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  • Salmon supreme (200g)

    £5.50
    Our skin-on salmon supremes come from carefully managed fish farms in Scotland and Norway. Firm and flaky, with a rich flavour, salmon is a versatile choice – perfect poached, baked, grilled or pan-fried, and delicious with creamy sauces, herb crusts and punchy flavours such as tapenade and harissa. Although every care has been taken to remove all bones, some may remain.
  • Cod fillet (200g-250g)

    £3.80
    Our skinless cod fillet comes from the cold, clean waters of the North East Atlantic. Firm and flaky with a subtle flavour, it's no wonder cod holds the crown as the nation's favourite white fish. Although every care has been taken to remove all bones, some may remain.
  • Haddock fillet (200g-230g)

    £3.25
    Our skin-on haddock fillet comes from the cold, clean waters of the North East Atlantic. Sweeter and more delicate than cod, it's delicious baked or fried. Although every care has been taken to remove all bones, some may remain.
  • Sea bass fillet (110g-140g)

    £4.25
    Our skin-on sea bass fillets are farmed in Turkey and Greece. Sea bass is a firm white fish with a meaty texture and rich flavour that shines through in the simplest of recipes. Although every care has been taken to remove all bones, some may remain.
  • Lemon sole fillet (230g-290g)

    £4.65
    Lemon sole is part of the flounder family that includes other flat fish such as plaice and turbot. It's a delicate fish with sweet white flesh that's at its best cooked simply – either grilled or fried – and served with a light sauce. Our skin-on fillets are sourced from the cold, clean waters of the North East Atlantic. Although every care has been taken to remove all bones, some may remain.  
  • Tuna loin steak (170g-230g)

    £5.99
    Our skinless, boneless tuna loin steaks are sourced from the waters around Vietnam. They're rich in flavour, with a succulent, meaty texture, and we like them best cooked very briefly over a high heat, so they remain pink in the middle. Although every care has been taken to remove all bones, some may remain.
  • Monkfish fillet (100g)

    £2.00
    Our skinless, boneless monkfish fillet is sourced from the Pacific Ocean.  It's a meaty white fish with a firm texture that retains its shape when cooked. Delicious in fish stews and curries, or wrapped in prosciutto and baked. Although every care has been taken to remove all bones, some may remain.
  • Swordfish loin steak (170-230g)

    £5.99
    Our skinless, boneless swordfish loin steaks are sourced from the waters around Vietnam. It's a meaty fish, with a rich, savoury flavour and firm, succulent texture. Delicious pan-seared briefly on each side, until just cooked through. Although every care has been taken to remove all bones, some may remain.
  • Whole raw king prawns

    £1.20£15.00
    These whole raw king prawns are the perfect garnish for paella, curries, fish stews and seafood platters. And our 1kg box (600g defrosted weight) is great value.
  • Halibut loin steak (200g)

    £9.50
    Halibut is the largest flatfish in the ocean, prized for its flavour and firm white flesh. Our meaty halibut loin steak come from line-caught halibut sourced in the cold, clean waters of the North East Atlantic. Please call us on 01873 810405 for a price. Although every care has been taken to remove all bones, some may remain.
  • Laverbread (150g)

    £3.30
    Laverbread (cooked seaweed) is a savoury Welsh tradition, and the actor Richard Burton once described it as "Welshman's caviar". Ours comes from Selwyn’s of Penclawdd. The lava seaweed is harvested off the Gower Peninsular, then simply cooked and puréed. Try it the traditional way, with cockles and bacon for breakfast, or serve it alongside salmon or other seafood.