Fresh Fish from the UK: Our Top 5 Picks

Sustainability is a hot topic across all industries right now: not least the UK fishing industry. That’s why we at The Artisan Food Company have chosen to source our fresh fish from the celebrated Billingsgate and Brixham Fish Markets, who both work with industry experts to better understand how their fishing methods can impact the ocean. To us, provenance and quality are of the greatest importance.

Delicious fresh fish and seafood can make a marked difference to your recipe, whether you like to keep it simple with a tuna loin steak, or want to spice it up with some Cajun monkfish. Our fresh fish from local UK waters is guaranteed to be of the highest quality, making it easy for you to produce restaurant-quality meals from the comfort of your kitchen. Read on to discover 5 of our favourite seafood products for you to use in your own recipes.

1. Fresh Dover Sole

A fish native to the waters of the northern Atlantic, Dover Sole is a long flatfish with a lot of flavour. Recognised by its mottled skin, Dover Sole offers a meaty texture, yet is often loved for its delicate flavour. It is also traditionally only cooked on one side.

Try a fillet of Dover Sole baked in the oven with zesty flavours such as lime and ginger, and pair with a crisp white wine.

2. John Dory

John Dory is a delicious white fish characterised by its firm yet flaky texture. As a saltwater fish, found in the waters of the Northern Atlantic, the meat of the John Dory boasts a slightly sweet taste, and is often compared to turbot or sole.

Try coating your John Dory fillet in breadcrumbs before frying, or simply steam to retain its delicate flavour.

3. Monkfish

An Atlantic fish known for its questionable appearance but mouth-watering taste, monkfish is often favoured by top chefs for its almost lobster-like quality. Monkfish tails – the only edible part of the fish – are coveted around the world, and are beloved for their sweet, meaty flavour: a popular favourite in fine dining restaurants.

Monkfish tails pair well with bold, Asian-style flavours, and are often used in traditional Japanese sushi dishes.

4. Fresh Scottish Salmon

Although one of the most common fish fillets used in cooking, our fresh Scottish salmon is anything but overrated. The buttery texture and mild flavour make Scottish salmon the most delicious in the world, and is often also enjoyed raw.

Oven-bake your salmon fillet to retain its juiciness, or prepare as part of a fresh poke bowl. Salmon pairs well with both creamy and more zesty sauces and flavours.

5. Fresh Turbot

Another fish which is native to the north-eastern waters of the Atlantic, turbot is one of the culinary world’s most well-loved and luxurious seafood products. A fish which produces a large proportion of meat, turbot’s flesh is firm with large flakes which hold well together during the cooking process.

Try pan-frying your turbot fillet and pairing with potatoes and asparagus to create a hearty summer dish.