September Fish Box

A hand-picked box for September, built around some of our most popular products alongside a couple of pantry additions to make the most of them. Ten portions across fresh fish, smoked fish and ready-to-cook goujons, including 200g of our multi award-winning sashimi-style smoked salmon, with garlic and herb butter, sea salt flakes and tartare sauce included.

Each box contains:

• Wild Bass Fillets, 2 portions: firm, clean-flavoured and well suited to pan-frying or grilling. Cook skin-side down for a crisp, golden finish.
• Smoked Salmon, Sashimi Style, 200g: our multi award-winning smoked salmon, hand-sliced straight down in the sashimi style. Gold at the Taste of the West 2026 and two-star Great Taste Award winner. Ready to serve.
• Natural Smoked Haddock, 2 portions: our award-winning naturally smoked haddock. Gold at the Taste of the West 2026. Poach in milk for kedgeree, fold into a chowder or bake with cream and a poached egg.
• Fresh Salmon Portions, 2 portions: skin-on and ready to cook. Pan-fry for a crisp finish or roast with lemon and herbs.
• Monkfish Goujons, 250g: firm, meaty strips ready to pan-fry, coat in breadcrumbs or grill. Plain and ready to season as you like.
• Sublime No. 5 Garlic and Herb Butter, 90g: grass-fed British butter with garlic, parsley and thyme. Melt over the bass or goujons, or use as a baste for the salmon.
• Cornish Sea Salt Flakes, 225g: use throughout the week to season and finish.
• Tartare Sauce, 160g: ready to serve alongside the goujons or bass.

Between them, the ten portions give you a varied week of eating. Serve the smoked salmon as a starter with crème fraîche and lemon, pan-fry the bass skin-side down for supper, fold the smoked haddock through a chowder or kedgeree, roast the salmon with the garlic butter, and cook the monkfish goujons with tartare sauce alongside. Everything is always fresh and never previously frozen, so any portions you do not need straight away can be frozen at home.