Smoked and cured
Smoked behind the shop over oak, twice a week.
From the smoker
Cold-smoked over oak for twelve hours, or hot-smoked for an hour so it is cooked through. Smoking days are Wednesday and Saturday.
Smoked salmon, sliced
$6.50 per 100 g
Smoked salmon, whole side
About 1 kg, for parties
$48
Hot-smoked mackerel
2 fillets
$5.80
Kippers
A pair
$4.20
Smoked haddock, undyed
$26 per kg
Gravadlax with dill
$7.00 per 100 g
Cured anchovies
$4.50 per 100 g
Example prices.
Fillets and steaks
Cut from today’s whole fish, boned and ready for the pan. Prices per kg.
Hake fillet
$24
Pollack fillet
$18
Sea bass fillet
$52
Smoked haddock, undyed
$26
Salmon fillet, farmed (sample)
$28
Monkfish tail
$42
Example prices.
Come down to the harbour
The counter is fullest before noon. Ring or send an order and we keep the fish on ice until you arrive.