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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.
When it comes to creating a delicious and easy meal, a fresh fish pie mix is a great option. It includes a mixture of the pick of the day white fish and salmon, all deboned and ready to be put in your pie. This mix takes the hassle out of preparing the fish yourself, making it a convenient choice for a quick and tasty dish.
Aside from using the pie mix for a fish pie, there are other options on how to use it. For instance, you can use the mix as a filling for fish tacos or as a base for a seafood chowder. The mix is versatile and can be used in a variety of ways, making it a handy ingredient to keep on hand in the kitchen.
If you're looking to make a delicious fish pie with the mix, here's a simple and tasty recipe to try:
Ingredients:
- Fresh fish pie mix
- Mashed potatoes
- Butter
- Flour
- Milk
- Peas
- Carrots
- Salt and pepper
Instructions:
1. Preheat the oven to 375°F.
2. Place the fish pie mix in a baking dish and sprinkle with salt and pepper.
3. In a saucepan, melt the butter and stir in the flour to make a roux. Gradually add the milk, stirring constantly until the mixture thickens.
4. Add the peas and carrots to the sauce and pour over the fish pie mix.
5. Top with the mashed potatoes, dot with butter, and bake for 25-30 minutes, or until the top is golden brown.
This fish pie is sure to be a hit with the whole family and is a perfect way to enjoy the fresh fish pie mix.
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.
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.
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.
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.
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.
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 .
Salt cod, also known as bacalao or bacalhau, is a type of preserved fish that has been an important part of global cuisines for centuries. In its simplest form, salt cod is made by salting and drying fresh cod. This process not only preserves the fish, but also imparts a unique flavor and texture that has made it a staple in the diets of many cultures.
The history of salt cod dates back to ancient times, when people relied on preserving fish as a way to ensure a steady food supply. Its popularity spread across Europe and the Mediterranean, where it became a key ingredient in dishes such as salt cod fritters, fish stews, and casseroles. Salt cod also played a significant role in the food traditions of the Caribbean, where it was introduced by European explorers and traders.
Despite being a preserved product, salt cod has a mild, delicate flavor and a firm, flaky texture. Its versatility makes it a popular choice for a variety of culinary applications. In addition to its taste and texture, salt cod is also highly nutritious, providing a rich source of protein and omega-3 fatty acids.
Whether used in traditional recipes or modern interpretations, salt cod continues to be a beloved ingredient that adds depth and complexity to a wide range of dishes. Its enduring popularity is a testament to the enduring appeal of this venerable foodstuff.
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.
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!"
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.
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