Christmas Special Offer – Early Christmas Gifts From Us!

Christmas is just around the corner and most of us have started planning for the big day! Do you know what you’ll be cooking yet?

As an early Christmas present, we’ve launched our 2-in-1 special offer!

Get 2 salmon fillets free when you spend over £80

AND get 10% off ALL selection boxes!

No need for a code, just place your order as usual and the offer will be applied at checkout!

Christmas delivery information

We strongly recommend ordering early to avoid disappointment – all our products are vacuum-packed and store very well in the freezer. To get your favourite fish and seafood in time for Christmas, our deadline for taking orders will be Thursday 21st 9am.

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Exclusive Deal for Black Friday! Free Meal for 4

Christmas is fast approaching and we’re gearing up for the Festive season! Before we get into the full swing of Christmas deliveries, we have a fantastic deal for you so you can get great value ahead of the big rush.

For Black Friday only, get 4 Haddock Fillets FREE when you spend over £85! That’s a meal for 4 people completely free with your order! Why not take this opportunity to fill the freezer with your favourite fish and seafood so you can get peace of mind ahead of the Christmas madness?

This exclusive deal will end on Thursday 30th November at midnight, don’t miss it!

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How to Cure Salmon

Curing is a technique that is used to preserve fish or meat. The most commonly used method is a dry cure but an alternative would be to use an acidic marinade such as in a ceviche recipe. Cured fish is also sometimes known as gravlax.


Salmon and other oily fish are better for curing due to the high-fat content. Not only does curing help preserve the fish in top quality, it can also be used to add flavour! Curing fish is very easy to do yourself and the flavour combinations are endless. Here’s how to do it.

1.Prepare the base of your curing mix by mixing sugar and salt in equal quantities. Make sure there are enough to cover all the fish fillets you want to cure.

2.Add your choice of seasonings. Make sure to grind and crush any whole dry spices you want to use. You can use things like lemon or lime zest, coriander seeds, chilli flakes…Anything you like!

3.Rub the dry cure mix all over the salmon fillets, making sure that all sides are generously covered.

Curing salmon4.Place in a dish and cover in cling film to cure in the fridge for anywhere between 1 and 24 hours. The longer you leave the salmon in the dry cure mix, the stronger the flavours will be so it’s up to how strong you would like your fish.

5.Take the salmon out of the fridge and rinse thoroughly in cold water to remove the excess mix. Pat dry and the fish is ready to be eaten as it is in thin slices, or ready to be baked, grilled or poached!

cured salmon slices

Our tip: For a simple way to enjoy cured salmon, top your favourite bread or cracker with a bit of cream cheese, fresh herbs and finish with the salmon!

Cured Salmon on Bread

Seafood Week Competition! Win £50 worth of Fish and Seafood!

Seafood Week is back and to celebrate we’re giving you the chance of winning a big box of fresh fish and seafood of your choice!

All you need to do to enter is to head over to our competition page, enter your email, submit and you’re done! The winner – chosen at random – will win a £50 voucher to spend in our online shop!

That’s an astonishing £50 worth of delicious fish and seafood delivered to your door, for FREE!

During Seafood Week, all of our fish boxes also have 10% off so make sure you stock up your fridge and freezer!

Join us on Twitter and Facebook as we share delicious recipes and cooking tips all along this fin-tastic week!

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£5 worth of points FREE with your order – 7 days only!

As the weather gets colder up here in Scotland, we can’t help but think Autumn is well on its way. To cheer everyone up, we’ve decided to offer awesome rewards in our shop this week!

For the next seven days, earn 500 extra points for FREE when you place an order of £70 or more – that’s £5 worth of points you can use on future orders!

What better way to stock on delicious fish and seafood, delivered fishmonger-fresh AND at an amazing value?

Hurry up, this offer will end on Wednesday 20th September at 11 PM!

20% Off Haddock & Chicken – August Only!

You may know that we’ve recently introduced fresh chicken in our online shop, so you can add this lean meat to your usual order or fresh fish and seafood!

And because we’d hate for you to have to choose, we’re giving you 20% off haddock and chicken for the rest of August! Just add your selected items to your basket and we’ll take 20% off the relevant products, it’s that easy!

Diced Chicken
Chicken Fillets
Fresh Haddock Fillets
Peat Smoked Haddock Fillets

And remember that if you spend over £50, delivery is FREE!

Why not have a look at our haddock recipes and our chicken recipes to get you started?

Offer valid until 31st August 11pm.

How to cook tuna steaks

Our Tuna is a sushi-grade fish, which means it can safely be eaten raw as sushi, ceviche or tartare! However, if raw tuna is not your thing, our tuna steaks can easily be cooked using the method you prefer.

Preparing your tuna before cooking

Our Tuna steaks are cut and ready to cook. There is no need to rinse the fish before cooking, just pat dry using kitchen towels.

Grilling tuna steaks

Before tuna steaks are thick and meaty, they are perfect for cooking on the BBQ, grill or pan. Cook for about 2 minutes on each side on medium-high heat so the outside is cooked but the tuna is still fresh in the middle, just like a medium-rare steak.

