The sort of prawns that you get in prawn cocktails. We like prawn cocktail, it's underrated, and the marie rose sauce is so easy to make. Just mix 4 tablespoons mayonnaise, 1 tablespoon good tomato ketchup, one tablespoon of lemon juce and a pinch of tabasco. If you order these, you'll get only the best Royal Greenland prawns - the best quality and the lowest ice glaze. Try them in a salad, or heat with a jar of Thai curry sauce - easy and delicious. Frozen. Especially good in our !

Order a small portion size for £1.80 which is enough to go in a fish pie (100g), enough to keep one prawn-lover happy for £4.45 (250g), or a 2.5kg bag for £27.50.

The large 2.5kg bag is really good for parties. Just defrost (takes about one hour if covered with a cloth and spread out on a baking sheet), and serve on a large plate with a bowl of mayonnaise in the middle. Keep a bag in your freezer, then they'll always be ready. These are wild prawns. Stocks are plentiful, so considered SUSTAINABLE.

These are large crevettes or king prawns which have been cooked then frozen. Serve whole (just pull of the heads and tails) or use them to garnish other fish dishes, such as fish stew or fish pie. 500g. FARMED AND SUSTAINABLE

These are ready for adding to cooked dishes, try them in a curry! Or heat them through with butter and garlic, they're delicious! They are frozen, 500g. FARMED AND SUSTAINABLE

These tiger prawns are fresh, uncooked king prawns with their head and tail on, they taste wonderful if cooked in a wok with sesame and olive oil, 500g.
FARMED AND SUSTAINABLE

These are whole prawns, just as they come out of the sea, with the head, shell and tail on. They are smaller than the tiger prawns above, and are fresh, not frozen. They are very popular, especially because they are about half the price of tigers. Our customers use them in stir fries, cooked just as they are, and then shell them as they eat them. Or boil and eat hot with mayonnaise, or fry in garlic butter, there's a lot of ways to cook them. They would be a part of one of those enjoyable continental type meals that are eaten outside on a summer evening and take a long time, not least because you have to shell each one as it's eaten. 500g. FARMED AND SUSTAINABLE

These are large, about 30g each, and de-veined. They are frozen, with a low ice glaze and all our customers who buy these come back for more. Order them by the half or whole kilo, you'll notice that they are much cheaper by the kilo. FARMED AND SUSTAINABLE

If you deep fry these and serve with a spicy or chilli sauce they are delicious. They are frozen in a 500g box. FARMED AND SUSTAINABLE

Wild Atlantic prawns smoked in a Devon hamlet in the heart of the Blackdown Hills, they are ready to eat, in the shell, 450g. FARMED AND SUSTAINABLE

About 12 to the kg, the freshwater version of langoustine or scampi. Not quite the flavour of their ocean cousins, but with a little imagination in cooking they can be very nice. When cooked their red colour enhances a dish. Packed live, so if some die in transit, you can still use them. 2kg. SUSTAINABLE

A 900g tub of cooked crayfish in brine, they will keep a long time if stored in the fridge. Very fashionable at the moment, they can be used in many dishes. SUSTAINABLE

Our mussels are usually from Shetland, and the finest available. We sell them in units of 1kg because that is what one hungry person will be able to eat, order one kilo for two persons if they are for a smaller starter. We have a recipe sheets for our own fish stew and for "moules", you won't find better recipes, tick the boxes if you'd like us to send you a copy. SUSTAINABLE

These mussels are cooked and frozen, and are rope grown. They might not be as good as fresh, but they are very easy to use, just warm and eat. No "off" season. The picture doesn't do them credit, it's very hard to make a photograph of a bag of something frozen look good! SUSTAINABLE

These are frozen cooked and shelled mussels, and are ideal in salads paellas, soups and garnishes. They are sold by the old fashioned 1lb bag (454g). SUSTAINABLE

These are the large green-lipped mussels, they have been steamed, then frozen on the half shell. Steaming, rather than boiling, retains their flavour. From New Zealand. Sold by the 1kg box. SUSTAINABLE

These mussels have been taken off the shell. They are well cooked, large freshwater mussels from New Zealand. 1kg.SUSTAINABLE

