Explore Our A-Z Of Fish
Anchovies are a small silver fish with a big flavour and a great store cupboard standby. They are usually salt-cured and preserved and are the main ingredient in that classic spread, Gentleman’s Relish. Anchovies are often used to add salt and flavour to various dishes, such as pasta, grilled peppers, Caesar salad or a pizza topping. Try mashing up one or two with butter and melt over grilled fish.
Fillets of brill are usually sold skinned; pin bones are also removed during filleting. The firmness and sweet flavour of brill makes it excellent cooked whole or filleted, then baked, pan-fried, or grilled and served with butter, lemon, capers and a scattering of herbs such as lemon thyme or coriander.
The briny juices of clams are evocative of the sea and long summer days. Just like oysters, they are delicious raw, or you can steam them like mussels in a little water, cider or wine with lots of chopped parsley. They are ready to eat when the shells open.
Cockles have for generations, been a traditionally popular treat to have at the seaside, on picnics or as nibbles with a drink in the garden. They can be used in a seafood quiche or tossed into salads, fish pies, soups, risottos or paella and they also work well in a tomato sauce with pasta.
Cod, one of Britain’s favourite fish, cut into thick, juicy fillets or a loin that can be gently pan fried or baked with butter, lemon juice and coriander. Simple and quick.
Coley is similar in texture to cod or haddock. A less expensive alternative, excellent for fish pies and fish cakes and just as good on its own lightly baked in foil with butter, a squeeze of lemon juice and chopped parsley.
We source our crab directly from the small inshore boats that fish the waters in the coves around Devon and sell them ready cooked; a chance to dive and use your fingers.
Crevettes are typically larger than prawns. Succulent and sweet in flavour, they are delicious added to a stir-fry or made into kebabs and barbecued and, there is nothing quite like a feast of cold, cooked crevettes dipped in mayonnaise with hunks of bread and a salad.
Dab has a fresh, succulent flavour and is the smallest of the flatfish from the waters around Devon. It is growing in popularity as a more sustainable and cheaper alternative to plaice. Usually grilled or pan-fried, it can also be baked whole, seasoned, wrapped loosely in foil with dobs of butter and a squeeze of lemon juice.
Dover sole has firm flesh and a delicate flavour and is traditionally cooked whole with the upper skin removed prior to cooking (ask us to do this for you). It works best cooked as simply as possible, either whole or filleted, pan fried or grilled.
Grey mullet is plentiful in the waters around Devon and is inexpensive and often underrated. It has a distinctive, strong flavour that is quite earthy and can often be substituted for sea bass in recipes. Mullets can be cooked whole, stuffed with lots of delicious herbs and lemon slices and baked in the oven, or cut into fillets and grilled or pan-fried.
The Gurnard, also known colloquially as the Sea Robin, has large side fins that look like wings and is plentiful and popular with those seeking sustainable alternatives to overfished species. It has a delicious flavour and a good texture, is inexpensive and lends itself to a number of different dishes.
Fresh haddock is at its peak season during the winter and spring months and can be easily recognized by the black line running along the side of its body. Delicately flavoured, Haddock is available either fresh, smoked or unsmoked, dyed or undyed.
Hake are members of the cod family and are mild tasting with a subtle flavour. They can be pan-fried, roasted, stewed or curried, to make a variety of dishes. We can prepare them for you as you like.
Halibut is the largest of the flat fish and is readily available all year round. It is easy to grill and has a delicate flavour that compliments most dishes. Halibut is also a great low-fat source of protein and a rich source of vitamins B-6 and B-12, potassium and omega-3 fatty acids, which helps to maintain health. Good for the whole family.
Marinated herring fillets are gutsy and juicy, a great source of omega 3 and very moreish.
John Dory is full of flavour and a wonderfully versatile fish to cook. Boneless and meaty, it can be grilled, pan-fried, baked, poached or roasted. Add some field mushrooms, or prawns, chopped spring onions or ginger, throw in some cider or soy sauce. Goes well with broccoli or spinach, boiled potatoes or rice.
Langoustines, are a succulent shellfish about the size of a large prawn and closely related to the lobster. Also known as scampi and Dublin Bay prawns, they are usually sold frozen.
Lemon sole has a light, delicate flavour and tender texture that also makes it a favourite with children. Pan-fried quickly and simply in foaming butter with a squeeze of lemon juice and salt and pepper, is the best way to cook them. Scatter on some chopped parsley and serve with peas, spinach, boiled potatoes or rice to mop up the juices. Ideal for either a whole lemon sole or fillets.
Ling is a member of the cod group and has a long, tapered body with a bronze tint and a silver belly. A popular fish for salting, the meat is white with a firm texture and good flavour and is usually only available in fillets. Sadly, Ling is a fish at risk from overfishing, so we rarely carry it unless it comes from a sustainable source.
All our lobsters are sustainably harvested locally. The pots are low impact and selective. Undersized catch can be returned safely and the pots don’t damage the seabed.
Fresh Devon mackerel is always a winner; baked, barbecued, tossed in a salad, or pan-fried. Succulent and flavourful with a beautifully crisp skin, whole mackerel and mackerel fillets are relatively inexpensive and very quick to cook, so make a great lunch or supper any time of the week. Full of good omega-3 oil.
A large monkfish can feed up to 8 or 9 people when cut into suitable size fillets. The firm, meaty texture lends itself easily to grilling and barbecuing as well as baked, pan-fried or, curried.
