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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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
On Offer
Whole wild sea trout
Whole wild sea trout
The sea trout (or as it’s known in Wales, the sewin) starts out as a fresh-water brown trout, before emigrating seawards. There it changes its spots into a fish virtually indistinguishable from salmon, and at least equally esteemed by...
From £54.10 £63.60
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
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
Whole carp
Whole carp
The most popular farmed fish in the world (thanks to China) is little appreciated by Brits (although Izaak Walton was a fan - see his recipe below). But it’s the fishy favourite of many people who hail from within 200 miles of the River...
From £17.90
Flounders
Flounders
Many people would mistake a flounder for a plaice, and you should cook it in exactly the same way. It’s pretty humble fare, but has a loyal following. We only stock this fish intermittently, when we can find specimens of above average...
From £6.40
Rascasse
Rascasse
The rascasse or scorpion fish is most famous for being the absolute number one essential ingredient in bouillabaisse. It achieved this reputation by dint of its special flavour, and also because its impressive battery of spines - these...
From £23.30
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
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 £11.60
Whole wild salmon
Whole wild salmon
Wild salmon is always a tricky fish to get hold of. 2017 saw a Scottish season that never started, so this year we dug deep to find any available fish. Eventually, we managed to aquire some Scottish catch. Our stocks are running low and...
From £118.70
Garfish
Garfish
The long and slender garfish is too thin to fillet so we only sell on-the-bone steaks. Which means you will get a close-up look at its remarkable green bones! The colour is perfectly natural and nothing to worry about. An...
From £2.90
Whole turbot
Whole turbot
A 1200g fish will give you about 750 grams of meat, which would serve four. These fish are about 35-40cms nose to tail and 30-35cms wide. Fish approaching 2kgs are really quite large and will be close to the capacity of most ovens.
From £35.60
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