On The Bone

OK with bones?

Cooking fish on the bone gives it extra character. And "on the bone" need not mean "a mouthful of small bones"... if you can handle a pork chop, you'll be fine with a halibut steak. Or try a tail piece - once cooked, you'll have two perfectly boneless servings.

OK with bones? Cooking fish on the bone gives it extra character. And "on the bone" need not mean "a mouthful of small bones"... if you can handle a pork chop, you'll be fine with a halibut... read more »
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On The Bone

OK with bones?

Cooking fish on the bone gives it extra character. And "on the bone" need not mean "a mouthful of small bones"... if you can handle a pork chop, you'll be fine with a halibut steak. Or try a tail piece - once cooked, you'll have two perfectly boneless servings.

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Freshwater eel steaks
Freshwater eel steaks
’The queen of palate pleasure’ is how Izaak Walton described the eel. True, he liked most fish - but this was a special accolade. Ours are fine freshwater eel from Ireland or Holland - normally farmed, these days. They have been cleaned...
From £4.50 £5.30
Wahoo / Kingfish steaks
Wahoo / Kingfish steaks
Wahoo is a famous sporting fish found in the Indo-Pacific and Caribbean. No doubt Ernest Hemingway caught a few (but he called it kingfish). These are on-the-bone steaks.
From £7.00
Wild Halibut on-the-bone steaks
Wild Halibut on-the-bone steaks
Although this halibut is "on the bone", the bones are not isolated pin bones lurking to catch you unawares. After cooking, the meat lifts off the bone with a minimum of fuss. These hand-cut steaks are usually "square" but occasionally we...
From £30.80
Cod steaks (on-the-bone)
Cod steaks (on-the-bone)
Traditional on-the-bone cod steaks cut from very fresh large fish. An on-the-bone steak is a gourmet cut - it will give you a superb moist result when cooked. Two steaks per pack.
From £16.70
Sea bass tail pieces
Sea bass tail pieces
Tailpieces cut from large wild sea bass. We have removed the tail itself and of course, the fish has been descaled. These wonderful pieces of fish should be baked in the oven. Each one will give you two magnificent fillets, which will...
From £12.80
Cod tail pieces
Cod tail pieces
On-the-bone tail end of a fine specimen of a cod. Wrap in foil and roast in your oven for 25 minutes. The two fillet steaks will slide off, utterly free of bones.
From £10.10
Hake on-the-bone steaks
Hake on-the-bone steaks
Through-the-fish steaks cut from large mature hake never less than 24’/60cm long. ’On the bone’ is definitely the best way to eat hake. It’s less firm than other white fish, so we use only the finest specimens to ensure your steaks will...
From £15.30
Sea bass, wild, on-the-bone steaks
Sea bass, wild, on-the-bone steaks
We only have this item intermittently, as it requires (hideously expensive) huge wild fish, which are rare. Traditional ’through the fish’ O or U-shaped steaks (with a bone in the middle of the steak) like traditional salmon steaks......
From £36.40
Sturgeon on-the-bone steaks
Sturgeon on-the-bone steaks
Sturgeon steaks are a distinctive shape as it as a huge belly cavity. And they taste good too. No small bones.
From £21.00
Halibut tail piece
Halibut tail piece
Halibut tail pieces are great for roasting in the oven. The skin and the bone will aid in keeping the meat moist. We would still recommend cooking the joint in foil with some lemon juice and other ingridients of your choosing.
From £14.40
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