At Fishworks, our seafood is harvested daily from sustainable British waters – ensuring exceptional quality, freshness, and flavour with every catch. Behind the scenes, our expert fishmongers bring years of skill and experience to every fillet, oyster, and scallop, offering professional cleaning, shucking, and cooking advice to help you get the most from your seafood.
We’re proud to support local fishermen and champion sustainable practices, bringing you the finest fish while helping protect the future of our coastal waters.
Provenance
Our seafood is harvested daily from sustainable British waters, working closely with local fishermen who share our dedication to responsible fishing. We believe in supporting traditional methods and protecting marine life for future generations – because great seafood should never come at the expense of the ocean.
Freshness
Every day, our catch arrives fresh from the coast – hand-picked for quality, flavour, and seasonality. Whether it’s native oysters or wild bass, we only serve what’s at its best, when it’s at its best.
Preparation
Our fishmongers are masters of their craft, with years of experience in filleting, cleaning, and shucking. Need your fish gutted, scaled, or pin-boned? No problem. Want advice on how to cook it just right? We’ve got tips, techniques, and even recipe recommendations to help you make the most of your catch.
A few of our favourites...
Monkfish
Monkfish has a firm, meaty texture and a subtle sweetness that’s both rich and refined. Its delicate flavour allows it to pair beautifully with bold accompaniments without ever being overpowered.
Pairs perfectly: Viognier Les Acanthes 2022/23 (France) – aromatic and rich, a great match.
Atlantic Cod
Indulge in the classic taste of wild fresh cod fillets, a beloved staple in British cuisine renowned for its flaky texture and delicate flavour when cooked to perfection.
Pairs perfectly: Picpoul de Pinet, Cave de L’Ormarine 2023 (France) – crisp, citrusy, great with lighter white fish.
Wild Seabass
Due to its versatility, sea bass has fast become of the most popular choices for home cooking and restaurants alike. It has a firm, succulent texture and is an excellent source of protein and omega-3 fatty acids.
Pairs perfectly: Albariño, Fulget Maior de Mendoza 2022/23 (Rías Baixas, Spain) – saline minerality echoes the sea.
Dartmouth Crab
A locally sourced premium quality favourite, known for its sweet and delicate flavour.
Pairs perfectly: Prosecco Rustico, Superiore DOCG (Italy) – sparkling freshness complements the sweetness of crab.
Turbot
Often hailed as the king of flatfish, turbot offers a delicate, buttery flavour with a fine, flaky texture. Elegant and versatile, it’s a true showcase of the best British waters have to offer.
Pairs perfectly: Chablis 2022, Domaine Christophe Patrice – clean, mineral, precise balance.
Halibut
With its lean, succulent flesh and clean, slightly sweet taste, halibut is celebrated for its versatility and luxurious texture. A timeless favourite for refined seafood dining.
Pairs perfectly: Pouilly-Fuissé 2022/23, Domaine Vincent Besson – layered and elegant, especially with richer sauces.
