Our Orkney Island Organic Salmon has excellent flavour, we sell it fresh and both hot and cold smoked. Hot smoked, the salmon is cooked in the process and makes a delicious meal with a salad of your choice.

Naturally Smoked Haddock - Fresh Cornish Haddocks, lightly smoked, no dyes, no colour added.

Fish Cakes - Our four varieties are all hand made on the premisis, and are delicious, a meal in themselves! They are ready cooked so they only need to be heated up.

Shell on Royal Greenland Prawns (Smoked) - Again lightly smoked so as not to dry the product. An absolute delight!

We can also recommend Philip Warren Butchers, who share our online shop. They are a traditional cornish butchers, you can go to their web site by clicking the mouse here.

Buying and Cooking Fish

Fish types can be divided according to their oil content in 'white fish' (such as Sole, Cod, Hake and Bream), 'oily fish' (such as Salmon, Mackerel, Trout and Herring) and Shellfish (such a crab, lobster, prawns and mussels).

When shopping for fish, always make sure the produce is absolutely fresh. Fresh fish can be recognised by its firm, even-textured flesh, clear full and shiny eyes, bright red gills and a clean sea smell. The meat should have firm, closely packed flakes; any that have a fibrous or watery appearance are stale, as are fish whose flesh has a blue/green tinge.

When preparing fish, there are four basic cuts.

Fillets - Round fillets from a fish such as Cod tend to be long and thick

Fillets - Flat fish fillets such as Sole are wide and thin

Steaks are cut from round fish and is taken from between the middle of the body and the tail.

Cutlets come from between the head and the middle of the body.