Offers

Deep fry only! Lovely long prawns that crisp up fantastically. Just deep fry at 180c for 3 to 3 and a half minutes from frozen.

Canape snails are an exciting newcomer - the deshelled snail sits on a crouton bathed in garlic butter. Ideal stand-up eating - needs only 1 hand!

One of the most spectacular items in our range. Our leg clusters have three 16 inch long legs and a claw arm. They’re cooked and ready to eat after defrosting (but you could re-heat). The shell is pliable and can easily be cut with...

Tinned razorshell clams for your convenience. We sell them ’as caught’ in our clams section. But these are a Spanish delicacy - ’Navajas’ - small clams in a sardines-sized can. A can contains around 8 fish preserved in brine, without the...

The mysterious very long and very thin scabbardfish (it’s very well named) is arguably Portugal’s favourite fish. We do sell it ’fresh(ly) frozen’ from time to time but we are out of stock at the point of writing. However, here it is in...

We call this fresh to distinguish it from tinned. It is in fact frozen. These are medium-sized livers from Scottish fish, vacuum-packed. To be honest, they're not as pristinely prepared as we understand are offered in Japan....

Our scallop mornay is a superb handmade rendition of this classic recipe. Presented in a real scallop shell, it contains 60g scallop meat per serving. 100% natural ingredients - just like would make it yourself, if only you had the time....

Mojama (say ’mohama’) is tuna fillet which has been air dried - traditionally for at least a month - on the hot, dry and windy south west coast of Spain. The drying reduces the weight by half (and helps explain the price). The result is...

A new and rare product. This classic seaweed, also known as velvet horn, was collected by hand in northern Spain. It has been processed into a tasty powder which is an excellent and newly trendy seasoning. Codium is commonly used in...

The organic mussels come from the Galacia coastline. The mussels are lightly marinated with leeks, extra virgin olive oil, white wine vinegar, onion, balsamic vinegar and sea salt. The mussels would serve splendidly as an evening aperitif.

Mushrooms - on our fish site? What are they doing here? Our seaweed supplier in Spain does these as a sideline. He sent a sample and they were delicious - we couldn’t resist them. This is ready to eat (or heat) Spanish tapas. Japanese...

Bright red scallop roe gives colour, flavour and texture to your sauces.