Ovenable

Our battered scampi is a superb product made in Northern Ireland by a real craftsman with a very light batter and whole scampi tails. Contains 70% scampi meat - way ahead of other versions. Bake in the oven for 15-20 minutes. We know...

Escargots / snails in their shells stuffed with garlic butter, ready to be popped straight into the oven on the foil tray on which they arrive. All snails are packed on trays of 12. Brits usually work on six snails per serving, but...

Here we have three versions of calamares Romana, the Mediterranean classic. Choose from 1) battered, with a lot of batter - about 50%, or 2) dusted - with a much lighter coating - these are about 70% squid including small bunches of...

Whole scampi tails coated in crispy breadcrumbs. Oven bake or deep fry. Our breaded scampi will always have a 40% or over scampi content. It will also always be wholetail scampi. There are around 15 pieces of breaded scampi per bag (250g).

Our new oven-baked cod goujons are of a size to thrill. Sure - they are more expensive than your run of the mill goujon but we defy you to say they’re not the best. These are 75% cod which is way ahead of any supermarket product The cod...

Our fish pies are made by the top-notch party caterers next door to us at Fish Palace. The fish is combined with a wonderfully creamy sauce and a topping of mashed potato in perfect proportion to the fish underneath. Single serving pies...

Canape snails are an exciting newcomer - the deshelled snail sits on a crouton bathed in garlic butter. Ideal stand-up eating - needs only 1 hand!

These prawns are about four inches / 8cms long, weigh about 20 grams and you can bake them in the oven. These are 50/50, which is about as good as it gets. Very popular with our members.

Our scallop mornay is a superb handmade rendition of this classic recipe. Presented in a real scallop shell, it contains 60g scallop meat per serving. 100% natural ingredients - just like would make it yourself, if only you had the time....

Salmon and prawns - lots of both - in a wine & cream sauce lovingly encased in a light puff pastry. One parcel is one good serving.

This recipe was invented in 1889 by Jules Alciatore who ran a restaurant in New Orleans. The restaurant is still there today and its world-famous creation - named after the richest man of those times - is still at the top of the menu....

Twice the normal size, our cod fillet fish fingers are coated in a crispy batter or breadcrumb and can be cooked in the oven.