Pickled herrings, everybody knows what they are!

We have three varieties of anchovies, plain, just as they are in oil, Provencale style with onions and peppers or orientale in a chilli oil - they are sweet, not hot.

Fresh cooked eels in jelly. Order by the portion or by the bowl, ideal for a Cockney evening.

These are especially used in the famous Malaysian salmon head curry.

Pomfret are well known on the Indian subcontinent. They are a plaice-type fish, with thick firm flesh, and are best eaten on the bone. They are supplied cleaned and frozen, 350g (12oz).

These are long thin fish, very popular in Portugal. They have little bone with lots of meat, and are fresh from Portugal. We send them to you cleaned with the head on. 1kg (2lb 3oz).

We haven't been able to get black espada for ages, so are pleased to offer these again. Some people called them black scabbards. These are 800g frozen packs. There's usually four portions in a pack, so they are about 200g each, but there are no heads or tails, just centre portions. There is a thin skinny bone running up the middle of the portions, but bones are not a problem in espada.

In Spanish bacalao, in Portuguese bacalhau, in French morue, in English saltfish. Saltfish is made from various varieties of cod: cod, ling, saithe and tusk. It's a dried and salted fish which keeps all the good qualities of fresh fish - only the water has been removed. Soak them out to make wonderfully soft fish cakes. Traditionally eated in Spain, Portugal and the West Indies. Very fashionable. 500g.

Not strictly shellfish! Made from South Alaskan Pollock to mimic Japanese-type crab meat (with crab essence). Frozen.