Turbot
Lean, fine-grained flesh with a subtle, refined flavour. Excellent steamed or baked.
Saint Pierre
Lean, fine-grained flesh with a subtle, refined flavour. Excellent steamed or baked.
Baudroie
Monkfish with dense, boneless, lobster-like flesh. Perfect for roasting and stews.
Rascasse
The heart of bouillabaisse: intensely flavoured, firm flesh with a Mediterranean character.
Pagre Commun
Sweet, tender white flesh with a clean taste. Best grilled or baked in salt.
Sieche
Tender, mildly sweet cuttlefish. Delicious grilled, sautu00e9ed or braised in its ink.
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Firm, richly coloured flesh with a mild, buttery flavour and a naturally high omega-3 content.
Sole Noire
Delicate, fine-textured flesh with an elegant flavour. A classic cooked meuniu00e8re.
Rouget
Small, flavourful fish with fragrant flesh. Quick-seared with olive oil and herbs.
Ceteau
Slender sole with sweet, delicate flesh. Simply pan-fried in butter.
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Firm, richly coloured flesh with a mild, buttery flavour and a naturally high omega-3 content.
Merou
Firm, meaty white flesh with a rich, mild taste. Great grilled, baked or in tagines.
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Firm, richly coloured flesh with a mild, buttery flavour and a naturally high omega-3 content.
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Firm, richly coloured flesh with a mild, buttery flavour and a naturally high omega-3 content.
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Firm, richly coloured flesh with a mild, buttery flavour and a naturally high omega-3 content.
Cernier Commun
Dense white flesh with a pronounced, sweet flavour. Superb grilled or oven-roasted.
Daurade Royale
Fine, moist and subtly sweet flesh. A Mediterranean favourite, grilled whole.
Vive
Small, firm-fleshed fish with deep flavour. Traditional in fish soups and stews.
Grondin
Firm, lean flesh that holds together beautifully. Ideal for soups, grills and ovens.
Bar Europeen
Delicate, white, flaky flesh with a refined taste. Wonderful baked in a salt crust.