Our seafood deli counter is a sight to behold, its typically groaning with a smorgasbord of shellfish, fresh fish and seafood.
Locally caught – Sustainable – Super Fresh – Top notch quality
Wondering what types of seafood would you expect to sea in our deli counters…
Hake – Beautiful and sustainable alternative to cod, really suits Mediterranean flavors – try this recipe
Ling – very good value, cod family fish. We skin and bone it – it’s great for fishcakes, fish pies, stews, bouillabaisse or a chunky goujon (fish finger!)
Haddock – plump and juicy, beautiful dusted in a little flour and pan – fried. “Ham Haddie” recipe here (Robert’s Mam and Dad’s!)
Cod – Not just great for fish and chips, can be used in all sorts of recipes, baked, roasted, steamed, very versatile. No wonder it’s in the nations top 3! Recipe ideas
Whiting – delicious and good value for money – use instead of haddock. Couple of recipe ideas here
Lemon Sole – beautiful delicate fish. Get us to skin and bone it for you, then roll up the fillets, pop them in a dish with some white wine, seasoning & a knob of butter, cover with foil then steam/bake in a hot oven for 10-12 mins. Recipe from Radio 2 using ours here!
Brill – Excellent grilled or pan – fried, served with butter, lemon and capers. Also the whole fish bakes beautifully in a hot oven.
Turbot – We’ve tried a Nathan Outlaw recipe for this for a dinner party starter; raw fish, thinly sliced & marinated in good olive oil, orange segments and tarragon, delicious. Or sea this recipe to bake one whole with a salt crust
Dover Sole – get us to skin them, leave on the bone, dust in flour & pan fry them in butter, serve up with beurre noisette… and we will come for dinner. Whole Dover Sole recipe
Halibut – starting to see local wild halibut in the nets again – we are so lucky to have fish of this quality as not every fishing ground suits these elusive and special fish which are great for treats and special occasions, see our recipe page for more ideas (don’t forget to send your tried and tested recipes in for us to put on the website!). Its still Roberts ambition to catch one of these with a rod and line! A couple of recipe ideas here
Plaice makes fab goujons (fish fingers for the kids!) or steam the fillets
“En-papillote” style of cooking is brilliant with flat fish, keeping all the flavour and moisture sealed in, get the oven moderately hot, and put whatever flavours you fancy in with the whole fish or fillet – wine, herbs, butter, oil etc, wrap in foil parcel – a simple and easy to clean up way of cooking!
Don’t be frightened to cook these whole and get us to do all the gutting and finning and the flesh will just fall off the bone!
Monkfish – We think this is the perfect “conversion” fish – if you are scared of fish and don’t like bones this is the one to get people to try as it is a beautiful meaty firm fish with NO BONES!!! This is great oven roasted – wrap the fillet in pancetta and bake for 20-30 mins (depends on thickness of fish). It is also fantastic in curries, stews, soups… see lots of recipes here
Red Gurnard – pan fry the fillets, a great alternative for fish and chips.
Red Mullet – beautiful fish to look at and eat! Lovely with Asian flavours – steamed or pan fry the fillets. Also delicious as ceviche / sushi. Still not sure check out these recipes
Mackerel – Fantastic Fish ~ cheap, healthy fish, full of omega 3 oils. Great on the BBQ
Herring – recipe idea for the silver darlings here
Tuna – We buy sashmi grade tuna loins, they are sustainably caught near Sri Lanka. Click here to watch our #TrickyFishy video for a quick and simple supper.
Crabs – Brown occasionally velvet and spider: Local, native and fished just off our doorstep. Great time of year for these fantastic shellfishes. We sell crab all ways – live, cooked whole, dressed – we hand pick and dress about a tonne a week, legs, claws, and hand picked white meat. Want to try and dress one yourself – watch our tricky fishy guide! Crab is very versatile and very good for you, put it in sandwiches, pasta, risottos, salads, baked potatoes, on toast or just eat straight from the pot. Other recipe ideas here
Langoustines – Lovely and Local, delicious just boiled up and eaten warm but be a bit more adventurous and butterfly them (or we can!) marinade in whatever you fancy (garlic butter / sweet chilli and lemongrass etc) and grill for approx 4-5 minutes. Other recipe ideas click here or if you want to see how to peel them… watch our #TrickyFishy video.
Scallops – Cook in a really hot pan with a dab of butter to sear them on either side for a couple of minutes (don’t over cook!). De-Glaze the pan with a splash of wine, add cream and Bobs your uncle – tasty dinner to go with whatever you like – pasta, rice, potatoes and veggies. More recipes
Oysters – Great raw plain, with a squeeze of lemon or dash of tabasco. Also great cooked – put some breadcrumbs and butter on the top and grill for a couple of minutes – yum yum. (Remember only 2 out of 3 works…!) Want to know the secret of shucking your own oyster… watch our #TrickyFishy video
Clams – Palourde, Surf, Razor. Treat them just like mussels. Or we like ours with a garlic and herb butter… See one of customers recipes here
The salmon is soaked in secret recipe brine for 1 hour and then smoked for 36 hours & cooked – it is the best I have ever had!
Latimers Smoked Haddock and Cod – beautiful, no artificial colours or dyes, just proper old-fashioned smoked fish, done here, by us.
Smoked Mackerel – plain, peppered, chilli or lemon and parsley
Craster Kippers – from our friends at L Robson and sons.
Ready to eat for salads, parties, lunches, teas and dinners
- Prawns – luxury prawns, normal prawns, crevettes, langoustines – you name them we’ve got them. Want some recipe ideas…. click here
- Mussels – Plain, Vinegar – Latimers own pickled here, Smoked, Spicy – all cooked and ready to go!
- Crab – Whole, dressed, claws, legs
- Seafood Antipasti from Italy – Octopus, squid, cuttlefish
- Rollmops, sweet cured herring, baked herring
- Anchovies and sardines
- Cockles – Latimers own – pickled here
- Whelks – Latimers own – pickled here
- Brown Shrimp. Recipe idea here
- Crayfish tails
- Salmon in Raspberry and Champagne sauce from Orkney
- Smoked Mackerel
- Smoked Salmon from John Ross Jr – suppliers to the Royal Household! Traditionally smoked, Balvenie Smoked (using the woodchips from Balvenie Whiskey Barrels – Robert’s favourite dram!) and Gravalax
- Our seafood soups – crab and whiskey or Smokie Fish Chowder, all tubbed up and ready to go home!
- Smokie Fish Pasty – Homemade here most days, Robert’s Dad’s recipe… moreish
Portion Size ~ To work out a portion per person work on 150g-200g for a main course
The vast majority of our fresh fish and shellfish are fished locally off the North East Coast and we only buy the best from “day boats”. The fish is landed fresh, daily into harbours right down our coast – Eyemouth, Boulmer, Blyth, North Shields (in Newcastle), Sunderland. This means you can be sure that you are getting the best, fresh, local, native, fish and shellfish around.
Not sure what to do or how to do it? Just ask –
We’re happy to help with recipe ideas and cooking tips and our crew can prepare your fish exactly how you want it. Sign up to our youtube channel for tutorials from the codfather of fish – Robert Latimer.