Why a tailpiece is a most excellent piece of fish

1     Only a PRIME LARGE SPECIMEN of fish is big enough to yield a tailpiece.

2    You cook it on-the-bone (keeps it moist) but after cooking you have two PERFECTLY BONELESS fillet steaks.

3     It is VERY EASY TO COOK – wrap in foil put in oven at 200C for 20 minutes. The two fillets will slide smoothly off the bone.

4     Tailpieces are VERY FAVORABLY PRICED compared with the rest of the SAME FISH (because many people are wrongly dubious about those bones).


A tail piece from black cod. A reasonably priced way to eat black cod.

Hottest fish: September

We are having a little bit of fun here at ‘Fish Palace’ predicting what we think the 5 hottest fish will be to fly out the door this month. It is essentially a guessing game but a range of factors come into play: the changing seasons, special offers, the availability of fish, trending recipes in the media and a whole load of other uncontrollable factors! So here we present our predictions for September and our reasoning behind the group

Cooked American Lobster:

North America is famous for its lobster and they export extensively around the world. On the back of this fact, the quality and the ‘buy 1 get one half price’ deal we are running for the month we put this in the front running position for hottest seller. *Cooked American Lobster*

Lobster Large & Small

Boned Kippers:

Traditional, smoked, convenient and loosely recognised as an Autumnal style of fish. We predict these boned kippers are going to be served upon crusty toast with poached eggs on Sunday mid-mornings up and down the UK during this month. *Boned Kippers*

Breakfast Boned Kippers L

King Prawns with Garlic Butter:

It’s fair to say that we ‘ain’t’ going to be throwing many more prawns on the ‘barbie’ this year. Never the less, king prawns are loved throughout all seasons and we predict that our customers will be looking for an alternate way to get their king prawn fix. What better way than to fry up some beautifully big peeled king prawns with some of our home made garlic butter? *King Prawns with Garlic Butter*


Black Cod Ventresca:

The Black Cod’s elegant reputation precedes itself at any restaurant or dinner party and understandably the price tag usually matches it executive status. This month we have a meaningful special offer on the crafted ventresca cut that will bring the price tag back into the realm of reality. We predict our customers will jump on to this prestigious fish of the deep and attempt their own take on ‘Miso Black Cod’. *Black Cod Ventresca*


Whole Dover Sole:

It is dover sole season and we are reaping the rewards of lots of beautiful fish in all sizes. We are going to be filleting plenty of them this week which we predict will fly out the door as no one really enjoys filleting a sole themselves… *Whole Dover Sole*

Dover Sole



Swedish Crayfish Parties…?!


A much loved summer tradition. In the early 1990’s the crayfish season in Sweden was greatly reduced to a few months of the year, starting from the 1st August, due to over fishing. As their delicacy was so greatly missed through the down season, the Swedes threw lavish summer crayfish parties to mark the start of the season, and the return to their tables.

Nowadays crayfish is imported throughout the year, yet Swedes still maintain their August tradition of these indulgent crayfish parties. I mean…why not? It turns out that these parties are not just unique to Sweden. Many of our customers are ordering crayfish for their British summer parties to add a Swedish twist.

‘lycklig kräftskiva’ – HAPPY CRAYFISH

Get your crayfish here for you mid-summer party

The salmon are running…

The first few months of the ‘2016 wild salmon and sea trout season’ were sedate to say the least. The big players at Billingsgate were eking out 50 fish a day when they might have been expecting 500.

The tables seemed to turn around in mid-July as the season really started moving in the right direction. As the fish flowed down south to the markets, restaurants and ultimately dinner plates, prices became more realistic and we could start buying the prized fish at the right price.

As the season gets going we buy our wild salmon and sea trout from a range of suppliers.  Spreading our eggs among suppliers enables us to have the pick of the best quality fish and maintain stability in our supply chain – keeping British BBQs well stocked through the summer months.

We have been really pleased with the fish caught and sent down from Keith and his first mate Lee who have been catching salmon and trout for us from Northumberland on the England-Scotland border. It’s always a pleasure working directly with the fisherman to get them the best prices and us the best fish.  Below is a picture of the pair pulling in their nets last month, probably with one of our fish in it1The season is now flowing freely, the prices have stabilised, and we want to share our fish with as many people as possible. That is why we are putting a 10% discount on the wild salmon and a 20% discount on the wild sea trout.

Whole Salmon Ice BG

Dressed Lobster: the making of…

Marc our fish manager will easily dress 80 lobsters at a time, at high speed. He is super handy with a knife having spent his earlier career as a chef. I hope for some this will be an interesting video, especially for those who have been searching: how to dress a lobster? If there is another type of fish or shellfish you would like us to show you how to prepare let us know!