Merry Christmas And A Happy New Year 2019

We regret that we cannot accept any further orders until January 2020.
Christmas orders already made will be ready for collection at the Honiton shop only, from December 19th, 20th, 21st and 23rd.
And on Sunday December 22nd and Tuesday 24th until 2pm.
New Year orders will be ready to be collected on Monday December 30th until 4pm and Tuesday December 31st until 2pm.

Future orders can be made via the website, by telephone , 01404 548867, or by visiting the shop at: 11, New Street, Honiton, Devon, EX14 1HA.

Grey Mullet

Grey Mullet

From £4.40.    Please choose an option below:


Grey mullet is plentiful in the waters around Devon and is inexpensive and often underrated.
It has a distinctive, strong flavour that is quite earthy and can often be substituted for sea bass in recipes. Mullets can be cooked whole, stuffed with lots of delicious herbs and lemon slices and baked in the oven, or cut into fillets and grilled or pan-fried.

Whole mullet: cleaned and gutted whole mullets are stuffed with thyme, parsley, celery leaves and lemon slices, loosely wrapped in aluminium foil, scattered with small dobs of butter, salt and pepper and baked in a pre-heated oven (190C) for about 30/35 minutes.

Mullet fillets for 4: Par-boil 450g of potatoes, cool and cut into cubes. Heat a dry pan and toast a tsp of cumin seeds for 2/3 minutes then remove pan from heat. Mix 300ml of plain yoghurt plus 300ml of water, a pinch each of ground coriander, ground cumin, turmeric and salt together along with 1 tsp of dark sugar.
Add to the pan of toasted cumin seeds, return to the heat and bring to the boil, reduce and simmer for 4/6 minutes. Add the potato cubes and cook gently for a further 3 minutes. Keep warm.
Now heat oil in a frying-pan, add the four mullet fillets and when hot, cook for 2 minutes on each side. Add a tablespoon of butter to the pan stir until foaming and spoon the pan juices over the fillets until cooked. Serve on top of a pile of the potatoes.

Grey mullet roe smoked is a delicacy traditionally used in taramasalata.

Delivery Pricing
The courier charge for national deliveries is 12.50.
We charge an 8.50 flat rate for local Devon deliveries.
Orders over 50 are free of charge.

Saturday deliveries are subject to a 35 courier surcharge.

Click here for full details of our Delivery and Packaging Options

Based in Honiton, East Devon, we are an independent traditional fishmonger committed to providing fresh fish and shellfish of the highest standard. Orders also taken via our Devon Fishmonger online shop.


We charge an 8.50 flat rate for local East Devon deliveries only.
The courier charge for all UK deliveries is 12.50.
Orders over 50 are free of charge.


Feel secure with our 100% secure online shop. All orders processed securely using SagePay.