These are first class oysters, purified at least twice, the safest you can eat. They are sold live. We have an oyster opener that will solve all your oyster opening problems! If you want to order an oyster opener without oysters it will cost you £6, . SUSTAINABLE

These are a forgotten shellfish, well worth remembering! Boil for ten minutes in slightly salted water and eat warm. 500g. Some people think they are best boiled in seawater, but that's not an option for everybody! SUSTAINABLE

These whelks are cooked, but if you boil them again for a couple of minutes they will be really tender - great served warm. We tried them recently with a wild garlic pesto, delicious! 500g. SUSTAINABLE

These whelks are cooked, peeled and frozen. They are good cut up in salads or dressed with vinegar and eaten as they are. 200g. We often have fresh whelk meat, see below. SUSTAINABLE

These are fresh boiled winkles, an underestimated shellfish. They are very tasty. Get them out of their shells with a pin (no pins supplied!). This amount (500g) is a portion, or would serve two as a snack. Eat as they are (no need to heat them) and serve with vinegar. SUSTAINABLE

We buy the best surf clams from Scotland and freeze them down ourselves. Cook as live. 300g. Most recipes for live mussels easily adapt to these clams.Sometimes these are not available so we use french live clams.You will know if they are live, as they will have holes in the bag to let them breath. SUSTAINABLE

This is 200g (7oz) of succulent smoked haddock fillet, specially cured for us in Hull with natural colouring made from onion skins. We remove all the pin bones, so eating this fillet should be all pleasure and no pain - nothing guaranteed! This is the traditional "yellow fish" and even if you like the undyed smoked fillet, some of our customers like the nostalgia of a supper of traditional smoked haddock. 200g (7oz), which is enough for one hungry person.

Smoked haddock is easier to cook with the skin on, that's why so many of our customers prefer it that way, but there's a choice of skin on or unskinned fillets. Cook in milk in the microwave or poach in milk on the hob, and serve with bread and butter. The photograph is of a recent breakfast that we had - easy and delicious! Smoked haddock is an ideal addition to fish pie.


Click here for a recipe for smoked haddock.

These are large fillets, cured for in the same way as our yellow smoked haddock, but with no colouring. We remove the pin bones for you. This fish is increasingly popular with our customers. 200g (7oz), which is enough for one or two, depending on how hungry you are, and this fish is ideal served topped with a poached egg! Cook it like traditional smoked haddock, ideally poached in milk in the microwave.

This is old fashioned smoked haddock with the bone in, the one with the flavour, but you've got to be someone who can cope with fish bones! They tend to come away from the fish all together, but there's always a few left. This has to be cooked like smoked haddock fillet, in milk in the microwave (the easiest way) or poached in milk on the hob. There's a choice of two sizes of Finnan haddock, tick the box above.

250g (9oz) of Arbroath smokies, which are lightly smoked small haddocks. These are real smokies from Arbroath on the east coast of Scotland, not mock smokies like some supermarkets sell. They are the only kind of smoked haddock that are ready to eat, but we likem the warmed (try the microwave) and served with fresh crusty bread and butter.

This is all prime quality trimmed smoked salmon from Scotland, the finest you can buy. SUSTAINABLE

Most of our customers prefer their smoked salmon already sliced because it's easier, but it's not for everybody, so there's a choice of unsliced or sliced sides. The unsliced sides vary a lot in size, so please ring us if this is what you prefer - we can give you a price over the phone - 0118 959 3076.

The sliced sides are either long sliced, which is the continental way, so you can use the slices for rolling or stuffing, or cut in the traditional English D cut, which gives smaller slices, more suitable for laying out flat on your serving dish. Whichever you chose, the quality is of the highest. Here's a summary of your choices:

A side of unsliced prime Scottish smoked salmon - weights vary so please ring us on 0118 939 3076 for a price
A small pack (100g or 7oz) of sliced prime Scottish smoked salmon cut in long slices
A large pack (1kg or 2lb 3oz) of sliced prime Scottish smoked salmon cut in long slices
A large pack (1kg or 2lb 3oz) of sliced prime Scottish smoked salmon cut in small slices

A 200g pack of smoked salmon pieces, for use in dishes where you don't need slices, for example if you were making a smoked salmon pasta dish. They are a cheaper way of buying smoked salmon.

