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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Whole Cod Loin
Whole Cod Loin
These cod loins are cut from the top side of the fillet. This is the thickest part of the cod fillet. These cod loins are great for cooking whole in a roasting dish or even portioning into cutlets or steaks. The beauty of this cut is its...
From £9.90
On Offer
Kingklip loin steaks
Kingklip loin steaks
This kingklip is from New Zealand Also known as pink cusk eel, rosada and "ling" We reckon it's indistinguishable from S African kingklip From lovely big New Zealand fish. South Africans will need to be advised that it’s a slightly...
From £15.50 £19.40
On Offer
Kingklip fillet portions
Kingklip fillet portions
These Kingklip are lovely big fish from the New Zealand coast. South Africans will need to be advised that it’s a slightly different species from theirs, but hey, we DEFY you to tell them apart. Kingklip has colourful red and brown skin,...
From £8.30 £10.40
Sea bass fillet portions
Sea bass fillet portions
A fillet from a large sea bass give you two thick portions from the front and a thinner one from the rear. This is the thinner one: same fish, same taste, just a touch less luxurious and although it may not seem so at first glance, a...
From £13.20
VENTRESCA FILLET STEAKS OF WILD KING SALMON
Ventresca fillet steaks of wild king salmon
Oil-rich belly cut Superb taste Imperfect shape Only large fish yield the ventresca cut, but king salmon is legendarily HUGE. These are oil-rich extra-tasty steaks of belly flesh. They're not the perfect shape: lop-sided, thinner,...
From £20.20
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