Today's fresh fish availability
Mackerel Fillets
£3.95
Gurnard - 2 Fillets
£4.95
Haddock Fillet - MSC
£4.95
Plaice Fillet
£4.95
Whole Plaice
£5.25
Brill Fillets
£5.95
Hake Fillet - MSC
£5.95
Cod Fillet
£6.95
ChalkStream Trout
£6.95
Silver Mullet
£6.95
Scallops in the Half Shell
£7.50
Sea Bass Fillet
£7.95
Red Mullet Fillets
£7.95
Monkfish Whole Tail
£12.95
Medium Monkfish Fillets 500g - Frozen
£13.95
Prime Dover Sole
£13.95
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Mackerel Fillets
Mackerel is a fish that particularly repays being eaten very fresh before its high oil content starts to spoil. Its aroma is light and oceanic, reminiscent of fine green seaweed, and its predominantly pink flesh is succulent. Although there's a high level of oil, it's balanced by generous amounts of juice, which helps disperse it in the mouth. It's a fish that takes to barbecuing, poaching, baking and grilling, works well with strong flavours and is delicious with nothing but a squeeze of lemon.
This portion will be made up of 2-4 fillets.
- Portion Size:
- Min 150g
- Skin On
- Yes
- Bones
- No
Gurnard - 2 Fillets
Gurnard is a wonderful local fish that is caught in deep water around the South West coast. They are an unusual looking fish with an armour plated head and finger-like protrusions that they use to 'walk' along the seabed and hunt for food.
It's an incredible, versatile fish with a firm muscular texture and a delicate oiliness that is great grilled or pan fried. This portion for 1 person includes 2 fillets from a smaller Gurnard.
- Portion Size:
- Min 150g
- Skin On
- Yes
- Bones
- No
Haddock Fillet - MSC
Haddock are close relatives of Cod, but slightly smaller and with a distinct black fingerprint-like blotch on their skin, just above the pectoral fin.
These Haddock are from Icelandic seas and certified MSC.
They are lean but succulent and have small white flakes that readily break apart, great cooked in butter or roasted in the oven. We also sell Smoked Haddock made by Alfred Enderby, a wonderful traditional smokery based in Grimsby that you can find in our Fresh or Frozen section.
- Caught by boat:
- Wild Caught in the Barents Sea
- Portion Size:
- Min 150g
- Skin On
- Yes
- Bones
- No
Plaice Fillet
Plaice is a soft ivory white fish with a juicy fine texture and a slightly peppery taste. It has small tightly packed flakes that retain the natural juices of the fish.
- Portion Size:
- Min 150g
- Skin On
- Yes
- Bones
- Yes
Whole Plaice
We've prepare this Plaice by trimming the frill and tail and removing the guts. It's the perfect size for 1 person to enjoy. Plaice is a soft ivory white fish with a juicy fine texture and a slightly peppery taste. It has small tightly packed flakes that retain the natural juices of the fish.
- Portion Size:
- Min 300g
- Skin On
- Yes
- Bones
- Yes
Brill Fillets
When cooked a brill is sumptuous and luxurious, their exclusively carnivorous diet
gives their flesh a full depth of flavour that is almost meaty. A brill is a high-class
fish.
Despite this, it has, on the odd occasion, been known to be overlooked by
chefs instead favouring the flatfish’s more famous cousin, the turbot. But, in truth,
we’re never quite sure why this is. In taste and texture, a brill and a turbot are almost
indistinguishable. Some suggest a brill is perhaps a little lighter, more like a meaty
Dover sole – but that’s hardly an insult!
In the wild brill and turbot have been known the interbreed. They truly are that
similar. Meanwhile, they are often considered a sustainable choice given that they
are faster growing than many other flatfish species.
- Portion Size:
- Min 150g
- Skin On
- Yes
- Bones
- No
Hake Fillet - MSC
Hake is a huge success story for the South West where it is available all year round and thanks to the hard work of the local fishermen is now MSC certified.
