For Fish
500g Spanish Mackeral cut in two Pieces
Flour for dredging
2 Tablespoons of oil
1 lime for Garnish
1 tablespoon Minced Coriander for Garnish
For the Sauce
2 Cups Mango Nectar
Juice from one large lime
1 tablespoon low sodium Soy Sauce
1 tablespoon Sake or Mirin
1 1/2 teaspoons honey
1 teaspoon sesame oil
1 teaspoon Worcestershire sauce
1 Chilli Pepper


1. Score fish skin with shallow cuts parallel to the front of fillet
2. Sprinkle fish with salt and pepper, dredge fish in flour
3. Heat oil in a stainless steel pan on high heat
4. When oil starts to glimmer place fish flesh side down
5. Cook 4-7 minutes depending on thickness
6. Flip carefully, finish cooking until almost done
7. Remove from heat let residual heat cook fish on the plate, plate fish, drizzle with sauce, garnish with coriander and lime
For the Sauce
1. Heat mango nectar in a pan and reduced by half, stir frequently so it won’t burn, add remainder of the ingredients
2. Reduce until thickened stirring frequently to the point when you drag finger across the back of a spoon it doesn't run
When using a full chilli slice it in half and put into the sauce
If you don't like much heat use half. When Sauce is complete remove peppers and discard


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!