New Wave offers an unrivalled selection of superb-quality fresh fish. Most of our wild fish comes from Cornwall, Devon and Scotland, with much of it being caught on small day-boats using the most sustainable methods. In addition, we carry an extensive range of responsibly farmed fresh fish. Experienced filleters prepare our fish to the highest standards – just let us know how you’d like it. Our laser-guided portion cutter creates portions from fillets to meet your exact requirements.
Please note: Fresh fish is subject to availability and prices can fluctuate considerably depending on the time of year, weather, tides, quotas and demand. It is always best to ask a member of our sales team before ordering.
Read about WHERE OUR FISH & SHELLFISH COME FROM and see our SEASONAL GUIDE for the best time to buy
Below is a list of what we stock regularly, when in season. We regularly consult the MCS (Marine Conservation Society) 'Good Fish Guide' for the latest information on sustainability and will not sell endangered or ‘at risk’ species (rated 5). Click on the names to discover more.
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net
Spondyliosoma cantharus
Considered one of the finest of the bream family, the black sea bream is silver in colour with black markings across the body and a long, spiny fin on the back. It is a very seasonal fish, usually available in small quantities throughout the year but usually only abundant in April and May in the UK. However, our farmed gilthead bream makes a good substitute and is a far better bet for menu stability. Both species have firm, white flesh and a delicate flavour. They are similar to sea bass but have a meatier texture.
Size 25–45cm (10–18in) long
We supply Whole fish: 300–400g (portion-sized fish for serving whole), 400–600g (yields 2 medium portion fillets), 600–800g (yields 2 large portion fillets) (prepped as required)
Best season May–July
Texture and taste Firm and dense, with meaty flakes and sweet flavour
Alternatives Gilthead bream, hake, sea bass
Spondyliosoma cantharus
Considered one of the finest of the bream family, the black sea bream is silver in colour with black markings across the body and a long, spiny fin on the back. It is a very seasonal fish, usually available in small quantities throughout the year but usually only abundant in April and May in the UK. However, our farmed gilthead bream makes a good substitute and is a far better bet for menu stability. Both species have firm, white flesh and a delicate flavour. They are similar to sea bass but have a meatier texture.
Size 25–45cm (10–18in) long
We supply Whole fish: 300–400g (portion-sized fish for serving whole), 400–600g (yields 2 medium portion fillets), 600–800g (yields 2 large portion fillets) (prepped as required)
Best season May–July
Texture and taste Firm and dense, with meaty flakes and sweet flavour
Alternatives Gilthead bream, hake, sea bass
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Scophthalmus rhombus
A large flatfish related to turbot and Cornish sole (megrim), brill is brownish grey in colour and resembles turbot, with eyes on the left side of its head. However, brill is more oval and has scales, while turbot is rounder and instead of scales on its dark eye-side it has large, sharp tubercles. Brill has a sweet flavour resembling that of turbot, but it is a little flakier.
Size Up to 75cm (30in) long
We supply Whole fish: 0.6–1kg, 1–1.5kg, 1.5–2kg, 2kg+ (prepped as required)
Best season May–November
Texture and taste White, flaky flesh with a fine, sweet flavour
Alternatives Halibut, lemon sole
Scophthalmus rhombus
A large flatfish related to turbot and Cornish sole (megrim), brill is brownish grey in colour and resembles turbot, with eyes on the left side of its head. However, brill is more oval and has scales, while turbot is rounder and instead of scales on its dark eye-side it has large, sharp tubercles. Brill has a sweet flavour resembling that of turbot, but it is a little flakier.
Size Up to 75cm (30in) long
We supply Whole fish: 0.6–1kg, 1–1.5kg, 1.5–2kg, 2kg+ (prepped as required)
Best season May–November
Texture and taste White, flaky flesh with a fine, sweet flavour
Alternatives Halibut, lemon sole
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Wild or farmed
Responsibly farmed
Origin and catch area
Gloucestershire
Catch method
Harvested
Salmo trutta
The native brown freshwater trout, which lives in rivers in the UK and elsewhere in Europe, is not fished from the wild commercially; instead, it is farmed in small quantities. It has a distinctive appearance, with olive-green to brownish skin covered in brown or black spots, and it has an earthier taste than rainbow trout. We source our brown trout from the Bibury Trout Farm – England’s oldest working trout farm. The migratory form of the brown trout is sea trout.
Size 40–80cm (16–32in) long
We supply Whole fish: usually 1–2kg (prepped as required)
Best season Year round
Texture and taste Light-coloured, tender and flaky, with a savoury taste that is stronger and ‘fishier’ than rainbow trout
Alternatives Rainbow trout, salmon, sea trout
Salmo trutta
The native brown freshwater trout, which lives in rivers in the UK and elsewhere in Europe, is not fished from the wild commercially; instead, it is farmed in small quantities. It has a distinctive appearance, with olive-green to brownish skin covered in brown or black spots, and it has an earthier taste than rainbow trout. We source our brown trout from the Bibury Trout Farm – England’s oldest working trout farm. The migratory form of the brown trout is sea trout.
Size 40–80cm (16–32in) long
We supply Whole fish: usually 1–2kg (prepped as required)
Best season Year round
Texture and taste Light-coloured, tender and flaky, with a savoury taste that is stronger and ‘fishier’ than rainbow trout
Alternatives Rainbow trout, salmon, sea trout
Wild or farmed
Responsibly farmed
Origin and catch area
Gloucestershire
Catch method
Harvested
Wild or farmed
Wild, caught at sea
Origin and catch area
Norway, North Atlantic
Catch method
Otter trawl
Gadus morhua
One of the most popular fish in Britain, Atlantic cod is identified by the three fins on its back, a white line running from gills to tail, green-yellow marbled skin that fades to white on the belly, and a square tail. Its upper jaw protrudes and there is a barbel (whisker) on its lower jaw. The sustainability of cod varies depending on where and how it was caught.
Although Skrei cod is the same species as Atlantic cod, Skrei cod is migratory and has a superior taste and texture. It grows up in the northern edge of the Barents Sea, near the north pole, then travels south to the northern Norwegian coasts to spawn. The extremely cold, clear Arctic waters and the epic journey result in a fish that is leaner than ordinary cod and has firmer, glossier, more flavourful flesh. Skrei cod is an the best choice when in season (January–March); it is more expensive than ordinary cod for a good reason.
Size Up to 1.5 (5ft) long
We supply Whole fish: 2–4kg, 4–7kg, 7kg+ (prepped as required); Skrei cod: 3–8kg (prepped as required)
Best season October–March; February–April (Skrei cod)
Texture and taste White flesh with a firm but succulent texture that chunks and flakes well and has a sweet taste
Alternatives Hake, pollack
Gadus morhua
One of the most popular fish in Britain, Atlantic cod is identified by the three fins on its back, a white line running from gills to tail, green-yellow marbled skin that fades to white on the belly, and a square tail. Its upper jaw protrudes and there is a barbel (whisker) on its lower jaw. The sustainability of cod varies depending on where and how it was caught.
Although Skrei cod is the same species, it is migratory and has a more superior taste and texture than other cod. It grows up in the northern edge of the Barents Sea, near the north pole, then travels south to the northern Norwegian coasts to spawn. The extremely cold, clear Arctic waters and the epic journey result in a fish that is leaner than ordinary cod and has firmer, glossier, more flavourful flesh. Skrei cod is an the best choice when in season (January–March); it is more expensive than ordinary cod for a good reason.
