Fish from our seas
White fish: coley
Most of the time it’s coley. If the vessels are affected by the weather, we will very occasionally switch to Ling. Both of these are tasty substitutes to cod, with a similar texture and flavour. Perfect in a fish pie.
White fish: plaice, cod and halibut
We’ll never set out to only use these fish, because they are currently under threat from overfishing. But the truth is, so many restaurants in the UK will only use prime cuts of fish. Which means fishmongers are often left with tiny cuts that can’t be sold as fillets. To stop these being wasted, we’ve decided to buy the smaller cuts. They work perfectly in our fish pie.
Smoked fish: haddock
We know haddock is a seriously popular fish in the UK, and is subject to overfishing. Just so you know, we only use haddock that’s been caught by MSC certified vessels off the coast of Scotland (sometimes Iceland too), where the haddock has a sustainability rating of 2. If you’d like to dive a little deeper into this, head to the MSC website and search areas FAO 27 – 4, 6a, 3a.20 and 5a to see the exact areas our haddock comes from.