{"title":"Boneless Fish","description":"\u003cp\u003eFillets, loins and portions, pin-boned and skinned by hand. Cut to order and priced by weight.\u003c\/p\u003e","products":[{"product_id":"cod","title":"Cod","description":"\u003cp\u003eCod is a white sea fish with large tender flakes and a mild, slightly sweet flavour. The flesh is lean, so it turns dry if pushed past the point where the flakes separate. Take it off the heat as soon as it flakes and it stays juicy.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we cut cod into fillet portions to the size you want, skin on for the pan or skinned for pies and poaching, pin-boned by hand. A thicker portion from the loin end holds together in the pan and carries a batter without breaking up.\u003c\/p\u003e\u003cp\u003eBake it at 180C for 10 to 12 minutes, pan-fry skin-side first for a crisp skin or poach it in milk as the base for a parsley sauce.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313211642120,"sku":"FTS-COD-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313211674888,"sku":"FTS-COD-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/32-cornish-cod-loin_a4b8434a-48ef-4823-8afc-831befb230f4.jpg?v=1785174629"},{"product_id":"haddock","title":"Haddock","description":"\u003cp\u003eHaddock is a white sea fish with a fine flake, a touch softer than cod, and a mild, clean flavour with a faint sweetness. It holds together well in liquid, which is why it is the backbone of chowders and fish pies.\u003c\/p\u003e\u003cp\u003eWe cut it at the Barnes counter into fillet portions to the size you want, skin on or skinned, pin-boned by hand. The thicker shoulder end gives the firmest portion for frying, and the tail end suits poaching and flaking.\u003c\/p\u003e\u003cp\u003eBake a fillet at 180C for 10 to 12 minutes, poach it in milk at a bare simmer for six to eight or batter and fry it. Peas, parsley sauce and a poached egg are the natural partners.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313212100872,"sku":"FTS-HADDOCK-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313212133640,"sku":"FTS-HADDOCK-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_efaf73c9-3a96-4f51-a46d-c1b4ca4e2446.png?v=1785180963"},{"product_id":"hake","title":"Hake","description":"\u003cp\u003eHake is a white sea fish with a soft, loose flake and a mild, clean flavour. It is the fish Spain and the Basque country cook more than any other. The flesh is more tender than cod or haddock and breaks into fine moist flakes, so it wants gentle handling and a single turn in the pan.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we cut it into fillet portions, skin on for the pan or skinned for baking in sauce, pin-boned by hand. The thick loin end holds together most firmly.\u003c\/p\u003e\u003cp\u003ePan-fry it skin-side first for three to four minutes a side, roast at 190C or bake it in a sauce with clams, peas and parsley in the Basque manner.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313212166408,"sku":"FTS-HAKE-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313212199176,"sku":"FTS-HAKE-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/hake-whole_869b4e96-75b2-4bdc-8763-82f7bc015c6d.jpg?v=1785174626"},{"product_id":"salmon","title":"Salmon","description":"\u003cp\u003eSalmon is a rich, oily fish with deep pink flesh and a firm flake. The fat is what keeps it moist through cooking and what carries the omega 3, and it cooks to just opaque without drying if you catch it in time.\u003c\/p\u003e\u003cp\u003eWe cut it at the Barnes counter to the piece you want: a whole cleaned fish, headed, fillet portions to size, steaks on the bone, skin on or skinned, all pin-boned by hand. Portions from the thick shoulder end cook most evenly.\u003c\/p\u003e\u003cp\u003eRoast a portion skin-side down at 180C for 12 to 15 minutes, pan-fry skin-side first for a crisp skin or bake a whole side for a table of people. Dill, lemon and creme fraiche sit naturally with it.