We Deliver Tuesday - Friday & Saturday (At extra charge). Orders delivered up to 9pm. Next day delivery cut off is 2pm. Minimum order £30
Showing all 11 resultsSorted by popularity
Buy with confidence: “Fresh Fish Frozen at Sea” is about timing, handling, and what you can expect on the plate — not vague market-talk. Fish frozen at sea is typically frozen soon after catch, helping preserve a clean flavour and firm, well-behaved texture. frozenfish.direct offers all types of Fresh Fish Frozen at Sea, from everyday white-fish fillets and thick loins to prawns, crab, lobster, clams, and oysters, with clear on-pack details so you know the species, cut, origin, and pack weight.
Delivery is by DPD overnight courier in a polystyrene insulated box with dry ice, designed to keep seafood frozen on arrival.
Keep it label-first and outcome-led: choose by cut, weight band, and how you plan to cook it, so portions match your timing, your heat source, and the finish you’re aiming for. Fillets suit quick, reliable meals; portions keep serving sizes consistent; loins and steaks give you thickness for a meatier bite; shellfish brings fast, high-impact seafood moments. This category is built for straightforward decisions and repeatable results.
Frozen isn’t a compromise here — it’s a quality-control choice. When fish is frozen properly, you’re buying a product that’s easier to portion, easier to repeat, and easier to plan around. You can keep a few dependable staples in the freezer, pull what you need, and avoid the “buy it, rush it, bin it” cycle that happens when timing slips. It also makes results more predictable: consistent weights and defined cuts mean you’re not guessing how much you’ve actually got.
At frozenfish.direct, the core idea is simple: lock in the fish at a known point in time, then keep it protected until it reaches your door. We state on-site that our fish is filleted, packed and frozen within hours — and, for our range, within 3 hours of being caught. That matters because time and temperature are the real variables. “Fresh” can still travel through a long chain of handling, storage, and transport; days can add up before it gets to a counter or a kitchen. Frozen cuts through that uncertainty by pausing change and holding quality steady until you’re ready to use it.
If you’re shopping offers, this is the hidden win: you’re not just saving money — you’re buying control. You choose what you need, keep it in reserve, and use it on your schedule without gambling on shelf-life.
Pick the Fish Offers that matches your pan, your timing, and your appetite.
When you order from frozenfish.direct, the aim is simple: keep your seafood properly frozen from our cold store to your kitchen, with as little uncertainty as possible. Dispatched by DPD overnight courier. Your order is packed with dry ice in a polystyrene insulated box, and that combination matters because it slows heat gain during transit, helping keep fish frozen on arrival even when the journey passes through warmer depots and vans.
Delivery dates are controlled in a way that’s designed to be accurate rather than optimistic. Orders placed before the stated cut-off are prepared for next working day delivery on eligible days, and the checkout controls the valid delivery dates you can select, so you’re not guessing what’s possible or relying on vague promises. In practice, this means your dispatch timing and delivery window are set by the day you order, the cut-off shown on-site, and the delivery options presented at checkout.
When your box arrives, the “first minute” routine is the part that protects quality. Open it promptly, check everything is still firm and cold, then move the fish straight to your freezer. After that, treat the pack labels as the final authority and follow the on-pack storage guidance for best results. You may notice the dry ice has reduced or disappeared by the time you open the box — that’s normal, because dry ice naturally turns from solid to gas as it does its job.
Dry ice is easy to handle as long as you keep it sensible: avoid direct skin contact, make sure the area is ventilated, don’t seal dry ice in an airtight container, and keep it away from children and pets. The box is built for cold-chain confidence, so you can focus on choosing the right fish for your plan — not chasing the temperature of your delivery.
Buying fish online only works when the details are the same details you’d check at a counter — just clearer, and written down. That’s why every Frozen Fish Offer is presented “label-first”, with practical fields that help you choose confidently, not vague sales talk. On each product you’ll see the essentials that actually change outcomes: the cut, the weight/pack size, whether it’s skin-on or skinless, boneless or pin-boned (where that’s relevant to the species), and whether it’s wild or farmed (where applicable). Those aren’t filler specs — they’re the difference between a quick pan supper and something that needs a gentler finish.
