Fish Tips



Often people are daunted by cooking fish because they don’t know how to contend with whole fish, or what cuts to buy if the fish has been filleted. 


The shape of the fish determines how it should be filleted and cut.   Fish are divided into three main categories: White fish, where the oil is concentrated in the liver; oily fish, where the oil is dispersed throughout the flesh; and shellfish.


White Fish - Round

Cod, Haddock, Pollack and Ling are most commonly sold as fillets (which can of course be skinned), or steaks.  Other round fish such as Sea Bass, Red Mullet and Bream are also delicious simply scaled, cleaned and trimmed ready for baking.


White Fish – Flat

The larger varieties like Turbot, Brill and of course Halibut (although Halibut is not landed in Cornwall) are sold mainly as fillets, steaks or of course left whole.  More and more farmed fish is becoming readily available, be  careful when purchasing Turbot for example, as there is a lot of farmed on the market, which visually is very difficult to tell from wild, although it is very often a much darker colour, nearly black rather than the wild 'greenish brown' ones.  Whereas Bass, do have slightly different shaped heads. Farmed fish is a perfectly good alternative to wild and 'should' be cheaper, always check with your fishmonger.  The smaller fish, Plaice, Lemon Sole and Megrim Sole are very often filleted or trimmed.  Whereas, the Dover Sole in particular, is left whole but tends to be top skinned or skinned both sides.


Oily Fish:  

All fish are important sources of essential nutrients, but species such as Herring, Mackerel and Salmon are particularly good sources of vitamin A and D. The fat contained in oily fish is mainly polyunsaturated; in fact, the fatty acids in fish oils are believed to assist in preventing heart disease, it is recommended to eat two portions of oily fish per week.



There is a wonderful range of shellfish readily available from the Cornish Coast.  Shellfish in shells, such as mussels, oysters, scallops and clams, are sold alive and their shells should be tightly closed.  Lobster, Crawfish and Crab are usually supplied cooked with the Crab generally picked out giving superb white and brown crabmeat. 


Selecting your fish:

Before placing your order, it may be useful to think through the types of fish and preparation style you may prefer.  It will depend on your cooking choice as to your decision of whether the fish is on the bone or filleted.


As a general guideline allow approximately 225g for filleted fish per person. If cooking on the the bone you will need to allow approximately 450g per serving.


We offer a custom service and prepare the fish exactly to your recipe details; e.g. filleted, skinned and cut into portions, monkfish fillets cut into medallions, whole fish, head off, scaled, gutted and trimmed, nothing is too much trouble here and advice is always readily available.


Newlyn Fish is the ‘Plaice’ for Quality Fish with a Quality Service