Quality Catch

Responsibly Sourced

Easy to Cook

Average cooking time: 10 - 15 mins.

Best to pan-fried the whole Dover Sole as there are no bones in the fillets and the skeleton stays intact during and after cooking.

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Arbroath Smokies x 2

Smokies are made using small haddock from the town of Arbroath near Aberdeen. Hot smoked fish are usually made with oily fish like herring or mackerel, but using a non-oily fish like haddock makes a lovely difference. They're really smoky.  

Rick says 'In my view, this country makes the best smoked fish in the world and the smokie is the top of the smokers art'. 

Please note, occasionally products may be unavailable or replaced from a different source due to bad weather conditions, seasonality and current circumstances

We will donate £1 for every online fishmonger order over £50 to Dive Project Cornwall. We want to support their quest to protect the marine environment to save our oceans for future generations.  

Where we source our fish

We are pleased to source our fish and seafood from people who share our love of quality and sustainable seafood.


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