Today's fresh fish availability

Coley Fillet

£3.95

  • Min 150g
  • Filleted ready for cooking

Haddock Fillet - MSC

£4.95

  • Serves 1 - Min 150g
  • Filleted ready for cooking

Ling Fillet

£4.95

  • Min 150g
  • Skinned & filleted ready for cooking

Plaice Fillet

£4.95

  • Serves 1 - Min 150g
  • Filleted ready for cooking

Hake Fillet

£5.65

  • Serves 1 - Min 160g
  • Filleted ready for cooking

Pollack Fillet

£5.95

  • Serves 1 - Min 150g
  • Filleted ready for cooking

Cod Fillet

£6.95

  • Serves 1 - Min 160g
  • Thick fillets from prime cod

Gurnard - 2 Fillets

£6.95

  • Serves 1 - Min 150g
  • Filleted ready for cooking

ChalkStream Trout

£6.95

  • Serves 1 - Min 160g
  • Filleted ready for cooking

Brill Fillets

£7.95

  • Serves 1 - Min 150g
  • Filleted ready for cooking

Disco Scallops in the Half Shell

£9.95

  • Serves 2 - 4 Scallops
  • Frill removed, cleaned in shell

Red Mullet Fillets

£9.95

  • Serves 1 - Min 140g
  • Filleted ready for cooking

Sea Bass Fillet

£9.95

  • Serves 1 - Min 150g
  • Filleted ready for cooking

Lemon Sole Fillets

£9.95

  • Serves 1 - Min 180g
  • Trimmed & head removed

Prime Dover Sole

£12.95

  • Serves 1 - Min 300g
  • Trimmed & skin removed

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Coley Fillet

This underrated relative of Cod is enormously popular in the northern hemisphere, where it has a huge number of local names including 'Saithe', 'Boston Bluefish' and 'Green Cod'. 


Coley Fillet
Portion Size:
Min 150g
Skin On
Yes
Bones
No
£3.95 Suitable for Freezing Min 150g

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. 

Haddock Fillet - MSC
Caught by boat:
Wild Caught in the Barents Sea
Portion Size:
Min 150g
Skin On
Yes
Bones
No
£4.95 Suitable for Freezing Serves 1 Min 150g

Ling Fillet

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.

Ling Fillet
Portion Size:
Min 150g
Skin On
No
Bones
No
£4.95 Suitable for Freezing Min 150g

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.

Plaice Fillet
Portion Size:
Min 150g
Skin On
Yes
Bones
Yes
£4.95 Suitable for Freezing Serves 1 Min 150g

Hake Fillet

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.

Hake Fillet
Portion Size:
Min 160g
Skin On
Yes
Bones
No
£5.65 Suitable for Freezing Serves 1 Min 160g

Pollack Fillet

 

Large flakes, firm & juicy, if you're a Cod lover, then Pollack is the one for you. We cut our fillets from fish that are at least 3kg in weight so they've had time to develop flavour and texture. Great roasted, grilled or fried, Pollack is an incredibly versatile fish. 


Pollack Fillet
Portion Size:
Min 150g
Skin On
Yes
Bones
No
£5.95 Suitable for Freezing Serves 1 Min 150g

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.

Cod Fillet
Caught by boat:
Wild Caught in the Barents Sea
Portion Size:
Min 160g
Skin On
Yes
Bones
No
£6.95 Serves 1 Min 160g

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. 

Gurnard - 2 Fillets
Portion Size:
Min 150g
Skin On
Yes
Bones
No
£6.95 Suitable for Freezing Serves 1 Min 150g

ChalkStream Trout

Similar in flavour to salmon, these chalk stream trout are a great British fish that are responsibly reared in the chalk streams of Hampshire.
ChalkStream Trout
Portion Size:
Min 160g
Skin On
No
£6.95 Suitable for Freezing Serves 1 Min 160g

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.

Brill Fillets
Portion Size:
Min 150g
Skin On
Yes
Bones
No
£7.95 Suitable for Freezing Serves 1 Min 150g

Disco Scallops in the Half Shell

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.

Disco Scallops in the Half Shell
Caught by boat:
Disco pots
Portion Size:
4 Scallops
£9.95 Suitable for Freezing Serves 2 4 Scallops

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.

Red Mullet Fillets
Portion Size:
Min 140g
Skin On
Yes
Bones
No
£9.95 Suitable for Freezing Serves 1 Min 140g

Sea Bass Fillet

Because of our Brixham location, we're right by one of the best areas in the UK for Sea BassThis highly prized game fish has a delicious white flesh which is satisfying and juicy  grilled or oven baked. 


Sea Bass Fillet
Portion Size:
Min 150g
Skin On
Yes
Bones
No
£9.95 Suitable for Freezing Serves 1 Min 150g

Lemon Sole Fillets

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. 

Lemon Sole Fillets
Portion Size:
Min 180g
Skin On
Yes
Bones
No
£9.95 Suitable for Freezing Serves 1 Min 180g

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.

Prime Dover Sole
Portion Size:
Min 300g
Skin On
No
Bones
Yes
£12.95 Suitable for Freezing Serves 1 Min 300g