The Fish Society Reviews

"Best fish and great service . Also great recipe videos"

"I ordered frozen Langoustines (Dublin Bay Prawns\/Canadian Lobsters). The price was fair for such a rare product. They arrived on time still fully frozen solid so went straight to freezer. We planned to have them for Christmas but didn\u2019t. We had them today and they were delicious! I defrosted them in my fridge, cooked them for 4 mins and made my own mayo together with a glass of white wine. Heaven. So thank you The Fish Society, you\u2019ve made my year! \ud83d\ude18"

"Loved this! Had the best Christmas Eve fish feast. All delivered on time, well packed and brilliant quality. Everything tasted so good and we kept it simple, just the fish and bread. This maybe a new tradition and will certainly be using The Fish Society again."

"Guys, Merry Christmas.\r\nJust had the Sushimi Tuna. Wow.... What can I say. Followed a recipe I found on the internet, using Yuzu juice. It was an amazing. Thanks again. \r\nJohn"

"Fabulous delicious and well packed, will definitely be back again. 5*****"

"I love sushi, my first experience was at the Millenium Dome on a carousel of plates. Soon after Sainsbury\u2019s started doing platters and I bought one with the shopping to eat in the car, knowing japanese people would be horrified, but the ginger! The soy! The green wasabi! And now, Waitrose has a sushi bar and they\u2019ve started using Sriracha mayonnaise and crispy onion sprinkles! And then I saw this course on Facebook, perfect for me and my friend Rosie.\r\nLearn how to make sushi and eat lots of it, with sashimi from excellent The Fish Society, and wine. We booked, we arrived very early, in order to get the most from all there might be.\r\nAnd what I would like to say is, sushi with sashimi from The Fish Society doesn\u2019t need any sauce. We were given tastings of two types of best salmon to show the features of both, we were shown how to poke and prod sticky sushi rice onto fragile squares of nori seaweed wraps and roll them within or without the rice, nestling beautiful logs of fish and avocado to make a roll using mats, then a knife with lots of cold water lubrication, to cut into what you see in sushi restaurants. Then we ate them. And I had three before I realised I was tasting them with no ginger, soy or wasabi, and I finally got it. This is a whole new experience, on another level. Not for me the california rolls in the car park. I bought to sushi kit with frozen steaks, extra mackerel, a tin of monkfish liver (a bit like foie gras, without the worry) and a cool bag. It was lovely to meet similarly intrigued customers, and to feel we were alongside gourmet japanese chefs in spirit, as their business and increasing custom is highly appreciated by The Fish Society who look for new delights from the sea to intrigue this discerning market.\r\nIt was twenty five quid! I spent \u00a360 on the goodie bag and so did Rosie, and it was inspired pricing, we feel engaged. I went on the website when I got home to order abalone and am on the waiting list. I hope they do another sushi evening, I will gift attendance to friends so they can do sushi for me, hopefully with the salmon, tuna, prawns and mackerel that are sold to the most discerning fish buyers in the UK, from The Fish Society."

"Attended the Customer Experience Day yesterday and it was excellent. The theme was smoked fish. We had an array of tastings including: Smoked Prawns; blind tasting 4 different varieties of Smoked Salmon; Cod Roe (rich and creamy); Smoked Scallops (a definite delicious delicacy!); Buckling and its Roe; Royal Fillet of Salmon (aka as Director's Cut both apt names as it's the absolute King of Salmon fillets) finished with a couple of tasty desserts and quality coffee. It was also hands on for those who wanted it; the filleting of a sea bass. We were given a demonstration first by the expert Sandor then we had a go. They even allowed us to take our efforts home (in my case I think it was to get it off the premises!). The founder, Alistair Blair was an excellent host and made sure we were all happy and relaxed (regularly topping our glasses of delicious wine!). While this session was a small group, the other chaps in the group were a joy to be with as we all had one thing in common, fish lovers! Plus Alistair was most skilful in making the group inclusive. He also made a point of introducing us to all the staff (including his lovely Border Colley, Robbie). The atmosphere was just lovely. It was clear the staff were happy in their roles and enjoying what they were doing. Indeed we got that first hand from the lovely IT guy (Ben? Sorry) who had joined TFS straight from University which was over 12 years ago. All in all it was a great experience and we had a superb day. We will be going to the next one and would highly recommend this to all: fish lovers and non-fish lovers alike as the taster sessions are there for that very description, you never know what you might like unless you taste it."