{"title":"On the counter today","description":"\u003cp\u003eWhat is on the counter, cut to order. Order by 1pm for next-day delivery across London and the UK, or collect in Barnes in about two hours.\u003c\/p\u003e","products":[{"product_id":"brill","title":"Brill","description":"\u003cp\u003eBrill is a large flatfish and the closest relative of turbot on the slab. The flesh is a soft ivory rather than bright white, with a fine firm flake and a sweet, clean flavour that sits just behind turbot in depth.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter to the cut you choose. Take it whole and cleaned for roasting on the bone, trimmed with the fins removed, or filleted by hand. A fish cooked on the bone keeps more moisture, so whole fish reward the extra few minutes.\u003c\/p\u003e\u003cp\u003eRoast it at 190C, pan-fry fillets in foaming butter for two to three minutes a side or poach it gently. Beurre blanc, brown shrimp and capers all sit well with it.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313211543816,"sku":"FTS-BRILL-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313211576584,"sku":"FTS-BRILL-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313211609352,"sku":"FTS-BRILL-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_bba60f32-5c73-4e5b-bdb6-a0b1f494e938.png?v=1785180961"},{"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\/21-cornish-cod-whole_da59ffde-8cf9-46be-bf6a-c6ba13dcce66.jpg?v=1785174626"},{"product_id":"cuttlefish","title":"Cuttlefish","description":"\u003cp\u003eCuttlefish is the thicker, meatier cousin of squid, with a broad white body and a flavour a shade sweeter and deeper. The flesh has a firm, springy bite that follows the same rule as squid: cook it fast over high heat or slowly in a braise, and it turns tough anywhere in between.\u003c\/p\u003e\u003cp\u003eWe sell it whole and cleaned at the Barnes counter, the cuttlebone, beak and innards removed so the body is ready to score or slice. Ask and we will keep the ink sac for a black risotto or pasta.\u003c\/p\u003e\u003cp\u003eSear scored pieces for a minute or two, or braise it with tomato, wine and chilli for 45 minutes until tender.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313211707656,"sku":"FTS-CUTTLEFISH","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_c9f78851-b39f-47d1-8431-45a91df23c3d.png?v=1785180962"},{"product_id":"dover-sole","title":"Dover Sole","description":"\u003cp\u003eDover sole is a firm white flatfish with a fine, dense flake and a sweet, clean flavour that butter carries rather than covers. The flesh holds together far better than plaice or lemon sole, and on the bone it stays moist and pulls away in neat fillets.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it to the cut you choose: whole and cleaned, trimmed of its fins, skinned on both sides for cooking on the bone, or filleted by hand. Skinned and on the bone is the classic way to cook it.\u003c\/p\u003e\u003cp\u003eDust a whole fish in seasoned flour and fry it in foaming butter for three to four minutes a side, then finish with lemon, parsley and the pan butter. Fillets need a minute or two a side.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313211740424,"sku":"FTS-DOVER-SOLE-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313211773192,"sku":"FTS-DOVER-SOLE-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313211805960,"sku":"FTS-DOVER-SOLE-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313211838728,"sku":"FTS-DOVER-SOLE-4","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/24-dover-sole_ad0dcf28-43de-40ad-9422-403e16d54000.jpg?v=1785174627"},{"product_id":"grey-mullet","title":"Grey Mullet","description":"\u003cp\u003eGrey mullet is a silver coastal fish with firm white flesh and a fuller, more savoury flavour than sea bass. The flake is moderate and holds its shape, and the skin crisps well in a hot pan. Its roe is the traditional base of bottarga.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned for roasting, filleted with the skin on for the pan or skinned if you prefer, scaled and pin-boned by hand.\u003c\/p\u003e\u003cp\u003eRoast a whole fish at 200C for around 20 minutes with lemon and herbs in the cavity, or pan-fry fillets skin-side first for three minutes then a minute on the flesh. It stands up to garlic, chermoula and other bold seasoning.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313211871496,"sku":"FTS-GREY-MULLET-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313211904264,"sku":"FTS-GREY-MULLET-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313211937032,"sku":"FTS-GREY-MULLET-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_b314c53c-a864-4ebc-be5b-45e7df28cca7.png?v=1785180962"},{"product_id":"gurnard","title":"Gurnard","description":"\u003cp\u003eGurnard is a firm white fish with a large bony head and sweet, meaty flesh. The flakes are solid and hold together through cooking, which is why it earns its place in stews, soups and bouillabaisse, and the skin crisps well in the pan.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we sell it whole and cleaned, trimmed, or filleted and pin-boned by hand. The head and frame give a strong clear stock, so ask us to pack them with your fillets.\u003c\/p\u003e\u003cp\u003ePan-fry fillets skin-side first for two to three minutes, roast a whole fish at 190C or simmer chunks in a tomato and saffron base for eight to ten minutes. It carries chorizo, fennel and garlic without being overwhelmed.