PREPARED FRESH FISH AND SEAFOOD

Most of the information you will need about our fresh fish and seafood is included in the shop. Take a look below at some of the ways we can prepare fish for you.

Please do tell us if you have any specific preparation or packaging needs.  For instance, if you are a family of four is it useful if your fish is packed into bags of four portions?

Don't worry; if you don't specify anything we will prepare your fresh fish as we normally do, trying to make it as "oven ready" as possible. We will always vacuum pack your fresh fish, where appropriate and suitably pack your shellfish.

Fresh Flat Fish Fillets

We cut 2 fillets from a flat fish (plaice, lemon sole etc), that means you will have one fillet from the top side of the fish and another from underneath.

Fresh Round Fish Fillets

We cut two fillets from a round fish such as cod, haddock, bass, that's one from either side of the fish.

Fresh Steaks

When we steak a fish, a salmon for instance, we cut across the fish so you have a cross section of the fish, with bone in the middle; some people call these cutlets.

Fillet Portions

These are portions cut from very large fillets. We cut and prepare individual fillet portions so they are "oven/pan ready".

Scaled

This preparation involves removing the scales from the fish. To be served whole, sea bass for instance, needs scaling so you are left with the clean skin.

Scaled & Pinboned

We almost always prepare fillets this way. We de-scale the skin side of the fillet and remove the small line of bones known as "pinbones".

Skinned

This means as it says, some customers like the skin removed from their white fish fillets.

Scaled & Gutted

Whole fish such as sea bass or gilt head sea bream need to be gutted and have their scales removed; this preparation makes the fish "oven ready".