There's plenty of seafood to be excited about this morning.

Personally, I think it's great to see Brill T-Bones reintroduced to the range. We've waited all your for the price to drop and give us good value on this prime cut. Baked en papilotte with datterinis, olive oil, a splash of white wine and sea salt it's tough to find a easier way to deliver a premium midweek meal.

If you've got any questions at all we're on hand, email seafood@therockfish.co.uk to speak to a team member on the Quayside.

Carpe piscem!