Today's fresh fish availability

Bream are a family of fish that once pan-fried, the skin becomes beautifully crispy, which is the perfect contrast to the uniform richness of the juicy flesh. Black Bream are no exception and have a wonderful iodine flavour, thanks to its seaweed-rich diet.

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.

Similar in flavour to salmon, these chalk stream trout are a great British fish that are responsibly reared in the chalk streams of Hampshire.

This is a whole side.

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.

Dill Butter is a delicious and flavourful butter that pairs perfectly with seafood dishes. Made with real dill, this butter adds a savoury and aromatic touch to any meal. Elevate your seafood dishes with this expertly crafted dill butter.

Scallops are one of the most abundant and gorgeous seafoods of the South West and a new brilliant way of catching them is using disco lights!

A happy accident from experimenting with ways to increase catches of lobster and crab by adding lights to pots. Pots with lights attached to them is a new method of catching scallops, causing no harm to the seabed or other sea creatures.

These medium disco scallops are fully cleaned and come in packs of 4 in the half shell. For a simple but delicious dish, heap a spoonful of garlic butter in and finish with breadcrumbs and white white in a super hot oven.

Wonderful quality brown crab are found in abundance in South West waters and are perfectly in season at the moment. This deliciously flavoursome and creamy brown meat has been cooked and hand picked from the shell by our expert team just metres from where the crab is landed on Brixham quayside.

We recommend eating your Hand-Picked Brown Crab Meat as soon as possible after delivery to make the most of it. Enjoy it simply spread on some crusty bread with a dollop of mayonnaise, or use it in a recipe.

Pot caught in the Western English Channel, North Sea and other areas (N.E Atlantic).

All the fish in our frozen section was caught at its best and flash frozen at the quayside. When it arrives at your home you can put it in the freezer to enjoy another day (even if partly defrosted) or put in your fridge and enjoy it within the next 2-3 days as you would with our fresh fish.

Wonderful quality brown crab are found in abundance in South West waters and are perfectly in season. Great with nothing more than crusty bread and a dollop of mayonnaise, this hand-picked crab claw meat can also be used in a variety of seafood recipes.  

Pot caught in the Western English Channel, North Sea and other areas (N.E Atlantic) steam-cooked & ready to eat. Best eaten as soon as possible on arrival to capture the freshness. May contain shell particles.

For allergens, see ingredients in BOLD.

Everyone's favourite, a classic garlic butter that is big on garlic, with added parsley for a fresh herbal note. Versatile enough to complement most fish, and the simplest way to add a garlic tang to your meal.

Our garlic butter is made fresh in small batches so you get quality handmade garlic butter with no synthetic taste and no fuss.

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. 

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. 

Hake is a huge success story for the South West where it is available all year round thanks to the hard work of the local fishermen. 

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.

John Dory is one of the most delicious fish in the sea, but it's not a fish that's a guaranteed catch, if you see it on the market we recommend grabbing it while you can.   

It has a firm, delicate white flesh with an elegant texture & a slight taste of seaweed. It's thin fillets are perfect for popping under the grill or baking quickly in a hot oven. 

Confusingly the Lemon Sole is neither a Sole, nor does it taste of lemons (it's in the family of Flounders) but it is an incredibly delicious fish with delicate soft small white flakes and a lovely sweetness. 

Lemon sole stocks are thought to be very healthy, being widely caught around the Atlantic, from the Bay of Biscay to Iceland, making it an important food fish. 

In part, this is because a Lemon sole is exceptionally versatile, often regarded as having a firmer texture than most other flatfish, and a delicate flavour. 

Lime pickle is one of those aromatic, moreish love it or hate it flavours where the salty hit and zing of heat bring your tastebuds to life. Our lime pickle butter packs that same punch. It is flavoured with curry leaves, garlic and mustard, and is an incredible addition to all of our seafood.

It is equally good melted over steak, pork chops, or slathered onto chicken wings.

Ling is considered closest to Cod in taste and texture and a great alternative to Cod or Haddock. Ling's bright white flesh has a texture that's firm but balanced by a lightness, which is a consequence of the irregular pattern in which the flakes are arranged. It is a great fish that holds a bit of shape when cooking.

Also known as Cornish Sole, Megrim is a left-eyed flatfish meaning that both of its eyes are on one side of its head. White fleshed with a similar flavour and texture to Plaice, it is actually a less well-heeled relation of the Turbot and Brill family. We sell our Megrim whole, but fully trimmed (as we do with our Lemon Sole) making it easy for you to bake or grill whole.

