Fish

Incredible, delicate almost crab-like texture with a taste similar to scallops. Pan fry. Frozen items may arrive with you partially or entirely def...

Delicate, white flesh. Pan fry, or batter and serve with chips. Frozen items may arrive with you partially or entirely defrosted. More about Caroline.

Otoro tuna is the most prized, fattiest cut of bluefin tuna, taken from the underbelly of the fish. Ike Jime dispatched. More about Iain.

Small, sweet flatfish. Grill with lashings of butter and lemon, or bake with cheese for a hearty midweeker.  More about Caroline.

From the same family as cod, this slightly smaller fish is just as versatile and seriously tasty. More about Caroline.

Superlative, succulent, sustainable.  Line caught in British waters and dispatched using the Ike Jime method. What’s not to love? More about Iain.

Delicately rich and buttery, this wild black cod is sustainably caught off the coast of Alaska using the potting method. Its silky texture and high...

The full range of what Caroline's small day boats are landing in the South West — nine portions spanning everything from everyday white fish and f...

From the same family as cod, this slightly smaller fish is just as versatile and seriously tasty. Frozen items may arrive with you partially or ent...

Ready diced and full of rich flavour. Perfect for quick curries, stir-fries or simply pan-fried. Frozen diced, skinless. Frozen items may arrive wi...

Wild salmon, A kitchen staple for when you want great fish without the fuss. Ready diced for curries, stir-fries and fish pies. Frozen diced, ski...

Made to be eaten raw. Toss with parsley, lemon zest and pistachios, then pile onto hot buttered toast for a simple, unforgettable lunch. Frozen dic...

Firm white flesh, works well with robust flavours. Makes a great Moroccan tagine, for example. Skinless. More about Caroline. 

Sweet, delicate and a touch lighter than cod. Landed by small day boats into Brixham and prepared by Caroline's team. Frozen to lock in freshness. ...

The delicious, wild answer to farmed salmon. Packed with Omega 3, this native fish is just marvellous and we should all be eating more of it.  Froz...

The classic. Fished properly and sustainably by small day boats in the South West. Thick, flaky white flesh with that unmistakable clean flavour — ...

A fabulous alternative to cod, which by no means takes second billing. In fact, this is the fish that the fishermen hold back for themselves…. Froz...

Mild and moist, tender and buttery, this amazing fish will surprise and delight you. Wild bass are a world away from the sad little uniform farmed ...

Firm, white flavourful fish. Similar in both taste and texture to bass. Salt bake it for a dish that will seriously wow your guests. Frozen items m...

A truly delicious fish with a fatty yet crisp texture, ideal for grilling.  Frozen items may arrive with you partially or entirely defrosted.  More...

With a mild flavour and firm, pinkish-orange flesh, wild Keta salmon is a versatile choice for any dish. Harvested sustainably in the pristine wate...

The delicious, wild answer to farmed salmon. Packed with Omega 3, this native fish is just marvellous and we should all be eating more of it.  Gutt...

Small, sweet flatfish. Grill with lashings of butter and lemon, or bake with cheese for a hearty midweeker.  Frozen items may arrive with you part...

A delicate, sweet flatfish. Pan-fry in butter until golden, or bake simply with lemon and herbs — flounder rewards a light touch. Frozen items may ...

Fresh octopus tentacles, potted by Andy from his day boat Melanie, landing into Plymouth. Raw and ready to prepare. Grill until charred, braise low...

The unsung hero of British waters. Coley is sustainable, affordable and criminally underrated. Firm, slightly darker flesh that sweetens beautifull...

Wild grey mullet has a unique earthy flavour and soft flesh. It pairs beautifully with capers, vinegar, and parsley. Frozen items may arrive with ...

Has to be tasted to be believed. Rich, buttery flesh. Makes a great Thai curry, or a fantastic bouillabaisse. Gutted. Frozen items may arrive with ...

Offcuts and trimmings of wild bass full of flavour. Perfect for fish tacos, curries, chowders or stirred through a risotto. Frozen items may arriv...

Fabulous flat fish, sweet and firm. Steam, bake, pan fry or grill.  Frozen items may arrive with you partially or entirely defrosted. More about C...

A proper introduction to Britain's best wild fish, chosen by Caroline's team from what's been landed that week by small day boats in the South West...

The perfect balance of lean and fat. Chūtoro comes from the belly area, where ribbons of intramuscular fat run through the bright flesh. Buttery pe...

Fine, delicate flavour from its diet of crustaceans. The Romans went mad for it, and the Spanish still do. Pan fry to best enjoy its rich, flavourf...

These beautiful wrasse fillets are known for their delicate white flesh and mild, slightly sweet flavour. Frozen items may arrive with you partiall...

Lean and firm, this Andalucian favourite is known to Brits as Rock or Dogfish. Works well battered and fried, and is robust enough to take strong f...

Stunning, and an English classic. Firm flesh, brimming with flavour. You really can’t beat a meunière….. Gutted.  Frozen items may arrive with you ...

St Pierre or San Pedro to our continental pals (our English name for it being a bastardisation of the French ‘jaune dorée'), this fish is all about...

A beautifully firm white fish, perfect for simple roasting, pan frying, or slow cooked coastal stews. Frozen items may arrive with you partially or...

A showpiece for the adventurous. The head carries pockets of incredibly rich, gelatinous meat. Grill until the cheeks turn soft and yielding. Not f...

Meaty, full of flavour and often overlooked. The ribs carry generous flesh between the bones — grill until charred or braise until tender and eat w...

Rich, marbled and meltingly tender. The belly fin is one of the most prized cuts on the tuna — silky with fat and extraordinary eaten raw or barel...

The collar sits just behind the head and is loaded with rich, succulent meat that falls apart when cooked. Grill or roast until charred and caramel...

Lean, firm and deeply flavoured. The tail is the hardest-working muscle on the fish, giving it a dense, meaty texture that holds up beautifully ...