150g hot smoked salmon from the Severn and Wye Smokery, cut from a whole side. Hot smoked salmon is less salty, and is smoked at higher temperatures for hours rather than days. Hot smoking means that the salmon is fully cooked. It's really delicious.

(Don't think this means you have to cook ordinary smoked salmon, which is not actually cooked, but is smoked at colder temperatures until it is "cured" and therefore can be eaten as it comes out of the packet!)

This size is a good meal for one or a starter for two.

Wonderful flavour, not as strong in taste or colour as smoked salmon. About 225g each. If you'd prefer a smoked trout fillet, see the next item. SUSTAINABLE

Fresh, vacuum-packed and very well boned. They are about 140g each. Scroll down to see a photograph of the trout farm.SUSTAINABLE

Carp is a favourite of eastern Europeans, especially at Christmas. We sell mirror carp, which has few bones and a delicate flesh. The largest caught on a line was more than 26kg! At Christmas, when these are much in demand, make sure you put in an order to be sure of getting your fish. It's best to phone us on 0118 939 3076 or order online. We sell three sizes, all are cleaned with the head on. Farmed, so SUSTAINABLE.

Tilapia has been fished for food in Africa for hundreds of years, and is now farmed in Asia, South America, the United States and Canada. These are NEW, farmed in Lincolnshire! The flesh of the tilapia is white and delicate and can be cooked in any way that a white seafish is cooked. You can buy them as whole fish or fillets. Farmed, so SUSTAINABLE.

These are frozen tilapia from Taiwan and are ready cleaned. The whole tilapia are 500g. There are 5 fillets to a 1kg bag if you chose the fillets. Farmed, so SUSTAINABLE.

Milkfish have been an important food in southeast Asia for generations. It is national symbol of the Philippines, where it is called bangus. It is a very bony fish. These are frozen whole milkfish, about 400g. Farmed, so SUSTAINABLE.

Catfish have been used as food for hundreds of years in Africa, Asia and Europe. Some people think they are delicious, others say they are lacking in flavour. In central Europe catfish are often eaten on holidays like Christmas, in the same way as carp, and this habit spread with to the southern United States where it is very popular fried. It's also very popular in Indonesia. 1kg. Farmed, so SUSTAINABLE.

A creamy textured luxury fish. Buy a 4 kg fish. Farmed, so SUSTAINABLE.

Whole salmon are on offer from now until the end of December - down 11%! This is the finest farmed Shetland salmon, extremely high quality. The fish you get will be cleaned with its head on. This is the ideal salmon if you are serving salmon at a party, cook and serve it whole, warm or cold and decorated. Tick the box if you'd like a recipe leaflet for cold dressed salmon. 2.5kg. Farmed, so SUSTAINABLE.

We steak the finest large Shetland salmon into 225g steaks, these are enough for one hungry person or two who are less hungry. Tick the box if you'd like a recipe for baked salmon, a very quick and easy recipe. Farmed, so SUSTAINABLE.

These are large fillets for cooking whole if you don't like a whole fish with its head on. Both are pin-boned, so you don't need to worry about bones. There's a choice of skinned or unskinned fillets, both weigh 1.5kg. Farmed, so SUSTAINABLE.

We've chosen salmon from farms that give their fish room to swim. We have cut a whole finest Shetland salmon in easy to manage portions. If you order this you'll get one 200g portion of Shetland salmon, enough for a main course for one. Tick the boxes to order either a skin on or skinless portion, both versions are pin boned so you won't be troubled by bones! Farmed, so SUSTAINABLE.

At last this salmon has been perfected, they used to be awful when they were first produced! This is the finest salmon, the nearest you'll get to wild at a reasonable price. The salmon will be cleaned with the head on. Farmed, so SUSTAINABLE.

These are from Scotland, and are quite rare. Well worth it! You'll get a 1kg (2lb 3oz) trout, it will be cleaned with its head on. Farmed, so SUSTAINABLE.