Size Up to 1.5 (5ft) long
We supply Whole fish: 2–4kg, 4–7kg, 7kg+ (prepped as required); Skrei cod: 3–8kg (prepped as required)
Best season October–March; February–April (Skrei cod)
Texture and taste White flesh with a firm but succulent texture that chunks and flakes well and has a sweet taste
Alternatives Hake, pollack
Wild or farmed
Wild, caught at sea
Origin and catch area
Norway, North Atlantic
Catch method
Otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Cornwall/Shetland, Northeast Atlantic
Catch method
Otter trawl
Pollachius virens
Related to cod and pollack, coley (also known as staithe) is poor man’s cod, sometimes used in fish pies, soups or curries. Its flesh is greyer and coarser than that of cod and is only palatable if it is extremely fresh and cooked in dishes with robust flavours. It has a slender snout, heavily scaled, arching, dark grey back, and a thick white line runs from its gills to forked tail.
Size Up to 1m (3ft) long
We supply Whole fish: 3–6kg (prepped as required)
Chunky portions: 5–6oz (140-170g), 6–7oz (170-200g)
Best season October–April
Texture and taste Firm flesh (grey-pink when raw but greyish white when cooked) and a fairly coarse texture of tightly knitted flakes
Alternatives Cod, haddock, hake, pollack, whiting
Pollachius virens
Related to cod and pollack, coley (also known as staithe) is poor man’s cod, sometimes used in fish pies, soups or curries. Its flesh is greyer and coarser than that of cod and is only palatable if it is extremely fresh and cooked in dishes with robust flavours. It has a slender snout, heavily scaled, arching, dark grey back, and a thick white line runs from its gills to forked tail.
Size Up to 1m (3ft) long
We supply Whole fish: 3–6kg (prepped as required)
Chunky portions: 5–6oz (140-170g), 6–7oz (170-200g)
Best season October–April
Texture and taste Firm flesh (grey-pink when raw but greyish white when cooked) and a fairly coarse texture of tightly knitted flakes
Alternatives Cod, haddock, hake, pollack, whiting
Wild or farmed
Wild, caught at sea
Origin and catch area
Cornwall/Shetland, Northeast Atlantic
Catch method
Otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Lepidorhombus whiffiagonis
Abundant around Britain’s coasts, Cornish sole (also known as megrim) is a large flatfish that is popular in southern Europe, particularly Spain, and is gaining popularity in the UK. It is currently both inexpensive and sustainable. Related to turbot and brill, Cornish sole has a glassy, light brown, scaly skin, which is sometimes spotted, a white underside, and a large mouth that extends into a tube. It is best trimmed and cooked whole on the bone and needs olive oil or butter to prevent it from drying out.
Size Typically 25–35cm (10–14in) long
We supply Whole fish: 330–450g, 450–650g (portion-sized fish for serving whole), 600g+ (for filleting or sharing) (prepped as required)
Best season April–November
Texture and taste Flavour and texture are similar to plaice, but the flesh is slightly oilier
Alternatives Plaice, Torbay sole (witch)
Lepidorhombus whiffiagonis
Abundant around Britain’s coasts, Cornish sole (also known as megrim) is a large flatfish that is popular in southern Europe, particularly Spain, and is gaining popularity in the UK. It is currently both inexpensive and sustainable. Related to turbot and brill, Cornish sole has a glassy, light brown, scaly skin, which is sometimes spotted, a white underside, and a large mouth that extends into a tube. It is best trimmed and cooked whole on the bone and needs olive oil or butter to prevent it from drying out.
Size Typically 25–35cm (10–14in) long
We supply Whole fish: 330–450g, 450–650g (portion-sized fish for serving whole), 600g+ (for filleting or sharing) (prepped as required)
Best season April–November
Texture and taste Flavour and texture are similar to plaice, but the flesh is slightly oilier
Alternatives Plaice, Torbay sole (witch)
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Solea solea
Also known simply as sole, or common sole, Dover sole is a classic British species that is highly prized in the UK as well as restaurants in Europe. It was a victim of overfishing, but Cornish stocks have been well managed in recent years, thanks to a successful EU Sole Recovery Plan. It is an oval-shaped, drab-coloured flatfish, with eyes on the right side of its head, a small mouth for its size, and a coarse skin texture.
Size Typically 30–40cm (12–16in)
We supply Whole fish: 300–400g, 400–600g (portion-sized fish for serving whole), 600–800g, 800g–1kg (for filleting or sharing) (prepped as required)
Best season May–July, September–January
Texture and taste Very firm, slightly rubbery, full-flavoured white flesh
Alternatives Cornish sole (megrim), lemon sole, plaice, Torbay sole (witch), turbot
Solea solea
Also known simply as sole, or common sole, Dover sole is a classic British species that is highly prized in the UK as well as restaurants in Europe. It was a victim of overfishing, but Cornish stocks have been well managed in recent years, thanks to a successful EU Sole Recovery Plan. It is an oval-shaped, drab-coloured flatfish, with eyes on the right side of its head, a small mouth for its size, and a coarse skin texture.
Size Typically 30–40cm (12–16in)
We supply Whole fish: 300–400g, 400–600g (portion-sized fish for serving whole), 600–800g, 800g–1kg (for filleting or sharing) (prepped as required)
Best season May–July, September–January
Texture and taste Very firm, slightly rubbery, full-flavoured white flesh
Alternatives Cornish sole (megrim), lemon sole, plaice, Torbay sole (witch), turbot
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Wild or farmed
Responsibly farmed
Origin and catch area
Greece/Turkey,
Mediterranean and Black Sea
Catch method
Harvested
Sparus aurata
The most popular sea bream in Europe, the gilthead bream is farmed extensively throughout the Mediterranean. It has lightly scaled, silvery skin and a deep body with a distinctive gold band across the brow. As with all our farmed fish and shellfish, we source gilthead bream only from BAP-certified farms.
Size 25–40cm (10–16in)
We supply Whole fish: 300–400g (portion-sized fish for serving whole), 400–600g (yields 2 medium-portion fillets), 600–800g (yields 2 large portion fillets) (prepped as required)
Best season Year round
Texture and taste White, firm flakes with a medium texture and sweet flavour
Alternatives Black sea bream (in season), hake, sea bass
Sparus aurata
The most popular sea bream in Europe, the gilthead bream is farmed extensively throughout the Mediterranean. It has lightly scaled, silvery skin and a deep body with a distinctive gold band across the brow. As with all our farmed fish and shellfish, we source gilthead bream only from BAP-certified farms.
Size 25–40cm (10–16in)
We supply Whole fish: 300–400g (portion-sized fish for serving whole), 400–600g (yields 2 medium-portion fillets), 600–800g (yields 2 large portion fillets) (prepped as required)
Best season Year round
Texture and taste White, firm flakes with a medium texture and sweet flavour
Alternatives Black sea bream (in season), hake, sea bass
Wild or farmed
Responsibly farmed
Origin and catch area
Greece/Turkey,
Mediterranean and Black Sea
Catch method
Harvested
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Gill net and similar nets
Chelon labrosus
Inexpensive and often underrated, these fish have a firm, white flesh with a similar flavour to sea bass, but they have a higher fat content so are oilier. They are abundant in the waters around Cornwall and Devon, and are noted for their silvery grey colour, flattened head and small mouth.
