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.

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.

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.

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.

Glenarm organic Salmon is a premium portion of Atlantic salmon sourced from cold, clean waters to ensure consistent quality. Each cut is taken from the thickest part of the fillet, providing a firm texture and even marbling. The fish are raised under carefully monitored conditions and processed shortly after harvest to maintain freshness and preserve natural omega-3 content.

This portion is noted for its deep, natural colour and balanced fat content, which give it a clean taste and moist finish when cooked. Glenarm’s strict handling and traceability standards ensure a product that meets high standards for purity and sustainability, making it a dependable choice for both raw and cooked preparations.

At Rockfish we believe great seafood begins with exceptional provenance. Our salmon comes from Glenarm Estate on the Antrim coast of Northern Ireland, the only Atlantic salmon farm operating in the Irish Sea. Raised in the cold, fast-flowing waters of Glenarm Bay at low stocking densities and to certified organic standards, the salmon develop a firm texture and naturally rich flavour that reflects their clean environment and careful farming.

We then send the fish to Alfred Enderby’s smokehouse in Grimsby, one of the last traditional smokehouses in Britain, where it is slowly cured and smoked over oak using methods that date back more than a century. The gentle smoking enhances the natural character of the salmon rather than overpowering it.

By working with both Glenarm and Alfred Enderby’s, Rockfish brings together responsibly farmed salmon with traditional British smoking expertise, producing smoked salmon with true provenance, depth of flavour and respect for the craft behind it.

This 100g pack of Smoked Salmon is ready to eat.

Minimum 7 days' shelf life or can be frozen. Check dates on packaging, Once opened use within 7 days.

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 1 or 2 fillets from a smaller Gurnard. 

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. 

When it comes to baking fish whole, few beat a lemon sole. This glorious fish has pure white meat that is clean and briny tasting. The skin is also delicious and should always be eaten, as it doesn’t have that slight bitterness some fish skin has. 

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. One per person is heaps, or one between two for smaller appetites. Large ones can be filleted. Best done simple, with capers and butter, then cooked until nutty and browned.

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.

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 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.  

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.

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.

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.

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.

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.

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. 

We only source rod and line bass from the Brixham market buying from fisherman and boats we trust to deliver the quality we are looking for.

Our whole Bass have been gutted and the heads removed so all you need to do is add a few slashes to the skin, rub with olive oil and bake in the oven (with a splash of wine and tomatoes if you have them) for a wonderful seafood supper.

This fish will easily serve 2. 

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.

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

Rope grown Mussels are harvested from Lyme Bay, not far from our base in Brixham. They are steamed, deep-fried and preserved in a very light pickle or escabeche before being hand laid into tins.

Wonderful just as they are as a starter or tapas.

Net Weight: 115g

Drained Weight: 72g

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

Our Tinned Squid in Ink is rich, bold and deeply satisfying — a true classic of seafood preservation. Each squid is carefully cleaned, cooked and hand-packed in a luxurious, jet-black ink sauce and light spices that’s full of depth and natural sweetness. The result is tender, flavourful squid with a velvety sauce that’s perfect tossed through pasta, spread over toasted sourdough or simply enjoyed straight from the tin. Artisan-made in small batches using traditional methods, it’s a wonderful way to experience the very best of British seafood with a taste of the Mediterranean.

Net Weight: 120g

Drained Weight: 80g

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. 

Our T-bones are expertly cut from large fish who’ve had time to breed and to develop wonderfully flavoursome flesh. We split the fish down the middle and then cut them from the backbone to the edge, forming a T that has plenty of flesh, and an incredible rich membrane that becomes soft and bastes the fish while it cooks. Roast them in the oven for the ultimate in seafood luxury.

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.