Filleting and preparation
Knife work on any fish you buy here is free.
What we do at the counter
Ask for any of these when you buy. Most take five to ten minutes; on a busy Saturday we ring you when it is ready.
Gutting and scaling
Free
Filleting, skin on or off
Free
Pin-boning fillets
Free
Butterflying for the grill
Free
Steaks cut from a whole fish
Free
Dressing a cooked crab
Picked meat back in the shell
$4.00
Opening oysters to take away
$3.00 a dozen
Example prices.
Prepared while you wait
Buy the whole fish and we do the knife work for nothing: gutted, scaled, filleted, boned, steaked or butterflied.
1
Pick it on the board
Point at the fish, or tell us the length you want. We weigh it in front of you.
2
Say how you will cook it
Grill, oven, pan or raw. That decides whether we leave it whole, cut steaks or fillet it.
3
We prepare it while you wait
Five to ten minutes for most fish. Heads and bones go in the bag for stock if you like.
The cuts, explained
Ask for these by name, or tell us the dish and we choose.
Gutted and scaled
Whole, ready for the oven or the grill
Fillets
Two from a round fish, four from a flatfish; bones in the bag if you want them
Steaks
Across the backbone, 2 to 3 cm thick, for roasting or the barbecue
Butterflied
Opened flat with the backbone out, for the pan or the grill
Goujons
Fillet cut in strips for frying
Come down to the harbour
The counter is fullest before noon. Ring or send an order and we keep the fish on ice until you arrive.