Rainbow trout is a Pacific species that was brought to Britain in the 1880s. They are the trout that is meant when "trout" is on a menu, and are usually farmed, although escapees from fish farms can live wild. They are spotted with a band of pink, red or mauve down their flanks. Smoked trout is a wonderful, lightly flavoured fish, follow the links through "Smoked Fish". Farmed, so SUSTAINABLE.

Our squid is always good. It can be frozen before cooking - the Spanish say that freezing tenderizes it. But there's one thing for certain, overcooking toughens it, so keep cooking to a minimum! Order a whole fresh squid if you are used to preparing it, or a cleaned whole fresh squid with tentacles if you'd like us to do the work for you. Both are good for stuffed squid dishes and both are 500g. Or you might want your squid cut into rings and delivered with its tentacles, this will be 250g. just tick the box above. We have a recipe for hot and spicy squid, easy if you order the squid rings!

A one-kilo pack of frozen squid tubes, very convenient to keep in your freezer.

A 1lb box of frozen calamari squid from California. These are the ones fishermen use for bait, but they are very good to eat, and also very economical!

A small sachet of freeze dried squid ink, all you have to do is add water. Squid ink gives a slightly burnt flavour, used in black pasta dishes - very dramatic.

Seafood salad is ready to eat, prepared with squid, octopus, mussels, crab, peppers, tomatoes and onions in sunflower oil. It's sold in 200g portions or a more economical 1kg tubs. Makes a good starter.

These are English octopus, this amount (500g or 1lb 1oz) will easily serve one as a main course, or two or three as a starter. We have a wonderful recipe for octopus in lemon dressing. Order cleaned or uncleaned octopus.

These are the octopus that you see hung up outside restaurants in the Mediterranean. They are ready cleaned and are available in three sizes.

This is a whole cuttlefish. If you'd like them uncleaned, remember there is usually a lot of ink in them and it's an extremely dense and intense colour. You'll get 500g (1lb 1oz) of cuttlefish, it will be either whole, or cleaned, in which case you'll get the body and tentacles. This is always fresh, so it won't already be tenderised by freezing, you'll have freeze it yourself!

These are farrmed seabass from Greece, so good they are hard to tell from wild. We like them baked until the skin is crisp, served with a herb butter. Or wrap in foil and bake with butter and a sprinkling of thyme - hard to go wrong with bass! They are easy to fillet at the table when they are cooked, but you can also order them filleted. Two sizes, the small one will serve two, easily, the larger will serve 3 or 4. Farmed, so SUSTAINABLE.

These are filleted by us from whole fish for your convenience - if you don't want to cook your fish whole. They are a total of 130g, and will serve one, or two as a starter. Farmed, so SUSTAINABLE.

One of the best tasting fish in the sea. Bake or roast whole for the nicest looking fish on a plate, or order wild seabass fillets - we fillet whole fish for you. The two sizes will serve 3 or 4, or 4 or 6, depending on how hungry they are. If you are having a dinner party the larger seabass will be an impressive centrepiece to your dinner table. We have a recipe for baked seabass. Our bass are hook and line caught, so they are SUSTAINABLE.

Two fillets of wild seabass, pin boned and scaled so that all you get is the fish. Try marinading in lemon or lime juice for a couple of hours in the fridge before cooking. These will serve 2 or 3, or 3 or 4, depending on whether these wild seabass fillets are a starter or a main course, and how hungry you are. Our bass are hook and line caught, so they are SUSTAINABLE.

This is the one they call gilthead bream or black seabream, it's an extremely nice fish that's similar to bass. They are farmed in Greece, and we send them to you cleaned and scaled with the head on, or we make life easy for you and fillet a whole seabream into two fillets. Farmed, so SUSTAINABLE.

Wild black seabream from Newlyn. We will send them whole (cleaned, scaled and with the head on) or we will fillet a wild seabream for you. At this size (400g before filleting), each fish will serve one.

Wild red seabream is not often available, it will appear below if we have any. SUSTAINABLE.

This is a best tuna steak, 220g. It will be completely boneless, and such good quality that it will be suitable for sushi. This is yellow-fin tuna, not to be confused with cheaper, less flavoursome tuna. You can grill it in minutes, use in salade nicoise, or serve straight from the grill with lemon slices and new potatoes. The fashion is to eat it raw (sorry, rare), but we prefer it cooked through, but be careful, a tuna steak should not be overcooked. Yellow fin tuna is SUSTAINABLE.

