We want you to get the best value for your money and receieve a great selection of seafood so you can try new species. Some of our products like lobster, turbot and langoustines are a bit more pricey. Therefore, if you get them in your box it will limit the other portions we can pack in your delivery.
If you do want to go for the more expensive products we recommend buying a bigger box so you get a better variety. All of our products are rated with: £, ££ or £££, to make choosing your preferences easier. Remember you can update your preferences at anytime and we will always try to send you different seasonal produce in each delivery.
Here you'll find a full list of all the wonderful seafood you could possibly receive in your Fishbox. When choosing your preferences please be as adventurous as possible.This puts less strain on particular fish species.
Golden trout has a beautiful rich yellow colouring with pink flesh and bright skin. Just like its cousins (brown and rainbow trout) it has a delicate lighter flavour than salmon as it is a fresh-water fish.
Milder tasting than salmon but with similar texture and colours.
Our salmon is from 'The Scottish Salmon Company' who hand rear their salmon on the West Coast. It is worlds apart from any other salmon!
Similar to salmon in taste, but possibly a more nutty flavour.
Strong flavoured, oily, punchy fish with a very meaty texture. Really versatile fish.
Herring has a rich, strong flavour and a soft, fine texture.
A really popular fish in asian cooking! Taste and texture can be likened to mackerel due to its oily texture - worth a try! :)
Brown trout has beautiful colouring with pink flesh and bright multicoloured skin. A more delicate flavour than salmon as it is a fresh-water fish.
A very expensive fish, think of this as the limousine of the fish world! Has beautiful taste and texture. Cut into smaller portions due to its high price.
Very soft and delicate texture, really similar to lemon sole and just as tasty!
Skate fillets have a cartilage through them which you simply pull the meat away from when cooked on your plate. Super-sweet and delicate.
Really similar to lemon sole, but a little softer in texture with sweet, delicate flavours.
Megrim is really popular in Spain, but we know that us Brits should appreciate it too! A little meatier than the other flatfish, but still the delicate sweet flavour.
Sweet, soft and really delicate. Beautiful breaded and served with simple capers and lemon.
A very expensive fish normally served in high end restaurants! Meaty, white flesh. Cut into smaller portions due to its high price.
A very firm textured flat fish, with really tasty flesh which is cooked on the bone but flakes off easily once cooked. (Contains bones).
Texture slightly firmer than the other flatfish, but with the same sweet taste.
Brill has a firm texture, with a mild taste, and can be likened to its posher cousin, turbot!
A cousin of the very popular halibut. Similar in taste and texture, but tends to be a (little) bit cheaper.
A small version of the king scallop. Sweeter and very moreish, little treats from the sea!
Lightly smoked king scallops. Retains the moist flesh so its not been dried out from the smoking process. An absolute delight!
Succulent Kintyre mussels, home smoked by the Mull of Kintyre smokehouse. Ready to eat.
King scallops look so impressive on the plate. They have a distinctive firm but delicate, sweet flavour. Bliss!
The Scottish prawn - beautiful meat in the tail and claws. These ones will not be alive in your fishbox.
Hand picked crab meat, seasoned and presented in the shell. Ready to scoff straight from your fishbox!
Raw crab claws - really easy to cook and prepare. The sweet white meat is very special and tasty!
A close relation to the original ling... But has a blue tinge to its skin and eyes.
A handsome, textured sea fish with a strong flavour. There are several types of grey mullet and theyâ€™re found in waters globally. They have a dark silvery skin at the back fading to silver on the belly and covered with a generous jacket of scales.
These little fish delicacies allow us to use the whole of the fish! Could be anything from cod cheeks to cod tongues, halibut & turbot cheeks & monkfish liver. A little surprise parcel for our braver fishboxer! Definitely worth a wee try!
A small round fish with a red skin. Flesh has a dark red-ish tinge to it. Is great as a starter with pickled vegetables.
Very similar shape and texture to haddock. Not quite as sweet as haddock - a lovely alternative to try!
The flesh has a similar taste to monkfish but a softer texture. Great in a curry or coated in breadcrumbs and fried.
A deep water fish with a beautiful red skin colour. Similar to red snapper.
A wonderful native bottom feeder. Very underused in the UK has textures and flavours similar to sea bass or bream. The skin is bright red and looks tropical! Great with cajun spices.
Part of the cod family with similar textures. Beautiful, white, translucent flesh, a real treat!
Years ago used to be made into breaded scampi because nobody wanted to buy it. Now its very sought after in any quality restaurant. A meaty flesh with acidic notes. Super in a thai curry.
