WildCod loin, two portions
Wild, trawl caught in the North East Atlantic. About 360 g, boned. Allergen: fish.
$16
Landed at first light, on ice by seven
Tidemark Fishmongers buys from day boats and coastal fish farms every morning, and labels each fish with where it came from and how it was caught or farmed. Order online to collect, or come to the counter and we fillet, skin and bone it while you wait.
7:00the counter opens
10 minto fillet a whole fish
Every labelnames the sea area
- Order by 14:00 for tomorrow
- Filleted at no charge
- Sea area on every label
- Packed on ice to go home
On the slab this week
Each price is for the weight shown, prepared the way you pick on the card. Everything here is fish or shellfish, so every card names the allergen group it belongs to.
Wild
FarmedWhole sea bream
Farmed in open sea pens in the Mediterranean. About 450 g. Allergen: fish.
$12
Day boatMackerel, a pair
Wild, caught on hand lines by local day boats. Two whole fish. Allergen: fish.
$7
FarmedRope grown mussels, 1 kg
Farmed on ropes in sheltered coastal water and sold alive. Allergen: molluscs.
$9
Previously frozenCooked prawns, 250 g
Pond farmed, cooked and frozen at harvest, thawed for the counter. Do not refreeze. Allergen: crustaceans.
$11
Whole fish for a party
A whole salmon, turbot or sea bass, ordered three days ahead and priced by weight on the day. Allergen: fish.
Price on enquiry
EnquireCollecting from the counter adds nothing to the bill; for local delivery in a chilled box, the checkout adds the fee for your address. Weights are close estimates, and a piece that weighs in heavier is never charged more.
Where it was caught, and how
Every fish on the slab carries a label with its species, the sea area and whether it was wild or farmed. When a supplier cannot confirm a detail, the label says unconfirmed rather than guessing.
| Fish | Wild or farmed | Sea area | Method |
|---|---|---|---|
| Cod | Wild | North East Atlantic | Bottom trawl |
| Mackerel | Wild | Inshore waters off the harbour | Hand lines from day boats |
| Hake | Wild | North East Atlantic | Gillnet |
| Crab | Wild | Inshore waters off the harbour | Pots set and lifted by hand |
| Sea bream | Farmed | Mediterranean | Open sea pens |
| Salmon | Farmed | Cold northern coastal waters | Sea pens |
| Mussels | Farmed | Sheltered coastal water | Grown on hanging ropes |
| Prawns | Farmed | Tropical coastal ponds | Ponds, cooked and frozen at harvest |
What a fish label has to show is set by each country's own rules, so the minimum differs from place to place. Ours always gives the species, the sea area, the method and whether the fish was frozen before.
Filleted while you wait, bones bagged if you want them
Pick a whole fish and the counter will gut, scale, fillet, skin or pin bone it in about ten minutes, at no charge. Ask for the head and frame and we bag them apart, because they make the best stock for a soup or a risotto.
We buy by eye at first light, so the slab changes with the weather and the season. When a storm keeps the day boats in harbour the counter is smaller that morning, and we would rather tell you than fill the gap with fish we are unsure of.
- Bought each morning, never held for days
- Shellfish checked alive before it is sold
- Anything frozen before is labelled as such
Recipes from the counter
Three short recipes for this week's slab. A printed card comes with any order if you ask at collection.
Whole bream with fennel and lemon
Score the skin, fill the cavity with sliced fennel and lemon, and roast in a hot oven until the flesh lifts cleanly off the bone.
Oven25 min
Mussels in cider with herbs
Soften shallots in butter, tip in the mussels with a glass of cider, cover and shake until they open. Throw out any that stay shut.
Pan8 min
Grilled mackerel, sharp salad
Slash each fish twice a side, brush with oil and grill close to the heat. Serve with grated beetroot, apple and plenty of lemon.
Grill10 min
Allergens in the recipes: every dish contains fish or shellfish, and the mussel pot also uses butter, which is milk.
How an order for collection works
From the bag on this page to a box of ice in your hands.
Order by 14:00
Choose the fish and how it should be prepared. Orders after 14:00 are made up the morning after next.
Bought at first light
We fill the order from that morning's buying, and call or email you if the boats did not bring it in.
Prepared and labelled
Filleted the way you asked, packed on ice and labelled with species, sea area and method.
Collect from 10:00
Pick up at the side door from 10:00, or choose local delivery in a chilled box at checkout.
A morning at the counter
From the quay to the slab before most of the town is awake.
From the Saturday queue (example reviews)
The label on the bream said farmed, where and how, and the fishmonger explained the difference without any sales talk. Filleted in minutes and still cold at home an hour later.
Ordered a whole salmon for a christening lunch three days ahead. Ready at ten, scaled and wrapped, at exactly the weight and price that was promised.
Asked for the frames for stock and got them bagged with a note on how long to simmer them. Every mussel was alive and the recipe card worked first time.
Asked across the slab
How fresh is the fish?
Most of it was bought that morning and landed within the previous day or two. Anything frozen before, such as the cooked prawns, says so on the label and should not go back in a freezer at home.
Can you tell where my fish came from?
Its label gives the species, the sea area, whether it was wild or farmed, and the method. If a supplier cannot confirm a detail, the label marks it unconfirmed instead of leaving it out.
Which allergens does the counter handle?
Fish, crustaceans such as prawns and crab, and molluscs such as mussels and squid are all prepared on one counter, so cross contact is possible. Breaded or marinated items can also contain gluten, milk or mustard, which their labels list. With a severe allergy, tell us before we prepare anything.
Can your fish be eaten raw?
Ask us first. Fish for sushi or ceviche needs particular handling, and the rules for it, including whether it must be frozen beforehand, vary by country. We only sell fish for eating raw when its label says it is suitable.
How should fish be kept at home?
In the coldest part of the fridge, still wrapped, and eaten within a day or two. Live mussels sit in a bowl under a damp cloth, never in water or a sealed bag.
Do you supply restaurants and cafés?
Yes, on a weekly order agreed by phone or through the form below. Trade prices depend on the volume and the season.
Order a whole fish or a seafood platter
A whole salmon, a dressed crab, a platter for a crowd: tell us the day and how many people, and by the next working day you hear back with the options, the likely weight and the price.
- Three days notice for whole fish
- Weight and price confirmed before we buy
- Payment arranged directly with the counter
Where the counter is
The counter sits in the covered market by the harbour, and collection orders come out through the side door.
Call or write
In the covered market by the harbour, with collection at the side door
Counter hours
| Tuesday to Friday | 7:00 to 17:30 |
| Saturday | 7:00 to 15:00 |
| Sunday and Monday | Closed |
What the boats bring
The slab changes with the weather. Call before ten on a stormy day and we tell you honestly what came in.