Unlike most fish, conger eel needs a lot of cooking, so bake or steam for 50 minutes. Conger eel has a creamy texture and a lovely flavour, and its bones are large and easily removed. 300g. Hook and line caught, so SUSTAINABLE.

These are wonderful fish, and baking them whole is how we like to cook them.They have a firm, white flesh, and are good barbeque fish, wrap them in foil with a few herbs and a knob of butter and you can't go wrong. They will arrive cleaned, scaled and with the head on. SUSTAINABLE.

If you'd rather have grey mullet fillets rather than a whole fish, we'll fillet a fresh grey mullet for you, giving two fillets. These three sizes are enough for one or two, two or three, or three or four. SUSTAINABLE

You'll get a frozen trevally jack from New Zealand. This is a nice fish with a good meat yield, it's white fleshed like a mackerel but without the oil. 1kg. SUSTAINABLE

Because the skin of a red mullet looks so nice, they look good baked whole. They are sent to you cleaned and scaled, with the head on. Wonderful on the barbeque! September, October and November is when they are best and large ones are sexually mature, we try to sell SUSTAINABLE red mullet.

If you can't be bothered with a whole fish, we will fillet, scale and pin bone a large fresh red mullet, and you'll end up with two wonderful fillets. They are very "meaty" and flavourful, so these two fillets should serve two people (200g in total). Try browning the skin side of the fillets in a frying pan, then put into a baking dish with fried onions, some tinned chopped tomatoes, pine nuts and parsley and cook for only 30 minutes at 180°C. September, October and November is when they are best and large ones are sexually mature, we try to sell SUSTAINABLE red mullet.

A 500g fresh gurnard, they come in many colours, the most popular being red. Take pot luck with what we have at the time we order. They are slightly bony, with an excellent flavour, and it will be cleaned with the head on. We try to sell larger fish that are sexually mature and so SUSTAINABLE.

Sprats are a good alternative to whitebait, in season from September to March. They can be baked in the oven on a bed of salt. The secret is to cook them and salt them well. 500g. Not yet overfished, so SUSTAINABLE.

Fresh, top-quality sardines. Order either whole, or whole but headed and cleaned. SUSTAINABLE.
There's a picture of our sardine fillets below, scroll down to see them.

Our mackerel are unbeatable in quality. Order either whole, cleaned with the head on or we will fillet them for you. If you order whole cleaned mackerel it will be ideal for stuffing with some herbs such as thyme, add butter and bake in foil. Wonderful! Hook and line caught, so SUSTAINABLE. We will send you one or two mackerel, depending on the size, but they will be a total weight of 500g.

Herrings are rare these days, they best ones are from Norway. Order them whole, cleaned and head-off, or filleted. We try to remove as many of the fine bones as possible, but we can't be 100% sure! Norwegian Sea herrings are SUSTAINABLE.

Our haddock is from large fish, so the fillets are large (compare with other online fishmongers!) and it has a wonderful flavour, it's the best you can get. Many of our customers prefer it to cod, it's a bit firmer with large flakes than cod. Order haddock fillet (skin on or skinless) or haddock loin, which is the thicker part of the haddock fillet with all the bones removed (also skin-on or skinless). Scroll down for a recipe for cheesey haddock, courtesy of Seafish. Currently haddock stocks from the North Sea are healthy, so SUSTAINABLE. Our 200g skinless portions of haddock fillet and loin are on offer at the moment while stocks last.

Click to find traditional smoked haddock.

Whiting has a very delicate texture and flavour, it's a favourite in France where it's called merlan. Order either a whole whiting that's cleaned with the head on, or two fillets. We get our whiting from the Channel and they are large, so sexually mature, so SUSTAINABLE.

Pollock is similar to cod but it has a more delicate flavour. It's best eaten fresh and new, so preferably don't freeze it, because it tends to lose flavour. We sell these as 250g (8oz) steaks. SUSTAINABLE.

Coley is a good alternative to cod although it's taste is slightly stronger, it cooks to an appetizing creamy white. We cut steaks (200g) and fillets from large coley because it's got a better flavour. Order a coley steak or a coley fillet. Caught in the Barents Sea, so SUSTAINABLE.

