FINE & WILD carries one of the most comprehensive ranges of premium seafood available online in the UK — from wild Norwegian Red King Crab and Caribbean Rock Lobster to yellowfin tuna, Ōra King Salmon and hand-harvested Coquilles Saint-Jacques.
Our fish and crustacea are sourced from trusted producers and fisheries worldwide, with an emphasis on provenance, handling and eating quality. Whether you're building a seafood platter, preparing a dinner party centrepiece, or simply cooking something exceptional midweek, the collection above reflects what's available now.
Norwegian Red King Crab
Wild-caught from the cold, clean waters of the Norwegian Arctic — one of the world's finest sources for king crab. We carry both cooked and raw clusters.
Cooked king crab arrives ready to eat, needing only gentle reheating or serving cold with butter and lemon. Raw clusters offer more flexibility for the confident cook — roasting, grilling and steaming all produce excellent results. The meat is sweet, firm, and remarkably clean in flavour. Legs are substantial, with long sections of unbroken meat that pull cleanly from the shell.
We also carry raw shelled king crab — the meat removed from the shell, ready to cook without the effort of cracking legs. Ideal for pasta, thermidor, salads, and any preparation where convenience matters.
Caribbean Rock Lobster
Spiny lobster tails from warm Caribbean waters — a distinct species from European or American clawed lobster but with a character all its own. Rock lobster meat is firm and meaty with a clean, sweet flavour, slightly less rich than cold-water lobster.
The tails are versatile: butter-poach them shell-off for silky results, split and grill shell-on for a charred, smoky finish, or roast under high heat with garlic butter. They also make an impressive addition to a fruits de mer platter served cold. Available in a range of sizes to suit everything from a starter to a main course centrepiece.
Raw Shelled Wild Lobster
Whole lobster meat — removed from the shell, raw, and ready to cook. A practical option for dishes where you want pure lobster without the effort of breaking down a whole shell. Ideal for lobster thermidor, bisque, pasta, or any preparation where the shell isn't part of the presentation.
Prawns
We carry a wide range of premium prawns, each with distinct character.
Carabineros
The deep-water scarlet prawns prized across Spain and Portugal — intensely flavoured, with rich, almost briny meat and heads packed with flavour for sauces.
Gambero Rosso
The red prawns of Mazara del Vallo in Sicily, sweet and delicate, outstanding served raw or barely cooked.
Obsiblue
Sustainably farmed in the pristine Pacific waters of New Caledonia — firm, clean and versatile.
Wild Jumbo Tiger & Wild Argentinian Prawns
The everyday workhorses at a high level — excellent results in pasta, stir-fries, curries and grilled dishes.
Spencer Gulf
Wild-caught from Western Australia. Sweet, clean flavour and a satisfying snap to the texture.
Brown Shrimp
Tiny, sweet and intensely flavoured — a British classic, perfect for potted shrimp or as a finishing garnish.
All prawns arrive frozen. Defrost overnight in a colander in the fridge and pat dry before cooking. We strongly recommend peeling prawns before cooking in most cases — the pleasure of eating should never be hindered by the chore of peeling. The exception is shell-on cooking over open flame or charcoal, where the shell protects the flesh and adds flavour. Don't discard the shells — they're the foundation of an excellent bisque or pasta sauce.
Coquilles Saint-Jacques
Hand-harvested Atlantic scallops — the real thing, not the dredged, waterlogged scallops that flood the UK market. Coquilles Saint-Jacques are dry, sweet and meaty with a natural caramelisation you simply cannot achieve with wet-packed scallops.
Pan-sear in a ripping hot pan with butter for 90 seconds each side — they should have a deep golden crust and be just translucent in the centre. No more, no less. These arrive as fresh-from-frozen product and are ready to cook once thawed.
Sea Urchin Roe (Uni)
Unifresco Red Sea Urchin Roe — a premium Canadian uni with the rich, briny, custard-like flavour that makes sea urchin one of the most prized ingredients in Japanese cuisine.
Serve on warm sushi rice, over pasta with butter and a squeeze of lemon, or simply on its own with good bread. Uni should not be cooked aggressively — gentle warmth at most. The flavour is intense, oceanic and deeply savoury. A little goes a long way.
Storage, Defrosting & Handling
All seafood in this collection is shipped in insulated packaging with ice packs via express courier service. The majority of items will remain frozen in transit. Smaller or thinner products — scallops, brown shrimp, tuna steaks and similar — may begin to partially thaw during delivery. This is normal and does not affect quality; these items are best treated as fresh once received and used accordingly.
For most seafood, defrost overnight in the fridge on a plate or in a colander. Pat dry with kitchen paper before cooking — surface moisture is the enemy of a good sear. Once thawed, use within 2 to 3 days and do not refreeze.
Delivery
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225. All seafood is packed in insulated boxes with ice packs to maintain temperature throughout transit.
