We care deeply about what goes in. That means sourcing the best British fish, working with suppliers we trust, and never compromising on quality. Five simple ingredients. When they're this good, that’s enough.
*fish may vary depending on market availability.
From the sea to your freezer, everything is done by hand. George Cleave, our fishmonger in Port Isaac, sources and fillets the fish just two miles away before our kitchen team takes over - brining, steaming, crumbing and freezing each one.
Fish stocks are under pressure from unsustainable fishing, including industrial trawling and badly-managed aquaculture. As a result, responsible fish sourcing is a challenge since it’s complicated, dynamic and involves compromise. However, it’s at the heart of what we do at Fat Fingers, and here are our core pillars.
We source fish from locally owned boats in Newlyn (Cornwall) and Brixham (Devon). By doing so, we have clear traceability and are also supporting vital fishing communities.
We only buy fish caught by responsible fishing methods. At the moment, this is gill netting, a selective fishing method with low-seabed impact and reduced bycatch.
We avoid using fish from critical fisheries. We do this by following The Good Fish Guide, a service from The Marine Conservation Society that indicates fisheries’ health.
We primarily source fish from hake gill netters. While gill netting has reduced bycatch, as it’s selective on fish size (small fish swim through), non target species are variably caught. When landed, we buy haddock, whiting and ling.
