Raw Fish

Name it. Find it. (Good as.)

Here's our range of "fin fish"... Not shellfish. Not smoked. But it probably had fins.

  • Choose fillets. A 180g fillet (or 2x90g) will make one largeish serving. Fillets usually contain pinbones unless the fish is quite expensive (eg red mullet) in which case we have removed them or a flat fish (these have few or no pinbones).
  • Or go for on-the-bone - a traditional steak from cutting through the fish like a loaf of bread.
  • Try sashimi - the wonderful world of raw fish!
Name it. Find it. (Good as.) Here's our range of "fin fish"... Not shellfish. Not smoked. But it probably had fins. Choose fillets . A 180g fillet (or 2x90g) will make one largeish serving.... read more »
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Raw Fish
Name it. Find it. (Good as.)

Here's our range of "fin fish"... Not shellfish. Not smoked. But it probably had fins.

  • Choose fillets. A 180g fillet (or 2x90g) will make one largeish serving. Fillets usually contain pinbones unless the fish is quite expensive (eg red mullet) in which case we have removed them or a flat fish (these have few or no pinbones).
  • Or go for on-the-bone - a traditional steak from cutting through the fish like a loaf of bread.
  • Try sashimi - the wonderful world of raw fish!
14 From 15
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Wild sea bass fillet steaks
Sea bass fillet steaks
These are no-expense-spared oblong-shaped boneless fillet steaks from the middle of the fillet of an extra-large fish. You could also use these fillet steaks to make your own sushi and sashimi. The fillet steaks are skin-on and have had...
From £25.40
Two fresh yellowtail king fish fillet steaks
Yellowtail kingfish fillet steaks
Yellowtail is an attractive fish with white flesh and just a touch of oil. Highly prized by the Japanese sashimi trade, it is farmed in Australia and one or two other countries. This fish finds its way into all the world’s best sushi...
From £24.60
Raw hake misshapes
Hake misshapes
Misshapes are nice pieces of fish that are left over when we make steaks. They’re boneless and skinless. You could cook them up by themselves - just flash fry in butter - or mix a few packs up to make a fish stew or fish pie.
From £7.00
Barramundi fillets
Barramundi fillets
Highly regarded fish in Australia and Asia Meat similar to sea bass 2 skin-on fillets per pack The magnificent barramundi is an icon of Australia but is well known across all of South-East Asia. The flesh cooks to large, white flakes. If...
From £16.20
Two coley fillet steaks
Coley fillet steaks
Coley’s humble reputation is due to its flesh being brownish (although it cooks to white). However, it’s plentiful and available in good sizes and is not expensive. These are magnificent pieces of fish, all skinned and boned. You will...
From £4.40
Cooked ling loin steak
Ling Loin Steaks
The ling is a cousin of the cod and haddock, and you can do all the same things with it. This is the thick, boneless cut from the neck of the fish. Ling fillets are part of our everyday fish range. That’s because ling fillets represent...
From £6.30
Nile perch misshapes
Nile Perch misshapes
Nile perch misshapes
From £5.00
Wild sea trout misshapes in a bowl
Wild Sea Trout Misshapes
Misshapes are nice pieces of fish that are left over when we make steaks. They're boneless and skinless. You could cook them up by themselves - just flash fry in butter - or mix a few packs up to make a fish stew or fish pie.
£7.00
Whole fresh sturgeon in a basket
Whole sturgeon
A whole sturgeon can be cooked just like a salmon. It’s long - a 2.5kg fish is almost a metre from nose to tail. You will, therefore, have to curl it to get it into your oven. As the head is quite large, we reckon you should allow about...
From £103.40
Yellowtail kingfish fillet portions
Yellowtail kingfish fillet portions
Sushi bar favourite (known as hiramasa) Taste enhanced by being slightly oily We sell three portion-size cuts - this is the least pricey Yellowtail is an attractive fish with white flesh and just a touch of oil. Highly prized by the...
From £13.20
Fresh conger eel on the bone steaks
Conger Eel Fillet Steaks
The conger eel grows huge (up to 60kgs) and yields generous steaks (pictured) and fillet steaks. Firm flesh and a good sweet flavour make conger eel perfect for a great fish stew or hearty soup. But you can also prepare straightforwardly...
£10.50
Sake - farmed salmon back sashimi
Sake - farmed salmon back sashimi
Perfect strips of Scottish salmon cut by an experienced filleter to yield the best strips for sashimi.
From £14.00
14 From 15
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