Because fish is a global category and supply can vary, we don’t pretend everything shares the same story. If origin or catch area changes by item, it’s shown on the product details for that specific product, so you can make the choice on the facts in front of you rather than a category-wide promise.
Allergen info is handled the same way: clearly and consistently. Fish is flagged as an allergen, and for anything that’s cured, smoked, or otherwise prepared, you’ll see ingredients listed where relevant so you know what’s in the pack before it gets to your kitchen.
The result is simple: you can pick your Frozen Fish Offers based on what you’re actually trying to cook — and you can trust that the information you need is right there on the product page.
Frozen fish is surprisingly forgiving — as long as you treat it like fish, not like an ice cube you can bully into submission. The goal is simple: keep it properly frozen until you’re ready, then defrost in a way that protects texture.
For storage, keep packs frozen and sealed, and try not to let them sit exposed in a half-open freezer drawer while you rummage. Air is the enemy here: it dries the surface and leads to freezer burn, which shows up as dull patches and a slightly “papery” look once cooked. Most of our fish is vac packed, which helps protect it from air exposure — still, it’s worth storing packs flat and snug, and rotating stock so older packs are brought forward and used first. That one habit keeps quality predictable.
When it comes to defrosting, the calm default is fridge defrosting. Keep the fish contained in its pack (or in a covered tray if you’ve opened it), and plan for drip loss — that’s just moisture releasing as the ice crystals melt. A little drip is normal; the trick is not letting the fish sit in it. If the pack is likely to leak, place it in a bowl or tray so everything stays tidy and the fish stays clean. When it’s defrosted, pat dry with kitchen paper before cooking. That quick step is the difference between a pale, watery surface and a proper sear.
Texture-wise, thawing well helps the fish stay firm, flake cleanly, and avoid that soft or “watery” bite people blame on frozen. Skin-on pieces tend to hold together nicely and give you a better barrier in the pan. Fatty cuts forgive heat and reheat more kindly, while leaner, more delicate portions benefit from gentler handling once thawed. If a product is pin-boned, you’ll know from the label, and you can decide whether you want a quick check before cooking.
On refreezing: stay conservative. If you’ve defrosted fish in the fridge, kept it cold, and it still looks and smells fresh, some packs may be suitable to refreeze — but always follow the on-pack guidance, and if there’s any doubt, don’t refreeze. The aim is confidence and consistency, not taking chances.
Start with a dry surface and a hot pan — moisture is what stops browning. If you’re cooking skin-on, place it skin-side down first and leave it alone until the skin releases and turns crisp; fiddling is how you tear it and lose that crackle. Watch for sensory cues: the fillet will go from glossy to more opaque at the edges, and you’ll see the “cooked line” climb up the side as it firms. Dry surface equals better sear. Gentle finish protects moisture. Resting evens temperature. When it’s nearly there, lower the heat and finish gently so the centre stays juicy rather than tightening and turning dry.
Roasting is the steady option for thicker cuts and portionable packs when you want repeatable results. Lay pieces with a little space so steam doesn’t crowd the tray, and use a medium, controlled heat rather than blasting it. Doneness cues are simple: the fish should flake with light pressure, feel springy rather than mushy, and look evenly opaque with no raw translucence in the centre. Thickness changes timing. Fat content changes forgiveness. If the product details say boneless, pin-boned, or skinless, treat that as your handling spec — it changes how firm the fillet feels and how quickly it can dry at the surface.
