These fillets are best pan-fried for perfectly crisp skin. It takes a hot pan and minimal intervention - resist the urge to poke and prod. Heat 2 tbsp of oil in the frying pan. Season the fish well on all sides. Fry them, skin-side down, for about 2 mins, until the skin is golden. Gently flip and cook for 1 more min. Add a squeeze of lemon and remove from the heat. If the fillets are particularly thick or thin, you may need to add or subtract some of the cooking time.
Keep in the fridge below 5˚C. Pre-frozen, not suitable for home freezing.
We guarantee that your fish order will have at least 5 days before its expiry date, including the day of your delivery.
Country of origin
Produced in the United Kingdom.
About our fish
Our very limited range of seafood is based on what our research shows to be fishable in an ethical and sustainable way. We only support small-scale, non-industrial fishers local to us (mostly in Devon and Cornwall). The catch is always line-caught by day boats under 10 metres long, and we have full traceability from the boat to your door.
All catches are iced at sea, then expertly prepared, packed and blast frozen within 24 hours. Freezing the fish ensures it is fresh at the point of eating; fish from industrial-scale boats may have a much longer journey before it is frozen. Freezing the fish enables us to catch them when they are prevalent in our local seas and balance supply and demand (e.g. you can still get fish if the boats can’t get out in rough weather). Our blind taste tests found no impact from freezing on flavour or texture. For more info, please see our fish manifesto and FAQs.
Allergens in bold.
Prepared in a kitchen where celery, crayfish, crustaceans, eggs, gluten, milk, molluscs, mustard, nuts, sesame and soya are also handled.