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313211969800,"sku":"FTS-GURNARD-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313212002568,"sku":"FTS-GURNARD-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313212035336,"sku":"FTS-GURNARD-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_6dfbad2d-0f31-417f-b51d-e29046766956.png?v=1785180962"},{"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":"halibut","title":"Halibut","description":"\u003cp\u003eHalibut is the largest of the flatfish, with firm, dense white flesh and a clean, mild flavour. It has more body than cod and a meatier bite, and the fine flake holds together well in the pan. The flesh is lean, so take it off the heat as it turns opaque and it stays moist.\u003c\/p\u003e\u003cp\u003eWe cut it at the Barnes counter as fillet portions, skin on or skinned, or as steaks on the bone, the cut that holds the most moisture through cooking.\u003c\/p\u003e\u003cp\u003eRoast a thick portion at 190C for 10 to 14 minutes, pan-fry three to four minutes a side or grill a steak on the bone. Brown butter, capers and hollandaise all suit its lean flesh.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313212264712,"sku":"FTS-HALIBUT-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Steak","offer_id":58313212297480,"sku":"FTS-HALIBUT-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313212330248,"sku":"FTS-HALIBUT-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_c6cde61f-8b77-40ed-9cdf-f244cfab0ac2.png?v=1785180963"},{"product_id":"herring","title":"Herring","description":"\u003cp\u003eHerring is a small oily fish with soft, rich flesh and a full flavour close to sardine and mackerel. The oil keeps it moist under a grill and carries the omega 3, and the fine bones soften noticeably when the fish is soused in vinegar.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we sell it headed and gutted for the grill or filleted by hand, which deals with most of the fine bones for you.\u003c\/p\u003e\u003cp\u003eGrill or barbecue it for two to three minutes a side until the skin blisters, coat fillets in oatmeal and fry them in the Scottish way or souse them in vinegar with onion and bay. Sharp accompaniments cut the oil: mustard, beetroot and pickled cucumber.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Headed","offer_id":58313212395784,"sku":"FTS-HERRING-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313212428552,"sku":"FTS-HERRING-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_ebb8463c-1d74-4298-8ab4-5e6e8c8e953c.png?v=1785180963"},{"product_id":"john-dory","title":"John Dory","description":"\u003cp\u003eJohn Dory is a deep-bodied fish with a dark thumbprint mark on each flank and firm, fine white flesh. The flavour is sweet and delicate, close to turbot and sole, and each fillet divides naturally into three slim lobes. The head and frame take up much of the weight, so allow more per person than usual and keep the bones for stock.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned, trimmed of its spines and fins, or filleted by hand.\u003c\/p\u003e\u003cp\u003ePan-fry fillets in butter for two minutes a side or roast a whole fish at 190C for 15 to 20 minutes. It takes little more than lemon, butter and a soft herb.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313212461320,"sku":"FTS-JOHN-DORY-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313212494088,"sku":"FTS-JOHN-DORY-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313212526856,"sku":"FTS-JOHN-DORY-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/25-john-dory_159543b6-e7b9-4c7b-9983-28fc8b66d76e.jpg?v=1785174627"},{"product_id":"lemon-sole-1","title":"Lemon Sole","description":"\u003cp\u003eLemon sole is a soft, delicate flatfish with mild sweet flesh and a fine flake. It is more tender than Dover sole and cooks in less time, so it suits a light hand and a watchful eye. Butter and lemon carry the flavour well.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned for grilling on the bone, trimmed, or filleted and skinned by hand for the pan.\u003c\/p\u003e\u003cp\u003ePan-fry fillets in butter for one to two minutes a side, grill a whole fish for six to eight minutes or crumb the fillets as goujons. New potatoes, peas and a caper butter finish it.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313212559624,"sku":"FTS-LEMON-SOLE-1-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313212592392,"sku":"FTS-LEMON-SOLE-1-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313212625160,"sku":"FTS-LEMON-SOLE-1-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_efacfade-596a-4f11-bdf8-6fdf3d42ce84.png?v=1785180963"},{"product_id":"mackerel","title":"Mackerel","description":"\u003cp\u003eMackerel is an oily fish with soft, rich flesh and a bold savoury flavour that stands up to smoke, heat and acidity. Very fresh mackerel is clean and almost sweet, and freshness matters more here than with most fish, so look for bright, firm skin and a clean smell of the sea.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned for the grill or filleted and pin-boned by hand for the pan.\u003c\/p\u003e\u003cp\u003eGrill fillets skin-side up until the skin blisters, pan-fry them skin-side first for two to three minutes or bake a scored whole fish at 200C. Sharpness cuts the oil, so reach for gooseberry, rhubarb, horseradish or pickled vegetables.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313212690696,"sku":"FTS-MACKEREL-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313212723464,"sku":"FTS-MACKEREL-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_261f5004-6a30-46d3-9633-ba320bef8188.png?v=1785180964"},{"product_id":"monkfish-tail","title":"Monkfish Tail","description":"\u003cp\u003eMonkfish is sold as the tail, a firm, dense white fish with meaty flesh and no small bones. It holds in solid pieces rather than flaking, closer in texture to lobster than to a white fillet, which is why it takes to roasting whole, cubing for curries and threading onto skewers.