The Barbecue Box

Everything here is whole and skin on, because skin and bone are structure. They hold flesh together over fierce heat, where a bare fillet opens along its flakes and drops through the bars.

Mackerel is oily and soft and would collapse without its skin. Sea bream is firmer and we score it at the counter so the heat reaches the thickest part before the outside burns. Prawns cook in about four minutes in the shell.

Flaky white fish is left out of this box on purpose.

What is in the box

• 4 whole mackerel, about 800g in total, gutted
• 2 whole sea bream, about 800g in total, gutted and scored
• 400g raw tail-on king prawns
• 1 flavoured butter, 90g, chilli, smoked salt and lime

Subject to the market. The list above is what we aim to pack and the counter changes with the market and the weather. If something is not there we swap within the list below. The swap is the same price or better and the change is written on the packing note.

• Oily fish: mackerel, herring or sardine. All are soft and high in fat and all collapse the moment they are overcooked.
• Whole round fish: sea bream or sea bass. We score whichever one comes.
• Butter: whichever flavour we have that day.

How you want it cut. Tell us at checkout. We score the round fish as standard. Gutting, filleting and pin-boning are free and we do them by hand.

Weights. Weights are approximate because fish are cut by hand. We pack to at least the weight shown.

Keep and storage. The box travels chilled with a gel pack. Unpack it into the fridge as soon as it arrives. Eat fresh fish within a day or two of delivery. Most lines freeze well on the day they arrive.