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Seafood Week

 

We're not going to lie, it's our favourite week of the year. Seafood Week runs from 6-13th October 2017. To celebrate, our Development Chef Jason Calcutt's sharing some of his favourite serving suggestions.

Cod

Smoked Cod, Gnocchi, Borlotti Beans & Nduja

Roast the Cod fillet. Make a tomato ragu flavoured with nduja with the borlotti beans stirred in. Serve the roast Cod on top of the tomato ragu and drizzle with a pesto dressing.

Mussels

Seafood Pappardelle, Cider and Fennel

Poach the Monkfish chunks and Prawns in cider and cream. Add a handful of Mussels and stir through cooked pappardelle. Finish with basil.

Mackerel

Grilled Mackerel Salad, Black Rice, Smashed Cucumber, Papaya & Pickled Fennel

Sear the Mackerel fillet. De-seed the cucumber, then smash with a rolling pin until there are cracks in the cucumber, break into small pieces andthen season with soy sauce, lime juice, sesame oil, chilli and ginger. Toss in shaved fennel and diced papaya. Place the mixed salad on a plate over black rice. Place the seared Mackerel on top.

Prawns

Prawn & Monkfish Skewers with Caesar Salad

Skewer 3 King Prawns with 2 Monkfish chunks. Season & rub with olive oil, lemon & oregano, then char grill & serve on crispy caesar salad.

Plaice

Poached Fillets of Plaice with New Potatoes in a Vegetable & Herb Broth

Soften fennel seeds, onion, carrot and fennel in butter. Add white wine and 500ml water to make a broth. Fold seasoned fillets in half and poach gently in the broth for 5 minutes. Remove the fillets from the pan and cover. Add samphire and diced courgettes, whisk in butter, then add chopped herbs, lemon juice and zest. Serve the fish in warmed new potatoes and pour over the broth.

Sardines

Smoked Sardines On Toast With Wild Garlic Scrambled Egg

Hot smoke some butterflied Sardine fillets over woodchips. Serve on top of creamy scrambled egg with wild garlic and herbs. Place on sour dough toast and finish with basil oil.

Tuna

Tuna Steak with Asian Noodle Salad

Rub the steaks with oil and lemon juice and season. Grill both sides until just pink in the middle. Toss some cooked rice noodles with sliced peppers, basil, mint and coriander. Dress with soy, lime juice, sesame, fish sauce, garlic and ginger. Sit the Tuna on top and serve with a wedge of lime

Haddock

Natural Smoked Haddock, Welsh Rope Grown Mussels, Elderflower, Chilli & Lime

Bake some natural Smoked Haddock in white wine with shallots and garlic. Throw in a handful of Welsh Rope Grown Mussels, samphire, chilli and fresh elderflowers, then bake until the Mussels open. Finish with lime juice and olive oil and serve.