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Cornish Hand Line Mackerel
The humble Cornish mackerel is probably one of the most versatile fish we supply. These abundant fish are at their very best right now and are going to get more plentiful as they move inshore for the forthcoming winter months. We source the very freshest day boat hand-line mackerel from Looe. They can be prepared in a number of ways such as butterflied, filleted or left whole. They are simply delicious soused, pan fried or char-grilled. Give them a go, you’ll be pleasantly surprised.
- Hand Line Caught on the Day boats of Looe Cornwall
- Full traceability
- Sizes: Joeys (small) -Medium- Large
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Day Boat Cornish Plaice
The humble plaice has long been popular in the UK, although it is largely overlooked. Judged on its own merits, plaice is a superb fish possessing a fine, moist texture and subtle but distinctive flavour. Given the right treatment it makes a simple, yet absolutely delicious lunch or supper.
Plaice is available throughout the year although the quality varies. From summer through to mid-winter (outside the spawning season) it is generally fleshier and tastier. The jumbo plaice are starting to show now and are in superb condition, these are generally around 1-2kg.
By the early twentieth century over-fishing had seriously depleted stocks of plaice in British waters, although they recovered somewhat during World War II. Current stocks are below minimum recommended levels and EU fishing quotas have been reduced by 20% this year in an attempt to safeguard numbers.
Plaice is popular throughout Europe, with Britain and Denmark being the biggest consumers, followed by Sweden, France and Spain.
The European plaice - is Europe's most important flatfish. It is found throughout the waters of the UK and Scandinavia, the Barents Sea off Russia, around Iceland and along the southern tip of Greenland, and also south into the Mediterranean.
It is a demersal fish (i.e. swims close to the sea bed) that feeds on clams, razor fish, crabs and other shellfish. It reaches maturity at 5 to 7 years and can live for 30 years.
Upon hatching it resembles a normal round fish but metamorphisizes into a flatfish during its second month when its left eye moves around to the right side of its head and it develops its distinctive colouration; white below and greyish/brown with orange spots on top.
Top Tip from Flying Fish
Try cooking your plaice on the bone! It retains it moisture and intensifies the unique flavour of the fish.
- Full traceability.
- Various sizes available 350/450g-4/600g-6/800g-800/1kg-1/2kg+
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Cornish Mussels
To say rope grown mussels are farmed gives the wrong impression of what our suppliers actually do, a more accurate description would be a ‘ranched’ mussel, as they add no chemicals, no food, and are considered to have no environmental impact.
The mussels are grown on lines suspended in the top 6-8 metres of water which gives them perfect growing conditions of clean, warm, nutrient rich waters which surround the south west coast of Cornwall, and by suspending them away from the seabed predators such as crabs, and starfish are unable to prey on them. By choosing the optimum site to farm the mussels, they can guarantee the best product available.
These conditions allows them to grow the mussels from seed to harvest size in the shortest possible time. Our mussels are only approx. 18 months old, giving them the sweetest distinctive flavoured mussels on the market.
- Sustainably Grown
- Full traceability
- Available all year
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Cornish Brill
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
- Availble sizes 1/2kg-2/4kg
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Wild Bass. The king of the sea!
There are several types of bass fished around the world but it's European sea bass that has a regal quality. A superb sweet, white, textured fish, sea bass is a popular feature of menus and highly sought after in restaurants.
Sea bass fry spawned in the English Channel head back on currents to estuaries in England, where, protected by law with no-catch zones, they have thrived – a rare conservation success story. A night-time predator, the spiny-finned bass is voraciously cannibalistic, eating its smaller relatives alongside other species such as mackerel, anchovy, whitebait, sprats and crustaceans.
Fishermen are just as predatory. They catch bass three ways, with a varying degree of sustainability. Smaller-scale fishing is done with the use of either a type of net, known as gill-netting, or via hooks lined either vertically or horizontally.
The third method, trawling, scoops up large quantities of sea bass and is criticised as it often snares dolphins, which chase after the shoals. Some fishermen allegedly maim dolphins damaged in their nets in the hope that they will sink to the seabed and never be found. But dead dolphins regularly wash up on West Country beaches, and for this reason some conservationists recommend that people avoid trawled sea bass altogether.
Sea Bass is at its best treated simply. Preferably roast, grilled or barbecues to give the skin a pleasing crackle, but sometimes steamed or poached, especially if it is a large specimen.
- Sustainable line caught fish
- Fully traceable
- Available sizes 1/2kg-2/3kg-3/4kg-4kg+
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