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare the tail whole and cleaned, skinned with the grey membrane removed, or cut into two fillets off the bone. The membrane has to come off or it tightens in the heat, so we do it for you.\u003c\/p\u003e\u003cp\u003eRoast a whole tail at 200C for 20 to 25 minutes, pan-fry medallions for three to four minutes a side or simmer cubes in a curry for eight to ten minutes.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313212789000,"sku":"FTS-MONKFISH-TAIL-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313212821768,"sku":"FTS-MONKFISH-TAIL-2","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/17-monkfish-tail_a0d17c52-c164-4ae8-9ae5-6ce22f328ce4.jpg?v=1785174626"},{"product_id":"octopus-1","title":"Octopus","description":"\u003cp\u003eOctopus has dense, sweet flesh that starts firm and turns silky with slow cooking. The tentacles are the prize, with a clean shellfish depth and skin that chars well over a flame once the flesh is tender.\u003c\/p\u003e\u003cp\u003eWe sell it whole and cleaned at the Barnes counter, the beak and innards removed so it is ready for the pot.\u003c\/p\u003e\u003cp\u003eSimmer it gently in salted water with a bay leaf for 45 minutes to an hour until a knife slides into the thickest tentacle, then leave it to cool in its liquid. From there, slice it for a salad with olive oil and paprika or char the tentacles briefly on a hot grill. The two-stage method is what keeps it tender.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313212887304,"sku":"FTS-OCTOPUS-1","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_946396c7-8a01-42a5-9308-09ec7afef4bd.png?v=1785180964"},{"product_id":"plaice","title":"Plaice","description":"\u003cp\u003ePlaice is a sweet, delicate flatfish with soft white flesh, a fine flake and unmistakable orange spots on its dark side. The flesh is lighter than sole and cooks in very little time, and on the bone it stays moist and sweet.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned for the grill, trimmed, or filleted and skinned by hand. Ask for the fillets cut into goujons if you are crumbing them.\u003c\/p\u003e\u003cp\u003ePan-fry fillets in butter for one to two minutes a side, bake or grill a whole fish at 190C for eight to twelve minutes or shallow-fry crumbed goujons. Peas, brown butter and tartare sauce are the classic company.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313213280520,"sku":"FTS-PLAICE-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313213313288,"sku":"FTS-PLAICE-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313213346056,"sku":"FTS-PLAICE-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/18-brixham-plaice_fc39e380-24d7-482c-8f9c-259876489615.jpg?v=1785174626"},{"product_id":"cornish-pollock","title":"Cornish Pollock","description":"\u003cp\u003ePollock is a white sea fish closely related to cod, with a mild flavour and a soft flake that runs a little looser. Raw it shows a faint grey tint and cooks to a clean white. The gentle flavour takes a sauce, a crumb or a batter well.\u003c\/p\u003e\u003cp\u003eWe cut Cornish pollock at the Barnes counter into fillet portions, skin on or skinned, pin-boned by hand. The thick loin end is the firmest piece and the one to bake or fry whole.\u003c\/p\u003e\u003cp\u003eBake a fillet at 180C for 10 to 12 minutes, pan-fry it skin-side first or flake it into fishcakes and fish pie, where it holds its own alongside smoked fish.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Fillet Portion","offer_id":58313213378824,"sku":"FTS-CORNISH-POLLOCK-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Skinned","offer_id":58313213411592,"sku":"FTS-CORNISH-POLLOCK-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_7ff81eb3-cc37-423a-b785-7375b655560f.png?v=1785180964"},{"product_id":"chalkstream-trout","title":"Chalkstream Trout","description":"\u003cp\u003eChalkstream trout is rainbow trout raised in the fast, clear water of English chalk streams. The constant flow keeps the fish lean and firm, with pale pink flesh, a fine flake and a cleaner, more delicate flavour than salmon.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned, as a full fillet or cut into portions, pin-boned by hand. A whole fish suits baking in foil, and portions behave in the pan much like a slim salmon fillet.\u003c\/p\u003e\u003cp\u003ePan-fry a portion skin-side first for three minutes then a minute on the flesh, roast at 180C for 10 to 12 minutes or bake a whole fish with lemon and dill. Take it off as it just flakes.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313213444360,"sku":"FTS-CHALKSTREAM-TROUT-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313213477128,"sku":"FTS-CHALKSTREAM-TROUT-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet Portion","offer_id":58313213509896,"sku":"FTS-CHALKSTREAM-TROUT-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_d19ec2eb-eafc-45dd-9c40-8b33e1a932a9.png?v=1785180964"},{"product_id":"red-mullet","title":"Red Mullet","description":"\u003cp\u003eRed mullet is a small fish with striking pink skin and firm, sweet flesh that carries a hint of shellfish. The flavour is fuller than most fish of its size, which is why it stands up to saffron, fennel and other Mediterranean company, and the skin holds its colour and crisps well.