Seafood

These luscious gourmet anchovies are first brined, then descaled and filleted by hand to produce an intense flavour packed product. Used extensivley in Italian cooking to give a background punch to...

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Bottarga is cured Mullet roe. It is traditionally sliced thinly or ground and sprinkled on seafood pasta dishes - A little tossed in with a seafood pasta instantly transports you to the seaside.

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Brown Shrimp, also known as Grey Shrimp are only about a centimetre long. They are  fabulous for a garnish in a shellfish sauce or to eat on warm buttered toast, before dinner. They have a rich s...

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The Canadian lobster is known to be larger than its Scottish Cousin, and some say has a slightly sweeter taste. I prefer lobster served cold, with a rich home made mayo and a squeeze of lemon. Put...

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The Canadian lobster is known to be larger than its Scottish Cousin, and some say has a slightly sweeter taste. I prefer lobster served cold, with a rich home made mayo and a squeeze of lemon. Put...

Retail Price: £25.00

Our Price: £22.50

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These succulent Crevettes are graded as 20/30's, (meaning  between 20 and 30 in each kilo.) Perfectly cooked, these juicy crevettes just need a quick flash in a pan with garlic butter, chopped pa...

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These Gilt Head Bream fillets are offer a quick and simple way to enjoy this delicate fish. This bream, which is also known as the Royal Bream is available all year long and is considered one of t...

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For those who love salmon, it doesn't get much better than this gravadlax. A side of salmon is cured in a mixture of salt, sugar and dill to impart flavour to the salmon and preserve it. Delicate ...

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Grey Shrimp, also known as Crevette Grises are only about a centimetre long. You can eat Crevette Grises whole, shell and all as they are so small. They go very well with a pint of beer, eating th...

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A white-fleshed sea fish found in European waters, John Dory (also known as St Peter's fish), is an odd-looking creature with an oval, flat body and a large, spiny head. The boneless, meaty flesh ...

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Our frozen Jumbo Gambas are plump, succulent and and full of flavour, they have to be tasted to be believed... These Jumbo Gambas are graded as 6/8's meaning they are so big that there are only be...

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Lemon Sole is a wonderful British flat fish. Prime Lemon Soles are caught off the south coast from January to May. A fabulous clean, light fish perfect for a light Spring lunch. I like to cook Lem...

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Monkfish is a natural fish for soups, stews, and paella with its meaty texture. It is also great cut into 1 inch cubes briefly marinated in olive oil and lemon zest (add oregano if you wish) then ...

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Our whole side of Scottish salmon is a wonderful centre piece for any dinner party. It comes sliced and is smoked mildly over oak. Great value for money, and quite delicious, Fine Food Specialist'...

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Razor clams have a wonderful texture but must never be overcooked. Really popular on the continent, I think they are hugely under rated in the UK. Get a pan really hot, mix a glass of wine with on...

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These Salmon supremes come with the skin on and boneless. Beautiful pan fried in butter and oil for a crispy skin and serve on a well seasoned parsnip mash with a touch of Salsa Verde.

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Samphire also known as glasswort, is not a seaweed, but it does grow on the shoreline. It's a succulent plant of the salicornia species and It has a satisfying crunch  and takes on the salty tang...

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A mouth watering selection of mixed seafood marinated in fine oil. I stir this seafood salad into a just finished risotto to make a perfect risotto ai frutti di mare, serve with chopped parsley an...

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My all time favourite smoked fish, smoked eels are delicious in salads and pates. I slice up roughly, add to fried shallots, dash of cream, then add beaten eggs to make the worlds best scramble...

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The secret to successful swordfish cookery is not to overcook it. In my view, Swordfish should be cooked rare so the delicate soft flesh can deliver its true flavour. Over cooked Swordfish is toug...

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This Tsar Nikolai is lightly smoked using beech chippings, and packed full of flavour. It melts like butter in your mouth and delivers a truly wonderful texture and flavour. Serve before lunch or ...

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Tuna with it's firm, rich red meat has become increasingly popular in the UK due to its versatility. Tuna is found in the warm water areas of the Pacific, Atlantic and Indian Oceans as well as the...

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The highest honour that can be bestowed on a Tuna is to designate it as sashimi level. When Tuna are landed they are graded to indentify those suitable for serving as sashimi. A sample is taken fr...

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Turbot is highly prized for its delicate flavour, farming Turbot has proved successful in recent years. Farmed Turbot can be spotted by its lighter skin. With its firm, flesh and delicate flavour,...

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Turbot is highly prized for its delicate flavour, Roasting Turbot whole in the oven is the perfect way to cook it, and what a fantastic spectacle for your guests too. Try serving your Roast Turbo...

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Brill are found in waters from Iceland through to the Mediterranean and Black Sea. They feed on crustaceans and small fish living near the sea bed. Similar to Turbot, Brill has succulent, slightly ...

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At Fine Food Specialist, we source our Salmon from some of the finest producers in the U.K. including Loch Duart and Framgord. A poached Salmon is a real centre piece for a lunch or dinner party a...

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This whole side of Smoked Halibut is enough to feed over 15 people. Halibut with its soft meaty flakes is the perfect fish for smoking, and this whole side of smoked Halibut is a beautiful center...

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Raw Gambas, also known as Black Tiger Prawns are graded as 16/20's, (meaning between 16 and 20 per kilo).  These succulent Gambas are raw and can therefore be marinated for extra flavour. Try mar...

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Abalone are edible molluscs from the gastropode family. We source our Abalone from Ireland and each one is around 4 inches. Most abolone are farmed as wild ones are virtually wiped out. They need ...

Retail Price: £49.50

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