Tim's for fish | Quality Fishmonger and Game dealer

Our Products

White fish are generally indigenous to UK waters, but can refer to a wide variety of species.

Fish name	Season	How to cook:
Bass	all year	Whole or fillets Grill, steam or bake
Black Sea Bream	July-Dec	Whole or fillets, Grill, bake, poach, fry or steam
Brill	June - Feb	Whole or Fillets, Grill or Bake.
Cod	all year	Fillets Grill, steam, bake, poach or fry
Coley	all year	Fillets grill, steam,bake, poach or fry
Dourade	all year	Whole or fillets, Grill, bake, poach, fry or steam
Dover Sole	May-Feb	Whole or fillets Grill, bake, or fry
Gurnard	July - Feb	Whole or fillets, Grill, bake or stew
Grey Mullet	Sept-Feb	Whole or fillets Grill, bake or fry
Haddock	May - Feb	Fillets, Grill, Fry or Bake.
Hake	June - Mar	Whole, steaks or fillets Grill or bake
Halibut	June-Mar	Whole, steaks or fillets Grill or bake
Huss (Dog fish)	all year	Whole, steaks or fillets Grill, bake, poach or stew
John Dory	all year	Whole but best in fillets Grill, bake or fry
Lemon Sole	May-Mar	Whole or fillets Grill, bake, poach, fry or steam
Monk Fish	all year	Whole tail or fillets Poach, bake, Steam or fry
Red Mullet	May-Nov	Whole or fillets Grill or bake
Plaice	May-Feb	Whole or fillets Grill, bake, poach or fry
Pollock	May-Sept	Fillets Grill, bake, steam, poach or fry
Red Sea Bream	June-Feb	Whole or fillets Grill, Bake, poach, fry or steam
Skate (Ray)	May-Feb	Whole wing Grill, bake, poach, fry or steam
Turbot	Apr-Feb	Whole or fillets Grill, bake or steam
Whiting	June-Feb	Fillets Grill, poach or fry

Oil-rich fish contains

Omega 3 fatty acids, a type of polyunsaturated fat that has a lowering effect on blood cholesterol levels. Omega 3 protects the heart and circulation and can reduce the risk of heart disease
Vitamin D, necessary for strong bones and teeth.
Iodine, essential for producing thyroxine, which regulates the bodies metabolism.*

Herring	May-Dec	Whole or fillets Grill, bake or fry
Mackerel	all year	Whole or fillets Grill, bake or steam
Sardines	all year	Whole Grill or bake
Salmon (TQM)	all year	Whole, fillets or steaks Grill, bake, poach or steam
Salmon Wild	June-Aug	Whole, fillets or steaks Grill, bake, poach or steam
SeaTrout	June-Aug	Whole, fillets or steaks Grill, bake, poach or steam
Trout	all year	Whole, fillets or steaks Grill, bake, poach or steam

Wards sources fish from all over the world each week. Many fish which you may have tried whilst on holiday are now readily available in this country.

Fish name	Season	How to cook it:
Marlin	Summer	Fillet steaks
Tuna	all year	Fillet steaks Grill, bake, steam or fry
Swordfish	all year	Fillet steaks Grill, bake, steam or fry
Shark (Blue, Black tip, White tip, Tope)	all year	Fillet steaks Grill, bake, steam or fry
Snapper	all year	Whole Bake or steam
Black Tilapia	all year	Whole Bake or steam
Red Tilapia	all year	Whole Bake or steam

Fish name	Season	How to cook it
Cockles	all year	Rooked
Cockles	May-Dec	Live - boil or steam
Clams	all year	All varieties - boil or steam
Brown crab	all year	Cooked or live - boil
Spider carb	Apr-Oct	Cooked or live - boil
Langoustine	all year	Raw - boil
Lobster	all year	Native or Canadian, cooked or live
Rock lobster	all year	Raw - poach
Mussels	all year	Cooked or live - steam
Octopus	May-Dec	Poach or fry
Oysters		Native or pacific - live - Grill, steam
Prawns:-
Cold water	all year	Cooked
Warm water	all year	Cooked - all sizes, Raw - all sizes, heads on, heads off Poach, steam or fry
Scallop	all year	Poach, steam, bake or fry
Shrimp	all year	Cooked
Squid	May-Oct	Poach or fry
Whelk	all year	Cooked and live

We sell a vast range of smoked fish. They can be divided into two main groups: - cold smoked (yellow fish) and hot smoked (smoked salmon)

Cold Smoked
Cod	all year	poach
Haddock	all year	poach (also haddies)
Herrings	all year	Kippers-grill or fry Manx and Craster
Hot Smoked
Mackerel	all year	ready to eat (plain, peppered, garlic)
Smokies	all year	ready to eat