Our Christmas delivery slots are filling up fast. Order today to guarantee delivery.

Premium Fish Box

A luxurious selection of premium fish

  • Thick & tender Halibut
  • Sweet & succulent Sea Bass
  • North-east Atlantic Salmon
  • Code: D4614
  • Price per kg:
  • Item weight:
  • Servings: 5-6
Box Contains:
  • 1 Scottish Salmon Fillet, skin on, 140g
  • 2 Wild Haddock Fillets, pack of 2, skinless, 180g
  • 2 Smoked Haddock Fillets, pack of 2, skinless, 180g
  • 1 Wild Halibut Fillet, skinless, 180g
  • 2 Sea Bass Fillets, pack of 2, skin on, 250g
 
£31.00

Our Premium Fish Box contains a wide range of our finest Scottish seafood. From the fresh taste of our tender Wild Halibut Fillet to the succulence our juicy Scottish Salmon Fillets, all in one box for your convenience.

 

Cooking Instructions:
 
Scottish Salmon Fillet
Cooking guidelines from defrosted: defrost in fridge overnight. Remove from outer packaging.

Grill: place under a preheated medium grill 10-12 minutes, turning occasionally.

Pan fry: heat a non-stick frying pan until hot, add a little oil, add salmon to the pan. Reduce to a medium heat and cook from 5-7 minutes, turning occasionally.

Microwave (based on 750W): place on non-metallic plate and cover with clingfilm. Cook on medium power for 1½ minutes, turn and leave to stand for 1 minutes. Cook on medium power for a further 1½ minutes. Leave to stand for a minute. Serve.

Steam: place in a steamer or on a plate, cover with foil. Steam over a pan of boiling water for 12-15 minutes.

Oven: place in an ovenproof dish and cover loosely with foil. Cook in a preheated oven at 190°C / fan 170°C / gas 5 for 25 minutes. Serve.

Poach: place in a saucepan and half cover with milk / water / wine / stock. Cover and cook gently for 10-12 minutes. Serve.

Cooking appliances vary in performance, these are guidelines only.
Wild Haddock Fillets
Cooking guidelines from defrosted: carefully remove the fillets from packaging. Rinse quickly with cold water, pat dry with kitchen paper.

Grill: preheat on a high setting, lightly butters a baking tray and place on the fillets brush them with melted butter and grill for 3-4 minutes until fully cooked. Remove and serve as required.

Can also be poached, steamed, pan fried or oven baked.

Size and thickness of fish may vary, thicker pieces may take longer to cook.

Ensure the product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.
Wild Halibut Fillet
Cooking guidelines from defrosted: preheat oven to 180°C / fan 160°C / gas 4.

Brush sheets of foil with a little oil and place any vegetables or other ingredients in the centre of the sheet. Place the fish fillets on top and sprinkle with herbs, spices or seasonings. Fold the foil into parcels so that the fish is tightly enclosed. Double fold the long side, then double fold each end. Use a rolling pin to press each end to ensure it is completely sealed.

Carefully place the parcels in the middle of the pre heated oven, directly onto the oven shelf. Place a tray below to catch any drips if necessary. Cook for approximately 15-18 minutes, depending on type of fish and thickness of the portion.

Cooking appliances vary in performance, these are guidelines only.
Sea Bass Fillets
Cooking guidelines from defrosted: remove all packaging. Pat the fillets dry with kitchen paper, score the skin side of each fillets lightly with a small knife, 3 to 4 shallow cuts.

Preheat a non-stick frying pan over a medium heat, add a little oil, when hot place fillets into the pan skin side down and press lightly to flatten. Cook for 5-6 minutes turning ó of the way through cooking. When cooked remove the fillets onto a warm plate check for any fine bones that may remain as they are easier to remove from the cooked fish.

Size and thickness of fish may vary, and cooking appliances vary in performance, these are guidelines only.
Do not refreeze once cooked.
Smoked Haddock Fillets
Cooking guidelines from defrosted: carefully remove the fillets from packaging.

Place fillets in a saucepan. Cover with milk, add a little butter and a bay leaf. Bring to a gently simmer and cook for 1-2 minutes until fully cooked. Remove and serve as required. Can also be grilled, steamed or oven baked.Size and thickness of fish may vary, thicker pieces may take longer to cook.

Ensure the product is piping hot throughout before serving.
Cooking appliances vary in performance; these are guidelines only.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Smoked Haddock Fillets
Haddock (Melangrammus aeglefinus) (FISH) (98%), Water (1%), Salt (1%).

May contain bones

Nutritional Information
 
(Typical per 100g)

Scottish Salmon Fillet
  • Energy: 903 kJ/217 kcal
  • Fat: 14.8g, of which Saturates: 2.6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.9g
  • Salt: 0.3g

Wild Haddock Fillets
  • Energy: 317 kJ/75 kcal
  • Fat: 0.4g, of which Saturates: 0.1g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 17.8g
  • Salt: 0.2g

Wild Halibut Fillet
  • Energy: 401 kJ/95 kcal
  • Fat: 2.7g, of which Saturates: 0.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 17.7g
  • Salt: 0.3g

Sea Bass Fillets
  • Energy: 644 kJ/154 kcal
  • Fat: 5.9g, of which Saturates: 1.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.4g

Smoked Haddock Fillets
  • Energy: 389 kJ/92 kcal
  • Fat: 0.5g, of which Saturates: 0.1g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.8g
  • Salt: 1.2g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours