Our renowned, award-winning master fishmongers meticulously choose and skilfully prepare only the finest catches, ensuring that each fillet is of exceptional quality. Orders are hand-prepared to customers’ exact specifications.

Our expert team includes two master fishmongers who have 60 years’ combined industry experience. You can be confident that your fish and seafood order has been sustainably sourced with consistent quality. It will be safe and traceable, prepared with care each and every time. 

All our fish will be consistently sized, to your specification, and packed for simple splitting and storage.

Our fresh fish is packed in award winning packaging and delivered in temperature controlled vehicles.

Whole fish & fillets
Store whole fish on a tray in a refrigerator covered with cling film at between zero and four degrees centigrade. The gut cavity should be clean, and the fish should be dry, not sitting in a pool of water. Best to place the fish on a rack in a tray. Fillets and portions should be stored the same way.

 
Molluscs
Cover molluscs with a damp cloth, newspaper or seaweed, and keep the lid on the box to avoid drying out and keep the chill off. The ideal temperature is six and eight degrees centigrade. Never put directly in front of fans blowing chilled air.

 
Live crustaceans
Store live crustaceans in the same way you store molluscs. Pick up live crustaceans by the body, not the claws or tail. Treat them carefully. Dropping, throwing or skidding the boxes across the floor will stress the fish and weaken them.

 
Oysters
Store in the same way as live crustaceans and Molluscs but always sit them cup-side down to keep the moisture in.

 
Smoked fish
Store smoked fish separately from raw fish in the refrigerator. Remember hot smoked fish is a ‘high risk’ product and should be stored carefully at zero to four degrees centigrade.