Products                                                                    

This page is dedicated to information on how to buy fresh fish, what to look for, and information on the products we sell.           

Listed below are some of the products we sell and some general information about them.

WHITE FISH

Bass -

PREPARATION OPTIONS - Whole Fish, Skin / Scale, Fillet, Trim

AVAILABILITY - January, February, March, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Grill, Microwave, Poach, Shallow-fry, Steam

Cod -

PREPARATION OPTIONS - Whole Fish, Fillet, Steak, Skin / Scale, Cutlet

AVAILABILITY - January, February, June, July, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Deep-Fry, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque

Conger eel

PREPARATION OPTIONS - Steak, Cutlet

AVAILABILITY - March, April, May, June, July, August, September, October

COOKING OPTIONS - Bake, Braise, Grill, Microwave, Poach, Shallow-Fry, Steam                                                                                         Back to Top

Haddock

PREPARATION OPTIONS - Whole Fish, Fillet, Trim

AVAILABILITY - January, February, July, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Deep-Fry, Microwave, Poach, Shallow-Fry, Steam, Barbeque

John Dory -

PREPARATION OPTIONS - Whole Fish, Fillet, Skin / Scale, Trim

AVAILABILITY - January, February, March, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque

Monkfish

PREPARATION OPTIONS - Whole Fish, Fillet, Skin / Scale, Trim

AVAILABILITY - All year round availability

COOKING OPTIONS - Bake, Braise, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque                                                                       Back to Top

Red Mullet

PREPARATION OPTIONS - Whole Fish, Fillet, Trim / Scale

AVAILABILITY - May, June, July, August, September, October, November

COOKING OPTIONS - Bake, Braise, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque

FLAT FISH

Brill

PREPARATION OPTIONS - Whole Fish, Fillet, Skin / Scale

AVAILABILITY - January, February, June, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque

Dover Sole

PREPARATION OPTIONS - Whole Fish, Fillet, Skin / Scale, Trim

AVAILABILITY - January, February, May, June, July, August, September, October, November, December

COOKING OPTIONS - Bake, Deep-Fry, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque                                                                       Back to top

Lemon Sole

PREPARATION OPTIONS - Whole Fish, Fillet, Skin / Scale, Trim

AVAILABILITY - January, February, March, May, June, July, August, September, October, November, December

COOKING OPTIONS - Bake, Deep-Fry, Grill, Microwave, Poach, Shallow-fry, Steam, Barbeque

Skate Wing

PREPARATION OPTIONS - Fillet, Skin / Scale

AVAILABILITY - January, February, May, June, July, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Deep-Fry, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque

Turbot

PREPARATION OPTIONS - Whole Fish, Fillet, Trim

AVAILABILITY - January, February, April, May, June, July, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque                                                                            Back to top

OIL FISH

Herring

PREPARATION OPTIONS - Whole Fish, Fillet, Trim, Bone

AVAILABILITY - May, June, July, August, September, October, November, December

COOKING OPTIONS - Bake, Braise, Deep-Fry, Grill, Microwave, Poach, Shallow-Fry, Steam, Barbeque

Mackerel

PREPARATION OPTIONS - Whole Fish, Fillet, Tim, Bone

AVAILABILITY - All year round availability

COOKING OPTIONS - Bake, Braise, Deep-Fry, Grill, Microwave, Shallow-Fry, Barbeque

Pilchard / Sardine

PREPARATION OPTIONS - Whole Fish, Trim

AVAILABILITY - January, February, April, November, December

COOKING OPTIONS - Bake, Braise, Deep-Fry, Grill, Microwave, Shallow-Fry, Barbeque                                                                                  Back to top

THE CHECKLIST BELOW SHOWS THE MAIN POINTS TO LOOK FOR WHEN CHOOSING AND BUYING FRESH FISH

WHOLE FISH

* CLEAR BRIGHT EYES - NOT SUNKEN

* BRIGHT RED GILLS

* SCALES SHOULD BE FIRMLY ATTACHED TO THE SKIN

* MOIST SKIN - REALLY FRESH FISH SHOULD FEEL SLIGHTLY SLIPPERY

* SHINY SKIN / NATURAL COLOURING

* IT SHOULD HAVE A SEA FRESH SMELL

LISTED BELOW ARE THE DIFFERENT CATEGORIES OF FISH

WHITE FISH - Are also called demersal fish. These live on or near the sea-bed and may be round or flat in shape. Flat fish live on the sea-bed e.g Lemon Sole or Plaice

SHELL FISH - Such as Lobsters and Crabs, are all invertebrates ( i.e they do not possess an internal skeleton ) and are split into two main groups : Molluscs have either an external hinged double shell, or a single spiral shell, or have soft bodies with an internal shell. Crustaceans have tough outer shells which act like a coat of armour, and also have flexible joints which allow quick movement ( e.g Crab, Lobster )

OIL RICH FISH - Are also called pelagic fish, they swim near the surface and are normally found in shoals ( Large numbers of Fish ) e.g Mackerel, Herring

FROZEN FISH - When ready for use frozen fish should be thawed out overnight in a refrigerator. It should not be thawed out in water as this spoils the texture and most importantly the taste of the fish and valuable nutrients are lost doing it this way. Fish should NOT be RE-FROZEN as this will impair its texture and taste.

LISTED BELOW ARE THE RECOMENDED DOMESTIC STORAGE TIMES                                                                                     Back to Top

                                   FISH                                                             REFRIGERATOR                                                    FREEZER

Please click here for our seasonal fishing patterns link

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