In the Mediterranean, the compressed roe of grey mullet is salted and cured to make bottarga, which is grated over dishes to add its unique flavour to many recipes. In Sardinia, where it is made and consumed in vast quantities, it is often called ‘Sardinia’s gold’. We stock bottarga as part of our deli range.
Size 50–75cm (20–30in)
We supply Whole fish: 500g–1kg, 1–2kg (prepped as required)
Best season May–September
Texture and taste Firm, white, meaty flesh with a distinctive, quite earthy flavour
Alternatives Red mullet, sea bass
Chelon labrosus
Inexpensive and often underrated, these fish have a firm, white flesh with a similar flavour to sea bass, but they have a higher fat content so are oilier. They are abundant in the waters around Cornwall and Devon, and are noted for their silvery grey colour, flattened head and small mouth.
In the Mediterranean, the compressed roe of grey mullet is salted and cured to make bottarga, which is grated over dishes to add its unique flavour to many recipes. In Sardinia, where it is made and consumed in vast quantities, it is often called ‘Sardinia’s gold’. We stock bottarga as part of our deli range.
Size 50–75cm (20–30in)
We supply Whole fish: 500g–1kg, 1–2kg (prepped as required)
Best season May–September
Texture and taste Firm, white, meaty flesh with a distinctive, quite earthy flavour
Alternatives Red mullet, sea bass
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Gill net and similar nets
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Otter trawl
Chelidonichthys cuculus/C. lucerna/Eutriglia gurnadus
There are several gurnard species caught in British waters, including the red, yellow (or tub) and grey gurnard, all of which have a large, bony, angular head and a triangular-shaped, spiny body. Until recently, gurnard were not considered worthy of eating in many parts of the world. However, they have long been part of the traditional cuisine of the South of France, notably in the classic soup bouillabaisse, and they have become increasingly popular in recent years in the UK. The flesh of gurnard is fairly dry, so it is best to add oil to prevent the fish from drying out.
Size 20–40cm (8–16in)
We supply Whole fish: 200–500g (ideal for making soups and stocks), 500g–1kg, 1kg+ (yields main-course portion fillets) (prepped as required)
Best season May–October
Texture and taste Firm, muscular texture and a light, sweet flavour
Alternatives Cod, monkfish, sea bass
Chelidonichthys cuculus/C. lucerna/Eutriglia gurnadus
There are several gurnard species caught in British waters, including the red, yellow (or tub) and grey gurnard, all of which have a large, bony, angular head and a triangular-shaped, spiny body. Until recently, gurnard were not considered worthy of eating in many parts of the world. However, they have long been part of the traditional cuisine of the South of France, notably in the classic soup bouillabaisse, and they have become increasingly popular in recent years in the UK. The flesh of gurnard is fairly dry, so it is best to add oil to prevent the fish from drying out.
Size 20–40cm (8–16in)
We supply Whole fish: 200–500g (ideal for making soups and stocks), 500g–1kg, 1kg+ (yields main-course portion fillets) (prepped as required)
Best season May–October
Texture and taste Firm, muscular texture and a light, sweet flavour
Alternatives Cod, monkfish, sea bass
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall,
Northeast Atlantic
Catch method
Otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Norway (occasionally Cornwall), Northeast Atlantic
Catch method
Hook and line/gill net/otter trawl
Melanogrammus aeglefinus
A member of the cod family, haddock is one of the most popular fish in Britain, particularly in northern England and Scotland, where it is used instead of cod for fish and chips. It is a grey, slender fish identified by the black line that runs from their gills to their tail and a black spot on the shoulder. Haddock is enjoyed fresh or smoked. We supply naturally smoked haddock fillets, smoked in the traditional way with no additives.
Size 30–90cm (12–36in) long
We supply Whole fish: 1–3kg (large fish that yields chunky fillets) (prepped as required)
Fillet portions: 4–5oz (110–140g), 5–6oz (140–170g), 6–8oz (170–230g), 8–10oz (230–280g)
Best season September–March
Texture and taste Lean, succulent flesh with a delicate, sweet flavour
Alternatives Cod, coley, hake, pollack, whiting
Melanogrammus aeglefinus
A member of the cod family, haddock is one of the most popular fish in Britain, particularly in northern England and Scotland, where it is used instead of cod for fish and chips. It is a grey, slender fish identified by the black line that runs from their gills to their tail and a black spot on the shoulder. Haddock is enjoyed fresh or smoked. We supply naturally smoked haddock fillets, smoked in the traditional way with no additives.
Size 30–90cm (12–36in) long
We supply Whole fish: 1–3kg (large fish that yields chunky fillets) (prepped as required)
Fillet portions: 4–5oz (110–140g), 5–6oz (140–170g), 6–8oz (170–230g), 8–10oz (230–280g)
Best season September–March
Texture and taste Lean, succulent flesh with a delicate, sweet flavour
Alternatives Cod, coley, hake, pollack, whiting
Wild or farmed
Wild, caught at sea
Origin and catch area
Norway (occasionally Cornwall), Northeast Atlantic
Catch method
Hook and line/gill net/otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net
Merluccius merluccius
Very popular throughout Europe, especially in Spain, hake is a large, deep-water fish with a long, slender body, silvery grey skin, a long black line running the length of its body and prominent, pointed teeth. Hake is increasing in popularity in Britain, and its white flesh is very similar to cod in taste, but hake has a softer texture with smaller flakes.
Size 30–100cm (12–39in) long
We supply Whole fish (2kg+), prepped as required
Chunky portions: 4–5oz (110–140g), 5–6oz (140–170g), 6–7oz (170–200g)
Best season April–November
Texture and taste White flesh with flaky texture and mild flavour
Alternatives Cod, gilthead bream, haddock, pollack, sea bass
Merluccius merluccius
Very popular throughout Europe, especially in Spain, hake is a large, deep-water fish with a long, slender body, silvery grey skin, a long black line running the length of its body and prominent, pointed teeth. Hake is increasing in popularity in Britain, and its white flesh is very similar to cod in taste, but hake has a softer texture with smaller flakes.
Size 30–100cm (12–39in) long
We supply Whole fish (2kg+), prepped as required
Chunky portions: 4–5oz (110–140g), 5–6oz (140–170g), 6–7oz (170–200g)
Best season April–November
Texture and taste White flesh with flaky texture and mild flavour
Alternatives Cod, gilthead bream, haddock, pollack, sea bass
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net
Wild or farmed
Responsibly farmed
Origin and catch area
Norway,
Northeast Atlantic
Catch method
Harvested
Hippoglossus hippoglossus
The Atlantic halibut is the largest and most impressive of all the flatfish. Due to its vast size and exquisite, white, firm-textured flesh, halibut has always been in great demand, resulting in this fish being overexploited. It is also very slow to mature, making it particularly susceptible in the wild. Fortunately, halibut is now responsibly farmed, so we are delighted to be able to stock this magnificent premium fish.
