Special Requirements

Do let us know if you have any specific sizing, preparation or packaging that you require; for instance, if you are a family of four it might be useful if your fish was packaged into bags of four portions.

Have a look below at some of the ways we prepare our fish?

Don't worry; if you don't specify anything we will prepare your fish as we normally do, trying to make all your fish as "oven ready" as possible.

Fish Sizes

In our shop we specify the sizes of all our fish. If you would prefer us to select a fish closer to either end of the size bracket, please add this detail in the comments box which is included in the checkout section

Fish Preparation Information

Flat Fish Fillets

We take 2 fillets from a flat fish (Plaice, Lemon Sole etc:) or "cross cut" fillets as it's known in the trade; that means you will have one fillet from the top side of the fish and another one from the underneath.

Round Fish Fillets

We cut fillets two from a round fish (Cod, Haddock, Bass etc); that's one from either side of the fish

Steaks

When we steak a fish (Salmon for instance) we cut across the fish so that you end up with a cross section of the fish, with bone in the middle, some people call them cutlets.

Fillet Portions

This means what it says; with a large fillet of Cod for instance. we can cut and prepare individual fillet portions so that they are "oven/pan ready".

Scaled

This preparation involves removing the scales of the fish; for instance a Sea Bass to be served whole would be scaled so that you are left with the smooth skin.

Scaled & Pinboned

This preparation is amost always carries out on fillets (Cod, Haddock etc:). This involves scaling the skin side of the fillet and removing the small line of bones known a "pinbones".

Skinned

This means as it says; some customers like the skin removed from their white fish fillets (Cod Haddock etc:).

Scaled & Gutted

Whole fish such as Sea Bass or Gilt head Sea Bream will need to be gutted and have their scales removed; this preparation will make the fish "oven ready".