence to the butter. It can be used as a spread for bread, as a topping for grilled seafood, or as a flavourful addition to sauces and dressings. Seaweed butter is a versatile and delicious way to incorporate the briny, earthy flavours of seaweed into a variety of dishes.

Cafe du Paris butter is a famous flavoured butter originating from the iconic Cafe du Paris in Geneva, Switzerland. It is a compound butter infused with a medley of herbs, spices, and condiments, including parsley, thyme, rosemary, tarragon, mustard, anchovies, capers, and various other secret ingredients. This flavourful butter is used to accompany seafood, adding a rich and aromatic finish to any dish.

Harissa butter is a delightful, flavoured butter that combines the warmth and intensity of harissa, a North African chilli paste, with creamy butter. The spicy, smoky, and slightly tangy flavour of harissa infuses the butter, resulting in a delicious and versatile condiment. It can be used to add a kick of flavour to grilled meats, seafood, roasted vegetables, or as a spread for bread or toast. The combination of rich, creamy butter and the bold, complex flavours of harissa creates a delicious and versatile condiment that adds depth and spice to a wide range of dishes.