Baking tuna steak

If you prefer tuna cooked through, try baking it. Wrap the steaks in foil or parchment paper along with a drizzle of olive oil, some seasoning and your favourite veggies and cook for 10-15 minutes, until just cooked through and flaking easily.

Cooking tuna steaks in sauce

To prevent steaks from drying out, you can slowly simmer steaks in a sauce of your choice, for about 10 to 15 minutes. Try a tomato-based sauce with some basil or Italian herbs!

Defrosting Fish in the Microwave

Defrosting fish in the refrigerator or in cold water are ideal methods to thaw fish properly and preserve quality and freshness. However, if you’re really short on time you can always use your microwave defrost function.

<<Method 1: In the refrigerator

<<Method 2: In cold water

Method 3: In the microwave

Most microwaves now have a defrost function that can be used to quickly thaw food stored in the freezer. However, it’s very easy to overdo it and can be a method that’s more difficult to control. Microwaves being primarily designed for high heat, it’s a method we wouldn’t recommend unless you are very short on time.

Remove frozen fish from their bag or packaging and place in a microwave-safe dish. Use the defrost function of your microwave to thaw the fish for a few minutes.


It is difficult to give guidelines for defrosting times in the microwave as this will highly depend on both the thickness of the fish and the power and settings of your microwave.

Check on your fish often to make sure that it hasn’t started cooking. The fish will be properly defrosted when it is pliable but still feels icy to the touch. Make sure to cook the fish immediately after defrosting in the microwave.

You can find many recipes such as stews and soups that will be best for thawed fish. Some methods of cooking will be more appropriate such as poaching or baking – you can even sometimes cook fish from frozen!

20% off cod in July!

Until the end of July, get 20% off cod fillets and cod steaks!

There are many ways to cook and enjoy this delicious fish, it’s so versatile! Stock up on cod and enjoy now or later, as our vacuum-packed fillets and steaks can easily be stored in the freezer!

Simply add cod along with your favourite fish & seafood and we’ll apply the discount, no code needed!

Don’t forget that all orders over £50 get FREE delivery!

How to Cook Salmon Fillets

Salmon is one of the most popular fish in the UK, if not in the world! It is part of the oily fish family and has many health benefits, including being good for heart health thanks to omega-3 fatty acids. It’s a delicious fish that can be cooked using a variety of methods.

How to Bake Salmon

Roasting salmon in the oven is one of the easiest ways to cook it and is perfect for weeknight dinners. Make sure salmon fillets are bone-free before starting. If you are buying salmon skin on, you can choose to remove the skin before cooking or leave it on.

Preheat your oven to 200 degrees Celsius (or 180 fan). Place your fillets in a roasting tray, either on foil or baking paper and use kitchen towel to pat dry. Drizzle with olive oil and sprinkle salt and pepper (and any herbs or spices you like) before putting the tray in the oven. You can also use baking paper to form little parcels to place your salmon along with veggies. It keeps the fish moist and makes for an effortless dinner!

A good rule of thumb is to count 4 to 6 minutes per half-inch of thickness but it’s always best to keep an eye on your salmon fillets so that they don’t overcook. Generally, thick fillets can take 8 to 10 minutes. Salmon fillets are done when they are opaque and the flesh flakes easily.

How to Pan-Fry Salmon

Pan-frying is a method best suited for salmon fillets skin on, so you can achieve crispy skin and tender flesh. Before starting, pat dry your salmon fillets and season them with salt, pepper or any spices you prefer.

Bring a frying pan to a medium-high heat. Once hot, add enough oil so that the bottom of the pan is covered by a thin layer of oil. Carefully place your fillets on the pan, skin side down.

Do not move the fillets and let it cook for about 4 minutes per half-inch of thickness. The flesh gets pale when cooked, which can help you see where you are in the cooking process. When about 3/4 of the fillets are cooked, carefully flip over. Let the fish cook for another minute or two (depending on the thickness of the fillet) then remove from the pan and serve.

How to Poach Salmon Fillets

Poaching is a great way to cook salmon fillets and keep them moist while flavouring the fish at the same time. You can poach fish in just water, but our suggestion would be to use stock, milk or coconut milk to add some flavour.

Bring liquid to a simmer and carefully add your salmon fillets. Your fillets do not have to be covered by the liquid, in which case you just need to carefully flip fillets after 2-3 minutes and cook for 2-3 minutes. Poaching fish can take 5-7 minutes depending on the thickness of the fillets. The flesh should easily flake when the salmon is cooked.

How to Steam Salmon Fillets (Without a steaming basket)

To steam salmon fillets when you don’t have a steaming basket, you can use a similar method to poaching. Use a pan with a matching lid and fill your pan with a small amount of water (half an inch). Place a heatproof plate or dish with your salmon fillets on the water (the water should not touch the fish) and cover with a lid. Cook for at least 5 minutes until the salmon is opaque.