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

  

Mullus surmelutus

Red Mullet

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

***Red Mullet have limited availability at the moment with variable availability of sizes so we're not currently taking online orders. We don't want you to pay for your fish in advance incase the price drops or we need to jiggle the weight a little. If you would like to pre-order anything you don't see on our website, email us at info@passionateaboutfish.co.uk and we'll get your order in the system<br><br><br><br>

Because supply can be a little variable, we can't guarantee what size fish will be landed. But if you do order some of these stunners, we'll manage the size of fish to give you a good portion per person<br><br>

Found in good numbers around the South Coast, red mullet are utterly delicious. The size available will depend on the catch on the day and can vary from around 200g to over the kilo. These jewel-like pinky/red fish are delicious cooked on the bone but can also be filleted if preferred. They have a unique flavour, rich and buttery with real undertones of shellfish, and lend themselves well to fragrant herbs like rosemary and lemon thyme and they're particularly well matched with garlic and chilli

Brilliant roasted whole with herbs and a little olive oil, and perfect or the barbecue. They can also be pan-fried, skin side down in a little oil, until the skin is crisp. Serve over a leafy salad, braised fennel or risotto

Depending on the size of fish landed, one smaller fish per person or one larger fish between two