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Our English rainbow trout is succulent and firm with a meaty like texture. Quality assured and a great way of getting your all important omega's into you. Cook it simply with lashings of butter..... One of my favourite memories is when I was working on my big, green fish van. Many years ago a young boy, about ten years old, came up to me in Monmouth market and asked how much fish he could buy for £3. I picked out my biggest trout and he took it home. The next week he brought me a printed out recipe and showed me what he had cooked for his grandad and himself. He was so super proud and I felt very humbled . So I can't promise you your trout will be £3, the young boys’ never was but I can promise you will enjoy it just as much as he and his grandad did.

Our English rainbow trout is succulent and firm with a meaty like texture. Quality assured and a great way of getting your all important omega's into you. Cook it simply with lashings of butter..... One of my favourite memories is when I was working on my big, green fish van. Many years ago a young boy, about ten years old, came up to me in Monmouth market and asked how much fish he could buy for £3. I picked out my biggest trout and he took it home. The next week he brought me a printed out recipe and showed me what he had cooked for his grandad and himself. He was so super proud and I felt very humbled . So I can't promise you your trout will be £3, the young boys’ never was but I can promise you will enjoy it just as much as he and his grandad did.

Our skate can be simply prepared with a drizzle of butter and lemon zest for a quick luscious meal. Due to its high levels of natural collagen it benefits from being cooked for longer, tenderising it's white meat resulting in a succulent moist texture.

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.

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.

Seabass has a popular sweet aroma to it's firm flesh, packed with the powerful antioxidant selenium. It is a great source of protein whilst also being low in fat.

Seabass has a popular sweet aroma to its firm flesh, packed with the powerful antioxidant selenium it a great source of protein whilst being also low in fat.

Our stunning squid is freshly caught and landed in Brixham and Devon. Squid is most definitely best cooked in seconds or stewed for hours and hours. Why not try making your own salt and pepper squid ?

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!"

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.

Known by its distinctive shaded skin the Redfish has firm sweet white flesh.

The red mullet has red eyes and red scales, tinted with yellow and a silver under belly. In Ancient Rome the red mullet was highly valued and sold in exchange for it's weight of silver. Just it's liver is considered to be a delicacy and poses a unique texture. The combination of white flesh with a high oily content gives a rich and powerful flavour.

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.

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.

When grilled, Mackerel produces a beautifully crisp charredness to the meat. It is extremely versatile, and is often poached or baked. Mackerel is also delicious when smoked. Its intense flavour can easily take on strong spices and acidity. In Asian cuisine mackerel is very commonly known to be inserted into soups for its great flavour. Or simply had as the classic, untouchable breakfast favourite, with poached eggs on toast.