Its flesh is soft and delicious and is incredibly succulent and is wonderful roasted in the oven. We prepare fresh Hake on the quayside into fillets so its ready to cook.
- Portion Size:
- Min 160g
- Skin On
- Yes
- Bones
- No
Cod Fillet
Since Vikings rowed longboats thousands of miles from the icy Norwegian Fjords to the bare cliffs of Greenland, cod has been a cornerstone of international trade relations. Wars have been fought over this fish; lives shaped by it. More than any other seafood, cod has changed the world.
This is no accident. Cod is an incredible eating fish. Almost every nation on earth has its own prized way of cooking cod. From steaming it, roasting it, frying, deep-frying, salting, eating raw, marinating in citrus, stewing, breading, there are a million and one ways you can cook cod. Its subtle flavour and thick meaty white flakes make it a gastronome’s delight.
During the winter months fresh cod is landed by boats fishing the South West waters, but during other times of the year we buy our cod in the MSC-controlled waters of Iceland, where there is a prolific, yet exceptionally well-managed cod fishery, producing some of the world’s best examples of this famous fish.
- Caught by boat:
- Wild Caught in the Barents Sea
- Portion Size:
- Min 160g
- Skin On
- Yes
- Bones
- No
ChalkStream Trout
- Portion Size:
- Min 160g
- Skin On
- No
Silver Mullet
Silver Mullet is a plentiful fish that is underrated in the UK but praised in Mediterranean cuisine. It has a similar texture to bass and is wonderful roasted whole stuffed with herbs, or baked in the oven.
- Portion Size:
- Min 160g
- Skin On
- Yes
- Bones
- No
Scallops in the Half Shell
Landed by day boats coming into Brixham harbour these wonderful sweet scallops are one of the most abundant and gorgeous seafoods of the South West.
Translucent when raw and opaque white when cooked, we sell our scallops cleaned and in the half shell, packaged in pairs as a portion for one. For a simple, but delicious dish pop them in a super hot oven with a slice of our garlic butter and a sprinkle of bread crumbs for just 5 minutes.
This includes 4 scallops.
- Portion Size:
- 4 in shell
Sea Bass Fillet
Because of our Brixham location, we're right by one of the best areas in the UK for Sea Bass. This highly prized game fish has a delicious white flesh which is satisfying and juicy grilled or oven baked.
- Portion Size:
- Min 150g
- Skin On
- Yes
- Bones
- No
Red Mullet Fillets
Red Mullet is Mitch's favourite fish, and for good reason. With small white flakes and tender juicy flesh it is one of the best eating fish in the sea.
Red Mullet skin has a shellfish-like flavour which can be brought out by cooking it under the grill and serving with a simple salad. This portion is made up of 1, 2 or 3 fillets.
- Portion Size:
- Min 140g
- Skin On
- Yes
- Bones
- No
Monkfish Whole Tail
Firm and meaty with a mild flavour, Lobster-like texture and no small bones to worry about, Monkfish deserves it's much loved status. This prime cut whole tail takes that to another level and is a wonderful sharing cut for 2.
Perfect for putting on the barbecue or roasting in the oven, we've removed the skin and membrane making it ready to cook straight from the packaging.
- Portion Size:
- Min 400g
- Skin On
- No
- Bones
- 1 large bone
Medium Monkfish Fillets 500g - Frozen
Firm and meaty with a mild flavour, Lobster-like texture and no small bones to worry about, Monkfish deserves it's much loved status.
These smaller fillets which we've put into 500g vac bags are the perfect protein for any curry, stew or bisque. These misshapes are as good as any other Monkfish you'll find, and they're great value too for those family meals .
- Portion Size:
- 500g
- Skin On
- No
- Bones
- No
Prime Dover Sole
Wonderfully luxurious and highly sought after, Dover Sole has a mild, sweet flavour with very firm, small flaked flesh. It's considered to be the best eating Sole of them all.
Our whole Dover Sole is a perfect portion for one, and is great cooked simply under the grill and served with a spoonful of flavoured butter.
- Portion Size:
- Min 300g
- Skin On
- No
- Bones
- Yes