1. Keep It Cold
Store your fresh cuts in the coldest part of your refrigerator, ideally resting over a bowl of ice covered lightly with damp paper towels.
From Counter To Kitchen
Simple, Coastal-Style Recipes
Make the most of today’s catch with our expert preparation advice and approachable seafood dishes. We believe the freshest fish needs very little to shine on your table.
Counter Wisdom
Essential Handling & Storage
Before the cooking begins, proper care is crucial. Follow these fundamental steps to ensure your seafood remains in perfect condition between our counter and your pan.
2. Dry Before Searing
Moisture is the enemy of a crisp crust. Always pat fillets completely dry with a clean cloth or paper towel before seasoning.
3. Temper Your Fish
Allow thick cuts to sit at room temperature for 15 minutes before cooking. This ensures even heat distribution from edge to center.
4. Salt Strategically
Salt pulls out moisture. Only season your fish immediately before it hits the pan to prevent the flesh from becoming slightly cured or tough.
Kitchen Inspiration
Our Signature Market Dishes
Main Course
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15 Minutes
Classic Pan-Roasted Market Fillet
The perfect method for firm white fish. A hot pan, a touch of neutral oil, and a final baste with whole butter, garlic, and thyme. This technique creates a beautifully crisp skin and tender, flaky flesh every time.
What you'll need:
Firm white fish fillets (scaled and pin-boned), neutral cooking oil, unsalted butter, garlic cloves, fresh thyme, sea salt, and lemon wedges.
Aromatic Shellfish Broth
A quick, deeply flavorful broth using white wine, shallots, and the natural juices of mussels and clams. Serve immediately with crusty bread to absorb the rich liquid.
Starter • 20 Mins
Quick Citrus Ceviche
Using our freshest sushi-grade catch, gently cured in lime juice with mild peppers, red onion, and coriander. A vibrant, refreshing appetizer requiring zero heat.
Appetizer • 10 Mins
Fishmonger's Guide To Heat
Mastering Cooking Methods
Different cuts require different approaches. Matching the right technique to the right fish ensures you bring out the best textures and natural flavors of the sea.
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Gentle Poaching
Ideal for delicate, flaky fish. Submerge fillets in a gently simmering liquid of wine, water, and aromatics to keep them incredibly moist.
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High-Heat Grilling
Best suited for meaty, dense cuts or whole fish. Ensure your grates are meticulously clean and oiled to prevent sticking.
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Baking en Papillote
Cooking in a parchment pouch with vegetables and butter traps steam, creating an intensely flavorful and foolproof result.
Ask The Fishmonger
Need Custom Preparation Advice?
Whether you're planning a grand dinner party or simply want to know the best way to cook your daily purchase, our experts are here to help. Send us your questions and we will guide you step-by-step.