Tuna, swordfish, shark, kingfish and conger eel

This is a best tuna steak, 220g (8oz). 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.

This is a fresh, moist, firm textured loin steak that will be completely boneless. It will be 220g (8oz). We have a recipe for baked swordfish.

This is best shark. It's a large, quality steak that tastes similar to swordfish, with an excellent flavour. 200g.

This is a frozen kingfish steak with one easy to eat round central bone. The meat is firm and tasty. Kingfish is also known as wahoo or king mackerel in the USA. 300g (8oz).

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.