Buy Premium Seafood Online in the UK

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.

Crustacea

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. For detailed cooking methods, see our King Crab Preparation & Cooking Tips.

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 and 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. For step-by-step methods, see our Rock Lobster Preparation & Cooking Tips.

Raw Shelled Wild Lobster

Whole lobster meat — removed from the shell, raw, and ready to cook. This is 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 — From Carabineros to Wild Tiger Prawns

We carry a wide range of premium prawns, each with distinct character. At the top end, Carabineros are 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 from Sicily are the red prawns of Mazara del Vallo, sweet and delicate, outstanding served raw or barely cooked. Obsiblue prawns from New Caledonia are sustainably farmed in pristine Pacific waters — firm, clean, and versatile.

For everyday cooking at a high level, Wild Jumbo Tiger Prawns and Wild Argentinian Prawns both deliver excellent results in pasta, stir-fries, curries, and grilled dishes. Spencer Gulf Prawns from Western Australia are wild-caught with a sweet, clean flavour and satisfying snap to the texture. Brown Shrimp — tiny, sweet, and intensely flavoured — are a British classic, perfect for potted shrimp or as a finishing garnish.

All our 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. For full preparation and cooking guidance, see our Prawn Preparation & Cooking Tips.

Fish

Ōra King Salmon

Ōra King is a New Zealand Chinook (King) Salmon — widely regarded as the finest farmed salmon in the world. The flesh is rich, buttery, and densely marbled with healthy omega-3 fats, giving it a flavour and texture that sits closer to premium tuna than ordinary farmed salmon. We carry individual portions and whole fillets. The whole fillet is outstanding cooked en papillote, baked gently in parchment and foil to lock in moisture and flavour. Individual portions are perfect for pan-roasting — start skin-side down in a hot pan until crisp and golden, then finish briefly in the oven. Ōra King also cures beautifully for gravlax. For full methods, see our Ōra King Salmon Preparation & Cooking Tips.

Chilean Sea Bass

Also known as Patagonian toothfish, Chilean sea bass has become one of the most sought-after fish in premium dining for good reason. The flesh is dense, snow-white, and extraordinarily buttery — with high oil content that makes it very forgiving to cook and almost impossible to dry out. It responds beautifully to pan-roasting, miso glazing, or baking. A restaurant favourite that translates easily to the home kitchen.

Alaskan Wild Black Cod

Wild-caught from the deep, cold waters of the North Pacific. Black cod (sablefish) is prized for its silky, rich flesh and high omega-3 content. The texture is delicate and almost melting — quite different from firmer white fish. It takes bold flavours exceptionally well, which is why miso-glazed black cod has become one of the most iconic dishes in modern Japanese-influenced cooking. Also excellent simply roasted with soy, ginger, and citrus, or grilled with harissa. See our Miso Black Cod recipe for a step-by-step guide.

VAAG Skrei Cod

Skrei is a seasonal wild Atlantic cod, migrating from the Barents Sea to the Norwegian coast to spawn each winter. It's available from January through to April and is considered the finest eating cod in the world — firmer, leaner, and cleaner in flavour than standard cod, with large, pearlescent flakes. The VAAG brand represents some of the best skrei available, line-caught and processed to exacting standards. Skrei is a seasonal product — when the season ends, it's gone until the following year.

Dover Sole

Cornish day-boat Dover sole — widely considered the finest flat fish in European waters. The flesh is firm, sweet, and delicate, with a clean flavour that needs very little embellishment. Pan-fry in brown butter with capers and lemon for a classical meunière, or roast whole on the bone for maximum flavour. Dover sole is one of the few fish that actually improves with a day's rest in the fridge after catching, allowing the flesh to firm up and the flavour to develop. Available in a range of sizes.

Yellowfin Tuna

Wild, line-caught yellowfin tuna — suitable for eating raw or searing briefly. The flesh is deep red, lean, and clean-flavoured with a meaty, satisfying texture. Best served as sashimi, tataki (seared rare), or in tartare. Tuna should be treated more like steak than fish — sear hard and fast on the outside, leaving the centre raw or just warm. Overcooking tuna destroys both its flavour and texture. We also carry Red Tuna Saku Blocks — precision-cut rectangular portions of yellowfin, flash-frozen at ultra-low temperatures for sashimi preparation. See our Tuna Tataki recipe for method.

