From Cold Water to Your Table

A short, considered selection of fish — cut cleanly, frozen once at its best, and kept simple for the table.

Shop the Catch

The Current Selection

    A Short Line from Water to Table

    Chosen for cut, texture and clean flavour — never for volume.
    Frozen once at its best, so the grain of the flesh stays intact.
    Packed with care and kept cold until it reaches your kitchen.
    Thaw slowly, season lightly, cook with restraint.
    Frozen sashimi grade tuna loin slices on ice (2)

    A Table Worth Gathering Around

    Loin, tail, steak and whole fish — enough for the centre of the table and the quiet edges too. Choose a couple of cuts and let the rest follow.

    Build the Spread

    Kitchen Notes

    • Tuna Loin

      Seared hard on both sides and left rare in the middle. Slice against the grain and finish with good oil and a little salt.

      Serving note

    • Salmon Slices

      Thaw in the fridge, pat dry, and let the slices come to room temperature before dressing them simply.

      Serving note

    • Halibut Tails

      Pan-roast in butter until the edges turn gold. The flesh stays firm and sweet, and needs nothing more than lemon.

      Serving note

    • Silver Pomfret

      Steam whole with ginger and a little soy, or roast until the skin crisps. The meat comes away in clean, soft flakes.

      Serving note

      Atlantic salmon tail steaks with pepper (1)

      How to Cook a Simple Fillet

      Thaw overnight in the fridge, pat the fish dry, season lightly, and sear skin-side down until the centre is just opaque. Rest it for a moment, then finish with lemon and a good oil.

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