GOODAY FOLKS DUE TO SOME ONGOING WORKS AT OUR FACTORY
LAST DELIVERY DAY THIS WEEK IS THURSDAY 19TH (IF ORDERED BEFORE 12AM WEDNESDAY 18TH)
BACK TO NORMAL NEXT WEEK
Welcome to our website!
We buy fresh fish products daily from the renowned Brixham and Plymouth fish Markets which have a fine day boat fleets. We also buy from billingsgate fish market and the Faroe islands on a daily basis.
When you buy your fresh fish from us we will vacuum pack it with ice, seal it in a temperature controlled box and send it straight to you overnight by our reliable courier.
BUY FRESH FISH
BUY FROZEN FISH
BUY SHELLFISH
BUY SMOKED FISH
Salmon is the UK’s favourite fish. Our Scottish Salmon has a refreshing and subtle taste, with a robust texture and large flakes.
It is very versatile - it can be grilled, baked, poached or steamed and goes well with a variety of sauces and accompaniments.
Salmon is rich in Omega 3, very low in saturated fat and is a good source of protein. It's also one of the best sources of vitamin B12. It's also bursting in potassium and other nutrients like iron and vitamin D.
PORTION DETAILS
We sell whole fish and fillets
Supplied vac-packed, fresh and sealed in a temperature controlled box
Suitable for home freezing
Please note while every care has been taken to remove bones in fillets, there may be some remaining
Found wild from the Mediterranean to Norway in spring and summer, sea bass is a prize catch when line-caught.
Sea Bass is great for stuffing and baking or grilling, or pan frying with the skin on. It has a delightful flavour that stands on it’s own, but also works well with stronger flavours.
Sea Bass is an excellent source of protein.
PORTION DETAILS
1 fish is approximately 1-1.2k in weight
Supplied vac-packed fresh and sealed in a temperature controlled box
we can supply your fish descaled and gutted,filleted,canoed or as it comes out of the sea
Suitable for home freezing
Please note while every care has been taken to remove bones in fillets, there may be some remaining
Dover Soles are known as the ‘King’ of the soles as they are the classic sole fish that has inspired many traditional dishes such as sole veronique and sole a la meunière.
The fish has a crisp white flesh with an almost sweet taste and firm texture.
PORTION DETAILS
1 fish 380-400gr
Supplied vac-packed, fresh and sealed in a temperature controlled box
Suitable for home freezing
Please note while every care has been taken to remove bones in fillets, there may be some remaining
A single scallop can offer two types of meat. The lighter orange part or meat, and the slightly darker part, the roe.
Scallops have a sweet, delicate flavour. The meat is less firm than clams and oysters.
Scallops are highly nutritious. They are about 80% protein and are low in calories. Scallops are rich in magnesium and potassium.
PRODUCT DETAILS
The scallops are supplied in half their shells
Supplied whole and raw
Supplied vac-packed, fresh and sealed in a temperature controlled box
Suitable for home freezing
Trident Fish Sales was established in 2001. Many of the staff have been with us since we first started the online side of the business so we have a very experienced team who know exactly how your fish should be prepared and packaged to reach you in the best condition possible.
We buy a huge range of the best fresh fish available every day. This means, depending on the season and the weather conditions, we are able to ensure that most species are readily available and dispatched to you within 12 hours of the boats landing their catch.
Place your orders by 12 midday for next day delivery (subject to availability) our courier delivers Tuesday to Friday.
Once you have placed your order, your fish will be prepared and vacuum packed in ice, sealed in a temperature controlled box and sent overnight to you by courier.
Our team are experts in buying only the best quality fish and are highly skilled in preparation and packing.
If you would like to speak to us before you place your order, please phone on 01803 524582 or 07813 901636 and one of our team will be happy to help.
