Easter 2025

HAPPY EASTER!

The online order book has now closed for collections over the Easter Weekend, but we will still have lots of fish and shellfish available for you to come and select from our counters. We open at 8am each morning and we'll have good availability at the start of each day, but with many people visiting we will run out of things as the morning progresses. On Friday and Saturday we will be closing at 1pm

You can send a text to 07354 849465 to find out about availability, but please bear in mind it is going to be really busy in the shop so I will respond as soon as I can but it may be 'after hours'.

If I don't see you over the weekend, I hope you have the most wonderful Easter, and remember, we will be closed on Tuesday 22nd due to Bank Holiday Monday.

Sue

Lophius piscatorius

Monkfish on the bone

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Quantity	Weight	Price	Total

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Weight

Price

Quantity

£8.00

250g
Perfect for one person

£16.00

500g
A generous portion for 2

£32.00

1 kg
A generous portion for 3-4

If you like your fish on the bone, monkfish is fabulous. With no pin-bones and just a single cartilage running down the centre. Our whole tails weigh over the kilo, and we have already fully skinned them, removed the sinew and tail, so you have a perfect piece of fish.

Monkfish is such a great fish and can take some really robust flavours. We love it roasted on the bone, drizzled with Asian flavours. Make a marinade with garlic, coriander, ginger chilli, lemongrass, fish sauce, lime juice and olive oil, all just blitzed in the food processor.

Place the monk tail in an oven dish and split just either side of the bone to open up slightly. Pour the marinade all over the fish, making sure its sitting on some too, sprinkle with a few chopped spring onions and roast for around 15-20 minutes, depending on size. Once cooked, remove from tray and transfer to serving plate, drizzle with all the cooking juices and top with chopped coriander

Allow 250g per person for a generous portion