Size Up to 1.5m (5ft) long
We supply Whole fish: 3–4kg, 4–5kg, 5–7kg, 7–10kg (prepped as required)
Best season Year round
Texture and taste White, firm, meaty texture and mild, sweet flavour
Alternatives Brill, turbot
Hippoglossus hippoglossus
The Atlantic halibut is the largest and most impressive of all the flatfish. Due to its vast size and exquisite, white, firm-textured flesh, halibut has always been in great demand, resulting in this fish being overexploited. It is also very slow to mature, making it particularly susceptible in the wild. Fortunately, halibut is now responsibly farmed, so we are delighted to be able to stock this magnificent premium fish.
Size Up to 1.5m (5ft) long
We supply Whole fish: 3–4kg, 4–5kg, 5–7kg, 7–10kg (prepped as required)
Best season Year round
Texture and taste White, firm, meaty texture and mild, sweet flavour
Alternatives Brill, turbot
Wild or farmed
Responsibly farmed
Origin and catch area
Norway,
Northeast Atlantic
Catch method
Harvested
Wild or farmed
Responsibly farmed
Origin and catch area
Australia, Northwest Pacific Ocean
Catch method
Harvested
Seriola quinqueradiata
Also known as yellowtail, Japanese amberjack or kingfish, this is a species of jack fish native to the northwest Pacific Ocean, caught from Japan to Hawaii. It is sometimes listed on menus as ‘yellowtail tuna’ – a misnomer, as it is not related to tuna. Hamachi is a popular fish in Japan, where it is eaten raw and cooked. All our Hamachi is sashimi grade, so ideal for carpaccio and sushi.
Size 40cm–1m (16–39in) long
We supply Whole fish: 2–4kg (prepped as required)
Best season Year round
Texture and taste White, oily flesh with a firm texture and mild flavour
Alternatives Yellowfin tuna
Seriola quinqueradiata
Also known as yellowtail, Japanese amberjack or kingfish, this is a species of jack fish native to the northwest Pacific Ocean, caught from Japan to Hawaii. It is sometimes listed on menus as ‘yellowtail tuna’ – a misnomer, as it is not related to tuna. Hamachi is a popular fish in Japan, where it is eaten raw and cooked. All our Hamachi is sashimi grade, so ideal for carpaccio and sushi. It is suitable for a variety of cooking methods except frying.
Size 40cm–1m (16–39in) long
We supply Whole fish: 2–4kg (prepped as required)
Best season Year round
Texture and taste White, oily flesh with a firm texture and mild flavour
Alternatives Yellowfin tuna
Wild or farmed
Responsibly farmed
Origin and catch area
Australia, Northwest Pacific Ocean
Catch method
Harvested
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Ring net
Clupea harengus
Related to sardines and sprats, herrings are a small, oily fish and an important food source all over the world. They have a bluish green back, bright silver sides and loose scales, and form huge schools of billions of fish. Herrings are one of the world’s most abundant fish, although in the 1990s they were overfished in some places. Today, there are well-managed sustainable stocks around British waters.
A whole herring, split and salted or pickled and then smoked is called a kipper. Herring fillets that have been pickled and rolled into a cylindrical shape, often around a savoury filling, are called rollmops.
Size 25–35cm (10–14in) long
We supply Whole fish: 150–250g (prepped as required)
Best season August–March
Texture and taste Fine, sweet flakes that are not overly oily in texture if fish is fresh
Alternatives Mackerel, sardines
Clupea harengus
Related to sardines and sprats, herrings are a small, oily fish and an important food source all over the world. They have a bluish green back, bright silver sides and loose scales, and form huge schools of billions of fish. Herrings are one of the world’s most abundant fish, although in the 1990s they were overfished in some places. Today, there are well-managed sustainable stocks around British waters.
A whole herring, split and salted or pickled and then smoked is called a kipper. Herring fillets that have been pickled and rolled into a cylindrical shape, often around a savoury filling, are called rollmops.
Size 25–35cm (10–14in) long
We supply Whole fish: 150–250g (prepped as required)
Best season August–March
Texture and taste Fine, sweet flakes that are not overly oily in texture if fish is fresh
Alternatives Mackerel, sardines
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Ring net
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Otter trawl
Zeus faber
A true delicacy, John Dory is highly prized for its firm texture and sweet flavour. It is easily identifiable, with large eyes set in a big head, a compressed body, and grey skin that features a distinctive black spot, encircled with a gold band, on both flanks. It also has very long, extremely sharp barbs on its back, which we remove before supplying you the fish. The skin is delicate and can be left on if cooking the fish whole, or it can be removed, revealing the fillet’s three natural sections.
Size 25–35cm (10–14in) long
We supply Whole fish: 500g–1kg, 1–2kg, 2kg+ (for a main course) (prepped as required)
Fillet portions: 200–500g (1 fillet for a starter, 2 for a main course)
Best season January, May–September
Texture and taste Flesh is firm and smooth with a slight stickiness, the flavour is sweet and slightly milky
Alternatives Brill, gurnard, halibut, red mullet, sea bass, turbot
Zeus faber
A true delicacy, John Dory is highly prized for its firm texture and sweet flavour. It is easily identifiable, with large eyes set in a big head, a compressed body, and grey skin that features a distinctive black spot, encircled with a gold band, on both flanks. It also has very long, extremely sharp barbs on its back, which we remove before supplying you the fish. The skin is delicate and can be left on if cooking the fish whole, or it can be removed, revealing the fillet’s three natural sections.
Size 25–35cm (10–14in) long
We supply Whole fish: 500g–1kg, 1–2kg, 2kg+ (for a main course) (prepped as required)
Fillet portions: 200–500g (1 fillet for a starter, 2 for a main course)
Best season January, May–September
Texture and taste Flesh is firm and smooth with a slight stickiness, the flavour is sweet and slightly milky
Alternatives Brill, gurnard, halibut, red mullet, sea bass, turbot
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Microstomus kitt
Despite its name, lemon sole does not taste of lemon and is not really a sole (unlike Dover sole). Instead, it is closely related to plaice and halibut. Lemon sole has a distinctive oval shape and eyes on its right side. Both sides are very different for camouflage: the upper side is dark or pale brown, enabling the fish to blend into the muddy or sandy seabed when viewed from above, and the underside is white, blending into lighter waters when seen from below. Lemon sole can be identified from other flatfish by a strip of yellow flesh around the gill flap and a coating of creamy slime (in other flatfish, the coating is clear).
Size 25–30cm (10–12in) long
We supply Whole fish: 330–500g (portion-sized fish for serving whole), 500–800g (for filleting or sharing) (prepped as required)
Best season April–September
Texture and taste White, lean, delicate texture and mild, sweet flavour
Alternatives Brill, Cornish sole (megrim), Dover sole, plaice, Torbay sole (witch)
Microstomus kitt
Despite its name, lemon sole does not taste of lemon and is not really a sole (unlike Dover sole). Instead, it is closely related to plaice and halibut. Lemon sole has a distinctive oval shape and eyes on its right side. Both sides are very different for camouflage: the upper side is dark or pale brown, enabling the fish to blend into the muddy or sandy seabed when viewed from above, and the underside is white, blending into lighter waters when seen from below. Lemon sole can be identified from other flatfish by a strip of yellow flesh around the gill flap and a coating of creamy slime (in other flatfish, the coating is clear).
