{"id":19,"date":"2026-10-16T13:37:30","date_gmt":"2026-10-16T13:37:30","guid":{"rendered":"https:\/\/elementor.ltheme.com\/lt-seafood\/home\/"},"modified":"2026-10-16T23:49:56","modified_gmt":"2026-10-16T23:49:56","slug":"home","status":"publish","type":"page","link":"https:\/\/elementor.ltheme.com\/lt-seafood\/","title":{"rendered":"Home"},"content":{"rendered":"\t\t
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Today's fish, laid on the board<\/h1>\t\t\t\t<\/div>\n\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Open today 8:00\u201317:30 (sample)
4 Harbour Steps, Springfield<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSee the counter<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tOrder a fish<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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On the board, Thursday 16 October (sample)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Whole fish from this morning’s boats and yesterday’s market.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span>landed this morning<\/span>  <\/span>landed yesterday<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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 <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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0<\/span>10<\/span>20<\/span>30<\/span>40<\/span>50<\/span>60<\/span>70<\/span>80<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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cm, snout to tail fork<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Hake<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Morwenna, day-boat trawl (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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62 cm<\/strong> $34.00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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2 kg, serves 6<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pollack<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Kestrel, rod and line (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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55 cm<\/strong> $22.00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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1.7 kg, serves 5, yesterday<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Turbot<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Port Ellery market (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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52 cm<\/strong> $72.00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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2.4 kg, serves 5, yesterday<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sea bass<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Kestrel, handline (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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45 cm<\/strong> $26.00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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1.1 kg, serves 3<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Plaice<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Morwenna, day-boat trawl (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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38 cm<\/strong> $11.50<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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650 g, serves 2<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Mackerel<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Kestrel, handline (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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32 cm<\/strong> $4.20<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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350 g, serves 1<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Red gurnard<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Morwenna, day-boat trawl (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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 <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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30 cm<\/strong> $6.50<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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450 g, serves 1<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Each fish is drawn to scale. Price for the whole fish; we prepare it free. Example prices.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk about a fish<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t
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On the counter<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Whole fish<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Round fish, flatfish and oily fish, priced each by length.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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From $0.90 each<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSee whole fish<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Fillets and steaks<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Cut from today’s fish, skin on or off, boned.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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From $18 per kg<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSee fillets<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Opened\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Shellfish<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Oysters, mussels, crab, lobster and prawns.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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From $1.60 each<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSee shellfish<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Smoked and cured<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Smoked salmon, kippers, hot-smoked mackerel, gravadlax.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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From $5.50 per 100 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSee smoked fish<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Live crab and lobster<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Kept in seawater tanks, cooked to order on Fridays<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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From the pots<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Prawns and langoustines<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Shell on, by weight<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Raw and cooked<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Fish for the freezer<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Fillets frozen the day they are cut, in 500 g packs<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Vacuum packed<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Heads and bones for stock<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Ask at the counter; best on Saturdays<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Free<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ranges and Example prices.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t

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Good this week<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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What the counter keeps recommending. Ask us to keep one aside and collect it the same day.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Dressed brown crab<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Little Auk, potted, cooked here (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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About 500 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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$14.00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk about this<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Line-caught sea bass fillets<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Kestrel, handline (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2 fillets, about 360 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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$19.50<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk about this<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Rock oysters<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Grown in the estuary (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Each or by the dozen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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$1.60<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk about this<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Rope-grown mussels<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Bay farm, cleaned and debearded (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1 kg, 2 kg<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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$6.00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk about this<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Hot-smoked mackerel<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Smoked behind the shop (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2 fillets<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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$5.80<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk about this<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Fish pie mix<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Hake, smoked haddock and pollack (sample)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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500 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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$9.50<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAsk about this<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Prices for the first size. Example prices.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t

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Prepared while you wait<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Buy the whole fish and we do the knife work for nothing: gutted, scaled, filleted, boned, steaked or butterflied.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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1<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Pick it on the board<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Point at the fish, or tell us the length you want. We weigh it in front of you.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Say how you will cook it<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Grill, oven, pan or raw. That decides whether we leave it whole, cut steaks or fillet it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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3<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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We prepare it while you wait<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Five to ten minutes for most fish. Heads and bones go in the bag for stock if you like.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPreparation prices<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Hands\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t
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This morning's landings<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Kestrel<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Handline and rod, one person<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Sea bass, mackerel, pollack<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Landed 05:40<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Morwenna<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Day-boat trawl, back by dawn<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Plaice, lemon sole, hake, gurnard, bream<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Landed 06:15<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Little Auk<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Crab and lobster pots<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Brown crab, lobster, a few spider crabs<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Landed 07:00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Port Ellery market<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Morning auction, bought by us<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Turbot, herring, sardines<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Bought 05:00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Boats, times and catches (sample).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"A\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t
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Platters for the table<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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Harbour platter, serves 4<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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$85<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Big platter, serves 8<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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$160<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Oysters opened, by the dozen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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$24<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Example prices. Tray and ice included.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tOrder a platter<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t
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From the quay<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAll notes from the quay<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"A<\/a>

How to fillet a round fish at home<\/a><\/h3>

A sharp, bendy knife, a board and ten minutes: the four cuts that take a bass off the bone (sample).<\/p><\/div><\/article>

\"Fishing<\/a>

What the boats brought in this week<\/a><\/h3>

Calm seas, a good run of mackerel and the first herring of the autumn (sample).<\/p><\/div><\/article>

\"Closed<\/a>

Oysters: opening, keeping and the months with an R<\/a><\/h3>

How to tell a good oyster, keep it alive until dinner and open it without a trip to hospital (sample).<\/p><\/div><\/article><\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t

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Find us on Harbour Steps<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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4 Harbour Steps, Springfield (sample)
At the foot of the steps, beside the fish quay<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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Tuesday to Friday<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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8:00\u201317:30<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Saturday<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Oysters opened to order until 14:00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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7:30\u201315:00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sunday and Monday<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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No market on Mondays<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Closed<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Phone orders<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Before 10:00 for collection the same day<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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From 7:00<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Opening times (sample).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tGet directions<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Map\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-19","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/pages\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":1,"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/pages\/19\/revisions"}],"predecessor-version":[{"id":67,"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/pages\/19\/revisions\/67"}],"wp:attachment":[{"href":"https:\/\/elementor.ltheme.com\/lt-seafood\/wp-json\/wp\/v2\/media?parent=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}