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Traditionally hot smoked in Lancashire for a rich, savoury flavour and flaky texture. Ideal for pâté, salads, pasta and quick lunches. Ready to eat simply remove from the fridge an hour before serving.

1 kg of Sweet, juicy cooked crab claws sourced from Scotland and Cornwall. Supplied frozen and may arrive partially defrosted in transit — ready to enjoy once fully defrosted. Perfect for seafood platters, sharing boards, or a quick “posh” lunch. UK-wide delivery — choose your preferred delivery day when ordering online. If you need next-day delivery, please call us and we’ll do our best to help.

Discover a vibrant and flavourful twist on traditional gravlax with our Beetroot Gravlax from Severn & Wye. Fresh salmon is cured in a blend of beetroot, dill, sugar, and salt, resulting in a beautiful deep pink hue and a uniquely refreshing flavour. This exquisite appetiser is perfect for sharing platters, canapés, or as a delightful addition to salads and sandwiches. Experience the artisanal quality of Severn & Wye and impress your guests with this stunning and delicious Beetroot Gravlax.

A handy fresh fish mix cut into chunks and ready for pies, chowders, curries and pasta — fishmonger quality with zero faff.

Made here at Fabulous Fish in our fishmonger’s kitchen. A rich, proper fish stock that gives you restaurant-quality flavour in minutes — just heat and pour.

Proper chunky fresh cod loin, 1–1.25kg — boneless,thick, flaky, and beautifully mild. Perfect for roasting, pan-frying or a luxury fish pie.

Fresh frozen mixed white fish bones (1kg) — the secret weapon for clean, classic homemade fish stock. Ideal for chowders, risottos, fish pie sauce and seafood soups.

Experience the unique flavour of Penclawdd Cockles, a Welsh delicacy renowned for its sweet and salty taste. Harvested from the Burry Inlet, these cockles are a testament to the rich culinary heritage of Wales. Enjoy them steamed, boiled, or pickled, or add them to pasta dishes, risottos, or paellas for a distinctive flavour. Our Penclawdd Cockles are a must-try for any seafood lover.

Sashimi-grade tuna steaks (500g) from Sri Lanka — clean, meaty and beautifully fresh. Perfect for quick searing, poke bowls, or serving rare.

Fresh from The Shetland Islands, a rich source of zinc with high levels of iron and folic acid. Our fresh mussels can be beautifully paired with a creamy garlic marinated wine sauce or relished as deep fried mussel meat.

Hand-selected smoked salmon from the UK's finest smokehouses — chosen by our owner, a former Which? magazine smoked salmon judge. 100g pack.

Hand-selected smoked salmon from the UK's finest smokehouses — chosen by our owner, a former Which? magazine smoked salmon judge. 200g pack.

Homemade smoked salmon pâté, made fresh in our fishmonger's kitchen. Silky, luxurious, and packed with real smoked salmon flavour. Sold frozen. So will defrost slightly on its journey so defrost entirely in the fridge then consume within 3 days .

Surf clams, also known as the Atlantic jackknife clam, differ from other types of clams in several ways. They have a long, slender, and somewhat curved shell, which sets them apart from the more commonly known round or oval-shaped clam shells. Surf clams also have a distinct pink or red coloration on the inside of their shells, unlike other clams that have a more uniform white or cream color. Additionally, surf clams are typically much larger in size than other clams, with some species reaching up to 8 inches in length. In terms of taste and texture, surf clams have a sweet and tender flesh, making them a popular choice for seafood dishes. Overall, the unique appearance, size, and flavor of surf clams make them stand out from other types of clams.

Thick-cut fresh swordfish steaks — meaty, firm, and full of flavour. Sourced responsibly and delivered fresh to your door. 1kg serves 4–6.

Our show-stopping seafood buffet platter — oak-roasted salmon, silky pâté, and 12 large wild Spanish crevettes, with optional Scottish langoustines. Serves 10–15 guests. Available for click & collect (assembled and ready to display) or UK-wide delivery (unassembled, for you to arrange at home ) 3 days noticed required and if your opting for home delivery please have it delivered the day before to save you any stress on the day .

This little pointed snout fish is found in marine waters, related to the herring. This oily fish has a similar taste to sardines. Highly used to season and add flavour to transform a plain dish.

Beetroot salmon gravadlax has a striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes. Our 100g packs of Gravadlax are cured and smoked by Severn and Wye fishery. Following a unique yet traditional method of smoking fish creating that distinctive smoked taste. Gravadlax is smoked Salmon cured with salt, sugar, beetroot and dill. Beetroot gravlax is a flavorful and colorful delicacy that can make a great addition to a festive Christmas spread. The earthy and slightly sweet taste of the beetroot pairs perfectly with the rich and buttery flavor of the salmon, creating a delicious and unique dish. When serving beetroot gravlax for Christmas, it is important to consider the flavors and textures of the other dishes on the menu. The vibrant color of the gravlax makes it an eye-catching addition to any holiday table, and it can be served as an appetizer or as part of a main course. To complement the rich and savory taste of the gravlax, consider pairing it with a creamy dill sauce or a tangy mustard sauce. In terms of wine, a crisp and dry white wine such as a Chardonnay or a Sauvignon Blanc can be a great choice to accompany the beetroot gravlax. The acidity and citrus notes in the wine can help to balance the richness of the salmon and enhance the flavors of the dish. For accompaniments, consider serving the beetroot gravlax with thinly sliced rye bread, pickled onions, capers, and fresh lemon wedges. These additions can add texture and brightness to the dish, creating a well-rounded and satisfying culinary experience.

Treat yourself to the exquisite taste of our freshly prepared Bridlington Dressed Crab. Expertly dressed and ready to enjoy, this crab is a true taste of Yorkshire's finest seafood. Its sweet, delicate meat is perfect as a starter, a light lunch or part of a luxurious seafood platter. At just £12.95 our Bridlington Dressed Crab offers exceptional value and quality.

Our brilliant Brill, is freshly caught along the Cornish coast and British waters. It is the cousin of the Turbot however seems to be 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 .

Our brilliant Brill, is freshly caught along the Cornish coast and British waters. It is the cousin of the Turbot however seems to be 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 Brown Shrimp is known in a variety of titles from crangon crangon to bay shrimp to sand shrimp. Their flavoursome taste has landed them as the vital ingredient to making the classic dish of potted shrimps.

Olasagasti’s tinned anchovies are caught in spring, when in peak condition, in an area of the Cantabrian Sea that is MSC certified. They arrive fresh at the Basque-based cannery, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste. Store below 12C if not consuming soon; bring to room temperature before eating

Lightly cooked cod in a family-recipe sauce of paprika, tomato, garlic, spices and olive oil, prepared by the artisans at Los Peperetes cannery in Galicia. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. Today Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations.