From the Fishmonger Counter: Salmon, Haddock, Cod and Prawns

The fish counter gets less attention than the meat side of the shop, but it runs the same way: fresh deliveries through the week, nothing sitting around, and simple cooking is usually all it needs.

Scottish salmon fillet

Our salmon comes skin-on and pin-boned, ready to go straight in the pan. Score the skin lightly, season, and cook skin-side down in a hot pan for most of the time so the skin crisps while the flesh stays soft. It's a forgiving fillet and hard to get wrong.

Smoked haddock

Naturally smoked and undyed, so it's a paler colour than the bright yellow-dyed haddock you'll see in some supermarkets, but the flavour is better for it. It's the classic base for a kedgeree, or simply poached in milk with a poached egg on top.

King prawns

Raw and peeled, ready to cook. They only need a couple of minutes in a hot pan or on a skewer until they turn pink and opaque; overcooking is the only real way to go wrong with a prawn.

Cod loin

Thick and flaking, cod loin is best kept simple: bake it with butter and lemon, or pan-fry skin-side down until crisp. Because it's a thicker cut than a standard fillet, it holds together well and is easy to time.

If you're not sure what's freshest on a given day, ask at the counter when you're in, or give us a call before you order online. We're happy to point you toward whatever's just come in.