High heat rewards fish that holds its shape — steaks, thicker loins, and some firmer species cope better than delicate flakes. Oil the fish lightly rather than flooding the grill, then place it down and leave it alone until it naturally releases; if it sticks, it’s usually not ready to turn. Look for the same side-on cue: the cooked line rises, the surface tightens, and the flesh becomes opaque with a moist sheen. Gentle finish protects moisture even here — once you’ve got colour, back off the heat or move to a cooler zone to finish without drying the centre. If the product details flag a softer texture or a leaner cut, expect less tolerance for aggressive heat and shorten the “blast” phase.
Portions are built for speed, but the rule is restraint: use gentle heat, don’t overcook, and rest briefly before serving. Smaller pieces can look done before the centre has settled, so a short rest helps the temperature even out and the flakes set cleanly. Doneness cues: the flesh should separate into flakes with a fork, feel moist, and spring back lightly when pressed. Resting evens temperature and helps avoid that dry, chalky bite that comes from carrying on cooking in the pan. Portions can vary in thickness and fat level across species, so treat the product details like your outcome map: thickness changes timing; fat content changes forgiveness.
Fish is one of those foods that earns its place in the freezer because it does the simple things well: it’s a straightforward source of protein, and many species naturally bring a spread of micronutrients (like iodine, selenium, and B vitamins) alongside their flavour. The important bit is variability. Nutrients vary by species, cut, and whether it’s wild or farmed, and they can also change depending on whether you’re buying a lean white fillet, a richer oily fish portion, or a smoked/cured line with added ingredients. For that reason, the most accurate view is always the one on the pack and on the product details.
A practical way to think about it is “lean vs rich”. Lean fish tends to eat clean and flake easily, but it can dry out faster if you push the heat. Richer, oilier fish has a more forgiving texture, stays moist more easily, and often suits higher-heat cooking or bolder finishes. That’s not health talk — it’s a buying shortcut that also predicts cooking outcomes. Fat content influences juiciness. Cut influences portion size. Ingredients influence saltiness. And if you’re comparing items, the label-first fields make it easier: wild or farmed (where applicable), pack size, and whether the product is plain fish or prepared with seasonings.
Fish also fits neatly into a balanced diet without any drama: pair it with vegetables, grains, or potatoes, and treat portion size as the lever you control. When you choose by species and cut — and then double-check the product details — you’re making a confident, informed pick that matches both your plate and your pan.
Where your fish comes from matters — but only if the details are clear enough to act on. That’s why we show method and origin details per product so you can choose what fits your preferences, rather than asking you to trust a broad, category-wide statement that may not apply to every SKU.
On frozenfish.direct, provenance is treated as practical buying information. Depending on the item, you’ll see origin and catch/production notes on the product details so you can compare like-for-like: a lean white fish fillet is a different proposition to a richer, oily species; a wild-caught option reads differently to a farmed one; and a smoked or cured line has its own ingredient and handling reality. Provenance supports preference. Clear labels support trust. Evidence supports claims.
It’s also a mixed category by design. The offers range can include farmed fish alongside wild fish items where stocked, plus speciality lines that suit specific uses (for example, prepared, smoked/cured, or other “ready for a purpose” products when they appear in the mix). The key is that the proof lives at SKU level: if a particular product carries a specific method, origin area, or production note, it’s shown on that product — and if it doesn’t, we don’t pretend it does.
A simple way to use provenance without overthinking it is to decide what you care about most (origin, wild vs farmed, or a particular style of product), then filter your choices by what’s actually stated on the pack and on the product details. Method guides expectation. Origin guides preference. Specifics guide confidence.
“Fresh” and “frozen” aren’t really competing labels — they’re two different ways of managing time. Freshness is about how quickly a fish is handled, chilled, transported, and sold; frozen is about locking in a specific moment of quality and holding it there. In other words, a “fresh” fish that’s been in the supply chain for days can be less impressive than a fish that was processed well and frozen promptly.
Texture and flavour are where people notice the difference — and it’s worth being honest: freezing can affect moisture if the fish is poorly handled, exposed to air, or thawed roughly. That’s when you get watery flesh, softer flakes, or a duller bite. The good news is that quality losses are usually a process problem, not a “frozen fish” problem. Good packaging helps. Sensible defrosting helps. Patting the surface dry before cooking helps. When the cold chain is tight and the fish is protected from air exposure, frozen can deliver very close-to-fresh eating.