Mussels are great value, sustainable and surprisingly simple to cook. Steamed mussels in cider and cream are perfect for sharing together. For a satisfying meal you would need a 1kg for two and 2 kg for 4 people.
The best time of year for octopus in Devon is during the summer months when it is in season. Octopus is tougher than its cousin the squid and so for any recipe, needs to be tenderised first. Cut the octopus into bite size pieces and put into a saucepan of water with a bay leaf, some peppercorns and a roughly chopped carrot and onion and bring to the boil then simmer gently for about an hour.
Devon oysters are wonderfully juicy and delicately flavoured; chewing brings out the sweetness and brininess of the oyster. Eaten straight from the shell with or without a squeeze of lemon, sip and savour the liquor and you don’t really need anything else.
We get our plaice from local sustainable sources. They are a flat fish, rich in vitamin B12, which is good for healthy skin and hair and easily recognised by the orange spots on their smooth, brown skin. Delicate both in texture and in flavour, plaice needs to be handled gently and cooked quickly. Fillets should only need a total cooking time of 4-5 minutes. Best pan-fried, grilled or baked.
Pollack is abundant here in the South West and an inexpensive alternative to cod and haddock. It’s best grilled with a butter and herb crust, deep-fried, baked or poached for fish pies and casseroles.
Prawns have sweet, firm, meat and come in varying sizes. Once a luxury, they are now an everyday ingredient; eaten just by themselves with a sprinkling of vinegar and pepper, wrapped in mayonnaise and added to a salad, or put into a paella, or tossed briefly in a wok with garlic, ginger and spring onion and a dash of light soy sauce.
A popular freshwater fish, rainbow trout has a silvery skin with hints of blue, green and pink. Along with salmon and other oily fish, rainbow trout is rich in omega-3 oil, said to help against cardiovascular disease, prostate cancer, age-related vision loss and dementia.
Red Mullet is sustainably caught down here in the waters around Devon and Cornwall. A light-pink fish with a jacket of red-gold scales, it has a fine, delicate flavour. Red mullet is available from May to November, outside of spawning season, to protect stocks. Good baked whole, grilled or barbecued and pan-fried.
Most farmed salmon are descended from wild Atlantic salmon. Our Scottish salmon are organically raised under the RSPCA Freedom Foods banner, carefully chosen from sources that have a good reputation for the standard of welfare of their fish. It has a low carbon footprint and is inherently healthier. Our smoked salmon comes from small individual smokehouses.
Sardines are one of the highest sources of essential omega-3 fatty acids on the planet and they include many other important trace minerals and vitamins. Found in vast shoals throughout the Atlantic and Mediterranean, sardines have a silver skin and a rich-flavoured flesh that is dark in colour. Larger sardines are known locally as pilchards and are best cooked simply either grilled, pan-fried or barbecued.
Our king scallops come straight from the clear waters of the Hebrides. The scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled.
Sea bass is a much sort after fish because of its delicate taste and soft flaky flesh, which has a firmness that lends it versatility. It can be either baked or barbecued whole or filleted. The fillets, as with other fish fillets, tend to be quick and easy to cook, whether pan-frying, baking, grilling or steaming.
Sea bream belongs to the carp family, is plentiful and deliciously full of flavour. A whole sea bream stuffed with herbs and baked or grilled is quick and simple to do, while skin-on fillets are great for grilling or pan-frying, ready in minutes.
Shrimps are smaller than prawns but bursting with flavour. We do a potted shrimp with butter flavoured with nutmeg or cayenne. Delicious with toast as a starter.
Skate fish wings have a mild flavour, similar to scallops in taste, no bones and firm pinkish flesh, which becomes translucent when cooked. All our skate wings are skinned and neatly trimmed. Skate wings baked, poached or cooked in a pan can be strikingly beautiful and tender. Skate are available between May and February.
Sprats are small, oily sea fish which swim in huge shoals in the waters around Devon and are available from August to February. They are extremely nutritious and are frequently eaten whole without even being gutted. Sprats are very delicate so cooking them quickly and simply allows their delicious flavour to come through. A single sprat makes one satisfying mouthful, more or less, so these little fellows need to be cooked in quantity (at least 6 per person). Preparing and cooking them is the work of a few moments.
Squid can only be cooked either very quickly or very slowly, anything in between makes it chewy, but cooking squid is very easy and whether you buy it whole or cut into rings, calamari can be quickly fried, grilled or barbecued in no time.
Swordfish is a firm, succulent and meaty fish whose texture can be compared to that of tuna. Our swordfish comes from sustainable sources and is usually cut into steaks with the skin removed, ready for cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, garlic and soy. Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.
Tuna fish steaks are wonderfully meaty with a subtle flavour, perfect for barbecuing or grilling. We source our tuna only from sustainable sources as far as possible.
Turbot is a large sandy coloured flatfish which is prized for its firm white flesh and subtle flavour. It is one of the most readily consumed flatfish in the UK and for good reason. One fish provides four decent sized fillets and though not cheap, Turbot make a delicious treat. Roasting turbot whole, steaming, poaching or baking fillets wrapped in foil are the best ways to cook this fish.
Whiting is a small member of the cod family and very similar in flavour but is more economical and sustainable to buy than cod at certain times of year. The white flesh is firm and tender, delicately flavoured and low in fat and because they are small, it is better to have two for a generous serving. Good grilled, fried in butter or poached in wine or cider.