Red Snapper

Gulf red snapper fillets with the distinctive red skin intact. The flesh is firm, moist, and mildly sweet with a clean finish — one of the most versatile premium fish available. It takes well to almost any cooking method: pan-fry skin-side down for crisp skin, roast whole, grill, or steam. The skin is edible when crisped and adds both colour and flavour to the plate.

Yellowtail Kingfish

A premium fish increasingly popular in high-end Japanese and Australian cuisine. The flesh is pale, clean, and buttery with a delicate sweetness — excellent raw as sashimi or crudo, lightly seared, or grilled. We carry skin-on fillets that can be portioned to suit your preparation. Sustainably farmed and certified, this is one of the most refined fish in the collection.

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 that 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.

Seafood at a Glance

Product	Source	Character	Best Preparation
Norwegian Red King Crab	Norwegian Arctic (wild)	Sweet, firm, clean	Steam, grill, roast, or serve cold
Caribbean Rock Lobster	Caribbean (wild)	Firm, meaty, sweet	Butter-poach, grill, BBQ, cold platter
Carabineros	Atlantic / Mediterranean (wild)	Intense, briny, rich heads	Grill, roast, garlic prawns, sauce base
Gambero Rosso	Sicily (wild)	Sweet, delicate	Raw, crudo, light sear
Ōra King Salmon	New Zealand (farmed)	Buttery, rich, marbled	Pan-roast, en papillote, gravlax
Chilean Sea Bass	Patagonia (wild)	Dense, buttery, white	Pan-roast, miso glaze, bake
Black Cod	Alaska (wild)	Silky, rich, delicate	Miso glaze, roast, grill
Skrei Cod	Norway (wild, seasonal Jan–Apr)	Firm, lean, clean flakes	Pan-fry, roast, poach
Dover Sole	Cornwall (wild, day-boat)	Firm, sweet, delicate	Meunière, roast whole
Yellowfin Tuna	Line-caught (wild)	Deep red, lean, meaty	Sashimi, tataki, tartare
Red Snapper	Gulf (wild)	Firm, mild, sweet	Pan-fry, roast, grill, steam
Yellowtail Kingfish	Sustainably farmed	Pale, buttery, delicate	Sashimi, crudo, light sear, grill
Coquilles Saint-Jacques	Atlantic (hand-harvested)	Dry, sweet, meaty	Pan-sear in hot butter
Sea Urchin Roe	Canada	Briny, custard-like, intense	Sushi, pasta, on bread — minimal cooking
Brown Shrimp	North Sea (wild)	Tiny, sweet, intense	Potted shrimp, garnish, salads

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 2–3 days and do not refreeze.

A Note on Red Fish — Tuna and Saku Blocks

Red-fleshed fish like yellowfin tuna is stored at –50°C to preserve the vibrant colour and freshness of the flesh. Once thawed, oxidisation can cause the surface to darken — the flesh may shift from bright red to a deeper brownish tone when exposed to air. This is a natural process and does not indicate spoilage, but it can be minimised with careful handling. To defrost, remove the fish from its vacuum packaging and place it on a plate lightly covered with cling film. This allows the flesh to breathe while limiting prolonged air exposure. Use promptly once thawed — tuna in particular is at its best eaten the same day it's defrosted.

Cooking with Premium Seafood

The single most important principle with high-quality seafood is restraint. These products have been sourced for their natural flavour — they don't need heavy sauces, complex marinades, or aggressive seasoning to taste good. In most cases, heat, fat, salt, acid, and one or two complementary flavours are all you need.

For fish fillets and portions, master the pan-roast: hot pan, oil, skin-side down until deeply golden, flip briefly, then finish in a 180°C oven for a few minutes. This technique works across virtually every fish in the collection, from Chilean sea bass to Dover sole to Ōra King Salmon. For crustacea, simplicity is equally important — king crab and lobster need nothing more than melted butter and lemon to shine.

We have detailed preparation and cooking guides for many products in the collection. Browse our Seafood Recipes section for step-by-step methods covering king crab, rock lobster, prawns, salmon, tuna, black cod, and more.

Buying Premium Fish & Seafood Online in the UK

FINE & WILD delivers premium fish and crustacea across the UK via next-day courier. Orders placed before 2pm are dispatched the same day — select your preferred delivery date at checkout. All seafood is packed in insulated boxes with ice packs to maintain temperature throughout transit. For orders over £225, weekday delivery is complimentary.

Our seafood range reflects what's currently in stock — seasonal products like skrei cod and certain fresh items are available only when the season allows. If a product is listed on this page, it's available to order now.