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Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...