East Coast Seafood Prime Fresh Fillet Range

You can't beat the taste of Delicious Fresh Fish. Here at ECSF we always try to bring a daily catch of Fresh Fish to our customers but by nature Fresh Fish is subject to availability so please try to contact us directly to find out about our daily fresh stock.

Don't miss out! Why not sign up for our FREE SMS 'Daily Catch Alert' Service and we will let you know when a fresh catch of a product range has been landed!

Cod Fillets

This white, mild flavoured flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking. Plus it is simply delectable!

Haddock Fillets

Two raw white fish fillets, side by side.

A white sea-fish found in the North Atlantic that is a member of the cod family. It has a flaky flesh, and is available fresh or frozen, whole or as steaks and fillets. It has similar uses to cod in many recipes.

Whiting Fillets

Two raw fish fillets on a dark surface, pale pinkish-white flesh.

A white, round sea fish, whiting is a small member of the cod family and very similar in flavour but is more economical and sustainable to buy than cod. Its flesh is light, firm, lean, sweet and delicate.

Hake Fillets

Raw, pale-pink fish fillet on top of a section of fish skin, which is gray.

Hake is quite a mild fish, with a white flaky texture and a flavour that is more subtle than that of cod. The fish has a soft, iron-grey skin and silvery belly. The flesh when raw is naturally very soft, but when cooked it becomes firm and meaty

Sea Trout Fillets

Two raw, pink fish fillets on a white background.

The wild sea trout, or salmon trout, bears little resemblance to the inexpensive but unexceptional farmed trout sold in supermarkets. Its time spent at sea means that it is closer to wild salmon in colour, flavour and texture but with a less prohibitive price.

Monk Tail

Raw fish fillets with basil and lemon half on ice.

A unique, firm-textured and meaty white fish, monk-fish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin. Once the fish has been filleted and the central bone removed, there are no others.

Plaice Tail

Raw flounder fillet, brown skin up, white flesh visible.

A popular orange-spotted flat sea fish with a mild, sweet flavour plate is a very popular fish which has traditionally been sold by 'Chip Shops'. This locally sourced choice fish is an ideal meal for anyone.

Lemon Sole Fillet

Two white fish fillets with a lemon slice.

Lemon sole is a misnomer since it's neither a real sole, nor does it taste of lemon. It's actually a flounder (the family that includes plaice and turbot). It has delicate, sweet white flesh and is best cooked simply, either grilled or fried, and served with a light sauce.

Skate Wings

Skate wings taste similar to scallops. Skate fish have a mildly pronounced flavour, firm flesh and a high collagen content which gives it a unique texture when cooked. The flesh is light beige to pinkish in colour but becomes off-white when cooked.

Sea Bass Fillets

Raw fish fillet next to a piece of fish skin with silvery scales.

Sea Bass is a superb sweet, white, textured fish, it's a popular feature on good menus. Caught in the North Atlantic, it closely resembles sea bream in flavour.

Sea Bream

Raw fish fillets, white flesh with gray skin, arranged on a white surface.

Sea bream is incredibly versatile - baked, fried or steamed that is very popular for eating. They are sought after because of their mild, white meat, considered some of the best of any white-meat fish.

Trout Fillets

Close-up of raw salmon fillet, showing pink flesh and silver skin with tiny dark spots.

Rainbow trout is native to the British Isles making it readily available. Trout can have an earthy flavour, particularly if caught in the wild, and therefore benefits from citrus and acidic flavours including lemon and capers.

Squid

You either love it or you hate it, but for those who don't eat with their eyes squid is a much loved versatile delicacy with a taste that transports you to exotic places.

Swordfish Loin

Raw tuna steak, showing deep red flesh with a dark, textured exterior.

Swordfish is a chunky fish which has a texture not short of a good steak. It is a joy to be treasured and for that reason you should give one of these delicious loin cuts a try.

Tuna Loin

Close-up of fresh, pink raw tuna steak, showing textured grain and glistening surface.

We've all had Tuna, but until you've eaten a Tuna loin Steak; you haven't eaten Tuna! Why not try a delicious tasty steak size of this delicious fish.

Arctic Char Fillets

Salmon fillet, red flesh side up, with silver skin on top, sprigs of dill.

Arctic char a good substitute for farm-raised salmon because it has a more delicate texture and clean, mild flavour. Farmed Arctic char are sold fresh whole, and fresh or frozen as boneless fillets with the skin off or on.

Halibut Fillets

Two raw, white fish fillets on a dark surface.

Halibut is by far the largest of all flat fish (it can grow to lengths of four metres or more) and is available mostly in steaks, fillets and cutlets. Its firm, meaty white flesh has a delicious flavour

Herring Fillets

Nicknamed 'The Little Darlings of the Sea' Herring is caught very local to us just down the road in Ardglass. This beautiful little fish has even had songs written about it. As well as being tasty herring is an oily fish rich in protein and vitamins and omega-3 fatty acids

Mackerel Fillets

Whole mackerel and fillet with pink flesh, prepared with garnish.

Mackerel is a firm-fleshed, oil-rich fish with a torpedo-like shape and iridescent silver and blue striped skin. It's a delicious nutritious fish, with intense creamy meat packed with omega-3 fatty acids.

Coley Fillets

White fish fillet with a sprig of green herbs.

Coley is one of the least expensive fish in the cod family and is a great substitute for cod or haddock. Coley has a distinctive coal-coloured skin with a thick white line running laterally along its body.

Ling Fillets

Cooked white fish fillet with a sprig of green parsley.

Ling is a member of the cod group. It has a long, tapered body, marbled brown and white skin and a silver belly. The meat is white and textured, with a sweet flavour.

Red Gurnard Fillets

Two raw, pink fish fillets on a white surface.

Gurnards are distinctive looking fish, with big heads and large side fins that look like wings. They have firm white flesh that holds together well in cooking, so they are well suited to soups and stews.

Turbot Fillets

Halibut fillet, white flesh, next to dark, rough skin, on a dark surface.

Turbot is a flatfish primarily caught in the North Sea with a black-brown skin and a length of about 50 cm. It has a good-flavoured firm flesh, on a par with Dover sole.

Brill Fillets

Halibut fillets, white and beige, stacked on a white surface.

A superior firm-textured, sweet-tasting flatfish closely associated with turbot. Brill has smooth, dark-brown skin with intense white speckling, and as with other flatfish, its underside is creamy-white.

Salmon Fillets

Salmon fillet, bright orange, showing texture.

Who doesn't like Salmon? This is a beautiful, delicious tasting fillets rich in omega-3s and protein. Salmon fillets are a healthy option for a quick and flavourful week night meal or as a party favourite.

Salmon Fillet Portions

Close-up of raw salmon fillet, sprinkled with salt and pepper, garnished with cilantro.

For the serious Salmon connoisseur a beautiful full sized portion of this delicious fish is required and what better way than a nice juicy large fillet.

Wolf Fish Fillets

Two raw fish fillets, light pink with visible bone lines.

Atlantic wolf fish is seen in fish and chip shops, particularly in the north of England. They are a source of high-quality fish oil with a white and firm meat that tastes redolent of lobster, crab, and shellfish.