Size 25–30cm (10–12in) long
We supply Whole fish: 330–500g (portion-sized fish for serving whole), 500–800g (for filleting or sharing) (prepped as required)
Best season April–September
Texture and taste White, lean, delicate texture and mild, sweet flavour
Alternatives Brill, Cornish sole (megrim), Dover sole, plaice, Torbay sole (witch)
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Otter trawl
Molva molva
Related to cod, ling is great in fish pies, soups and stews and is traditionally used as a salted fish, particularly popular in Ireland. It has a long, slender body, sometimes up to 2m (6ft 6in) long, and the skin is often mottled reddish brown or olive and brown along its flanks. Stocks have been declining and ling has recently been rated 5 on the MCS (Marine Conservation Society) ‘Good Fish Guide’. We are therefore not supplying this fish until stocks recover.
Size Up to 2m (6ft 6in) long
We supply Not currently available
Best season Not currently available
Texture and taste Firm, white, textured, sweet flesh
Alternatives Cod, coley, haddock, whiting
Molva molva
Related to cod, ling is great in fish pies, soups and stews and is traditionally used as a salted fish, particularly popular in Ireland. It has a long, slender body, sometimes up to 2m (6ft 6in) long, and the skin is often mottled reddish brown or olive and brown along its flanks. Stocks have been declining and ling has recently been rated 5 on the MCS (Marine Conservation Society) ‘Good Fish Guide’. We are therefore not supplying this fish until stocks recover.
Size Up to 2m (6ft 6in) long
We supply Not currently available
Best season Not currently available
Texture and taste Firm, white, textured, sweet flesh
Alternatives Cod, coley, haddock, whiting
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Hook and line
Scomber scombrus
Prized for its rich flavour, succulent texture and high oil content, mackerel is a popular choice with fish-lovers. It is a small and bullet-shaped species, related to tuna and bonito, with a silvery streamlined body and stripes along its back. Mackerel must be cooked as soon as possible, and stored at constantly low temperatures, as it spoils easily. We only buy mackerel that has been caught by hook and line, as it is the most sustainable method.
Size 30–45cm (12–18in) long
We supply Whole fish: 200–500g (1 fillet for starter, 2 for main course) (prepped as required)
Best season September–February
Texture and taste Firm, meaty and succulent texture and a rich, savoury, slightly sweet flavour
Alternatives Sardines, herring
Scomber scombrus
Prized for its rich flavour, succulent texture and high oil content, mackerel is a popular choice with fish-lovers. It is a small and bullet-shaped species, related to tuna and bonito, with a silvery streamlined body and stripes along its back. Mackerel must be cooked as soon as possible, and stored at constantly low temperatures, as it spoils easily. We only buy mackerel that has been caught by hook and line, as it is the most sustainable method.
Size 30–45cm (12–18in) long
We supply Whole fish: 200–500g (1 fillet for starter, 2 for main course) (prepped as required)
Best season September–February
Texture and taste Firm, meaty and succulent texture and a rich, savoury, slightly sweet flavour
Alternatives Sardines, herring
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Hook and line
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Lophius piscatorius
A longstanding favourite with many chefs and customers, monkfish is highly prized for its versatility and firm flesh that holds its shape well in cooking. It is an extraordinary-looking fish, with a long, flattened, tapering body and a vast wide head and huge jaws with inwardly pointing teeth. The tail, which is the part that is eaten and about half the weight of the whole fish, is extremely meaty and has no pin bones. The cheeks are sweetly flavoured and a delicacy.
Size 50cm–2m (20in–6ft) long
We supply Baby tails: <250g, 250–500g (for stir-frying, deep-frying or roasting whole), larger tails: 500–1kg, 1–2kg, 2-4kg, 4kg+ (ideal for roasting)
Monkfish cheeks: Sold by the kilo
Best season May–September
Texture and taste Firm, meaty texture and a mild, sweet flavour
Alternatives Gurnard, scallops, swordfish
Lophius piscatorius
A longstanding favourite with many chefs and customers, monkfish is highly prized for its versatility and firm flesh that holds its shape well in cooking. It is an extraordinary-looking fish, with a long, flattened, tapering body and a vast wide head and huge jaws with inwardly pointing teeth. The tail, which is the part that is eaten and about half the weight of the whole fish, is extremely meaty and has no pin bones. The cheeks are sweetly flavoured and a delicacy.
Size 50cm–2m (20in–6ft) long
We supply Baby tails: <250g, 250–500g (for stir-frying, deep-frying or roasting whole), larger tails: 500–1kg, 1–2kg, 2-4kg, 4kg+ (ideal for roasting)
Monkfish cheeks: Sold by the kilo
Best season May–September
Texture and taste Firm, meaty texture and a mild, sweet flavour
Alternatives Gurnard, scallops, swordfish
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Pleuronectes platessa
The most common flatfish in Europe, plaice has a delicate texture and a mild, subtle flavour. The upper side is greenish brown with orange or rusty-green spots, and the underside is white with chevron markings. It also has a distinct ‘wrist’ at the tail and a bony ridge from the head to the gills. Avoid this fish from mid-January to mid-April, when in roe, as the flesh is thin and watery.
Size 20–50cm (8–20in) long
We supply Whole fish: 330–500g (portion-sized fish for serving whole), 650–1kg (for filleting or sharing), 1kg+ (very large fish for filleting or tranching) (prepped as required)
Best season June–December
Texture and taste Delicate, moist texture and mild taste
Alternatives Cornish sole (megrim), Dover sole, lemon sole, Torbay sole (witch)
Pleuronectes platessa
The most common flatfish in Europe, plaice has a delicate texture and a mild, subtle flavour. The upper side is greenish brown with orange or rusty-green spots, and the underside is white with chevron markings. It also has a distinct ‘wrist’ at the tail and a bony ridge from the head to the gills. Avoid this fish from mid-January to mid-April, when in roe, as the flesh is thin and watery.
Size 20–50cm (8–20in) long
We supply Whole fish: 330–500g (portion-sized fish for serving whole), 650–1kg (for filleting or sharing), 1kg+ (very large fish for filleting or tranching) (prepped as required)
Best season June–December
Texture and taste Delicate, moist texture and mild taste
Alternatives Cornish sole (megrim), Dover sole, lemon sole, Torbay sole (witch)
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Hook and line/gill net/otter trawl
Pollachius pollachius
Similar in taste and texture to its relative the Atlantic cod, and often used as a cod substitute, pollack is a brownish green fish with small orange or yellow spots on its sides and large yellow eyes. It is not to be confused with the other related species often referred to as pollock (the Alaskan or Walleye pollock, Gadus chalcogrammus), which comes from the Northeast Pacific Ocean, is slightly smaller, and is caught by trawl fishing method. Our pollack (Pollachius pollachius) is caught in Cornwall by hook and line, gill net or otter trawl. Pollack has increased in popularity in recent years. Stocks have been declining and pollack has recently been rated 5 on the MCS (Marine Conservation Society) 'Good Fish Guide'. We are therefore not supplying this fish until stocks recover.
Size Typically 40–50cm (16–20in) long
We supply Not currently available
Best season Not currently available
Texture and taste Firm, juicy texture and mild taste
Alternatives Cod, coley, haddock, hake, whiting
Pollachius pollachius
Similar in taste and texture to its relative the Atlantic cod, and often used as a cod substitute, pollack is a brownish green fish with small orange or yellow spots on its sides and large yellow eyes. It is not to be confused with the other related species often referred to as pollock (the Alaskan or Walleye pollock, Gadus chalcogrammus), which comes from the Northeast Pacific Ocean, is slightly smaller, and is caught by trawl fishing method. Our pollack (Pollachius pollachius) is caught in Cornwall by hook and line, gill net or otter trawl. Pollack has increased in popularity in recent years. Stocks have been declining and pollack has recently been rated 5 on the MCS (Marine Conservation Society) 'Good Fish Guide'. We are therefore not supplying this fish until stocks recover.
