A professional fishmonger looks for several key indicators: the eyes should be bright, clear, and bulging; the gills should be a vibrant red or pink; and the skin should have a natural metallic sheen.Most importantly, fresh fish should smell like the clean sea, never "fishy."

Absolutely. Part of the skill of a fishmonger is taking the hard work out of your kitchen. We can fillet, descale, skin, or bone your selection. We can also butterfly fish for grilling or dress crab and lobsters so they are ready to enjoy immediately.

For us, sustainability means sourcing fish that has been caught using methods that minimize impact on the environment and ensure fish stocks remain healthy for the future.By working directly with local day-boats in Looe, we support low-impact, traceable fishing that respects seasonal cycles.

Seafood is best enjoyed on the day of purchase. However, if you are saving it for the next day, remove it from any plastic wrapping, pat it dry, and place it in a shallow dish covered with a damp cloth or parchment paper in the coldest part of your fridge.

This is one of our favorite questions to answer! Different fish require different heat—for example, delicate flatfish like lemon sole are best pan-fried briefly in butter, while meatier fish like hake or monkfish can stand up to roasting or being added to hearty stews. Just ask us for a recommendation based on what’s on the counter today.

Wild-caught fish, like those landed by the Looe fleet, often have a more complex flavor and firmer texture due to their natural diet and constant movement in the ocean.We pride ourselves on offering wild, seasonal catches that reflect the true taste of the Cornish coast.