Fish

Cold-smoked swordfish is often called the "prosciutto of the sea" because of its unique texture and refined flavor profile.

-The Texture (The "Steak" of Fish)

Unlike salmon, which is oily and buttery, swordfish is firm, meaty, and lean.

• The Bite: It has a dense, almost silky mouthfeel. Because it’s cold-smoked, it remains raw in texture but is "cured," giving it a slight resistance when you bite into it—much like a high-quality deli meat.

• The Finish: It’s clean and doesn't leave a heavy, oily coating on your palate.

• Mild & Sweet: Swordfish itself is very mild. You won't find that "fishy" punch. It has a subtle, natural sweetness that acts as a canvas for the smoke.

 Smoked Premium Yellowfin Tuna

Unlike smoked salmon, which is fatty and buttery, smoked yellowfin tuna is leaner and firmer.

• Texture: It has a dense, meaty "steak-like" texture. Since it is cold-smoked, it remains silky and tender rather than flaky.

• Flavor: Yellowfin has a naturally mild, clean flavor. The Beechwood smoke mentioned on the label provides a subtle, sweet, and nutty smokiness that doesn't overpower the delicate taste of the fish.

• Saltiness: Expect a gentle savory finish from the curing process, making it perfect for pairing with cream cheese, capers, or a light citrus vinaigrette.

    Captain Hook’s Smokehouse Smoked Atlantic Salmon

• Smoky & Earthy: It is "Cold Smoked with Beechwood Fire." Beechwood typically provides a mild, slightly sweet, and clean smoky flavor that isn't as overpowering as hickory or oak.

• Buttery Texture: Because it is "Cold Smoked," the salmon remains raw in texture—meaning it's silky, smooth, and melts in your mouth.

• Natural Atlantic Flavor: Being "Natural" and "Atlantic Salmon," expect a rich, fatty profile characteristic of the species, likely balanced with a light salt cure to preserve the fish.

       Captain Hook’s Cold Smoked Marin Slice (Marlin) is a premium, ready-to-eat delicacy processed using traditional European techniques.

• Flavor: It offers a sweet and delicate profile with mild, just-perceptible smoky notes from the slow beechwood smoking process.

• Texture: The meat is compact, firm, and has a silky, "melt-in-your-mouth" consistency characteristic of cold-smoked fish. Unlike hot-smoked fish, which is flaky, these slices remain essentially raw and smooth.

• Appearance: The slices are typically a light, compact pink.

     Norway Salmon Hot Smoked by Captain Hook's Smokehouse. 
 

     Unlike traditional cold-smoked salmon which is silky and translucent, this "hot smoked" version is cooked through by the heat of the smoke, giving it a distinct profile.

Flavor and Texture Profile

• Taste: It features a rich, savory salmon flavor enhanced by a slow smoke over beechwood fire. The salt content is balanced at 5%.

• Texture: Because it is "hot smoked," the texture is firm and flaky, similar to baked or grilled salmon, rather than the chewy texture of cold-smoked slices.

• Nutrition: It is high in protein, providing approximately 23.21g of protein per 100g serving.

Young’s 10 Fish Fingers 

These are classic frozen fish fingers made from minced Alaska Pollock coated in a golden breadcrumb. The packaging highlights that they are "perfect for air frying" and responsibly sourced as part of Young’s "Fish for Life" program.

Preparation Tip

      These are best cooked from frozen. They take approximately 12 minutes in a pre-heated oven 220° Fan 200°  or about 10 minutes under a medium grill.

These fish cakes from Young's, a leading British seafood brand, are a perfect blend of tender white fish and mashed potatoes, seasoned mildly and coated in a crispy golden breadcrumb. They're a favorite with children and a convenient option for family meals.

1 side of frozen Salmon fillet   *Approx 1.3-1.7 Kg/piece
From Scottland

Experience the creamy style of European breaded fried fish stuffy with creamy delicious tartar sauce.

High quality Norwegian Smoked Salmon. Pre-sliced pack, 100g. Check out our smoked salmon recipes here.

Pangasius Skinless Fillets. 

800g pack, approx 170 -220g per piece

Pangasius is a freshwater, whitefish that has a mild flavor and firm texture. 

It's perfect for making fish and chips at home, just batter & fry for a tasty fish & chips! 

The pangasius dory is a great choice for people who are trying to eat healthier food.

This fish has a long and slender shape with a white flesh and can be boiled, baked, fried or grilled.

Smoked Herring Fillets (Fish) in Sunflower Oil

1kg pack of whole shell cooked and frozen mussels. Keep in the freezer ready to reheat or add to seafood dishes.

     Captain Hook's Smokehouse hot smoked Norwegian mackerel is characterized by its rich, oily texture and intense smoky flavor. 
 

      Unlike cold smoked fish, which has a smooth, melt-in-your-mouth feel, this hot smoked version is processed at higher temperatures, resulting in a texture that is firm, moist, and flaky, similar to baked or roasted fish.

1 side of frozen Salmon fillet   *Approx 1-1.5 Kg/piece
From Chile

Kippers are actually a whole herrings that are gutted and sliced in half from the head to the tail. 

The kippers are cured and hot smoked, simply grill with a little butter. 

Each pack contains a whole smoked kipper - approx 100-150g

Quality Smoked haddock fillets -  per pack of 2 fillets approx 400g. We use a sea-salt cure then cold smoke over rose wood chips, This is a gentle process that lets the flavour of the smoke enhance the natural character of the haddock without overwhelming it. Limited stock so get it while you can. Best poached in milk and onions and served with the reduced liquor, mashed potato, peas and topped with a poached egg. Reminds me of my childhood.

Fish Fingers coated with a delicious light and crispy golden breadcrumb. Each one is irresistibly tasty and full of goodness. 

The ultimate comfort food.

Shallow fried and served with mash or chips these fishcakes are great choice for a lunch or dinner