No skin, no bones, just fillets. Sustainably-fished Pacific salmon. Caught by local boats during the annual migration of wild salmon back to Alaska or Western Columbia using highly targeted fishing.

These mackerel fillets have a sensational buttery flesh and a rich, satisfying flavour. Try mashed with a little lemon juice and black pepper,

Spratts are a smaller species of sardines that is native to the Scottish coast.

This is the classic UK mackerel that is fished north of Scotland all the way towards Iceland. Oily, high in omega 3, fished at the optimum time, packed in local Scottish spring water.