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Our Products

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Shellfish
Crab
Crab
Generally in season from April to November, they’re a popular choice on all menus particularly along the coast. Always boiled and often ‘dressed’, crab is popular as a hot or cold dish.
49302 Dressed Crab 91081 Live Crab 41301 White Crab Meat 39577 Brown Crab Meat
Lobster
Lobster
Available all year round, Lobster consists of firm, white meat with succulent and slightly sweet taste. The shell can also be used to make a stock.
67114 Lobster Tails 60602 Whole Live Lobster
Scallops
Scallops
Often served rare, they can also be grilled or fried. Great as an addition to pasta, serving in a white wine sauce or even a seafood stew.
28093 Scallops
Mussels
Mussels
Peak season is October to March, has become increasingly popular as a menu starter.
27532 Shelled Menai Mussels
Cockles
Cockles
Ideal component in a seafood pasta dish
23091 Shelled Cockles
Oysters
Oysters
This ultimate luxury food has a succulent consistency and delicate flavour. They’re at their best between September – April.
16727 Shelled Oysters
Prawns and Shrimps
Prawns & Shrimps
Versatile to cook – can be stir fried, grilled or poached.
22473 16/20 Tiger Prawns 57846 Prawns 150-250 68435 Brown Shrimps
Squid
Squid
Available all year round, Squid is a versatile food source in that the ink can be used to colour and flavour foods such as pasta. To avoid a rubbery and chewy texture, it should either be cooked briefly or for a very long time.
61520 Squid Ink 59262 Squid Tubes
Salmon & Trout
Salmon
Fresh Salmon
Salmon is one of the most popular fish on restaurant menus. It’s distinct colouring, texture and taste makes this a great versatile fish for roasting, grilling and pan searing.
16725 Salmon Fillet 51581 Sliced Smoked Salmon 61647 Salmon Portion 23935 Black Salmon Roe 43773 Red Salmon Roe 20385 Whole Salmon
Trout
Trout
Part of the salmon family, trout is commonly prepared smoked or pan seared to achieve the best taste.
81374 Whole Trout Can be cut to your specification
Seabass & Bream
seabass
Seabass
Baked, grilled or pan-fried, sea bass is a popular fish for evening dining. It’s moderately firm texture, small flakes and a delicate flavour make it a menu must have.
62854 Wild 1-2kg 41613 Canoed 300-400g 47628 Farmed 400-600g 94911 Farmed 600-800g
bream
Bream
An incredibly versatile fish, bream is great when baked, fried or steamed. It’s slightly sweet flavour and medium texture makes it a great alternative to bass.
89463 Farmed 400-800g
Cod, Haddock and Other Whitefish
Cod
Cod
Found throughout the British Isles, more commonly around autumn and winter. It has a mild taste and delicate texture once cooked. Versatile in that it can be baked, fried, poached or stewed.
60848 Cod Fillet 41993 Cod Sups 34271 Cod Portion
haddock
Haddock
Caught in Catchment Area 27, Haddock is seen as a premium whitefish. Delicate once cooked, it will often be served smoked and the fish of choice in the dish Kedgeree.
87617 Haddock Fillet 92532 Haddock Portion 30180 Smoked Haddock Can be cut to your specification
hake
Hake
A mild, subtle flavour fish with a medium flake.
44734 Hake Fillet 57855 Whole Hake 38132 Hake Sups
pollock
Pollock
A white, flaky fish, a great alternative to cod.
68585 Pollock Can be cut to your specification
whiting
Whiting
Similar in flavour to cod but is more sustainable to buy. Its flesh is light, firm, lean, sweet and delicate.
58117 Whole Whiting
Flatfish
turbot
Turbot
A delicious and delicate fish. To achieve its best taste, gently poach in white wine or grill and serve with a squeeze of lemon.
88395 Whole Turbot Can be cut to your specification
brill
Brill
This firm textured fish is seen as a slightly cheaper option to Turbot.
12416 Whole Brill Can be cut to your specification
sole
Lemon Sole
Has a light and delicate flavour, slightly sweet and best cooked grilled or fried.
43063 Whole Lemon Sole Can be cut to your specification
plaice
Plaice
Has a fine, moist texture with subtle yet distinctive sweet flavour.
83424 Whole Plaice Can be cut to your specification
skate
Skate Wings
A mildly pronounced flavour, firm flesh with a unique texture when cooked.
58862 Skate Wings
Mackerel, Monkfish & John Dory
mackerel
Mackerel
Quality flavour and melting tender texture, it’s delicious baked, smoked or grilled.
16065 Mackerel Can be cut to your specification
monkfish
Monkfish
Medium firmness with a slight chewiness. Has a mild, sweet flavour some say similar to lobster. Can be baked, pan fried, grilled, steamed or poached.
22539 Monkfish Can be cut to your specification
dory
John Dory
Meaty white flesh which is delicate and sweet. It can be pan-fried, baked, steamed, poached or roasted and it’s advised to keep the skin on during cooking to protect the delicate flesh.
89225 Whole John Dory
Tuna and Other Species
tuna
Tuna
This versatile and popular fish Tuna can be used raw as sushi. Alternatively it can be seared, grilled or sautéed. It has a firm texture which enables it to adapt well to numerous menus.
94569 Tuna Loin 33474 Tuna Steak
swordfish
Swordfish
Swordfish is a firm, succulent, meaty steak-like fish that can be enjoyed seared or steamed.
86898 Swordfish Steaks
Red Snapper
Red Snapper
With a mild nutty flavour and firm fleshed consistency, the Red Snapper tastes best pan fried or grilled and is available year round.
26793 Red Snapper
mullet
Mullet
Mostly found around the south of the British Isles, Red Mullet has a creamy texture similar to chicken liver. Popularly pan fried, grilled or steamed.
18619 Grey Mullet Supplied whole or filleted 99965 Red Mullet Supplied whole or filleted
sardines
Sardines
Rich tasting fish, with a dense and oily texture.
71879 Whole Sardines
gurnard
Gurnard
A distinctive looking fish, with a firm texture that holds together well in cooking.
37774 Gurnard Can be cut to your specification
Other Seafood Products
fish mix
Fish Mix
A selection of diced fish, great for using in homemade pies.
60908 Diced Fish Mix Components depend on stock, but generally a mix of salmon, cod and haddock
laverbread
Laverbread
A traditional Welsh delicacy, popularly seen on menus served as a starter with cockles.
31407 Laverbread