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned, headed, or filleted and pin-boned with the skin left on, scaled by hand.\u003c\/p\u003e\u003cp\u003ePan-fry fillets skin-side down for two to three minutes then briefly on the flesh, or roast a whole scored fish at 200C for 10 to 15 minutes. The bones make a fine base for fish soup.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313213542664,"sku":"FTS-RED-MULLET-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313213575432,"sku":"FTS-RED-MULLET-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313213608200,"sku":"FTS-RED-MULLET-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/14-red-mullet-2_4b504087-95e3-4c70-a0c7-288d9fb72600.jpg?v=1785174625"},{"product_id":"sardines","title":"Sardines","description":"\u003cp\u003eSardines are small oily fish with soft, rich flesh and a bold flavour that keeps its footing next to smoke and high heat. Their natural oil lets them grill and barbecue without drying, and very fresh sardines taste clean and almost sweet.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare them whole, cleaned and scaled for the grill, headed, or butterflied into fillets by hand for the pan.\u003c\/p\u003e\u003cp\u003eGrill or barbecue whole fish over high heat for two to three minutes a side until the skin blisters, or pan-fry butterflied fillets skin-side first for a minute or two. Lemon, chilli and garlic suit them, or just bread and olive oil.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313213640968,"sku":"FTS-SARDINES-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313213673736,"sku":"FTS-SARDINES-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313213706504,"sku":"FTS-SARDINES-3","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_5fb9d212-4520-4742-92eb-eb31d92cadbe.png?v=1785180965"},{"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-bream-wild","title":"Sea Bream (Wild)","description":"\u003cp\u003eWild sea bream is a firm white fish with sweet flesh and a moderate flake that holds together well. Wild fish run firmer and deeper in flavour than farmed, and the skin is a feature in itself, crisping to a thin crackle over the moist flesh beneath.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned, trimmed, headed or filleted and pin-boned by hand. We scale it as standard and leave the scales on if you ask, which protects the flesh over coals or under a salt crust.\u003c\/p\u003e\u003cp\u003eRoast a whole fish at 200C for 20 to 25 minutes or pan-fry fillets skin-side first for three to four minutes. Fennel, lemon and olive oil are the natural direction.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313213935880,"sku":"FTS-SEA-BREAM-WILD-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313213968648,"sku":"FTS-SEA-BREAM-WILD-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313214001416,"sku":"FTS-SEA-BREAM-WILD-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313214034184,"sku":"FTS-SEA-BREAM-WILD-4","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Scale on","offer_id":58313214066952,"sku":"FTS-SEA-BREAM-WILD-5","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_b3ceed58-1a0b-4bc9-b9b8-2715010e1e98.png?v=1785180965"},{"product_id":"sea-bream-farmed","title":"Sea Bream (Farmed)","description":"\u003cp\u003eSea bream is a firm white fish with sweet, clean flesh and skin that crisps to a thin crackle in a hot pan. Farmed gilthead bream is the reliable year-round fish of the two we carry, milder and a touch softer than wild bream, with a moderate flake that holds together well.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned, trimmed, headed or filleted and pin-boned by hand. Ask for it scale on if it is going over coals or into a salt crust.\u003c\/p\u003e\u003cp\u003eRoast a whole fish at 200C for around 20 minutes, pan-fry fillets skin-side first for three to four minutes then a minute on the flesh, or barbecue a scored whole fish.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313214099720,"sku":"FTS-SEA-BREAM-FARMED-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313214132488,"sku":"FTS-SEA-BREAM-FARMED-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313214165256,"sku":"FTS-SEA-BREAM-FARMED-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313214198024,"sku":"FTS-SEA-BREAM-FARMED-4","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Scale on","offer_id":58313214230792,"sku":"FTS-SEA-BREAM-FARMED-5","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_30c46283-7fc4-433a-b096-ec8ace40c9d1.png?v=1785180965"},{"product_id":"sea-bass-wild","title":"Sea Bass (Wild)","description":"\u003cp\u003eWild sea bass is a lean white fish with a fine, tender flake and a clean, slightly sweet flavour. Wild fish are firmer and deeper in taste than farmed, with thin skin that crisps well. The flesh is lean, so it cooks fast and dries if pushed.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned, trimmed, headed or filleted and pin-boned by hand, scaled as standard or scale on for the barbecue and the salt crust.\u003c\/p\u003e\u003cp\u003eRoast a whole scored fish at 200C for 20 to 25 minutes with lemon and herbs in the cavity, pan-fry fillets skin-side down for three to four minutes or steam them with ginger and spring onion.