Choose a species
CEPHALOPODS
- Squid
FLAT FISH
- Dover Sole
- Halibut
- Lemon Sole
- Megrim
- Plaice
- Turbot
- Witch
- Yellowfin Sole
GAME FISH
- Albacore Tuna
- Kingfish
- Mahi Mahi
- Marlin
- Swordfish
- Tuna
- Wahoo
MISCELLANEOUS
- Mixed Seafood
ROUND FISH - COLDWATER
- Black Dory
- Grey Mullet
- Gurnard
- Herring
- John Dory
- Mackerel
- Monkfish
- Sardines
- Skate
- Sprats
ROUND FISH - COLDWATER - COD-LIKE
- Cod
- Coley
- Haddock
- Hake
- Hoki
- Pangasius
- Pollack
- Redfish
ROUND FISH - WARMWATER
- Barramundi
- Bream (Sea)
- Gilt Head Bream
- Grouper
- Red Mullet
- Red Snapper
- Sea Bass (farmed)
- Sea Bass (wild)
- Sea Bream
SALMON, TROUT & FRESHWATER
- Arctic Char
- Nile Perch
- Salmon (Atlantic, farmed)
- Salmon (Atlantic, wild)
- Salmon (Pacific, wild) - Pink
- Salmon (Pacific, wild) - Sockeye
- Tilapia
- Trout - Rainbow
SHELLFISH - CRUSTACEANS
- Crab (Blue Swimming)
- Crab (Brown)
- Crayfish
- King Prawns
- Langoustines
- Lobster
- Prawns (Coldwater)
- Prawns (Warmwater)
- Rock Lobster
SHELLFISH – MOLLUSCS
- Clams
- Mussels
- Oysters - Pacific/Rock
- Razor Clams
- Scallops
SMOKED & PRESERVED FISH
- Haddock - Smoked
- Mackerel - Smoked
- Salmon - Smoked
- Trout - Smoked
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Open Smoked Salmon and Lobster Lasagne, with Broad Beans, Peas and Pecorino
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did you know?
A recent survey shows Chefs are increasing the percentage of fish and seafood dishes on their menus to around 30% due to customer demand.
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