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Fishmonger · London

Filleted this morning,
eaten tomorrow.

Our fish kitchen is in London, buying on the same markets as the best restaurants in the country. Whole fish come in and are filleted and portioned to order. Nothing is cut in advance and held, because fish loses more in a day than anything else we sell.
Daily
landings into the kitchen
3
families, sixteen categories
1 day
everything you ordered, together
A whole turbot on ice in our fish kitchen
One delivery day
Everything you ordered lands on the same day
You choose the date
Pick your day at checkout
Free over £150
Of fish. Below that, delivery is capped for the whole order
No minimum order
We never turn an order away for being small
What we land

Three families, sixteen categories

Provenance

Bought on the market, by our own buyers, the morning it is sold

Our purchasing teams in Brixham and London source the finest seafood from the UK, Scotland, Ireland, France and further afield. Pairing international networks with local expertise means you get the best of the ocean — the same grade of fish the best restaurants in the country are cooking, prepared and packed in our own fish kitchen.
Where we buy
Brixham
Day boats landing into Devon, with our own buyers on the market
Peterhead
Scottish white fish
Billingsgate
London, every morning
Day boats
Around the UK coast — short trips, landed and moved the same day
Rungis, Paris
Continental and specialist species
France
Oysters, direct from the farm
Asia
Species that are not landed in Europe
From sea to box
Landed
Day boats and markets, here and abroad
Bought
Our own buyers, on the market, by eye
Graded
Sized and graded before it travels to us
Into the kitchen
Whole fish, into our London fish kitchen
Filleted and portioned
To order, the day it ships
Packing
Thermal pouch and ice packs, our own kitchen
Why it is not the same fish
The grade the best restaurants in the country buy, not the grade that goes to a supermarket
Bought whole and cut for your order, never lifted from a tray filleted days ago
Species, sizes and cuts a high street fishmonger cannot get hold of
Sashimi grade, cut for raw service
Oysters direct from the farm rather than through a wholesaler
It travels once — market, kitchen, you
There is no like-for-like comparison to make. It is this, or a compromise.
Our buyers are on the market, not on a screen
Brixham and London, in person, every morning. Fish is bought by eye — a clear eye, firm flesh, and the smell of the sea and nothing else.
Restaurant grade, not retail grade
The same boats and the same grade that supply the best kitchens in the country. This is not a better version of supermarket fish. It is a different thing.
Why it ships alone

Fish keeps its own company.

Raw fish is the most fragile thing we sell and the least forgiving of a warm hour. It is packed in its own box, in a thermal pouch with ice packs, and goes out on an overnight service so it is with you the day after it was cut.
It never shares a parcel with meat, and it never shares one with the food hall. That is a food safety rule before it is a quality one.
Caviar goes further still and travels entirely on its own, even when there is fish in the same order.
Packed cold, moved overnight
Thermal pouch, ice packs, and a service that does not sit in a depot over a weekend.
Cut to order
Fillets are taken off the bone for your order, not lifted from a tray that was cut on Monday.
No minimum
A dozen oysters on their own is a perfectly good order.
The other four

Five kitchens, one delivery day

Order from as many as you like. Delivery is capped for the whole order and everything is timed to arrive together.
Ready when you are
Free delivery on £150 from this kitchen. No minimum, ever.
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