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313214296328,"sku":"FTS-SEA-BASS-WILD-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313214329096,"sku":"FTS-SEA-BASS-WILD-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313214361864,"sku":"FTS-SEA-BASS-WILD-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313214394632,"sku":"FTS-SEA-BASS-WILD-4","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Scale on","offer_id":58313214427400,"sku":"FTS-SEA-BASS-WILD-5","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/01-sea-bass-fillets-pair_929b65e1-ffc3-4bd8-a462-0fe35c0d7dc0.jpg?v=1785174629"},{"product_id":"sea-bass-farmed","title":"Sea Bass (Farmed)","description":"\u003cp\u003eSea bass is a lean white fish with a delicate flavour, a fine flake and thin skin that crisps well, which is half the reason to cook it. Farmed bass is milder and softer than wild and consistent through the year, and it behaves the same way in the pan.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned, trimmed, headed or filleted and pin-boned by hand. Ask for it scale on for the barbecue, where the scales shield the flesh from the fierce heat.\u003c\/p\u003e\u003cp\u003ePan-fry fillets skin-side down for three to four minutes and a minute on the flesh, roast a whole fish at 200C or steam it with soy, ginger and spring onion.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313214460168,"sku":"FTS-SEA-BASS-FARMED-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313214492936,"sku":"FTS-SEA-BASS-FARMED-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313214525704,"sku":"FTS-SEA-BASS-FARMED-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313214558472,"sku":"FTS-SEA-BASS-FARMED-4","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Scale on","offer_id":58313214591240,"sku":"FTS-SEA-BASS-FARMED-5","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/01-sea-bass-fillets-pair_7c49255c-4a83-409c-979c-5fef79efdd9f.jpg?v=1785174629"},{"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":"skate-wing","title":"Skate Wing","description":"\u003cp\u003eSkate wing gives long strands of sweet white flesh laid over a fan of soft cartilage, with no true bones to pick around. The strands lift away cleanly with a fork once cooked, and the flavour sits close to scallop in its sweetness. Buy it fresh and cook it within a day or two, as skate does not keep like round fish.\u003c\/p\u003e\u003cp\u003eWe sell the wing at the Barnes counter cut into steaks, skinned and trimmed by hand to the weight you want.\u003c\/p\u003e\u003cp\u003eThe classic is brown butter. Dust the wing in flour, fry it three to four minutes a side, then finish the pan butter with capers, parsley and a sharp splash of vinegar.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Steak","offer_id":58313215115528,"sku":"FTS-SKATE-WING","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_f3a988e4-3d8f-43a9-9243-0c4652cecbdb.png?v=1785180966"},{"product_id":"red-snapper","title":"Red Snapper","description":"\u003cp\u003eRed snapper is a warm-water fish with firm, moist flesh and a mildly sweet flavour that holds its own against big seasoning. The flakes are large and stay intact through roasting, which is why it is so often cooked whole, and the red skin crisps and keeps its colour.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned, trimmed, headed or filleted by hand, scaled as standard or scale on for the grill.\u003c\/p\u003e\u003cp\u003eRoast a whole scored fish at 200C for 20 to 25 minutes, stuff the cavity with lime, chilli and thyme in the Caribbean way or pan-fry fillets skin-side first. Escovitch pickle and rice finish it properly.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313215148296,"sku":"FTS-RED-SNAPPER-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Trimmed","offer_id":58313215181064,"sku":"FTS-RED-SNAPPER-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313215213832,"sku":"FTS-RED-SNAPPER-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313215246600,"sku":"FTS-RED-SNAPPER-4","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Scale on","offer_id":58313215279368,"sku":"FTS-RED-SNAPPER-5","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_d15288d6-9513-439e-a292-49559615b972.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":"squid-1","title":"Squid","description":"\u003cp\u003eSquid has mild, sweet flesh with a firm, springy bite and a faint taste of the sea. The rule is fast or slow. Flash it over high heat for a minute or two, or braise it for 30 to 45 minutes until it turns tender again, and it toughens anywhere in between.\u003c\/p\u003e\u003cp\u003eWe sell it whole and cleaned at the Barnes counter, the quill, membrane and beak removed, with the tube ready to slice into rings or open flat and score. The tentacles are sweet, so keep them.\u003c\/p\u003e\u003cp\u003eFlour rings and fry them for salt and pepper squid, sear scored tube in a smoking pan for under a minute or braise it slowly with tomato, white wine and chilli.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313215344904,"sku":"FTS-SQUID-1","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_0264aaf6-5973-4fb7-a0e8-d3af88ca5244.png?v=1785180967"},{"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":"turbot","title":"Turbot","description":"\u003cp\u003eTurbot is a firm flatfish with dense white flesh and a rich, sweet flavour, the one chefs reach for when the fish itself is the point of the plate. The flake is meaty and holds together far better than plaice or sole, and cooked on the bone it stays moist and pulls away cleanly.\u003c\/p\u003e\u003cp\u003eAt the Barnes counter we prepare it whole and cleaned, headed, filleted by hand or cut into steaks on the bone, the cut that keeps the most moisture.\u003c\/p\u003e\u003cp\u003eRoast steaks at 190C for 12 to 15 minutes, pan-fry fillets for two to three minutes a side or poach it gently. Beurre blanc or hollandaise and very little else.