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What We Offer
Our
Services
Fish prepared exactly how you like it
01
Filleting
This involves de-scaling and removing all bones from a fish, leaving you with two fillets.
(Ideal for those who don't like bones)
03
Butterfly
We will remove any bone by cutting the fish along its back or belly, leaving you with double fillet.
(Ideal for making parcels)
05
Pocket
We will remove the backbone from any flat fish, whilst leaving the fish intact to create a pocket.
(Ideal for stuffing and baking)
07
Gutting and Trimming Fins
De-scaling, gutting and removing the fins from the fish.
(Ideal for barbecuing and cooking the fish whole)
02
Skinning
Don't like the skin on your fish? Feel free to ask and we can remove it for you!
04
Canoe
Ideal for when you want to 'fill' your fish. The head is left attached whilst the rest of the fish is filleted and gutted through the back.
06
Pin Boning
An extra step in filleting that involves removing tiny pin bones from the fish by hand.
08
Cooking Prep
We are happy to provide advice for how best to cook your fish.
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