Fresh Seafood

Big flavour in one small, delicious package. Widely considered by chefs to be one of the tastiest fish around, sea bream have a wonderfully clean taste and satisfyingly meaty texture....

When cooked correctly, orange roughies have a delicate, slightly sweet, mild flavor that is similar to tilapia or pollock. Valued for its soft, moist white flesh and mild taste, its texture is moist with...

Firm yet flaky with a mild flavour that's brilliant as a carpaccio or prepared for sushi.The flesh is light with a pinkish tinge, and cooks up white, with medium flake/texture....

Delicate and unique, the meat is moist and buttery. Its skin is especially delicious especially when sautéed to a crisp, or charred over a fire. Loup de Mer is equally...

Swordfish has a firm and meaty texture. Its texture is often described as dense, moist, and somewhat steak-like. The meat of swordfish is typically white or pale pink. When cooked...

Moist and delicate snappers are a great choice for those who might not be big fans of heavy-flavoured fishes.With a mild, slightly sweet taste, snappers are incredibly versatile and complement the...

Opah is also called Moon Fish (Lampris regius). The Japanese name is Akamanbo.  An opah is warm-blooded and has 3 types of flesh, each a different colour. All parts cook...

Fine, flaky and fairly firm. This delicate and oily fish is often compared to the ever-popular salmon. One of the most notable differences between trout and salmon is that a...

Semi-mild and sweet-tasting, mahi mahi is similar to halibut in terms of flakiness, but also similar to swordfish in its denseness. Product Details Weight: Approximately 180-200g Bones removed Skin on...

Chinook salmon, also known as "Kings", are the largest of the Pacific salmon. Our latest shipment from Canada brings in huge fellas weighing in at over 9kg. Because of their...

Arctic Char is a delicious, mild fish sitting between Trout and Salmon, leaning toward Trout. It’s quite fatty and notably less fishy than Salmon.Fishmonger FAQsHere's an article from our blog for...