Fish

Fresh, high-quality fish with a personal touch

We get fresh fish deliveries on Thursdays, Fridays and Saturdays.

Contact us to sign up for a weekly email sent every Wednesday lunchtime which will tell you the fish we will have available and the price, both of which can change daily.

Order by email or telephone 01264 85270 and collect at a time to suit you.

Or just visit the shop from Thursday to Saturday to see what is available.

The seasonal fish that we typically have available is listed below:

Interested in our Fish Preparation Masterclass?
Read about Nick's journey as a fishmonger
Buying and selling fish at Gastro Nicks

Brill

  • Available most of the year.

  • Fillet or leave whole, head off and trim.

  • Grill, oven bake (with or without foil) or steam.

Cod

  • Available most of the year, best December to April.

  • Comes as fillet or ‘supreme’.  Ask Nick to skin if preferred.

  • Pan fry, oven bake in a foil parcel or grill.  Can be lightly battered and deep fried. Good in fish pie.

Cod fillets

Dover Sole

  • Available May to October.

  • Traditionally served whole on the bone, with head and fins removed. Larger fish can be skinned.

  • Grill or pan fry fillets or oven bake whole fish.

Dover sole

Gurnard

  • Best from March to October

  • Best filleted - you can ask your fishmonger to do this for you

  • Gurnard is a firm fish and holds its shape, so is excellent in curried dishes. Can be oven baked or cook on BBQ on a skewer.

Haddock

  • Should be available all year, but abundant and best value June to February.

  • Comes as fillet or ‘supreme’.  Ask Nick to skin if preferred.

  • Pan fry, oven bake in a foil parcel or grill.  Can be lightly battered and deep fried.  Good in fish pie.

Haddock

Haddock, Naturally-smoked

  • All year.

  • Comes as a fillet. Nick can skin if you prefer.

  • Description text goes here
Natural smoked haddock

Hake

  • Available March to October.

  • Comes as fillet or ‘supreme’.  Ask Nick to skin if preferred.

  • Pan fry, oven bake in a foil parcel or grill.  Can be lightly battered and deep fried. Good in fish pie.

John Dory

  • Available and best in the summer months. Varies in size.

  • Usually filleted.

  • Best pan fried.

John Dorey

Lemon Sole

  • Available April to December.

  • Fillet, left on the bone, head and fins removed.

  • Grill or pan fry fillets or oven bake whole fish.

Lemon sole

Mackerel / Sardines

  • May to December.

  • Can be filleted but more often ‘butterflied’ or cooked whole, head off and gutted.

  • Straight from the sea and into the frying pan!  Can be grilled.

Monkfish tails

  • Should be available all year, but abundant and best value November to March.

  • Fillet. Most people ask Nick to take off the skin and the bone.

  • Wrap in parma ham, fry or oven bake. Firm texture makes it good in a curry.   Thread on a skewer for kebabs and good on the BBQ.

Mussels / Clams

  • Abundant and best value September to March.

  • Keep cool and dark  (cover with damp newspaper).

  • Steam or cook in wine or cider, garlic and herbs.  Discard any that do not open.

Plaice

  • Best from May to December.

  • Fillet, left on the bone, head and fins removed.

  • Grill or pan fry fillets, and oven bake whole fish.

Prawns

  • Available all year but mainly frozen.

  • Prawns can be bought in several ways: raw, cooked with shell removed, cooked with head and tail removed, cooked in the shell.

  • If uncooked, use in stir fry, risotto, paella, or curried dishes. Cooked when the colour becomes pink.

Prawns

Red Mullet

  • Best from August to October

  • Best filleted but can be cooked whole or with head off and gutted

  • Oven bake whole. Grill or fry fillets. Whole fish can be cooked over the BBQ or in foil

Red mullet

Salmon

  • All year if farmed (usually in Scotland or Norway).  Wild Salmon is rare and expensive.

  • Fillet or ‘Supreme’. That’s left whole, head off and gutted. Ask Nick to prepare and skin if you prefer. 

  • Steam, oven bake in foil, grill or poach if left whole. This can then be decorated and served cold.  Can be cooked on BBQ in foil.

Fresh salmon

Scallops

  • Should be available all year, but abundant and best value November to March.

  • No preparation necessary, unless you wish to remove the roe.

  • Steamed and served back in the shell with a sauce.  Pan fried in very hot butter until lightly browned on each side.  Good on the BBQ

Scallops

Sea Bass

  • Available all year, except during breeding  (‘closed’) season  in February and March.  Also available farmed throughout the year (but these are usually smaller fish).

  • Can be filleted or cooked as a whole fish, head off and gutted.

  • Pan fry, oven bake in a foil parcel or grill.  Poach whole fish or wrap in fa oil parcel to oven bake.  Can be cooked on the BBQ.

Sea Bream

  • If farmed, available all year. If wild, available in the summer months.

  • Pan fry, oven bake in a foil parcel, or grill.  Oven bake whole fish in foil or cook on the BBQ.

  • Pan fry, oven bake in a foil parcel or grilled.  Oven bake whole fish in foil or cook on the BBQ.

Skate (Ray Wings)

  • Available most of the year but best Spring onwards.

  • None required.  Can be halved lengthways if very large.

  • Best pan fried or oven baked with anything that reminds you of the Mediterranean: capers, herbs, olives, olive oil.  Flesh turns white and slides easily down the long bones.

Skate

Tuna / Swordfish

  • Imported for most of the year.

  • Cut from a large piece into steaks, please ask for the thickness you would prefer.



  • Pan fry (very good in Salad Nicoise), grill or excellent on the BBQ.

Tuna

Other fish, such as Pollock, Turbot, Halibut, Grey Mullet, Oysters, Shellfish, Octopus, Squid, Native Lobster and Hand-picked Dressed Crab are available seasonally and/or to order.