Fleshy cheeks, similar in size to a king scallop. Make a lovely, simple starter or light lunch.
Very similar to cod in taste and texture, but slimmer shaped fillets. A really great alternative white fish!
This is a very expensive, sought after fish, and warrants a special recipe if you catch in your box! A delicately flavoured fish - slightly sweet and can suit a lot of ingredients. Rick Stein says,"it's the tastiest in the sea!"
A bright white flesh when cooked, with a soft and delicate texture. Sweet & sharp flavours are increasing the popularity of this fish. Comes with skin-on as its very edible. A FishboxHQ favourite!
Scotland's 'chip shop' favourite, a flakey flesh with a unique sweet & rounded nutty flavour. Try it with some chorizo and paprika to spice it up a bit!
A delicate, mild tasting white fish, best used in fish soups and fishcakes. Don't be put off by the name, we promise it is delicious!
Also from the cod family but has a stronger, denser texture along with an earthy meaty flavour. The flesh is darker than most other round fish.
This is just young cod before it reaches a certain size. Usually 6lb and under.
Firm flesh with large flakey textures. A slightly meaty flavour, great with strong flavours like rosemary, olives or a meat jus.
Also known as wolf-fish. Has large pointy teeth which they use to munch up shellfish, which is why the flesh has a unique shellfish flavour.
Squid has white flesh, really firm, but buttery taste if cooked well! It is what is used in traditional calamari.
Octopus has a really firm texture - so requires either very slow cooking, or super quick cooking!
Naturally smoked on the Island of Shetland, using age old techniques.
A Scottish classic - ready to eat straight from your fishbox, we don't think this will make it to the fridge!
Strong flavoured, rich in omega 3, oily and great for lunch. Ready to eat.
Lightly smoked hake - great in a risotto.
A versatile alternative to the usual smoked haddock and cod..
Naturally smoked peppered mackerel. Ready to eat.
Sustainably caught haddock which has been lightly cured then smoked to create a delicate smoky, flaky fish.
A kipper is a whole herring, a small, oily fish, that has been split, salted, and cold-smoked over smouldering woodchips. Perfect for breakfast. (Contains bones).
Naturally smoked trout, ready to eat. (Contains small bones).
This is a real treat. Naturally smoked over oak chips, and ready to eat. Also known as hot flakey salmon.
Finnan haddie, also known as Finnan haddock and Finnan or Findrum speldings, is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland.
Made by the famous Spinks family in Arbroath. These are made from haddock and traditionally smoked. (Contains bones - but worth the hassle!)
Use the bones of the fish we have filleted to create your own stock at home. Perfect for adding to soups and stews and particularly useful for Asian cooking. Flavour-tastical! And allows us to use as much of the fish, so nothing goes to waste.
We make our own fish pie mix. Containing haddock, salmon and smoked haddock. But it may contain other white fish. Can be used for fish kebabs or curries even!
Very similar to seabass. Also not native to Scotland, and has a similar taste and texture.
These are exotic fish, not native to Scotland. Firm, oily taste, popular in restaurants.
A variety of sea grass which is slightly milder than samphire and are in a long leaf shape.
A long thick grass sea vegetable. Its usually farmed in rich sea beds which gives it its unique sea salty taste.
An extremely sustainable shellfish which is in abundance in the British Isles.
Small snails who live near the seashore. They are surprisingly sweet with a firm texture. Give them a try!
Lots of meat in the long, thin shells. A sweeter flavour than muscles, with a moderate texture.
Tastes of the sea! A natural delicacy, the infamous shellfish with the possibility of a pearl inside. If you've not tried before - let this be your first time!
Sweet, meaty & very moreish. Ours are rope-grown in Shetland Simple to prepare, will always come with a prep guide and recipe.
The large claws and tail are both full of delicious white meat. These arrive live in your fishbox, but will always come with a prep and recipe guide. Don't be afraid!
A very delectable sweet meat most of which comes form the tail but the claws of the larger ones may contain some meat too. These will be alive in your fishbox but come with prep guide.
Has a totally unique, delicious flavour. Large claws are full of white, flaky meat and the bodies brown richer meat. Arrives alive in your fishbox but will come with a prep guide.
Arrive in your fishbox alive, in the shell ready for 'shucking' to reveal the scallop meat. Comes with full prep guide so you'll easily master the 'shucking'!
Sweet and delicious little morsels, excellent with pasta and a white wine reduction
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