These are frozen coley fillets (500g), they're extremely high quality because the coley is "frozen at sea", frozen as soon as it's caught. We buy large fillets because, like all fish, the bigger the fish, the bigger the flavour. These fillets are skinless. From the Barents Sea, so SUSTAINABLE.

A monkfish is extremely ugly, it's all enormous mouth and tail, hence its name of sea devil or frogfish. Our monk is the best, from Cornwall, from a fishing area that is SUSTAINABLE. Order either a tail or a fillet, the tail has a single easy to remove bone - no tiny annoying bones to spoil your dinner!
Scroll down to see our recipe for monkfish and smokey bacon.

These prices are REALLY LOW because we want you to try this halibut.
It is flown in fresh and wild from Vancouver. It has a firm flesh that won't fall apart in cooking. Take care to keep it moist during cooking, either well wrapped in foil, or served with a sauce. We've tried it with a sauce of lemon juice, single cream, a few prawns and a few herbs - delicious! The halibut steak in the picture was microwaved in milk (poached), then coated with flaked almonds and a few knobs of butter and quickly grilled. Order steaks or saddles, which are both skinned and which have one easy to cope with large bone, or fillet, which doesn't have any bones and which is also skinned. This wild Pacific halibut, is SUSTAINABLE, it's just come into season NOW (end March). Wild Pacific halibut is the best halibut in the world, fished by Canadian fishermen who know how to handle them - they arrive undamaged. They are SUSTAINABLE because the Canadians operate a closed season to allow breeding.

Plaice are best when not spawning, so that means summer to winter. We like plaice cooked simply, on the bone, but if you don't like bones, we will fillet them for you. Our whole plaice are cleaned, with the head on. If you'd rather have fillets, you'll get two, they would probably only serve one person, two at a pinch. We will skin the fillets if you'd rather have them skinned, then they'll definitely only serve one! We try to sell larger plaice that are sexually mature, so that they are SUSTAINABLE.

It's SPRING and they're back. You'll get a whole flounder that will be cleaned with the head off. Ours come from Devon. If you like plaice, you'll like these. We buy larger fish, so that they are SUSTAINABLE.

Torbay soles are also called witches, they are a good substitute for Dover soles at a third of the price! We get ours from Cornwall and choose larger fish so that they are SUSTAINABLE.

A lot of our customers really like lemon soles, and you'll know why if you try them. We buy our lemon soles from Cornwall and buy larger fish so that they are SUSTAINABLE.

The quality of farmed turbot has improved remarkably over recent years and now there is little difference in quality between wild and farmed turbot, but we are offering wild. Make your choice above from the drop-down menus, there's whole and filleted wild turbot. Ours are large and from Cornwall, so they are SUSTAINABLE.

If you'd prefer your turbot filleted, we will fillet a whole turbot for you, ask for skinned or skin-on fillets. Ours are large and from Cornwall, so they are SUSTAINABLE

Brill is a fine-eating fish, some say it's as good as turbot, but not as expensive. Like all these "quality" fish, they're best cooked simply, poached in vermouth flavoured water or grilled. Order them skin on, or skinned, and If you don't like them whole, we will fillet them for you, but we think they are best cooked on the bone. We buy large brill from Cornwall, so they are SUSTAINABLE.

If you like us to do the work, order wild brill fillets. They are the same fish as the whole wild brill described above, but we will fillet them for you. There are two options - skin on or skinless. We buy large brill from Cornwall, so they are SUSTAINABLE

One of the best tasting fish in the sea. John Dory is called St Peter's fish in many languages - St Peter was supposed to have grasped it, leaving the impression of his fingers on te fish's side, as you'll see in the photograph. But this legend is also shared with the haddock! The fish's name is supposed to have come from the French jaune dorée, yellow and gold, a good description of its skin. Whole John Dory is supplied cleaned with the head on. We buy larger fish so that they are SUSTAINABLE.

Let us fillet a whole John Dory for you. There is the option of having skin on or skinless fillets, so there's no work for you. We do this in the shop from whole John Dory. We buy larger fish so that they are SUSTAINABLE.