Boxes & Platters

The Tuesday Box

Name: The Tuesday Box
Brand: From The Sea
SKU: FTS-THE-TUESDAY-BOX
Price: 24.00 GBP
Availability: InStock

£24.00

White fish and salmon. One flakes and is lean, the other is fatter and forgiving. Serves 2.

How would you like it prepared? (optional)

Pickup available at From The Sea, Barnes

Usually ready in 2 hours

The Tuesday Box

From The Sea, Barnes

Pickup available, Usually ready in 2 hours

18 Barnes High Street
London SW13 9LW
United Kingdom

Cut to order, filleting free

Next-day delivery, order by 1pm

Collect in Barnes, about two hours

Two fish that do not eat the same way. White fish is lean and breaks into clean flakes, so it wants a short hard heat and nothing more. Salmon carries far more fat, which buffers the flesh and forgives an extra minute in the pan.

What is in the box

About 320g white fish fillet, skinned and boned
About 280g salmon fillet, two portions
Tartare sauce, 210g
Pasta, 500g

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.

White fish: haddock, hake, pollack, gurnard or plaice. Haddock has a finer, tighter flake than cod. Hake and pollack are softer and break more readily. Gurnard is dense and on the dry side. Plaice is thin and delicate and cooks in a minute.

How you want it cut. Tell us at checkout. A thick loin and a thin tail are two different cooking jobs, so say which end you want. Filleting, pin-boning and skinning 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.

Origin, cooking and recipe

Origin and species

Packed by hand at our counter at 18 Barnes High Street.

We buy for the counter first and pack the boxes from the same fish. That is why this box carries a swap list. What is good changes through the week, and choosing well is the job. The packing note inside tells you what changed.

How to cook it

Pat the fillets dry and season them just before they go in the pan.
White fish: four to five minutes in a hot pan, skinned side down first, turning once.
Salmon: five to six minutes skin side down until the skin crisps, then one minute over.

Cook one fish on the night it arrives and keep the other for the second meal.

Recipe

Salmon linguine for two

You need: the salmon, half the pasta, a lemon, olive oil, parsley.

Boil the pasta and keep a cup of the water back.
Cook the salmon in a hot pan, then flake it into large pieces and take out any skin.
Toss the pasta with olive oil, lemon and a splash of the cooking water, then fold the salmon through and finish with parsley.

Storage and preparation

Keep the fish in the coldest part of the fridge and cook it within two days of arrival.

Both fillets freeze wrapped tight for a month. Thaw overnight in the fridge. The sauce and the pasta keep in the cupboard.

Cut to order

Tell us how you want it in the order notes. Filleting, pin-boning and skinning are free, by hand at the counter. If you ask for a fish to be trimmed, headed or skinned, the finished weight comes down accordingly.

Delivery and collection

Order by 1pm for next-day delivery across London and the UK. Same-day collection in Barnes, usually about two hours.

Our promise

If it is not right, we make it right. Tell us and we will sort it. Local customers can bring it back to the counter and we will replace it.

The Tuesday Box

£24.00

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.