Fillet Steaks

THE FISH SOCIETY'S SIGNATURE CUT.


Our bullets and fillet steaks (click here to see what we mean) are luxury (normally*) 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.

*95 out of 100 are boneless. A few types have a greater tendency to include bones. Where so, we tell you on the product page.

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 (normally*) boneless cuts from large fish, bringing you thick muscle which when... 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 (normally*) 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.

*95 out of 100 are boneless. A few types have a greater tendency to include bones. Where so, we tell you on the product page.

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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Organic Scottish salmon ready to be baked in the oven
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Haddock fillet portions
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Wild Atlantic halibut from Norway These fillet steaks are cut from a large fish at least 20kg plus The steaks are raw, skin-on and boneless Cut from wild fish weighing 20-40kgs each - such a fish is around four feet/1.25m long and yields...
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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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This is cod in its Sunday best - you are getting the prime cuts of the fillet - no tail, no flap, no bones. Produced from ultra-fresh cod landed at UK or Icelandic ports then rushed to us for processing. Vac-packed in pairs of matching...
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Fillet steak of gigha Scottish halibut
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Halibut has long been the king of the flatfish. In the wild, they grow to over 100kg and yield beautiful, white, oily, flavoursome fillets. But, because of their prestige, the wild stocks have been pressured and thus the requirement for...
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