{Nephrops Norvegicus}

Langoustine

Based in Europe’s leading shellfish port, we have the pick of the very best, sourcing from carefully selected boats. We supply fresh and frozen whole langoustines, and shell-on, peeled or breaded frozen tails. We can also prepare langoustines to customers’ own specifications.

{Pecten maximus}

Scallops

A great favourite with professional chefs and growing in popularity amongst home cooks, scallops have a delicious sweet flavour and a meaty texture - and those harvested in Scotland are acknowledged to be amongst the best in the world. With our own scallop vessels sourcing the finest scallops, we can maintain a dependable and constant supply and sell them fresh or frozen, whole, on the half shell or cleaned.

{Loligo vulgaris}

Squid

This abundant catch has always been sought after in Southern Europe, especially for dishes from the Mediterranean. It is also growing in popularity in Northern Europe. More commonly known as Calamari, we can grade, pack and supply whole squid, fresh or frozen.

Flat Fish

From turbot - the king of fish - to everyday favourites like lemon sole, the cold clean waters of the North Sea produce some of the world’s best flat fish. We provide a regular and dependable supply of fresh lemon and dover sole, plaice, witch, megrim, halibut and turbot – fresh, frozen, whole or filleted, all of the very best quality.

{Salmo salar}

Salmon

Versatile, easy to cook and delicious, salmon is now an everyday favourite for families all over Europe. As a major producer, we source from Norway, Scotland and Ireland to guarantee our customers the best quality, traceability and sustainability. We supply a variety of types such as superior grades from Norway and Scotland, Label Rouge, and organic from Norway and Ireland. However you like your salmon we’ll provide it - fresh, frozen, smoked, whole, filleted or portions.

{Lophius piscatorius}

Monkfish

Available year-round, monkfish yields firm-textured, meaty flesh a little like lobster. As there’s only one central bone in a monkfish tail, the fillets are easy to eat and simple to prepare. The monkfish itself isn’t known for being the prettiest of fish, with it’s flat head, huge mouth and menacing teeth, but the filleted meat is sweet, mild and delicious. We supply our monkfish as graded fillets, tails and cheeks – fresh or frozen – all to our customers' specification.

{Anarhichas lupus}

Catfish

With it’s long, cylindrical eel like body, and powerful teeth the catfish – also known as the Atlantic wolffish, is a unique looking species. Their teeth allow them to feed on shellfish like mussels and scallops, hence the sweet shellfish-like flavour to their flesh. It can be supplied as fresh whole fish, filleted or as frozen fillets.

{Gadus morhua}

Cod

One of Britain’s favourite fish and just as popular throughout Europe, the Atlantic cod is a low fat flaky white meat fish full of protein which is often served battered or breaded, baked or fried. It’s versatility means we can process and supply in a variety of ways, from whole fresh packed cod to fresh, frozen and smoked fillets.

{Pollachius virens}

Coley

Also known as saithe or coalfish, coley makes a great alternative to both cod and haddock. It has a nice, sweet-tasting flesh with a light texture, and can be supplied whole or filleted, fresh, frozen or smoked.

{Sepia officinalis}

Cuttlefish

Similar to squid, cuttlefish is very popular in Mediterranean cuisines. Classic dishes featuring cuttlefish include risottos, pastas and Spanish tapas. The dark ink produced by the cuttlefish is used to colour black rice and pasta.

{Melanogrammus aeglefinus}

Haddock

The haddock’s clean white flesh and sweet taste makes it a popular choice for smoking, and it’s traditionally been used in kedgeree as well as Scottish dishes like Cullen Skink, or poached in milk for breakfast.

{Dipturus batis}

Skate

Skate is one of the ray family of cartilaginous fish with a distinctive wide, flat shape. Skate has large ‘wings’ which are easy to cook, often fried in butter with capers, or poached with white-wine vinegar. The delicious flesh is a little like crab meat.

{Merluccius merluccius}

Hake

Hake is a deep-sea member of the cod family, favouring waters which are around 200 meters deep. A popular fish around Europe, the hake has a subtle, mild flavour and although its white flakey flesh is naturally quite soft, when cooked it becomes firm and meaty similar to that of other whitefish species such as haddock and cod.