The journal

Know-how

TECHNIQUE FROM BEHIND THE COUNTER.

The Journal

Know-how

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The short answerKeep fresh fish in the coldest part of the fridge, at or below 4C, and eat it within one to two days. To keep it longer, freeze it as soon as you get it home. Defrost it slowly in t...

Fillet, loin or steak: which cut of fish to ask for

A fillet is the whole side of the fish. A loin is the thick even section cut from it. A steak is cut across the bone. What pin-boning is, why skin is left on and which cut to ask for at the counter.

How to tell if fish is fresh

The five signs we read before you do. Clear eyes, red gills, springy flesh, a clean sea smell and bright skin, explained plainly by our Barnes fishmongers.

In the shop

The counter moves faster

New notes land here as the seasons turn. The ice changes every morning. See what is listed today, or come and ask at 18 Barnes High Street.

Shop today's catch

Our story

Order by 1pm

Next-day delivery across London and the UK. Free over £60.

Collect in Barnes

Same-day collection from the counter, ready in about two hours.

Cut to order

Cut to order at the counter. Filleting, pin-boning and skinning are free.

Food Hygiene Rating

Rated 5 out of 5 by the local authority.