Fillet Steaks

THE FISH SOCIETY'S SIGNATURE CUT.


Our bullets and fillet steaks (click here to see what we mean) are luxury boneless cuts from large fish, bringing you thick muscle which when cooked correctly gives you the classic 'moist flaking muscle' presentation and a supreme in-mouth experience.

Turbot, brill, salmon and large sea bass cry out for this treatment, but cod, haddock and even humble coley give you big rewards when served in these generous formats.

Here, you'll also find 'fillet portions'. These are the same principle as fillet steaks but we judge the flesh to be not quite thick enough for 'steak' grade. So it's the same fish but at a useful discount.

THE FISH SOCIETY'S SIGNATURE CUT. Our bullets and fillet steaks ( click here to see what we mean ) are luxury boneless cuts from large fish, bringing you thick muscle which when cooked... read more »
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Fillet Steaks

THE FISH SOCIETY'S SIGNATURE CUT.


Our bullets and fillet steaks (click here to see what we mean) are luxury boneless cuts from large fish, bringing you thick muscle which when cooked correctly gives you the classic 'moist flaking muscle' presentation and a supreme in-mouth experience.

Turbot, brill, salmon and large sea bass cry out for this treatment, but cod, haddock and even humble coley give you big rewards when served in these generous formats.

Here, you'll also find 'fillet portions'. These are the same principle as fillet steaks but we judge the flesh to be not quite thick enough for 'steak' grade. So it's the same fish but at a useful discount.

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Wild sockeye salmon
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These packs contain two boneless and skinless fillet steaks from the esteemed wild American sockeye salmon. This fish has strikingly reddish-orange flesh and a great culinary reputation. It should not be confused with chum salmon or pink...
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Organic salmon fillet steaks
These are boneless fillet steaks from Scottish organically farmed salmon. The skin has been descaled. Organic salmon costs more than other farmed salmon and has a more attractive look and taste. The flesh is brighter in colour and the...
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A fresh salmon fillet steak
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Cooked hake fillet steak on a plate with rice and lemon
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Mahi Mahi with a breadcrumb crust
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This wonderful name is from Hawaii, but in fact this fish is known in all warm seas world-wide. Elsewhere you might have come across it as lampuki, lampuga, dorado or dolphin fish (although it’s nothing to do with dolphins). It’s main...
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There loin steaks (longstanding customers please note: we used to call these bullets) are the thick neck sections from large haddock fillets. They're skinless and boneless. We always strive to source line-caught haddock from...
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