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313215475976,"sku":"FTS-TURBOT-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Headed","offer_id":58313215508744,"sku":"FTS-TURBOT-2","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313215541512,"sku":"FTS-TURBOT-3","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Steak","offer_id":58313215574280,"sku":"FTS-TURBOT-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_09098dc9-1ebf-4b80-9989-68f140ad2fe2.png?v=1785180967"},{"product_id":"witch-sole","title":"Witch Sole","description":"\u003cp\u003eWitch sole, sold in the West Country as Torbay sole, is a slender flatfish with fine, soft white flesh and a mild, sweet flavour in the same family of eating as lemon sole. The fillets are thin and delicate, so they cook in moments and reward a gentle hand.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter whole and cleaned for cooking on the bone, which protects the fine flesh, or filleted by hand.\u003c\/p\u003e\u003cp\u003eGrill or pan-fry a whole fish in butter for three to four minutes a side, or give fillets barely a minute a side in a foaming pan. Brown butter, lemon and parsley are all it asks for.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Whole (cleaned)","offer_id":58313215639816,"sku":"FTS-WITCH-SOLE-1","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Fillet","offer_id":58313215672584,"sku":"FTS-WITCH-SOLE-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_b86fecbf-0003-4c3d-a89e-4c8362c70fcc.png?v=1785180967"},{"product_id":"black-bream-wild","title":"Black Bream (Wild)","description":"\u003cp\u003eBlack bream is a wild British bream with firm, sweet white flesh and a flake a little tighter than gilthead bream. The season runs through spring and summer, and the skin crisps well over a fierce heat.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter to order, scaled and cleaned whole for roasting or filleted and pin-boned by hand. Ask for the scales left on if it is going over coals.\u003c\/p\u003e\u003cp\u003eRoast a whole scored fish at 200C for 18 to 22 minutes, pan-fry fillets skin-side first for three minutes or barbecue it whole. Fennel, lemon, thyme and olive oil all sit naturally with it.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313234972936,"sku":"FTS-BLACK-BREAM-WILD","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_f8412a9f-53e8-4957-8243-d6bd7f787dfd.png?v=1785180968"},{"product_id":"megrim-sole","title":"Megrim Sole","description":"\u003cp\u003eMegrim sole, increasingly sold as Cornish sole, is a slim flatfish from the waters off the South West with soft white flesh and a mild, gently sweet flavour. For years most of the catch went to Spain, where it is cooked whole on the plancha, and it deserves the same attention here.\u003c\/p\u003e\u003cp\u003eWe prepare it at the Barnes counter to order, cleaned whole for cooking on the bone or filleted by hand. On the bone the thin fillets stay moister.\u003c\/p\u003e\u003cp\u003eGrill or pan-fry a whole fish for three to four minutes a side, or flash fillets in butter for a minute a side. Lemon, parsley and the pan juices finish it.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313235136776,"sku":"FTS-MEGRIM-SOLE","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_f24bef20-0207-4f54-9078-4a3cb58afc8f.png?v=1785180969"},{"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"},{"product_id":"whole-cooked-brown-crab","title":"Whole Cooked Brown Crab","description":"\u003cp\u003eBrown crab is the large native British crab, cooked whole and sold by weight. It gives two kinds of meat: sweet, flaky white meat from the claws and legs and rich brown meat from the body, with a deeper, almost nutty note that spreads well on toast.\u003c\/p\u003e\u003cp\u003eWe sell it cooked at the Barnes counter, and we will crack the claws or pick and dress the whole crab by hand. Just ask.\u003c\/p\u003e\u003cp\u003eA cooked crab needs no further cooking. Twist off the claws and legs, crack them for the white meat, scoop the brown meat from the body and discard the feathery gills. Lemon, mayonnaise and brown bread finish it.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313235595528,"sku":"FTS-WHOLE-COOKED-BROWN-CRAB","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/31-cock-crab-whole_9d288030-9bbf-4452-92ae-15125a0f6973.jpg?v=1785174628"},{"product_id":"dorset-clams","title":"Dorset Clams","description":"\u003cp\u003eThese are hard-shell clams from the Dorset coast, sold live in the shell by weight. The meat is sweet, briny and tender, with a clean mineral taste, and the liquor they release as they open carries much of the flavour, so cook them in a pan you can toss pasta through.\u003c\/p\u003e\u003cp\u003eWe keep them live at the Barnes counter and pack them cold. At home, purge them in cold salted water for an hour or two so they spit out any grit. Tap any open shells before cooking and discard those that do not close.\u003c\/p\u003e\u003cp\u003eSteam them with garlic, white wine and olive oil for three to five minutes until they open, then toss through spaghetti with parsley.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313235759368,"sku":"FTS-DORSET-CLAMS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_5d603911-63b2-4789-8c23-3f730da489da.png?v=1785180973"},{"product_id":"cooked-native-lobster","title":"Cooked Native Lobster","description":"\u003cp\u003eNative lobster is the British and European lobster, its blue-black shell turned deep red in the pot. The tail meat is dense, sweet and firm, and the claw meat softer and sweeter still, with a cleaner, deeper flavour than warm-water lobster.