Knowledge Box

Summer Newsletter 2015

Hello Lovely Customers,Welcome to our Summer 2015 newsletter.  We hope you have been having a good year so far?  We recently added a summer special to the Fundamentally Fish range – fresh live Crayfis…

Read More


Mushrooms - The Inside Story

Texture – they are not vegetables and they have cell walls made of the same material as seafood shells. It is immensely tough so mushrooms have a chewy texture not found in plant material. This very appealing to vegetarians who miss textures usually found in meat. Sugars - mushrooms contain long chain polysaccharides which gives sweetish flavour. They are also highly soluble so will easily escape into any cooking liquor. Mushrooms high in sugar caramelise to a lovely golden colour when sautéed.…

Read More

Wild Atlantic Halibut - Buyer beware

Wild Atlantic Halibut live mainly in the very Northern part of the Atlantic and are mostly landed at Lerwick, Shetland. Halibut are very slow growing and do not mature until 8-10 years old. That’s why the wild populations are so vulnerable to overfishing. There is no quota as Atlantic Halibut is now an endangered species so any landed are sadly trawler by-catch. Bycatch halibuts get caught from age 2 years upwards, well before maturity. Typically only 3-4 boxes at a time are landed and sold at the fish auction in Lerwick, & are seen only once or twice per week. If caught alive they are supposed to be returned.…

Read More

Aquaculture – Future-Proof Food

The world population is set to rise from 7 billion now to 9 billion by 2050. Seafood accounts for 17% of the global intake of animal protein and supports 10% of the population.…

Read More

What next for White-Clawed Crayfish conservation in England?

The White-clawed crayfish (Austropotamobius pallipes) is the only species of crayfish native to the UK, it is one of our largest, most legally protected and culturally significant invertebrates. The species has declined dramatically throughout much of its UK range since the 1970s, in particular due to introductions of invasive non-native crayfish species and associated pathogens. Habitat degradation, pollution and changes to water quality have also contributed to the species' decline.…

Read More

BITE SIZE - Anyone for Cricket?

As the world population grows from 6 billion to 9 billion by 2050, the humble mushroom will become an ever more important source of non animal protein – they have the next highest protein content after meat and dairy products, and let’s face it, a far nicer option than insects…….…

Read More


Beyond the Gardens: The Fungarium at Kew Gardens

The largest organism in the world is a mushroom that is over 1,000 years old, covering hundreds of acres in a forest in Oregon USA. All plants on Earth relay on fungi to live, and fungi out number plants six to one. Kew has the largest collection of dried fungi in the world, around 1.25 million specimens.…

Read More

Spring Newsletter 2015 - Its the crays!

Who can believe it, but it’s already a year since we launched Fundamentally Fish. We wanted to say thank you to all of you who have supported us and given us valuable feedback. We have: Sterling White Halibut, whole head on gutted 3-5kgs Very fresh, long life, superior quality from the best grower. Open Blue Cobia, whole head on gutted 3-5kgs Beautiful, very tasty white flesh, great barbequed. Most like White fleshed tuna or swordfish. And we now have a new addition to the sustainable fish family……

Read More