Size Typically 40–50cm (16–20in) long
We supply Not currently available
Best season Not currently available
Texture and taste Firm, juicy texture and mild taste
Alternatives Cod, coley, haddock, hake, whiting
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Hook and line/gill net/otter trawl
Wild or farmed
Responsibly farmed
Origin and catch area
Gloucestershire,
Hampshire
Catch method
Harvested
Oncorhynchus mykiss
Introduced from North America into Europe at the end of the 19th century, and widely farmed in the UK, this freshwater fish has bright, silvery skin with black speckles and may have a distinct red or pink line along its sides. Our large, fine Chalkstream® trout are raised in the fast-flowing, pure waters that run through the chalk streams in Hampshire. We also source smaller fish from the local Bibury Trout Farm, in the Cotswolds – England’s oldest working trout farm.
Size Typically 25–50cm (10–20in) long (Bibury trout), 50–70cm (Chalkstream® trout)
We supply Whole fish: 200–400g (Bibury trout, portion-sized fish), 2.5kg (Chalkstream® trout) (prepped as required)
Chunky portions (Chalkstream® trout): 4–5oz (110–140g), 5–6oz (140–170g), 6–7oz (170–200g)
Best season Year round
Texture and taste Tender, flaky, soft texture and delicate, nutty flavour with a slightly sweet undertone
Alternatives Brown trout
Oncorhynchus mykiss
Introduced from North America into Europe at the end of the 19th century, and widely farmed in the UK, this freshwater fish has bright, silvery skin with black speckles and may have a distinct red or pink line along its sides. Our large, fine Chalkstream® trout are raised in the fast-flowing, pure waters that run through the chalk streams in Hampshire. We also source smaller fish from the local Bibury Trout Farm, in the Cotswolds – England’s oldest working trout farm.
Size Typically 25–50cm (10–20in) long (Bibury trout), 50–70cm (Chalkstream® trout)
We supply Whole fish: 200–400g (Bibury trout, portion-sized fish), 2.5kg (Chalkstream® trout) (prepped as required)
Chunky portions (Chalkstream® trout): 4–5oz (110–140g), 5–6oz (140–170g), 6–7oz (170–200g)
Best season Year round
Texture and taste Tender, flaky, soft texture and delicate, nutty flavour with a slightly sweet undertone
Alternatives Brown trout
Wild or farmed
Responsibly farmed
Origin and catch area
Gloucestershire,
Hampshire
Catch method
Harvested
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Otter trawl
Raja clavata
Often listed as 'skate' on restaurant menus, the thornback ray is a flatfish that lives in British waters. It has a rhomboid shape and large, expansive pectoral fins resembling wings, which are the edible part of the fish. Like sharks, their relatives, rays do not have a bony skeleton, only a spinal cord with a fan-like collection of cartilage spreading into their wings. The lack of bones, tender texture and sweet flavour of cooked ray wings makes them great to eat.
Size Up to 80–110cm (32–43in) long
We supply Wings: 500g–1kg, 1–2kg, 2kg+ (prepped as required)
Best season April–November
Texture and taste Buttery, springy yet tender texture and a rich, mildly sweet taste reminiscent of scallops
Alternatives Hake, sea bass
Raja clavata
Often listed as 'skate' on restaurant menus, the thornback ray is a flatfish that lives in British waters. It has a rhomboid shape and large, expansive pectoral fins resembling wings, which are the edible part of the fish. Like sharks, their relatives, rays do not have a bony skeleton, only a spinal cord with a fan-like collection of cartilage spreading into their wings. The lack of bones, tender texture and sweet flavour of cooked ray wings makes them great to eat.
Size Up to 80–110cm (32–43in) long
We supply Wings: 500g–1kg, 1–2kg, 2kg+ (prepped as required)
Best season April–November
Texture and taste Buttery, springy yet tender texture and a rich, mildly sweet taste reminiscent of scallops
Alternatives Hake, sea bass
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Otter trawl
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net
Mullus surmuletus
With its plump, rounded body and bright red scales, this colourful fish is a welcome visitor to Britain’s south coast. The skin has a high fat content, making it extremely flavourful and crisp. The flesh, which is dark pink, turning white when cooked, has a delicate flavour, and the liver is considered a delicacy. The fish has a lot of bones, so it is best to cook it whole, so they can be located easily. It is a great source of Omega-3 fatty acids.
Size 16–40cm (7–16in) long
We supply Whole fish: baby <200g (ideal for starters), 200–380g (medium portion-sized fish), 400g+ (large fillets) (prepped as required)
Best season May–November
Texture and taste Firm-textured, delicately flavoured flesh and a crisp skin
Alternatives Sea bass, sea bream
Mullus surmuletus
With its plump, rounded body and bright red scales, this colourful fish is a welcome visitor to Britain’s south coast. The skin has a high fat content, making it extremely flavourful and crisp. The flesh, which is dark pink, turning white when cooked, has a delicate flavour, and the liver is considered a delicacy. The fish has a lot of bones, so it is best to cook it whole, so they can be located easily. It is a great source of Omega-3 fatty acids.
Size 16–40cm (7–16in) long
We supply Whole fish: baby <200g (ideal for starters), 200–380g (medium portion-sized fish), 400g+ (large fillets) (prepped as required)
Best season May–November
Texture and taste Firm-textured, delicately flavoured flesh and a crisp skin
Alternatives Sea bass, sea bream
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net
Wild or farmed
Responsibly farmed
Origin and catch area
Norway,
Scotland, Faroes
Catch method
Harvested
Salmo salar
Known as the ‘King of Fish’, the Atlantic salmon is one of the most popular fish worldwide. As a result, it has been fished extensively and wild salmon are now very rare. Salmon farming became a big commercial enterprise in the 1980s, but there are valid ethical concerns about sustainability, environmental issues and welfare. We take these issues very seriously, and therefore source salmon only from BAP-certified farms that practice responsible aquaculture, including the premium-quality Loch Duart salmon (from the Scottish Highlands) and VAR salmon (from the Faroes), which is as close to wild salmon as you can get.
Size 70–76cm (28–30in) long
We supply Whole fish: 4–5kg (prepped as required)
Chunky portions: square cut 4–5oz (110–140g), 5–6oz (140–170g), 6–7oz (170–200g), 7–8oz (200–230g)
Diced salmon: Ideal for fish pies
Salmon trimmings: Ideal for fishcakes
Best season Year round
Texture and taste Firm, moist and oily with a delicate flavour
Alternatives Chalkstream® trout
Salmo salar
Known as the ‘King of Fish’, the Atlantic salmon is one of the most popular fish worldwide. As a result, it has been fished extensively and wild salmon are now very rare. Salmon farming became a big commercial enterprise in the 1980s, but there are valid ethical concerns about sustainability, environmental issues and welfare. We take these issues very seriously, and therefore source salmon only from BAP-certified farms that practice responsible aquaculture, including the premium-quality Loch Duart salmon (from the Scottish Highlands) and VAR salmon (from the Faroes), which is as close to wild salmon as you can get.
