Whole Fish

Extra napkins! finger bowls!

For many fishlovers, there is no finer experience than eating a whole fish. For maximum enjoyment, discard your inhibitions and your knife and fork. Fingers are the answer.

Extra napkins! finger bowls! For many fishlovers, there is no finer experience than eating a whole fish. For maximum enjoyment, discard your inhibitions and your knife and fork. Fingers are the... read more »
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Whole Fish

Extra napkins! finger bowls!

For many fishlovers, there is no finer experience than eating a whole fish. For maximum enjoyment, discard your inhibitions and your knife and fork. Fingers are the answer.

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Cuttlefish
Cuttlefish
Whole cuttlefish, straight out of the sea (complete with famous budgerigar bill-sharpener - ’the mantle’). Whereas the octopus is all tentacles and not much body, the cuttlefish is tentacle-poor and body-rich - yielding a suberb piece of...
From £18.70
Dabs
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 £3.20
Herring - whole
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 £5.90
Dover sole - skinless
Dover sole - skinless
Ssshh keep it quiet. We like to hold a very small quantity of skinned Dover soles. We have two versions - ’fully-trimmed’ means the fish is headless as well as skinless, whilst ’whole’ means they still have their heads.
From £10.90
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 £3.80
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 £6.10
On Offer
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 £3.90 £4.90
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 £10.50
Whole 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 £29.70
Brown trout
Brown trout
The native brown trout is a favourite of every angler, but is much less popular with trout farmers because. well, it’s a bit too fussy. So they all focus on the up-for-it rainbow trout (which originally came from America). However, a...
From £44.50
Red mullet - whole
Red mullet - whole
A taste of summer. The smell of mullet cooking on a grill will transport you straight back to your last Mediterranean holiday. These fish are cleaned and scaled. 2,000 years ago, show off Romans had a mania for red mullet. According to...
From £9.40
Black Bream
Black Bream
This is a Mediterranean fish but it is occasionally caught off Cornwall. You could mistake it for the much more common gilt head bream, and at one time that would have seemed a compliment as the gilt-head was always reckoned to be...
From £17.20
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