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Fresh Fish

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Mackerel – 1kg

$299

This is responsibly sourced from French artisanal fishing

 

  • Landing port : Vendée/Brittany
  • Weight recommended for 1 person : 300g
  • Storage : to at the day of the delivery or 3 months in the freezer
  • Vacuum-pack : yes
  • Preparation: gutted

Price is for 1kg of fish

Fresh Dover Sole

$339

Dover Sole is a long, slipper-shaped flatfish with a small head, light-brown mottled skin and a creamy underside. The skin is similar to a cat’s tongue, as it’s coarse to the touch when brushed from tail to head. The meat is firm but delicate and flavourful with a meaty texture. It’s traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.This is responsibly sourced from French artisanal fishing

 

  • Landing port : France
  • Weight recommended for 1 person : 200g
  • Storage : to eat during the week end or 3 months in the freezer
  • Vacuum-pack : variable
  • Preparation: gutted or whole

Sardines – To eat the day of delivery of freeze

$199

Re-discover the Atlantic Sardine, a small an tasty fish. Already gutted and head-off, you have nothing else to do than put in on the bbq or enjoy it marinated. It is responsibly sourced from French artisanal fishing.

/!\ This product is subject to availability (catch isn’t always stable).We would contact you if it wouldn’t be available. 

 

  • Landing port : St Gilles Croix de Vie, Vendée or Brittany
  • Weight recommended for 1 person : 300g
  • Storage : to eat the same day after receiving your order or 3 months in the freezer after gutting the fish
  • Vacuum-pack : no
  • Preparation: whole

Price is for 1kg

Wild Seabass – Line Caught

$520

This is responsibly sourced from French artisanal fishing.

  • Landing port : Vendée
  • Weight recommended for 1 person : 200g
  • Vacuum-pack : variable
  • Preparation: whole or gutted
  • Latin Name: Dicentrarchus labrax

Contact us directly if you are looking for bigger sizes.

Fresh Monkfish Tail

$439

This monkfish is responsibly sourced from French artisanal fishing. It is prepared skin off.

  • Landing port : Vendée, France
  • Weight recommended for 1 person : 200g
  • Storage : to eat during the week end or 3 months in the freezer
  • Vacuum-pack : variable

Wild Seabass Net Caught

$499

This is responsibly sourced from French artisanal fishing.

  • Landing port : Vendée or Brittany
  • Weight recommended for 1 person : 200g
  • Storage : to eat during the week end or 3 months in the freezer
  • Vacuum-pack : Variable
  • Preparation: whole or gutted
  • Latin Name: Dicentrarchus labrax

Red Mullet

$225

This is responsibly sourced from French artisanal fishing

 

  • Landing port : France, Vendée
  • Weight recommended for 1 person : 200g
  • Storage : to eat during the week end or 3 months in the freezer
  • Vacuum-pack : variable
  • Preparation: Gutted or whole

Wild John Dory

$379

This is responsibly sourced from French artisanal fishing

 

  • Landing port : Vendée or Brittany
  • Weight recommended for 1 person : 400g
  • Storage : eat during the week end  or 3 months in the freezer
  • Vacuum-pack : variable
  • Preparation: gutted

Wid Gilt-Head Seabream – 1 piece of 1.2-1.6kg

$949

The gilt-head bream is generally considered the best-tasting of the breams.

  • Landing port : Vendée or Brittany
  • Weight recommended for 1 person : 300g
  • Storage : 3 days after receiving the order in the fridge or 3 months in the freezer (gutted)
  • Vacuum-pack : variable
  • Preparation: whole or gutted

Price is per 1 piece of 1.4-1.6kg

Wild Horse Mackerel

$229 kg

This is responsibly sourced from French artisanal fishing

 

  • Landing port : Vendée/Brittany
  • Latin name: Trachurus trachurus
  • Weight recommended for 1 person : 300g
  • Storage :to eat during the week endor 3 months in the freezer (gutted)
  • Vacuum-pack : no
  • Preparation: whole

Price is for 1kg of fish

Wild Turbot – Per piece

$879

Turbot is a large, sandy-coloured flatfish that, alongside Dover sole, lemon sole, halibut, plaice and brill, is one of the most readily consumed flatfish in the UK. It’s fished in the North Atlantic and the Mediterranean Sea, and farmed in countries including France and Spain, but supplies are limited so it commands high prices, making it a luxurious option for restaurants and a treat for most households. Turbot is well liked for good reason: one fish provides four decent sized fillets; the flesh – which is stark white and firm with large flakes – holds together during cooking; and it has a subtle taste-of-the-sea flavour

This is responsibly sourced from French artisan fishing. An exceptional fish, favoured by the best chefs in town .

  • Landing port : France (Vendée, Brittany or Normandy)
  • Weight recommended for 1 person : 200g
  • Storage : to eat during the week end or 3 months in the freezer
  • Vacuum-pack : No, plastic bag or white poly box

Wild Brill – Per piece

$699

This is responsibly sourced from French artisanal fishing

 

  • Landing port : Brittany, Normandy, Vendée
  • Weight recommended for 1 person : 400g
  • Storage : store in the fridge, eat during the week end or 3 months in the freezer
  • Vacuum-pack : variable
  • Preparation: gutted or whole

Wild European Pollock – by piece

$549

The gilt-head bream is generally considered the best-tasting of the breams.

  • Landing port : Vendée
  • Weight recommended for 1 person : 300g
  • Storage : 5 days after the packing date or 3 months in the freezer
  • Vacuum-pack : no
  • Preparation: gutted or whole

Price is per 1 piece of 1.4-1.6kg

Grey Seabream

$299

This is responsibly sourced from French artisanal fishing

 

  • Landing port : Vendée
  • Weight recommended for 1 person : 300g
  • Storage : 4 days after the packing date or 3 months in the freezer
  • Vacuum-pack : yes
  • Preparation: gutted
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