How to fillet a round fish at home
A sharp, bendy knife, a board and ten minutes: the four cuts that take a bass off the bone (sample).
Today's fish, laid on the board
Ebb & Flounder (sample) is a fishmonger on Harbour Steps. Three boats land here before dawn; by eight the fish is on the ice, measured, priced and ready to be prepared while you wait.
Open today 8:00–17:30 (sample)
4 Harbour Steps, Springfield
On the board, Thursday 16 October (sample)
Whole fish from this morning’s boats and yesterday’s market.
landed this morning landed yesterday
cm, snout to tail fork
Hake
Morwenna, day-boat trawl (sample)
62 cm $34.00
2 kg, serves 6
Pollack
Kestrel, rod and line (sample)
55 cm $22.00
1.7 kg, serves 5, yesterday
Turbot
Port Ellery market (sample)
52 cm $72.00
2.4 kg, serves 5, yesterday
Sea bass
Kestrel, handline (sample)
45 cm $26.00
1.1 kg, serves 3
Plaice
Morwenna, day-boat trawl (sample)
38 cm $11.50
650 g, serves 2
Mackerel
Kestrel, handline (sample)
32 cm $4.20
350 g, serves 1
Red gurnard
Morwenna, day-boat trawl (sample)
30 cm $6.50
450 g, serves 1
Each fish is drawn to scale. Price for the whole fish; we prepare it free. Example prices.
On the counter
Whole fish from the day boats, fillets cut every morning, live and cooked shellfish, and a smokehouse shelf. Whole fish are priced each; everything else by weight.
Whole fish
Round fish, flatfish and oily fish, priced each by length.
From $0.90 each
Smoked and cured
Smoked salmon, kippers, hot-smoked mackerel, gravadlax.
From $5.50 per 100 g
Live crab and lobster
Kept in seawater tanks, cooked to order on Fridays
From the pots
Prawns and langoustines
Shell on, by weight
Raw and cooked
Fish for the freezer
Fillets frozen the day they are cut, in 500 g packs
Vacuum packed
Heads and bones for stock
Ask at the counter; best on Saturdays
Free
Ranges and Example prices.
Good this week
What the counter keeps recommending. Ask us to keep one aside and collect it the same day.
Line-caught sea bass fillets
Kestrel, handline (sample)
2 fillets, about 360 g
$19.50
Prices for the first size. 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.
This morning's landings
Two small boats and one potter land at the steps; the rest we buy at the Port Ellery auction. Every fish on the board is from one of these:
Kestrel
Handline and rod, one person
Sea bass, mackerel, pollack
Landed 05:40
Morwenna
Day-boat trawl, back by dawn
Plaice, lemon sole, hake, gurnard, bream
Landed 06:15
Little Auk
Crab and lobster pots
Brown crab, lobster, a few spider crabs
Landed 07:00
Port Ellery market
Morning auction, bought by us
Turbot, herring, sardines
Bought 05:00
Boats, times and catches (sample).
Platters for the table
Cooked lobster and crab, prawns, opened oysters, smoked salmon and the sauces, laid on ice on a tray you bring back. Order two days ahead.
Harbour platter, serves 4
$85
Big platter, serves 8
$160
Oysters opened, by the dozen
$24
Example prices. Tray and ice included.
From the quay
What the boats brought in this week
Calm seas, a good run of mackerel and the first herring of the autumn (sample).
Oysters: opening, keeping and the months with an R
How to tell a good oyster, keep it alive until dinner and open it without a trip to hospital (sample).
Find us on Harbour Steps
4 Harbour Steps, Springfield (sample)
At the foot of the steps, beside the fish quay
Tuesday to Friday
8:00–17:30
Saturday
Oysters opened to order until 14:00
7:30–15:00
Sunday and Monday
No market on Mondays
Closed
Phone orders
Before 10:00 for collection the same day
From 7:00
Opening times (sample).
