Whole Fish

WOW - LOOKS GREAT, TASTES FANTASTIC


A large whole fish makes an eye-catching centrepiece. Serve 3, 4, 5... sometimes as many as a dozen. Here's a rule of thumb: if it's the ONLY main course, each kilo of fish will give you four reasonable servings, so a 3 kg fish will feed 12 well and could stretch to 14.  But it's always best to be on the safe side, size-wise. Better to have some left over for the next day than to run out.

Or choose portion-sized whole fish such as bass and bream. These provide a fine experience ESPECIALLY if you discard your your knife, fork amd inhibitions... FINGERS ARE THE ANSWER (and fingerbowls).

WOW - LOOKS GREAT, TASTES FANTASTIC A large whole fish makes an eye-catching centrepiece. Serve 3, 4, 5... sometimes as many as a dozen. Here's a rule of thumb: if it's the ONLY main course,... read more »
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Whole Fish

WOW - LOOKS GREAT, TASTES FANTASTIC


A large whole fish makes an eye-catching centrepiece. Serve 3, 4, 5... sometimes as many as a dozen. Here's a rule of thumb: if it's the ONLY main course, each kilo of fish will give you four reasonable servings, so a 3 kg fish will feed 12 well and could stretch to 14.  But it's always best to be on the safe side, size-wise. Better to have some left over for the next day than to run out.

Or choose portion-sized whole fish such as bass and bream. These provide a fine experience ESPECIALLY if you discard your your knife, fork amd inhibitions... FINGERS ARE THE ANSWER (and fingerbowls).

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A pile of whitebait in fried presentation
Whitebait
These whitebait, which are from the Baltic Sea, are between 5 and 10 cms (2-4 inches) long - a big one won’t go in sideways. You get about 80 fish in a pack. Dredge in flour and deep fry for about two and a half minutes. Did you ever try...
From £5.10
Raw skinless Dover sole
Dover sole - skinless
Ssshh keep it quiet. We like to hold a very small quantity of skinned Dover soles. We have three versions - ’fully-trimmed’ means the fish is headless as well as skinless, ’skinless’ means they still have their heads, 'half skinned'...
From £12.80
Fresh anchovies on white paper
Anchovies - 'fresh'
What, not tinned? No. And not salted either. Not even filleted. Er, did we mention not cleaned? Don’t worry you can cook and eat them whole if you like. A fantastic flavour experience, straight out of the sea, and not remotely like...
From £3.50
Two dabs in a pan ready to be cooked
Dabs
Dabs have a humble reputation but a celebrity fan in chef Tom Aikens. He gives the dab no less than three outings in his book of fish cookery. We reckon the one with roast artichokes is best, especially if you leave out the garlic. These...
From £3.00
On Offer
Whole freshwater eel on ice
Freshwater eel - whole
Eel gives some people the shudders, but it has a wonderful, rich meat. ’Sometimes, I think it’s my favourite fish’ said fish guru, Jane Grigson. Our eels are normally farmed eels from Ireland or Holland. We also offer steaks of eel and...
From £3.80 £5.00
Two whole rainbow trout
Rainbow trout
Our rainbow trout are absolutely beautiful and the eating qualities are on the same plane. There are two cleaned fish per pack. Normally, it’s one fish per portion but occasionally we have packs over 800g in weight: a rainbow trout of...
From £13.10
On Offer
A fresh silver pomfret
Silver pomfret
Fishionado Alan Davidson gave no less than five recipes for silver pomfret in his Seafood of South East Asia, including ’steamed in a banana leaf’. (He lists 20 other ingredients including yai-yo leaves but notes that it’s ’more suave...
From £27.10 £31.90
Two whole dover soles on a chopping board
Dover sole - whole
This superb fish needs no introduction. It tastes so good, that you should cook it simply: grill or bake with just a minimum of herbs. Beware that the midriff is a lot thicker than the tail, so position carefully in your grill so as not...
From £15.60
Two whole plaice
Whole plaice
These really are the finest fish we can source for a top ’plaice on the bone’ experience. Smaller fish are presented with head, tail and fins removed. Larger ’specimen’ fish have minimal trimming so you can admire the whole thing - these...
From £4.00
Whole sardines
Sardines
Sardines beg to be eaten with your fingers. They normally come ’entire’ which means with the guts in*, so you’ll have to clean them - it is but a moment’s work. When you’ve done that, try stuffing the sardines with baby spinach and lemon...
From £6.40
Alistair holing a whole large fresh pike
Whole pike
In medieval times, pike was a favourite at rich men’s tables. 350 years ago, Compleat Angler Izaak Walton’s account of cooking a whole pike made for one of the most exciting fish recipes ever written. He stuffed it with anchovies,...
From £91.70
A headless trimmed witch sole
Witch sole
There’s no getting away from it, the witch sole is basically a poor man’s Dover sole. But don’t write it off. The one in the picture disappeared down four fork-wielding employees as soon as the photographer finished. And it comes in nice...
From £4.00
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