 |
|
Cornish Cod
The cod is one of Britain’s most sought-after sea fish, especially throughout the winter months. As we all know, it makes for great eating, whether its pan roasted, baked, poached or salted for a brandade it’s really delicious. The average cod that is caught from the British shores during the winter will be around the 5-15lb, but they have been known to reach weights in excess of 100lb from other continents.
Cod much prefer cold water, so in the summer they will move into the deeps well out to sea. Here you could catch them over wrecks and reefs and the likes. During winter the shoaling cod will move in to the shore, where they can be caught on rod and line which is our preferred means.
Although cod can be caught from the whole of the British Isle’s shoreline, they are far more abundant off the shores of Scotland than in the south, purely due to the water temperature. Cod do tend to migrate southwards in the winter to feed, where they can be caught quite readily. During the spring the cod migrate northwards again.
Publicity has done its bit to promote consumers to source sustainably caught cod. This is turn has seen an upturn in cod stocks which is brilliant news!!
When buying cod; ask you fishmonger where and how it was caught. Any fishmonger worth his salt should be able to answer this!!!
- Line Caught fish are the best
- Full traceability
- Available in sizes 1-2k 2-4k 4/6k 6k+
 |
    |
|
Cornish Lemon Sole
Stunning Cornish Lemons with their succulent yet delicate white flesh. These are just coming back in to season now so the price will start to drop making it an affordable fish to have on any menu. Not only that, they are an easy fish to cook especially when here at flying fish we can do any preparation you like to these beauties. Choose seine caught fish where possible, as this is the most sustainable capture method for these species.
- Full traceability.
- Various sizes available 350/450g-4/600g-6/800g
|
 |
|
Beautiful Handline Pollock
One of the easiest ways for you and your business to live a sustainable life, is to start by ‘eating the seasons’. Eat the seasons, refers to making the most of what nature has to offer at particular times of the year. There are many good reasons to start doing this, it reduces the energy and associated CO2 emissions needed to grow and transport the food that you eat. It also supports our economy and it helps you and your business avoid paying a premium for food that is scarcer or has travelled a long way. You will also find that once you start to eat the seasons that the food you eat is much tastier and more nutritious!
Until recently pollock was a fish universally treated with disdain. But now it is appearing in very smart restaurants, it's pollock all the way! It's white, it's flaky, it looks the part and it definitely eats the part. Some chefs will argue that Pollock needs a little help, however if you buy handline Cornish Pollock you’ll soon discover that this gem of a fish has a distinctive flavour due to its rich diet of bait fish and crustaceans.
Top Tip
Try to buy handline where you can. Why buy Alaskan pollock when our shores are teaming with this lovely fish!
- Sustainably Caught
- Full traceability
- Available sizes 2/4kg- 4/6kg
|
  |
|
Cornish Sardines
Cornish Sardines are part of the main family of pelagic fish known as clupidae. Sardines or pilchards are not herrings or sprats; they are an individual sub species of their own. The fish are metallic green or olive coloured along the back with golden flanks and pearlescent silver shading to silvery-white on the belly. There are a series of dark spots long the upper flanks, sometimes with a second or third series below.
Pelagic fish are fish that spend most of their life swimming in the water as opposed to resting on the bottom. They include tuna, mackerel, herrings, sprats, pilchards and sardines.
Sardines can be found from the Mediterranean up to the coast of Cornwall. The smaller of the species are often known as sardines and in Cornwall the more mature fish, which are fatter and longer, are between 10 and 14 pieces per kilo. The Cornish season lasts from late June until the following February. Age old tradition methods are used by the Cornish boats; the larger vessels use ring nets to surround part of a shoal and bring it alongside whilst a brail net is used to haul the fish aboard into large tanks of seawater and ice. The tanks are emptied on the quayside into larger insulated bins of seawater and ice for transport to local fish wholesalers or processor’s.
Keep it simple!!!
Sardines are as good to look at as they are to eat; washed, scaled and lined up on a tray they scream out for simple cooking and flavours. They cook quickly and are first rate with good olive oil, a squeeze of lemon and some fresh oregano. Capers and dried chilli flakes do the trick, as does a sprinkling of smoked paprika if you’re feeling a bit Spanish.
- Sustainably caught
- 6/10 to the Kg
|
 |
|
Wild Sea bass
The super star of the seas
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+
|