That’s the frame frozenfish.direct is built around: seafood is processed and frozen within hours to hold a point-in-time standard, then shipped in insulated packaging designed to keep it frozen on arrival — packed with dry ice in a polystyrene insulated box and dispatched by DPD overnight courier. The aim is simple: reduce uncertainty and give you repeatable results at home.
A quick way to choose by use-case:
If you want predictable results, frozen is the easier way to make Fish Offers a routine.
“Watery” fish is almost always a defrosting problem, not a fish problem. When fish freezes, tiny ice crystals form inside the flesh. If it thaws too fast or too warm, those crystals melt quickly, the muscle fibres relax, and you get drip loss — the liquid that leaks out into the pack. Repeat thaw/refreeze cycles make this worse, because each cycle creates more crystal damage and pulls more moisture out of the flesh. Add a sloppy defrost (warm kitchen counter, warm water, or a half-melted pack in the microwave) and you end up with fish that looks damp, cooks unevenly, and breaks up instead of flaking cleanly.
The best practice flow is simple and boring — which is exactly why it works. Defrost in the fridge as your default. Keep the fish contained (on a plate or in a tray) so any meltwater stays away from other foods and doesn’t bathe the fish. If the fish is vac packed, keep the packaging intact while it defrosts; it reduces air exposure and helps limit dehydration and odd fridge odours getting in. Once thawed, open the pack, drain away the liquid, and pat the surface dry with kitchen paper. A dry surface is the difference between a clean sear and a steamed, pale finish. From there, cook as normal and lean on the product’s own guidance for handling.
A few tips by cut help you stay in control. Portions are easiest: they thaw more evenly, release less excess liquid, and are more “portionable” for midweek meals. Thick fillets need more gentle patience — they’re prone to being thawed on the outside while the centre is still firm, so keep them in the fridge and follow the on-pack guidance rather than forcing speed. Steaks behave differently because they’re often cut across the grain and can be denser; they hold shape well, but they still benefit from a careful fridge thaw and a proper dry-off before hitting a hot pan or grill. Skin-on pieces also reward you for drying the skin well, because moisture is the enemy of crispness.
As a backup, some cuts can be cooked from frozen — it’s workable, but method matters (there’s a separate FAQ for that). The goal here is consistency: thaw slowly, keep it contained, dry it properly, then cook with confidence.
Good defrosting is texture control.
Both wild and farmed fish can be excellent — the smarter way to choose is to match the fish to your preference and the dish, not a slogan. “Wild vs farmed” is really about fat level, firmness, flavour intensity, and consistency (and yes, often price), and those differences change how forgiving a fish is in the pan, oven, or on the grill.
In very general terms, farmed fish often has a higher and more consistent fat level, which can mean a slightly richer mouthfeel and a bit more forgiveness with heat. That can be handy for quick midweek cooking, because consistent portions tend to behave predictably: you get repeatable results, even if you’re not babysitting the pan. Farmed options may also be more uniform in size and availability, which makes meal planning easier.
Wild fish often has a firmer texture and a “cleaner” or more pronounced flavour, depending on species and season. Some people love that lean, fresh bite — others prefer the softer richness you get from fattier cuts. Wild fish can also vary more from batch to batch, which isn’t a bad thing; it just means the fish can be a little less “factory consistent” and a little more “nature did a thing”.
On frozenfish.direct, the key is that the product details tell you what you’re buying: each item shows whether it’s wild or farmed, and the origin/catch area is shown on the product details where it applies. So instead of guessing, you can choose with your eyes open.
For practical pairing, think like a cook. If you want something that benefits from gentler cooking and sauces, you’ll usually lean toward fish that stays moist and forgiving — and that may include some farmed fish items. If you’re chasing a cleaner flavour for simple seasoning, quick searing, or lighter sides, that may include some wild fish items. Either way, don’t forget the basic outcome levers: thickness, cut, and whether it’s skin-on can matter as much as origin.
