Fresh Fish Supplier

As a premium fresh fish supplier, all of our Shellfish and Smoked & Cured Seafoods are delivered daily from the finest local and international ports.

Our Salmon is sourced direct from the Shetland Isles, Haddock and Whiting are from Peterhead and Eyemouth, Mussels and Oysters from the beautiful waters of Loch Fyne, King Scallops, Lobsters and Langoustines form various bespoke suppliers around the Isle of Bute.

SEASONALITY LIST

Fresh Fish Available In Autumn

Bream (freshwater), Bream (sea), Bass, Carp, ,Clams, Cod, Coley, Crayfish, Dover Sole, Haddock, Langoustines, Lobster, Mussels, Oysters (native), Oysters (Pacific), Red Mullet, Sardines, Scallops, Skate, Turbot, Whiting

Fresh Fish Available In Winter

Bream (freshwater), Bream (sea), Carp, Clams, Cockles, Crayfish, Cuttlefish, Langoustines, Lobster, Mussels, Oysters (native), Oysters (Pacific), Sardines, Sprats, Squid, Turbot, Whitebait, Whiting

Fresh Fish Available In Spring

Bream (sea), Clams, Cockles, Coley, Crayfish, Cuttlefish, Haddock, Langoustines, Lobster, Mussels, Oysters (native), Oysters (Pacific), Pike, Salmon (wild), Sardines, Scallops, Sprats, Squid, Turbot, Whitebait, Whiting

Fresh Fish Available In Summer

Bream (sea), Brill, Catfish (sea), Crabs, Crawfish, Crayfish, Dover Sole, Conger (Eel), Flounder, Grey Mullet, Hake, Langoustines, Lemon Sole, Lobster, Mackerel, Megrim, Monkfish, Mussels, Oysters (Pacific), Plaice, Red Mullet, Salmon (wild), Turbot, Whelks, Winkles (Sea Trout and Squid in July/August)

FISH SOURCING POLICY

We purchase directly from Markets all over Scotland, including the Shetland Isles, adhering to MSC guidelines regarding Sustainable Fish sourcing.

Our Whole Fish Will Be

clear, bright eyes, not sunken
bright red gills
scales should not be missing, should be firmly attached to the skin
moist skin. Really fresh fish feels slightly slippery
shiny skin with bright natural colouring
tail should be stiff and the flesh feel firm
it should have a sea-fresh smell

Our Fillets Will Be

neat, trim fillets with firm flesh
fillets should be firm, not ragged or gaping
white fish should have a white translucent colour with no discolouration
red fish should be a pleasing bright, vibrant colour

Our Smoked Fish Will Be

glossy appearance
flesh should feel firm and not sticky
pleasant, smoked smell

Our Frozen Fish Will Be

frozen hard with no signs of thawing. IQF where possible is preferred.
the packaging should not be damaged
no evidence of freezer burn (i.e. dull, white, dry patches)

Our Shellfish Will Be

shells should not be cracked or broken
shells of mussels and oysters should be tightly shut. Open shells that do not close when tapped sharply should be discarded
lobsters, crabs and prawns should have a good colour and be heavy for their size
lobsters and crabs should have all their limbs
Once our fish has been selected, it is handled and stored on ice with care.

SUSTAINABILITY

We are committed to a series of principles and standards relating to seafood sustainability. Our procurement process considers whether the fish stocks we source are certified, managed and clearly traceable. Only when we are satisfied that a fishery meets our procurement criteria will we assign it to supplier status.

Our challenge - fishermen to markets to suppliers to chefs to consumers – is to make the best informed decisions each and every day. These choices have no definitive 'right or wrong' guidelines, but they underline our approach to business and our commitment to responsible sourcing and sustainability, ensuring we meet today's needs while protecting tomorrow's.

Fresh Fish