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.

    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.

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.

Dark grey in color, rich marine aroma,full bodied in texture, creamy and buttery undertone in flavor

Dark grey in color, rich marine aroma,full bodied in texture, creamy and buttery undertone in flavor

Dark grey in color, rich marine aroma,full bodied in texture, creamy and buttery undertone in flavor

Dark grey in color, rich marine aroma,full bodied in texture, creamy and buttery undertone in flavor

Dark amber in color, delicate and firm texture, hazel nut taste with hint of salt - Sturgeons age: 7-8 years

Dark amber in color, delicate and firm texture, hazel nut taste with hint of salt - Sturgeons age: 7-8 years

Dark amber in color, delicate and firm texture, hazel nut taste with hint of salt - Sturgeons age: 7-8 years

Dark amber in color, delicate and firm texture, hazel nut taste with hint of salt - Sturgeons age: 7-8 years

Dark brown to black in color, delicate texture, with notes of dried fruits

Dark brown to black in color, delicate texture, with notes of dried fruits

Dark brown to black in color, delicate texture, with notes of dried fruits

Dark brown to black in color, delicate texture, with notes of dried fruits

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

     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.

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.