Buyer’s shortcut: Choose by cooking method first, then by origin and method.
Choosing the right Frozen Fish Offers is mostly about matching the cut to your routine. Think in “plans”, not in species names — because the cut controls how fast you can cook, how predictable the result is, and how much work you want to do.
For weeknight meals, go straight to portions. They’re portionable, quick to manage, and easier to cook evenly because thickness is usually consistent across the pack. Portions also make budgeting time simpler: you can cook one or two and leave the rest frozen without committing to a whole side of fish.
For grilling (where available in the offers), look for steaks, thick-cut fillets, or skin-on portions that can tolerate higher heat. Grill cooking is basically “direct heat + impatience”, so you want cuts that hold their shape. Skin-on is useful here because the skin can act like a protective layer and adds that crisp finish when it’s cooked properly.
For entertaining, choose larger fillets, mixed packs, or shareable centrepiece cuts where you can plate confidently. Bigger pieces give you cleaner presentation, and they let you control doneness by cooking as one piece rather than juggling lots of small bits. If you’re doing a spread, a mix of easy portions plus one “main” cut covers most tables.
For prep-it-yourself, choose whole fish offers (whole fish where stocked) or larger unportioned cuts. This is the best route if you want to portion at home, control thickness, and tailor cuts for different recipes across the week.
For special occasions, reach for smoked/cured lines (where included in offers). They’re already “ready for specific uses” — brunch boards, starters, canapés — and they feel premium without needing complicated cooking.
Two levers matter more than almost anything: thickness and skin. Thickness drives timing and margin for error (thin cooks fast, thick forgives more). Skin changes texture and handling: skin-on can crisp and protect the flesh; skinless is simpler for flakes and sauces.
If you only buy one thing: pick a classic portion pack in a weight band that suits your household — it’s the easiest way to make fish a routine without waste.
Pick the cut that matches your heat source and your timing.
Yes — often you can cook fish from frozen, but the method matters.
The two things working against you are thickness and surface moisture. A frozen fillet is cold all the way through, so the outside can overcook before the centre catches up. At the same time, as the surface warms it sheds water (melting ice + natural drip loss), which fights against browning. That’s why a straight-to-hot-pan sear can turn into steaming, sticking, and a pale finish — especially with thin pieces or anything with a lot of surface ice.
If you want a safe, practical way to do it, think “gentle first, hot finish” in one smooth flow. Remove all packaging first (especially if it’s vac packed). If there’s visible frost or ice glaze, quickly rinse the surface under cold water just to knock it off, then pat the fish really dry with kitchen paper — dry surface equals better results. Start the cook with a more forgiving approach: an oven, air-fryer, or a covered pan gives you even heat and protects the outside while the middle defrosts and cooks through. Once the fish has relaxed and the surface looks less wet, finish hotter to build colour and texture — uncover the pan, increase the heat, or switch to a brief high-heat blast to firm the edges and bring it to a clean finish. Adjust everything to thickness, and treat the pack guidance as the final authority for that specific product.
When is cooking from frozen not the move? If you’re working with very thick pieces and you’re chasing a perfect sear with a juicy centre, defrosting first gives you far more control. Also, speciality cured or ready-to-eat style products should be handled exactly as the product details say — they have different expectations than raw cooking fish.
Done right, cooking from frozen isn’t a compromise — it’s a useful technique for busy nights when timing beats perfection.
“Frozen-to-oven is the weeknight cheat code when you need fish now.”
This is where packaging really helps. Many products are vacuum packed, which reduces air exposure and gives the fish a much better chance of staying clean-tasting and firm-textured over time. Your best “expiry” guidance is always the on-pack storage instructions, because different species, cuts, and pack styles behave differently.
Good packaging and steady cold are what keep fish tasting like fish.
