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Flying Fish Seafoods has buyers in all of Cornwall’s major markets, giving us comprehensive information on the quality of seafood available each day.

As well as seasonal variations, the standard and availability of seafood is subject to environmental and oceanographic factors, meaning what is preferable to buy can vary from week to week. Our guide will help you choose the very best fish available in our local markets today.

Fish of the Month


half shell scallop




Squids are fast-swimming, predatory molluscs. They locate their prey by sight, and ensnare the victim by shooting out two of their tentacles armed with suckers or hooks. The prey is then killed by a bite from the squid's beak. Squid are fussy eaters, though, and often 'fillet' the meat from a fish in tiny bites and discard the rest. This is partly because their brain surrounds the throat, which makes it risky to swallow sharp or hard objects such as fish bones.


Squid must either be cooked very quickly or for a very long time, otherwise it will be tough. Cooked properly, it will be sweet and tender. Simply grill whole squid quickly or slice it into rings, dip in batter and deep-fry. Larger squid can be stewed with tomatoes, red wine and olive oil. Squid is delicious stuffed, and can be used in paella.


  • landed on the Day boats of Looe Cornwall/Newlyn
  • Full traceability
  • Sizes:  small/medium/large 




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The wild Bass also know as 'The king of the sea'

These beautiful fish range from 500gm right upto 9kg !

Wild Sea Bass its a warm teperate species,common along the south and south-western british coasts from spring to late autumn,which for us is a bonus as we are in the right location as we see many amazing fish with their silvery shiny skin and bright piercing eyes coming through the local markets daily.

Shoals swim up the estuaries and may enter fresh water. Their planktonic eggs are laid from March to June.

Fishermen from Newlyn catches these fish by using the traditional methods, hook and line and also now tagged so you can trace them back to the very boat that landed them! 


  • Full traceability 
  • Caught using sustainable methods
  • Available sizes 500gm - 4kg +









There back!!

Mussels are their best in the colder months outside the breeding season, select those with tightly closed shells, avoiding any that are broken. Plump, juicy flesh and a succulent taste of the sea is what you are looking for once they are cooked. Colour is not indicative of quality - orange flesh tells you the mussel is female, while a whiter one suggests a male.



Carefully place the blue-black mussels into a sinkful of cold water and discard any that stay open when tapped. Pull away their beards and, if you are presenting them in their shells scrub. Mussels need very little cooking. Place them in the bottom of a large, heavy-based pan with a small amount of liquid and turn up the heat to steam them. As soon as the shells start gaping open, you know they are ready. Don't overcook them or you'll end up with rubbery flesh. Discard any that fail to open fully. Mussels are delicious with a wide array of flavours.The cooking liquid is half the joy of eating mussels, so have plenty of crusty bread on stand-by for soaking up. Enjoy!




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We tend to buy the bigger fish when it comes to Brill. Brill is a very fine fish and some of the best examples land on British shores. Similar to turbot in having succulent, slightly sweet flesh, it benefits from being easier to prepare and a little less expensive than its illustrious cousin. Buying a 1.5kg brill will yield four reasonably sized fillets. Avoid small, immature fish (less than 1kg). Choose thicker brill with bright, un-sunken eyes.


  • Caught using sustainable methods
  • Full traceability
  • Available sizes 1/2kg-2/4kg







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This fantastic product has been around for many years very popular in 1990s!

We source these large Monktails from Newlyn harbour and also Looe.

They are a great buy as they only have one small bone running through the middle. It has a wonderful texture of meatiness.

We buy them headless to save you money.

The Monkfish also know as a Anglerfish has a esca  in the centre of its head this acts as a lure to catch its prey normaly eaten whole due to its huge mouth.

  • Delicious texture 
  • Fully traceable
  • Available sizes Medium/Large



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