FAQ

How fresh is your fish?

The fish is iced at sea and landed overnight and processed that day. If we’ve not sold it by the end of the day we blast freeze it to lock in the freshness.  Paradoxically, freezing the fish ensures it is fresher at the point of eating; fish from industrial scale boats generally have a much longer journey before it is frozen. Freezing the fish enables us to take the whole catch and allows us to balance supply and demand (eg. you can still get fish if the boats can’t get out in rough weather). In our blind taste tests we found no impact on flavour or texture, so you can expect fish that tastes as good as ever.

Is it safe to re-freeze my fish?

Providing the fish is frozen within the Use By date, it is perfectly safe from a food hygiene point of view to refreeze, though in a residential freezer it may impair the texture slightly as ice crystals build up.

Can I eat the fish raw?

There are certain fish that are absolutely delicious raw! The wild salmon tartare is our favourite, but any of the salmon products can be eaten raw. The albacore tuna is also delicious raw. Local fish such as bass and scallops are particularly good raw.  We don’t recommend eating pollack, whiting, monk, hake or pout raw.