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Our brilliant Brill, is freshly caught along the Cornish coast and British waters. It is the cousin of the Turbot, however seems to be very underrated here in Britain. The Spanish absolutely love it and so do we. This fish truly is best cooked on the bone and has a sweet meaty flavour. Definitely one for you to try.
The Dover sole is a very favourable fish, freshly caught off the Cornish coast and in surrounding British waters. The Dover is simply perfection on it's own, with a squeeze of fresh lemon and garnish, or can be combined with other ingredients to transform the dish. In appearance the flat oval fish has a coarse textured skin with long thin fins.
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!
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.
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.
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.
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.
Beautiful fresh produce and amazing customer service, thank you xAlyssa Eve Knight
We ordered tuna steaks from Fabulous Fish this week and they were delicious! Excellent order and collect service too.Joni Jenkins
Brill fish and great service If you want fresh fish this is definitely the place to shop I can't recommend it highly enough.John Collins
Wonderfully fresh fish prepared by expert fish mongers, fabulous recommendations and ideas for cooking and the platters!! Oh my goodnessKate Wacey