\u003c\/p\u003e\u003cp\u003eWe sell it cooked at the Barnes counter, and we will split, clean and dress it by hand so it is ready for the table or the grill.\u003c\/p\u003e\u003cp\u003eA cooked lobster needs only dressing, with mayonnaise, tarragon and a firm salad. To serve it hot, halve it, brush the meat with garlic butter and give it four to six minutes under a hot grill to warm through and colour.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313235988744,"sku":"FTS-COOKED-NATIVE-LOBSTER","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_53e55cf7-f5a3-49b4-9571-87c2526b7351.png?v=1785180975"},{"product_id":"langoustine","title":"Langoustine","description":"\u003cp\u003eLangoustines, also sold as Dublin Bay prawns, are slim-clawed relatives of the lobster with firm, sweet white tail meat. The flavour is finer and cleaner than a prawn, and the heads and shells hold enough of it to justify a bisque or a stock afterwards.\u003c\/p\u003e\u003cp\u003eWe sell them whole by weight at the Barnes counter and will split them lengthways for the grill by hand.\u003c\/p\u003e\u003cp\u003eKeep the cooking brief. Grill split langoustines brushed with garlic butter for three to four minutes until the meat turns opaque, or poach them whole in well-salted water for the same time. The sweet meat firms fast, so watch them. Aioli, lemon and bread cover the rest.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313236218120,"sku":"FTS-LANGOUSTINE","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/30-langoustines_8b02d17d-e4cd-46b9-9465-cf331adde81e.jpg?v=1785174628"},{"product_id":"rock-oysters","title":"Rock Oysters","description":"\u003cp\u003eRock oysters are the deep-cupped oysters available all year, with a plump, silky body and a clean, briny flavour that finishes faintly sweet, with a hint of cucumber. They run milder and meatier than native oysters.\u003c\/p\u003e\u003cp\u003eWe sell them by the half dozen and dozen at the Barnes counter and will open them for you on request, or leave them closed to shuck at home, where they keep cold in the fridge for a few days cup-side down.\u003c\/p\u003e\u003cp\u003eServe them cold on the half shell with lemon, Tabasco or a shallot and red wine vinegar mignonette. To cook them, grill with garlic butter and breadcrumbs for three to five minutes until the edges curl.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313236447496,"sku":"FTS-ROCK-OYSTERS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_8f1b2a23-cf65-4fa9-9250-1085040ae3cb.png?v=1785180977"},{"product_id":"atlantic-prawns","title":"Atlantic Prawns","description":"\u003cp\u003eAtlantic prawns are the small cold-water prawns of the North Atlantic, sold cooked and peeled. Slow growth in cold water gives them a sweeter, cleaner flavour than warm-water prawns and a tender, fine-grained bite.\u003c\/p\u003e\u003cp\u003eWe sell them by weight at the Barnes counter, ready to eat. They need no cooking. Keep them cold and drain them well before they meet anything creamy.\u003c\/p\u003e\u003cp\u003eFold them through Marie Rose sauce for a prawn cocktail, pile them onto buttered brown bread with black pepper and lemon or stir them through a salad at the last moment so they stay cold and sweet.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313236611336,"sku":"FTS-ATLANTIC-PRAWNS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_a72f78c5-1dcf-4ad8-94d4-d646a176fb58.png?v=1785180978"},{"product_id":"shell-on-north-atlantic-prawns","title":"Shell on North Atlantic Prawns","description":"\u003cp\u003eThese are cold-water North Atlantic prawns sold cooked in their shells. The shell keeps the meat moist and carries flavour of its own, and peeling at the table is half the point of a pile of them. The meat is sweet, fine and tender.\u003c\/p\u003e\u003cp\u003eWe sell them by weight at the Barnes counter, cooked and ready to peel and eat cold.\u003c\/p\u003e\u003cp\u003eServe them as they are with mayonnaise, lemon and brown bread, or warm them briefly in garlic butter without letting them cook further, as reheating hard toughens them. The shells and heads make a fast stock for a bisque or a prawn butter.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313236775176,"sku":"FTS-SHELL-ON-NORTH-ATLANTIC-PRAWNS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_460af311-70a3-408b-995e-4e27b32580fc.png?v=1785180980"},{"product_id":"tiger-prawns","title":"Tiger Prawns","description":"\u003cp\u003eTiger prawns are large warm-water prawns with firm, dense meat and a full sweet flavour that stands up to fierce heat and big seasoning. Raw they are a translucent grey striped with black, turning coral pink as they cook, and the shells and heads carry flavour worth keeping for stock.\u003c\/p\u003e\u003cp\u003eWe sell them by weight at the Barnes counter and will peel and devein them by hand on request.\u003c\/p\u003e\u003cp\u003eCook them shell on where you can. Pan-fry or grill them for two to three minutes a side until they curl into a loose C, or thread them onto skewers for the barbecue. Garlic, chilli and lime do the rest. A tight curl means they have gone too far.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313236939016,"sku":"FTS-TIGER-PRAWNS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_2fd78bf0-8201-43d9-931a-33a46d4656a3.png?v=1785180981"},{"product_id":"crevettes","title":"Crevettes","description":"\u003cp\u003eCrevettes are large prawns sold cooked in the shell, pink through and ready to peel at the table. The meat is firm and sweet with more bite than a small cold-water prawn, and the heads and shells hold a depth worth saving for stock.