What a fabulous start to 2017

We had a rather short week last week, only opening from Thursday to Saturday, but it was really wonderful to see so many of you starting your New Year with some fabulous seafood

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Our favourite Hake-Hunters on the Ajax, out of Newlyn

The fish we were sent last week from our Cornish fishermen was some of the best we’ve ever seen. The quality was absolutely outstanding and this week’s looking just as good. We are so privileged to have access to some of the best fish in the world and we all feel very proud to be able to showcase the best of British seafood in our little shop in Surrey

We’ve got a huge haul due in tomorrow…

From Cornwall – Super-chunky cod and ray wings, thick monk, haddock, mackerel, squid, lemons, sardines, John Dory, black bream and hake.  Andrew’s also been out on the water and we’re getting a few of his highly sought after lobsters and pollack.

From the South Coast there will be beautiful day boat brill, dovers, turbot, wild bass and our extremely popular winkles and palourdes.

Our extra large crabs are on their way up the A303 from Devon as I write this and will be heading to the pot first thing, so should be ready for us to dress after lunch.

And then we’ll have all the usual suspects – Shetland Scallops, mussels, WesterRoss salmon… it’s going to be a seafood lover’s delight

I did get things a little wrong last week and totally underestimated how busy we were going to be, meaning we sold out of everything very early each day. If you know you’d like something in particular give us a call on 01276 66618 and we’ll pop it away for you so you don’t have to get up at silly o’clock to bag your first choice

Sue x

 

 

2 thoughts on “What a fabulous start to 2017”

  1. The tuna roll with its coating and dipping sauce was just the best. We flash fried it as you suggested and it was de-lish-us, with your asparagus.
    And I almost cooked the sole as it should be, so making progress.

    1. It is delicious isn’t it!! Its got to be one of my all time favourite dishes, and so simple. And well done on the sole cooking – if we can help with some tips, let us know xx

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