Offers

If you were force fed on cod liver oil as a child, you are just not going to get this one. Others (for instance The Primalist) appreciate that cod liver is a real delicacy, often considered a serious alternative to foie gras. They know...

Update February 2019 - regular customers please note... our pies are changing. Jane, who has made them for many years, is retiring. So we have scoured the country and found a good alternative. It's a bit smaller (400g not 600g) and (as...

Our battered scampi is a superb product made in Northern Ireland by a real craftsman with a very light batter and whole scampi tails. Contains 70% scampi meat - way ahead of other versions. Bake in the oven for 15-20 minutes. The scampi...

Every year, we hold a tasting session to review competitively-priced smoked salmon from many smokehouses. The favoured pack becomes our fishRjumpin choice. Good value is essential, but taste and texture are the prerequisites. Our new...

There are 125 species of snapper, including about 25 red ones. However, as fish guru Alan Davidson said, ’snappers, almost without exception, make very good eating’. We’d agree, particularly if they are grilled or baked. Our fillets are...

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! 12 croutons per pack.

Melts or milts are the roes of male herring, often known as ’soft roe’. Rich and creamy, they literally melt in your mouth and are very good for you as they are full of vitamin D. Occasionally, we offer herring roe (from female herring)...

Beautiful Spanish sea urchin roe. This is a small tin of quite neatly processed urchin roes - typically half roes. Definitely, the most convenient form in which we sell this item.

You will have seen very few fillets from any fish the size of these XXL red snapper fillets - they’re up to an inch thick and make especially fine eating, not to mention a real spectacle when served as a centrepiece. Red snapper fillets...

A collar is the very front part of a fish fillet, where it joins the gills. It contains a large but thin bone which makes a useful handle (and sometimes a couple of smaller bones). Attached to them is a triangle of muscle-laden with rich...

Kate Whitemans’ unpretentious but comprehensive 250 page A4-sized paperback contains one of the best collections of photographs of whole fish we have ever seen - and we sell nearly every one! After reading this book, you’ll know your...

Large cod are - sadly - in very short supply these days (although the situation is improving), but they have jolly fine cheeks. These beautiful scampi-esque pieces of meat cook in a trice and are a great bitesize treat!