\u003c\/p\u003e\u003cp\u003eWe sell them by weight at the Barnes counter, cooked and ready to eat cold.\u003c\/p\u003e\u003cp\u003ePile them onto a platter with aioli, lemon and brown bread and let everyone peel their own. To serve them warm, roll them briefly in hot garlic butter without cooking them further, since a second cooking tightens the meat.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237102856,"sku":"FTS-CREVETTES","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_b668a0ce-7cdb-4753-bd2d-46bf4be966d1.png?v=1785180982"},{"product_id":"king-prawns","title":"King Prawns","description":"\u003cp\u003eKing prawns are large, meaty prawns with sweet, firm flesh and a clean snap when cooked right. Raw they are grey and translucent, turning pink and opaque in the pan, and the shells and heads hold much of the flavour, which is why shell-on cooking and a saved stock both pay off.\u003c\/p\u003e\u003cp\u003eWe sell them by weight at the Barnes counter, and we peel and devein them by hand on request.\u003c\/p\u003e\u003cp\u003ePan-fry them in garlic butter for two to three minutes a side until they curl into a loose C, throw them into a curry for the last four minutes or grill them on skewers. A tight O means they are overdone.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237233928,"sku":"FTS-KING-PRAWNS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_8ae101a4-ca74-4f6f-91c5-ca21ccca6a32.png?v=1785180983"},{"product_id":"razor-clams","title":"Razor Clams","description":"\u003cp\u003eRazor clams are the long, straight-shelled bivalves named after the old cut-throat razor, sold live in the shell by weight. The meat is sweet, briny and fuller than a small clam, with a firm, tender bite that sits somewhere between clam and squid.\u003c\/p\u003e\u003cp\u003eWe keep them live at the Barnes counter. At home, purge them in cold salted water to clear any sand, and check they are alive before cooking: the flesh should twitch or the siphon pull back when touched.\u003c\/p\u003e\u003cp\u003eCook them fast. Sear them in a hot dry pan or under a full grill for one to two minutes until the shells open and the meat firms, then dress with garlic butter and parsley. Trim the dark sac before serving.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237430536,"sku":"FTS-RAZOR-CLAMS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_75ae002a-1b5c-47d9-a6f3-d6c1fb54e146.png?v=1785180984"},{"product_id":"scallops","title":"Scallops","description":"\u003cp\u003eScallops are the round white sweet muscle of the shell, sold here shucked, trimmed and ready for the pan with the orange coral left on. The flesh is delicate and faintly nutty, silky when raw and firming as it sears, and the coral is richer and creamier with more of the sea about it.\u003c\/p\u003e\u003cp\u003eWe shuck, clean and trim them by hand at the Barnes counter and pack them dry, which is what lets them take colour in the pan.\u003c\/p\u003e\u003cp\u003ePat them dry, season and sear in a hot pan for about a minute a side until golden, then finish with butter. Overcooked they turn rubbery, so have everything else ready first. They are also fine to eat raw, sliced thin as a crudo.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237594376,"sku":"FTS-SCALLOPS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/11-scallops_39528f55-44f2-42ce-b773-c8ad1a272e5f.jpg?v=1785174625"},{"product_id":"scallops-in-shell","title":"Scallops (In-Shell)","description":"\u003cp\u003eScallops in the shell are the whole animal as it comes: the sweet white muscle, the orange coral and the shell that doubles as the dish it cooks in. Kept closed, the scallop sits in its own liquor and holds well in a cold fridge.\u003c\/p\u003e\u003cp\u003eWe sell them whole at the Barnes counter and will open, clean and trim them in front of you, or leave them closed if you want to serve them on the half shell.\u003c\/p\u003e\u003cp\u003eGrill them on the half shell with garlic butter and breadcrumbs for four to five minutes, or shuck and sear the meat for a minute a side. The trimmings and skirt make a fine addition to fish stock.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237725448,"sku":"FTS-SCALLOPS-IN-SHELL","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/11-scallops_9a76a63c-5271-4a02-b8d0-7f56425c28f9.jpg?v=1785174624"},{"product_id":"scallops-hand-dived","title":"Scallops (Hand-Dived)","description":"\u003cp\u003eHand-dived scallops are gathered individually by divers from the seabed. Diving selects the larger, mature shells and leaves the ground undisturbed, and the scallops come up clean, without the grit a dredge can drive into the shell.\u003c\/p\u003e\u003cp\u003eThe meat is thick, sweet and faintly nutty, silky when raw and firming to a golden crust in a hot pan. We shuck, clean and trim them by hand at the Barnes counter, coral on, or leave them in the shell if you ask.\u003c\/p\u003e\u003cp\u003eSear them in a hot pan for about a minute a side, baste with butter and stop there. They are fine to eat raw, sliced thin with olive oil, lemon and salt.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313237922056,"sku":"FTS-SCALLOPS-HAND-DIVED","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_62914895-6e6c-4458-877e-cafaa3fff93e.png?v=1785180987"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/collections\/p-counter.jpg?v=1785235226","url":"https:\/\/fromthesea.co.uk\/collections\/on-the-counter-today.oembed","provider":"From The Sea","version":"1.0","type":"link"}