%20—%20medium%20pieces%20from%20American%20waters./strong%20800–950g%20pack.%20The%20British%20chip-shop%20classic%20from%20another%20era,%20brought%20back%20honestly./pul%20%20listrongPack:/strong%20800–950g/li%20%20listrongCatch:/strong%20wild,%20MSC-certified%20American/li%20%20listrongAlso%20known%20as:/strong%20rock%20salmon,%20dogfish,%20flake/li%20%20listrongUse:/strong%20beer-battered,%20baked,%20stewed/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Huss-800-1kg-1-Custom.jpg)
An 800–950g pack of wild MSC-certified huss — medium pieces from American waters. Huss used to be called “rock salmon” or “flake” in old British chip shops; it’s actually a small shark species, with firm boneless meat and a sweet, mild flavour close to monkfish. A genuine British heritage chip-shop fish, sustainably caught and ready to come back to the table.
Pack details
- Net weight: 800–950g
- Catch: wild, MSC-certified American
- Also known as: rock salmon, dogfish, flake
- Storage: keep at −18°C; defrost in the fridge before cooking
How to cook
- Beer-battered (the chip-shop classic): 180°C for 5–6 minutes until golden.
- Pan-fry: dust with seasoned flour, fry in butter and oil for 4 minutes per side.
- Bake: 200°C for 15–18 minutes with butter, lemon and herbs.
- Stew: in a tomato-and-saffron broth like a Spanish caldereta.
Serve with chips, mushy peas and tartare sauce. Pair with a cold pint of bitter or a crisp Picpoul.
Sourcing and delivery
Wild MSC-certified huss, sustainably caught from American waters. Dispatched frozen from our UK warehouse in insulated packaging.