Size 70–76cm (28–30in) long
We supply Whole fish: 4–5kg (prepped as required)
Chunky portions: square cut 4–5oz (110–140g), 5–6oz (140–170g), 6–7oz (170–200g), 7–8oz (200–230g)
Diced salmon: Ideal for fish pies
Salmon trimmings: Ideal for fishcakes
Best season Year round
Texture and taste Firm, moist and oily with a delicate flavour
Alternatives Chalkstream® trout
Wild or farmed
Responsibly farmed
Origin and catch area
Norway,
Scotland, Faroes
Catch method
Harvested
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Seine purse net
Sardina pilchardus
This small, shiny, bullet-shaped fish with silvery scales – members of the herring family and sometimes called a pilchard – is abundant in Cornish waters over the summer. Sardines are packed full of flavour and nutrients, being oily and high in omega-3 fatty acids.
Size Up to 20–30cm (8–12in) long
We supply Whole fish: 50–100g (ideal for a starter portion)
Best season July–January
Texture and taste Firm, meaty and oily with a robust flavour
Alternatives Herring, mackerel
Sardina pilchardus
This small, shiny, bullet-shaped fish with silvery scales – members of the herring family and sometimes called a pilchard – is abundant in Cornish waters over the summer. Sardines are packed full of flavour and nutrients, being oily and high in omega-3 fatty acids.
Size Up to 20–30cm (8–12in) long
We supply Whole fish: 50–100g (ideal for a starter portion)
Best season July–January
Texture and taste Firm, meaty and oily with a robust flavour
Alternatives Herring, mackerel
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Seine purse net
Wild or farmed
Wild, caught at sea, and responsibly farmed
Origin and catch area
Devon/Cornwall, Northeast Atlantic; responsibly farmed in Mediterranean and Black Sea
Catch method
Hook and line, occasionally netted; harvested
Dicentrarchus labrax
One of the most popular fish in Northern Europe, sea bass is a silvery blue-grey fish with a black line running from the gills to the tail, which is forked. Its popularity has led to shortages in some areas, which has resulted in restrictions at certain times of year and price increases. To ensure availability, and to keep prices stable, we stock both wild and farmed sea bass.
Size Wild: 45–90cm (18–36in) long; Farmed: 30–50cm (12–20in) long
We supply Whole fish, prepped as required. Sizes vary depending on whether the fish is wild or farmed, as follows:
Wild: 1–2kg, 2–3kg, 3kg+
Farmed: 300–400g (small fish for serving whole), 400–600g (for serving whole or yields 2 medium-portion fillets), 600–800g (yields 2 large-portion fillets)
Fillet portions (farmed): 3½–5oz (100–130g), 5-6oz (130–170g)
Best season Wild: July–December; Farmed: Year round
Texture and taste Firm texture and delicate flavour (farmed sea bass is slightly oilier than wild, which is leaner and meatier)
Alternatives Black sea bream, gilthead bream, stone bass (meagre)
Dicentrarchus labrax
One of the most popular fish in Northern Europe, sea bass is a silvery blue-grey fish with a black line running from the gills to the tail, which is forked. Its popularity has led to shortages in some areas, which has resulted in restrictions at certain times of year and price increases. To ensure availability, and to keep prices stable, we stock both wild and farmed sea bass.
Size Wild: 45–90cm (18–36in) long; Farmed: 30–50cm (12–20in) long
We supply Whole fish, prepped as required. Sizes vary depending on whether the fish is wild or farmed, as follows:
Wild: 1–2kg, 2–3kg, 3kg+
Farmed: 300–400g (small fish for serving whole), 400–600g (for serving whole or yields 2 medium-portion fillets), 600–800g (yields 2 large-portion fillets)
Fillet portions (farmed): 3½–5oz (100–130g), 5-6oz (130–170g)
Best season Wild: July–December; Farmed: Year round
Texture and taste Firm texture and delicate flavour (farmed sea bass is slightly oilier than wild, which is leaner and meatier)
Alternatives Black sea bream, gilthead bream, stone bass (meagre)
Wild or farmed
Wild, caught at sea, and responsibly farmed
Origin and catch area
Devon/Cornwall, Northeast Atlantic; responsibly farmed in Mediterranean and Black Sea
Catch method
Hook and line, occasionally netted; harvested
Wild or farmed
Responsibly farmed
Origin and catch area
Mediterranean and Black Sea
Catch method
Harvested
Argyrosomus regius
Until relatively recently, stone bass, also known as meagre, was almost unknown in the UK, living mainly in the warmer waters of the East Atlantic – including the Mediterranean Sea – and not being very abundant in the wild. Around 2016, further to an EU-funded project, fish farms in the Mediterranean started supplying farmed stone bass (still referred to in Europe as meagre) to the UK. Since then, it has really taken off as an alternative to sea bass. It has the advantage of growing faster and reaching greater sizes than farmed sea bass, and yielding large, juicy, meaty-textured steaks.
Size 50–80cm (20–32in) long
We supply Whole fish: 3–6kg
Chunky portions: 5–6oz (140–170g)
Best season Year round
Texture and taste Firm, fleshy, meaty texture and mild taste
Alternatives Black sea bream, gilthead bream, sea bass
Argyrosomus regius
Until relatively recently, stone bass, also known as meagre, was almost unknown in the UK, living mainly in the warmer waters of the East Atlantic – including the Mediterranean Sea – and not being very abundant in the wild. Around 2016, further to an EU-funded project, fish farms in the Mediterranean started supplying farmed stone bass (still referred to in Europe as meagre) to the UK. Since then, it has really taken off as an alternative to sea bass. It has the advantage of growing faster and reaching greater sizes than farmed sea bass, and yielding large, juicy, meaty-textured steaks.
Size 50–80cm (20–32in) long
We supply Whole fish: 3–6kg
Chunky portions: 5–6oz (140–170g)
Best season Year round
Texture and taste Firm, fleshy, meaty texture and mild taste
Alternatives Black sea bream, gilthead bream, sea bass
Wild or farmed
Responsibly farmed
Origin and catch area
Mediterranean and Black Sea
Catch method
Harvested
Wild or farmed
Wild
Origin and catch area
Sri Lanka, Indian Ocean
Catch method
Hook and line
Xiphias gladius
This large, impressive fish, found in warm waters worldwide, is distinctive for its long, spear-like bill that it uses to attack predators and slash and tear its prey. Swordfish are seriously endangered in some areas, but we source ours only from carefully managed stocks in the Indian ocean, which have been caught by hook and line. Loins are taken from each side of the backbone and cut into thick, dense, meaty steaks, ideal for pan-frying or chargrilling.
Size Up to 4.5m (14¾ft) long
We supply Whole loin: 2–4kg
Portion-sized steak: 5–6oz (140–170g)
Best season Year round
Texture and taste Firm, white to pinkish flesh with meaty texture and mild taste
Alternatives Yellowfin tuna
Xiphias gladius
This large, impressive fish, found in warm waters worldwide, is distinctive for its long, spear-like bill that it uses to attack predators and slash and tear its prey. Swordfish are seriously endangered in some areas, but we source ours only from carefully managed stocks in the Indian ocean, which have been caught by hook and line. Loins are taken from each side of the backbone and cut into thick, dense, meaty steaks, ideal for pan-frying or chargrilling.
