Frozen
Flash-frozen seafood for your freezer: convenient without compromising quality.
Prawns and Shellfish · 6
Frozen Shell On Prawns Cooked 80/100 per kg Succulent Norwegian cooked shell on prawns. from £6.95 View options 
Frozen Whole Raw King Prawns Whole raw king prawns: farmed from Ecuador, or wild sea caught black tiger prawns from Africa. from £16.95 View options 
Frozen Potted Shrimps Morecambe Bay Traditional Morecambe Bay potted shrimps in seasoned butter: a British classic. from £6.80 View options 
Frozen Royal Greenland Peeled Cold Water Prawns Small cooked and peeled pink prawns: ready for sandwiches, salads, and garnishes. from £7.50 View options 
Frozen Rock Lobster Tails 170/200g Rock lobster tails, priced each. from £18.00 View options 
Frozen Raw Peeled De-Veined King Prawns Raw king prawns, peeled and de-veined, in four sizes. from £12.95 View options Squid, Octopus and Molluscs · 1
Frozen Portions · 2
Frozen: free delivery across all BH postcodes (£40 minimum order), prepared to order and delivered by refrigerated vehicle, Tuesday to Saturday.
Why Frozen Is Not Second Best
Frozen carries a reputation it has not deserved for years. Fish frozen at sea within hours of being landed is caught, cleaned and locked in at its best. What matters is how fast it was frozen and how carefully you bring it back.
Freezing our fresh fish? We will vac-pack it
If you are buying fresh fish to put in the freezer, say so when you order. We offer a full vacuum-packing and labelling service at no extra cost, so the fish goes into your freezer in the best condition and quality rather than wrapped in a bag on the way home.
Defrost slowly, in the fridge
Overnight in the fridge on a plate is the only method worth using. Warm water and microwaves cook the outside before the middle has thawed and wreck the texture on the way.
Dry it before it meets heat
Thawed fish carries surface water, and water steams instead of searing. Pat it properly dry with kitchen paper and you will get a crust rather than a grey edge.
Do not refreeze it
Once thawed, cook it. Refreezing raw fish costs you texture both times. If you have thawed more than you need, cook it all and keep the cooked surplus instead.
Useful to keep in
A freezer drawer of portions is what makes fish a weeknight option rather than a plan. It is the practical answer to a delivery day that does not line up with when you actually want to cook.