3 Whole garfish (125g each)
1 Celery
1 Baby fennel
2 Golden Shallots
100g pomlife pomegranate arils
400g extra virgin olive oil
2tspn caraway seeds
2 Bay leaves
80g Flaked sea salt
Zest of 1 orange


1. Begin by removing the spine of the garfish

2. Gently run your fingers down the spine

3. Push belly of fish out to pull backbone away from smaller edible bones

4. To remove it completely run a sharp knife underneath backbone

5. Start from the tail to the head of the fish. Keep the fish refrigerated
Make the celery salt

1. Remove green leaves of the celery

2. Blend together in food processor with flaked salt and orange zest. Reserve
Cook the fennel

1. Cut in 6 even wedges, making sure to keep them attached at the core

2. Place 300g olive oil, caraway seeds and bay leaves in small pot on low heat
3. Remove hearts of the celery (yellow centre) add with the fennel to the oil
4. Cook these until soft on a very low temperature. Approx 25 mins
5. Finely peel, dice shallot and mix in a bowl with pomegranate arils

6. Add 100g of extra virgin olive oil
7. To finish, drizzle garfish with olive oil season with the celery salt

8. Grill on high heat, skin side down only for 2 mins
9. Place garfish on a plate, arrange pieces of fennel and celery

10. Finish with pomegranate dressing


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!