Size Up to 4.5m (14¾ft) long
We supply Whole loin: 2–4kg
Portion-sized steak: 5–6oz (140–170g)
Best season Year round
Texture and taste Firm, white to pinkish flesh with meaty texture and mild taste
Alternatives Yellowfin tuna
Wild or farmed
Wild
Origin and catch area
Sri Lanka, Indian Ocean
Catch method
Hook and line
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Glyptocephalus cynoglossus
Also known as witch or grey flounder, Torbay sole is similar in appearance to Dover sole but is considerably less expensive. Like its relatives, lemon sole and plaice, Torbay sole is a flatfish with eyes on the right side of its head and has white, delicate, mild-tasting flesh. The texture is somewhere between that of Dover sole and lemon sole.
Size 40–60cm (16–24in)
We supply Whole fish: 300–400g (portion-sized fish)
Best season May–November
Texture and taste Soft texture and mild flavour
Alternatives Cornish sole (megrim), lemon sole, plaice
Glyptocephalus cynoglossus
Also known as witch or grey flounder, Torbay sole is similar in appearance to Dover sole but is considerably less expensive. Like its relatives, lemon sole and plaice, Torbay sole is a flatfish with eyes on the right side of its head and has white, delicate, mild-tasting flesh. The texture is somewhere between that of Dover sole and lemon sole.
Size 40–60cm (16–24in)
We supply Whole fish: 300–400g (portion-sized fish)
Best season May–November
Texture and taste Soft texture and mild flavour
Alternatives Cornish sole (megrim), lemon sole, plaice
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net/fixed net/otter trawl
Wild or farmed
Wild
Origin and catch area
Maldives/Oman/Sri Lanka, Indian Ocean
Catch method
Pole and handline
Thunnus albacares
Streamlined and powerful, tuna are among the fastest swimmers in the ocean, reaching speeds of up to 45 miles an hour and migrating vast distances. One of the most commercially valuable fish, their popularity has led to extensive overfishing, particularly of bluefin tuna, which we do not buy. However, some stocks of yellowfin tuna, which are identified by their bright yellow fins and finlets, are well managed. We buy yellowfin only from a sustainable source in the Indian Ocean, where the fish are caught by pole and handline. All our tuna is sashimi grade, so ideal for sushi and carpaccio.
Size Up to 2.5m (8ft)
We supply Loins (sashimi grade): 1–4kg (also frozen loin portions and supremes)
Best season Year round
Texture and taste Loin meat is lean and meaty, with a subtle flavour; belly meat is much higher in fat and used in Japanese cuisine
Alternatives Swordfish
Thunnus albacares
Streamlined and powerful, tuna are among the fastest swimmers in the ocean, reaching speeds of up to 45 miles an hour and migrating vast distances. One of the most commercially valuable fish, their popularity has led to extensive overfishing, particularly of bluefin tuna, which we do not buy. However, some stocks of yellowfin tuna, which are identified by their bright yellow fins and finlets, are well managed. We buy yellowfin only from a sustainable source in the Indian Ocean, where the fish are caught by pole and handline. All our tuna is sashimi grade, so ideal for sushi and carpaccio.
Size Up to 2.5m (8ft)
We supply Loins (sashimi grade): 1–4kg (also frozen loin portions and supremes)
Best season Year round
Texture and taste Loin meat is lean and meaty, with a subtle flavour; belly meat is much higher in fat and used in Japanese cuisine
Alternatives Swordfish
Wild or farmed
Wild
Origin and catch area
Maldives/Oman/Sri Lanka, Indian Ocean
Catch method
Pole and handline
Wild or farmed
Wild, caught at sea, and responsibly farmed
Origin and catch area
Devon/Cornwall, Northeast Atlantic; responsibly farmed in Norway or Spain
Catch method
Gill net/fixed net/otter trawl; harvested
Psetta maxima
The most luxurious and expensive of all flatfish, turbot has firm, white, meaty flesh that holds its shape well and is very versatile. It resembles brill, one of its relatives together with Cornish sole (megrim), but turbot is almost circular, and the dark eye-side (the left) has no scales but large, sharp tubercles. We sell both wild and farmed turbot, to ensure greater availability. Although turbot is expensive, a whole large fish makes a very impressive centrepiece, and any offcuts are excellent in broths and fish soups.
Size 50–80cm (20–32in)
We supply Whole fish, prepped as required. Sizes vary depending on whether the fish is wild or farmed, as follows (all are suitable for filleting or tranching):
Wild: 1–2kg, 2–3kg, 3–4kg, 4kg+
Farmed: 2–3kg, 3–4kg
Best season Wild: April–August; Farmed: Year round
Texture and taste White, dense flesh with a very fine, sweet flavour
Alternatives Brill, Cornish sole (megrim), lemon sole, plaice
Psetta maxima
The most luxurious and expensive of all flatfish, turbot has firm, white, meaty flesh that holds its shape well and is very versatile. It resembles brill, one of its relatives together with Cornish sole (megrim), but turbot is almost circular, and the dark eye-side (the left) has no scales but large, sharp tubercles. We sell both wild and farmed turbot, to ensure greater availability. Although turbot is expensive, a whole large fish makes a very impressive centrepiece, and any offcuts are excellent in broths and fish soups.
Size 50–80cm (20–32in)
We supply Whole fish, prepped as required. Sizes vary depending on whether the fish is wild or farmed, as follows (all are suitable for filleting or tranching):
Wild: 1–2kg, 2–3kg, 3–4kg, 4kg+
Farmed: 2–3kg, 3–4kg
Best season Wild: April–August; Farmed: Year round
Texture and taste White, dense flesh with a very fine, sweet flavour
Alternatives Brill, Cornish sole (megrim), lemon sole, plaice
Wild or farmed
Wild, caught at sea, and responsibly farmed
Origin and catch area
Devon/Cornwall, Northeast Atlantic; responsibly farmed in Norway or Spain
Catch method
Gill net/fixed net/otter trawl; harvested
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net and similar nets
Merlangius merlangus
Resembling cod, the whiting has an elongated body with a small, pointed snout and white flesh. Until the late 20th century, it was considered food only for the poor or for pets. However, in recent years it has gained recognition and is sometimes used as an inexpensive substitute for cod. It should be eaten very fresh, as it deteriorates quickly.
Size Typically 25-30cm (10–12in)
We supply Whole fish: 1–2kg (prepped as required)
Best season October–March
Texture and taste Light, delicate texture and subtle taste (becomes tasteless if the fish is past its best)
Alternatives Cod, coley, hake, pollack
Merlangius merlangus
Resembling cod, the whiting has an elongated body with a small, pointed snout and white flesh. Until the late 20th century, it was considered food only for the poor or for pets. However, in recent years it has gained recognition and is sometimes used as an inexpensive substitute for cod. It should be eaten very fresh, as it deteriorates quickly.
Size Typically 25-30cm (10–12in)
We supply Whole fish: 1–2kg (prepped as required)
Best season October–March
Texture and taste Light, delicate texture and subtle taste (becomes tasteless if the fish is past its best)
Alternatives Cod, coley, hake, pollack
Wild or farmed
Wild, caught at sea
Origin and catch area
Devon/Cornwall, Northeast Atlantic
Catch method
Gill net and similar nets
We supply the following diced fish, fresh or frozen depending on availability:
We can also supply:
