East Coast Seafood Frozen Prime Fillets
Our full of flavour; Prime Fish Fillets are frozen for your convenience to stock your freezer to
ensure you have a fish meal available for you and your family at any time.
Plaice Fillets
230 - 285 Grams
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.
Plaice Fillets
150 - 285 Grams (Skinless)
It's time to get grilling when you have plaice fillets, skin-side down, on an oiled baking sheet, season with salt and freshly ground black pepper - served with lemon and boiled potatoes - Mmmm!
( FAS) Cod Fillets
150 - 230 Grams (Skinless)
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!
( FAS) Haddock Fillets
150 - 230 Grams (Skinless)
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
170 - 230 Grams (Skinless)
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.
( FAS ) Hake Fillets
170 - 230 Grams (Skinless)
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
Lemon Sole Fillets
150 - 170 Grams
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.
Rainbow
Trout Fillets
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.
Yellow Fin Sole
Fillets
Yellowfin sole has a firm, delicate texture with small flakes and when cooked has a mild, sweet flavour. It is available throughout the year, primarily as frozen skinless, boneless fillets. Most yellowfin sole weighs less than a pound so it’s usually sold as thin two- to four-ounce fillets.
Red Snapper
Fillets
An exotic fish with a sweet, firm, white, textured flesh. There any many varieties of snapper, all found in warm waters, but there is only one true red snapper. The other varieties can vary in colour, but many are also pink and red.
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
Turbot Fillets
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
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.
Barramundi Fillets
Widely prized for its sweet, mild taste and delicate texture, barramundi has been favourably compared to striped bass, red snapper, grouper, and other premium white fish and is a relative newcomer to European markets
Monk Fillet
(Skinless)
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.
Ray Wing
(Skinless)
Ray wings tastes 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.
Halibut Fillets
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
Red Mullet
Fillets
A light-pink fish with a jacket of scales Red Mullet is an attractive fish. It's a fine and delicately flavoured, with textured white flesh. It's part of the goat fish family
Sea Bass Fillet - Large
( Graded and Descaled )
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
Pangasius Fillet
Pangasius is the family name for certain types of freshwater catfish primarily found in Vietnam, Cambodia and neighbouring nations. Pangasius has a flavour and texture; comparable to cod and sole, only cheaper in price.
John Dory Fillet
( Skinless ) 150 - 230 Grams
If you like sole and turbot then you’ll like John Dory. A white-fleshed sea fish John Dory is has a white, boneless, meaty flesh that is firm and full of flavour. Popular with chef's it can be cooked in a variety of ways: grill, sauté or poached and the bones from its head make an excellent stock.
Sea Bream Fillet
( Descaled) 150 - 170 Grams
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.
Mackerel Fillet
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.