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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Two whole raw herrings
Herring - whole
Herring has a great flavour and is exceptionally good for you, being full of useful oils. True, it’s not short of small bones, but with a little experience and care, you’ll be lifting the flesh off the bones without a second thought....
From £7.00
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 £4.50 £5.90
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
A whole sea bass
Sea bass whole
Perfect restaurant style whole sea bass, cleaned and descaled, ready to pop in your oven. These fish are from Greek or Turkish sea bass farms. Fish weighing 600g or more could stretch to two servings.
From £6.40
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 £14.30
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
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 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 £16.60
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
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 £31.90
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
Whole raw gilt head bream on ice
Gilt-head sea bream - whole
There are many many species of bream, but this one stands head and shoulders above the rest. It’s named after the little gold bar on its forehead. In France, it’s the much-loved dorade. These are farmed fish, which we have cleaned and...
From £5.10
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