Local Landings Box

Local Landings Box

Whenever you visit a Rockfish restaurant, you can take your pick of today's sustainably caught fish from our Local Landings Menu. We know how much you love this choice of seasonal seafood which is why we've created a Local Landings Box, for you to enjoy at home packed with some of your favourites. 

 

Your seafood will arrive frozen so you can defrost and cook, or put straight in the freezer for another day. 

This box includes:

2 Sea Bass Fillets
2 Hake Fillets
2 Plaice Fillets
2 Monkfish Tail Portions
1 Rockfish Fish Pie Mix

Serves:
Serves 2
Skin on:
Yes
Bones:
Yes
Can I freeze it?
Yes
Latin name:
Sardine Pilchardus, Pleoticus Muelleri, Pectinidae
Allergen:
Fish, Crustacean, Mollusc, Butter
May contain:
Produced in a facility that handles celery, crustaceans, nuts, fish, eggs, milk & mustard
Ingredients:
Butter (Milk), Parsley, Garlic

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Cooking techniques

There is nothing better in the summer than fresh fish cooked over hot coals. Sardines are particularly great on the barbecue which is why we've designed this box around these wonderful Cornish Sardines. 

Your sardines have been butterflied making them super easy and quick to cook. We've also included fabulous diver scallops, one of the most sustainable seafoods out there, gorgeous prawns and a jar of our Rockfish garlic butter to melt over your fish. Just add hot coals, a drizzle of olive oil, a sprinkle of salt and a squeeze of lemon for fabulous results.

All your seafood will arrive frozen, so you can put it in the freezer to enjoy another day, or defrost gently in your fridge.

Here's what you need to do...

Light your barbecue, using eco-friendly fire lighters so that the flavour of your fish is not impacted by any fire lighter fumes

Always make sure the flames have died down and you have plenty of white-hot coals when you want to cook

Set the rack about 8 inches, or 20 cm above the heat
for optimum cooking

Drizzle your sardines with olive oil inside and out, and sprinkle with sea salt. Get them onto the barbecue skin side down and try not to move them. When the flesh begins to turn opaque, flip them over. Don't worry if they get a little stuck. 

Drizzle oil and plenty of salt onto the prawns and get them onto the barbecue next. They don't need shelling just put them on as they are. When you see bar marks on the underside, turn them over.

Drizzle your scallops with olive oil and cook them last, just until they're set.

Cooking times will depend on the size of the pieces of seafood
and the heat of your coals, but when you see the opaque flesh
turn white you know it is done 

Melt your Rockfish garlic butter gently in a small pan until it is just melted (but not bubbling) pour over your barbecued seafood and garnish with a sprinkle of fresh parsley.

Every day our expert team buy the freshest fish directly from the fleet in Brixham and from the most sustainable fisheries in the world for the online seafood market.

We prepare and portion the fish right at the quayside, just metres from where the boats land, and all the seafood is fully traceable right back to which boat caught it.

We pack and send via our carbon neutral delivery partner to your door in our eco-packaging. Our boxes and insulation are made from recycled materials, and can be recycled too.

When fish is in abundance we blast freeze it at the quayside, locking in the freshness so you can enjoy your favourite even when that specie isn't landed or the boats can't go out.