2 medium carrots, cut into 2-inch lengths
1/4 cup extra-virgin olive oil, plus more for frying
2 large shallots, thinly sliced
4 thyme sprigs
4 bay leaves
1 large garlic clove, thinly sliced
1/4 cup plus 2 tablespoons red wine vinegar
4 x 185g Spanish mackerel fillets skin on
1/4 cup prepared black olive tapenade


1. Using a mandolin cut carrots into thin strips
2. In a small skillet, heat 1/4 cup of the olive oil
3. Add carrots, shallots, thyme, bay leaves and garlic
4. Cook over moderate heat until vegetables soften
5. Remove from the heat
6. Stir in vinegar and season with salt and pepper
7. Let stand for 10 minutes
8. Heat a large non-stick skillet with 1/4 inch of olive oil until shimmering
9. Season mackerel fillets with salt and pepper
10. Add to skillet skin-side down
11. Cook over high heat until skin is browned and crisp
12. Turn and cook 1 minute longer until almost cooked through
13. Transfer fillets to a large, shallow glass or ceramic dish, skin side up
14. Top with vegetables and their marinade
15. Let stand at room temperature for 3 hours, occasionally spooning the marinade over


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!