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313213739272,"sku":"FTS-SALMON-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313213772040,"sku":"FTS-SALMON-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet Portion","offer_id":58313213804808,"sku":"FTS-SALMON-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Steak","offer_id":58313213837576,"sku":"FTS-SALMON-4","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313213870344,"sku":"FTS-SALMON-5","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/23-salmon-fillet_0736355f-b0e7-4565-bdac-26e8c577f381.jpg?v=1785174627"},{"product_id":"sea-trout-wild","title":"Sea Trout (Wild)","description":"\u003cp\u003eWild sea trout is a seasonal fish with fine pink flesh, softer and more subtle than salmon and richer than river trout. In Wales it goes by sewin. It carries enough natural oil to stay moist but a lighter texture than salmon, so it wants gentle cooking and a careful eye.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned, headed, as a full fillet or cut into portions, pin-boned by hand.\u003c\/p\u003e\u003cp\u003eRoast a fillet at 180C for 10 to 14 minutes, bake a whole fish in foil with herbs and lemon or pan-fry a portion skin-side first. It cooks a touch faster than salmon, so take it off as it just flakes. Cucumber, dill and watercress suit it.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313214951688,"sku":"FTS-SEA-TROUT-WILD-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313214984456,"sku":"FTS-SEA-TROUT-WILD-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313215017224,"sku":"FTS-SEA-TROUT-WILD-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet Portion","offer_id":58313215049992,"sku":"FTS-SEA-TROUT-WILD-4","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_6c407494-4846-4200-a010-79e44218691d.png?v=1785180966"},{"product_id":"swordfish","title":"Swordfish","description":"\u003cp\u003eSwordfish is a dense, meaty fish sold as boneless portions cut across the loin. The flesh is firm with a tight grain and a mild, faintly sweet flavour, and it behaves more like a steak in the pan than a fillet of fish. It is lean for such a meaty fish, so it dries if cooked past done.\u003c\/p\u003e\u003cp\u003eWe cut it at the Barnes counter into fillet portions to the thickness you want. A thicker cut is more forgiving on the grill.\u003c\/p\u003e\u003cp\u003eSear or griddle a portion over high heat for two to three minutes a side, leaving the centre just cooked, then rest it briefly. Salmoriglio, the Sicilian lemon and oregano dressing, is the classic finish.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313215312136,"sku":"FTS-SWORDFISH","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_fd860b88-7019-45fc-8654-18507c496375.png?v=1785180966"},{"product_id":"tuna","title":"Tuna","description":"\u003cp\u003eTuna is sold as deep red loin portions with a dense, close grain and almost no flake. It eats more like meat than most fish, with a clean, savoury flavour, and the centre is at its silkiest left rare. Cooked through it turns dry and grey, so the sear is short by design.\u003c\/p\u003e\u003cp\u003eWe cut it at the Barnes counter into fillet portions to the thickness you want. Ask for a thick, even cut if you are searing it rare.\u003c\/p\u003e\u003cp\u003eSear a portion in a very hot pan for a minute a side, leaving the middle red, then slice it across the grain. Sesame, soy and ginger suit it, and so do olive oil, lemon and capers.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313215410440,"sku":"FTS-TUNA","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/26-tuna-loin_051c6803-6565-4605-93cb-3ddb0643fd01.jpg?v=1785174628"},{"product_id":"luxury-fish-pie-mix","title":"Luxury Fish Pie Mix","description":"\u003cp\u003eFish pie starts with the mix of cuts, and this one is cut at the counter to order. We skin and pin-bone every piece by hand and cut them to an even size so everything cooks through at the same rate under the mash.\u003c\/p\u003e\u003cp\u003eThe mix is built around white fish, salmon and smoked fish from the counter that day, the three-way balance a pie needs: clean flakes, richness and smoke. Ask when you order if you want the exact makeup or a different balance.\u003c\/p\u003e\u003cp\u003ePoach the pieces briefly in the milk for your sauce, fold them through and bake at 190C for 25 to 30 minutes until the top colours.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313235366152,"sku":"FTS-LUXURY-FISH-PIE-MIX","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/04-fish-pie-mix_142ebbcb-3fde-409e-a86e-1bd227e1ec29.jpg?v=1785174624"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/collections\/pexels-photo-3296434.jpg?v=1781068185","url":"https:\/\/fromthesea.co.uk\/collections\/boneless-fish.oembed","provider":"From The Sea","version":"1.0","type":"link"}