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Portuguese Sardines - (2.0kg)
Whole fish, ideal for the barbecue. High in Omega 3.
|Red Snapper - (8
Skin on boneless supremes of this popular fish from the south
Dover Soles - (6
Pan ready whole fish that have been gutted and
|Monkfish Fillets - (1.6kg)
Boneless tail fillets with a firm texture and
||Salmon Supremes - (10
boneless salmon supremes from Norway or Scotland
Whole Seabass - (6
Scaled and gutted whole fish. Ready to season, marinate or
fill as you wish.
|Halibut Steaks - (8
Prime, traditional steaks cut from select halibut.
Rainbow Trout - (10
Meaty, pink fleshed Rainbow Trout, gutted, gilled
and cleaned ready for the oven.
Exotic Fish Steaks -
A selection of
fish steaks which may include, tuna, swordfish, barramundi,
mahi, red snapper.
Tilapia Fillets - (1.5kg)
Skinless, boneless whole fillets cut from freshwater black tilapia.
Excellent delicate flavour and texture.
||Tuna Supremes -
(8 x 140-200g)
Skinless and boneless steaks.
Swordfish Loins -
(8 x 170-227g)
Skinless and boneless supremes.
|Grouper Supremes - (10
These skinless and boneless supremes have a fine flaky texture.
Mahi Mahi - (12 x 140-170g)
A moist, succulent fish from the north pacific ocean. The firm
flaky meat lightens when cooked and has a mild sweet taste similar to swordfish.
Hake Fillets - (10
Boneless, skinless fillets.
Seabass Fillets - (8
Thick, boneless fillets of Seabass.
||Cod Loins -
Boneless, skinless cod supremes.
Plaice Fillets - (1.6kg)
Skin on plaice fillets.
Mixed Fillets - (1.6kg)
A selection of plaice, cod and haddock fillets.
|Haddock Fillets - (1.6kg)
Skin on boneless fillets.
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(Products subject to availability, Prices subject to
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© Mike's Gourmet Seafoods
Revised: July 24, 2010.