Fish Fillets

Boneless, skin on or off, cut when you order. The weeknight end of the counter: eight minutes in a pan and dinner is done.

Lean and mild — ling, flathead, snapper, barramundi, monkfish. Rich and oily — salmon, King Ora, ocean trout, kingfish, tuna and swordfish steaks. The lean ones take sauce well; the oily ones need nothing but heat, salt and lemon.

Each product page carries its own protein, fat and omega-3 figures, so you can see the difference before you buy.

Prices updated daily from the market
16 products

How per-kilogram ordering works

Choose your weight on the product page — we cut and weigh to order. Whole fish and variable-weight items show an approximate weight; you're only ever charged for the exact weight packed. Everything travels refrigerated, door to door.