THE FISHMONGERS

Black Cod in Miso Sauce

We’ve been supplying some of London’s best and most fashionable Japanese restaurants with black cod for years – it’s the signature dish at Nobu...

Forman's BBQ Fish Box

We all know fish is a good idea on the barbecue – those smokey flavours set off the fish perfectly – but it can be unforgiving if not prepared...

NEW SEASON Fresh Wild Scottish Salmon

This is a rare treat. Salmon connoisseurs wait for this moment all year, the moment when the first fish of the season arrive. Because the first fish...

Salmon & Dill Burgers

We make these with just fresh salmon, dill and a little caramelised onion so they’re firm and meaty and ideal for the barbecue or lightly fried.

Salmon & Tuna Tataki

We cut long, round fillets from sushi-grade fresh tuna and salmon loins, then sear them to just cook the outer edge before rolling in a combination...

Salmon Coulibiac - Salmon Fillet En Croute

A brilliant, easy to cook dinner party dish from our chef Lloyd Hardwick. Fresh salmon fillet in stupendous puff pastry with wild rice, egg, and...

The Freshest Scottish Salmon

After smoked salmon, H. Forman & Son’s biggest seller is fresh salmon. Why? Because Forman’s are UK’s leading salmon experts with over 100 years of...

Homemade Fishcakes

Homemade fishcakes are a Forman & Field speciality. Proper chunks of fresh fish with subtle seasoning. They’re all great but the hot-smoked salmon...

Gourmet Fish Pie Filling

Large chunks of sole, smoked haddock, salmon, mussels and prawns in a béchamel sauce scented with parsley, chives and tarragon. Simply place in a...

Dover Sole

Mild, buttery and sweetly flavoured. Bought from market the day of dispatch so it arrives fresh as a daisy, trimmed, skinned and ready for cooking....

Gourmet Salmon & Langoustine Terrine

A sumptuous terrine made here at Forman & Field with smoked salmon, gravadlax, fresh salmon and a rich seam of langoustines through it's centre.

H. Forman & Son Salmon & Scallop Skewers

The perfect complement to our prawn brochettes. Made with freshly harvested salmon, queen scallops, courgette rounds, rosemary and olive oil....

Plaice Parcels with Lobster, Salmon Mousse & Spinach

This is quite fancy pants. It’s inspired by a Roux brothers recipe – our chef Lloyd Hardwick learned his trade with them – involving a fillet of...

Salmon Brochettes in Beer Batter

Salmon tempura on a stick, essentially. Ready cooked and delicious hot or cold, maybe dipped in a horseradish and lemon mayo. The batter is made with...

Sea Bass Saltimbocca

Another cracker from Chef Lloyd Hardwick. In his version of this Italian classic two fillets of prime, fresh sea bass are wrapped in sage leaves and...

Fricassee of Monkfish with Saffron & Cepes

Some dishes surprise us when they become best sellers others, we know, are a winner from the outset. This is sautéed chunks of wonderful fresh...

H. Forman & Son Halibut With Artichoke And Citrus

Chunks of juicy halibut marinated with artichokes, lemon rind, basil and olive oil: just pan fry for 10 minutes with nothing else, for a refined fish...

Tiger Prawn Brochettes

Don’t even think about barbecuing ready cooked prawns. They’ll be dry and nasty. These brochettes are made with raw tiger prawns, peeled and...

Forman & Field Gourmet Soups

Throughout the past year we’ve been plying you with our homegrown soups and these are your favourites. Ours too, for that matter. All are made from...

Fresh Taramasalata

Our own fresh taramasalata, made from H. Forman & Son smoked cod's roe - with cream, garlic, and a touch of mascarpone. Yum.