Firm and meaty with a mild flavour, Lobster-like texture and no small bones to worry about, Monkfish deserves it's much loved status. 

Our Monkfish loin fillets are wonderful simply grilled or popped into the oven and served with one of our flavoured butters. 

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.  

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.

Experience a classic recipe with our signature Rockfish Noisette Butter. With deliciously nutty flavours, this product pairs perfectly with fish. Indulge in the perfect butter for all your seafood dishes.

A robust Spanish roasted red pepper and smoked paprika sauce flavoured with toasted almonds, balsamic vinegar and olive oil.

This is incredible with barbecued or roasted fish like monkfish or mackerel but is equally good with eggs or as a dip with crusty bread.

Sand Sole is a flat fish which is similar to Dover Sole in both appearance and taste. It has nice small flakes and firm flesh. Never a guaranteed catch, it is well worth taking advantage when they are landed and trying this wonderful specie.

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. 

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.

Interfish have been curing and smoking fish on the shores of Plymouth Sound for five generations. With their own vessels they catch Mackerel in the winter season when the fish is at premium quality before filleting and curing in their South Devon smokehouse. Slowly smoked using traditional techniques and a combination of soft and hard woods, their smoked Mackerel has a distinctive and natural flavour.

A mix of brown & white crab meat, caught and preserved at their absolute best

Net Weight: 120g

Drained Weight: 80g

Wonderfully fat Bay Mackerel are steamed whole before being skinned by hand and preserved in high quality sunflower oil. 

These are wonderful in salads, as a simple tapas or served on toast as a starter or quick and delicious lunch.

Net Weight: 120g

Drained Weight: 80g

Wonderfully fat Bay Mackerel are steamed whole before being skinned by hand and preserved in a light pickle. 

These are wonderful in salads, as a simple tapas or served on toast as a starter or quick and delicious lunch.

Net Weight: 120g

Drained Weight: 80g

We started our tinned fish project with these Mount's Bay Sardines from Cornwall. They are prepared by hand, steamed, laid in tins and preserved in sunflower oil. Fat, succulent and delicious, these are so much more than a sandwich filler. 

Wonderfully versatile and easy to use they are transformative in salads, pastas and as a simple tapas.

Net Weight: 120g

Drained Weight: 85g

Mount's Bay Sardines from Cornwall are prepared by hand, steamed, laid in tins and preserved in our picante sauce which has a chilli kick.

These are wonderful in salads, as a simple tapas or served on toast as a starter or quick and delicious lunch.

Net Weight: 120g

Drained Weight: 85g

Mount's Bay Sardines from Cornwall are prepared by hand, steamed, laid in tins and preserved in very light pickle which balances their natural oils and gives a wonderful zing.

These are great in salads, as a simple tapas or served on toast as a starter or quick and delicious lunch.

Net Weight: 120g

Drained Weight: 84g

A huge, majestic fish the Turbot is often called the king of fish and is the larger cousin of the Brill. Turbot flesh is firm, juicy and lives up to its regal reputation. 

This fish has been filleted, and includes a light and dark side.

Wonderful quality brown crab are found in abundance in South West waters, and we believe offer some of the most delicious crab meat in the world. They are perfectly in season at the moment, so make sure you grab some to enjoy while they are at their best.

Our Whole Cooked Crab is steamed by our restaurant chefs just metres from where it is landed on the quayside, before we send it out to arrive on your doorstep the next day, ready to eat. It is best eaten as soon as possible on arrival to capture the freshness. Try one of Mitch's crab recipes or simply enjoy as it is with some crusty bread with a dollop of mayonnaise.

Pot caught in the Western English Channel, North Sea and other areas (N.E Atlantic).

800-1kg live weight.

There's nothing quite as special and celebratory as a whole lobster. Sustainably caught off the South West coast.

The meat is deliciously sweet - you can eat it as it is, add it to a recipe, or simply grill it and top with our garlic butter. It is wonderful enjoyed with friends, and a glass of wine of two.

(4-600g live weight / cooked weight min 350g)

A huge, majestic fish the Turbot is often called the king of fish and is the larger cousin of the Brill. Turbot flesh is firm, juicy and lives up to its regal reputation. 

This fish is a large portion for one, but could be big enough to serve two smaller appetites.