Whole Fish

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 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...

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...

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...

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...

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

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...

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...

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 ...

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