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. 

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.

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.

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. 

Rays are delicious white fish, with a distinctive flattened kite shape. Rays have a unique silky firm texture with long linear flakes that tear apart. The taste is delicate with a sweet flavour. The wing is taken from a smaller ray compared to our T-bone cut.

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.

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. 

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.

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.

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. 

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. 

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.

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.

The brown crab that we find in abundance in the South West waters are used for our Rockfish dressed crab. Steamed the morning they are landed, they're then hand-picked and the wonderful white and brown meat put back into the shell. 

Dressed crab makes a simple, stunning lunch or starter where all the hard work has been done for you. Wonderful with nothing more than crusty bread and a dollop of mayonnaise. We always sell our crabs fresh (never pasteurised) so eat as soon as possible after arrival as you can for the best experience. 

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.

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.

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.

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.  

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)

Our Lobsters will be cooked and pasteurised, they will arrive with a minimum shelf life of 7 days. Keep refrigerated, use within date shown on packaging and once opened use within 3 days.