T: 01865 242827 (Wholesale)
T: 01865 253720 (Fishmarket Shop)
T: 01865 253720 ( Fish4lunch Restaurant)
Now that you know what cut you want, there are a couple of other things to consider. Skin on or off, pin bones in or out and frozen or fresh?
Skin on: Skin on fillets and portions are often used in pan seared recipes as the skin crisps up, which gives an attractively presented product.
Skinless/ Skin off: Our fishmongers will remove the skin prior to sale. Generally, flat fish skin is leathery and considered inedible and we recommend you ask for this to be removed, these would include species such as Halibut, Turbot, Brill and Lemon Sole.
Pin Bones Out (PBO or Pin Boned): Many fillets have small, thin, flexible bones along the side. These are carefully removed with a pair of tweezers prior to cooking. PBO fillets have already had the pin bones removed.
Frozen at Sea (FAS): The fish is frozen on the vessel where it is caught.
Individually Quick Frozen (IQF): The individual fish goes through a blast freezer which freezes it rapidly. Because of the quick freezing method the flavour and textures of the fish are maintained.
High Table: Ask for ‘High Table’ if you are ordering multiple portions and need each portion to be identical, lots of colleges and high market restaurants tend to use this style.