Cut Snakehead Fish Fillets
$39.90
Alexander Cox · Cold sea catch
Landed cold. Packed the same hour.
Whole fish, fillets and shellfish from the Brittany coast, graded by size and frozen at -18 °C.
- Cold chain 0–4 °C
- Graded by size
- Brittany coast · coastal markets
Cold chain, step by step
- Haul Nets lifted at dawn near shore
- Iced Flake ice on deck hold 0–4 °C
- Graded Sized and sorted by hand by size
- Sealed Packed and frozen at -18 °C -18 °C
Granite coast · Block one
Set on stone, kept on ice
Tide gauge · Block two
Hung between low and high water
Half-timbered wall · Block three
Set into the timber, out of the wind
Origin & grading
Three shores, one cold chain
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01
Rose granite reef
Crucian carp and snakehead come from river water, cleaned and cut the day they leave the tank. The reef gives the near shore its colour, and the pale granite underfoot keeps the sheds cold.
-
02
Oyster trestles
Clams and bream sit on the middle tide, where the trestles dry and flood twice a day. Shellfish are washed of sand before packing; nothing is added to the water.
-
03
Open water
Prawns and basa are graded by size on the boat and frozen in the hour they are landed, so the flesh keeps its bite when it reaches your kitchen.
Near reef, middle trestles, open water
Oyster trestles · Block four
Lifted out of the water on grey wood
The yard · collection
Cold Sea Catch
A boat still open between its ribs. Eight berths run from bow to stern: two small shares forward, four wide berths amidships, two shares aft.
See the whole catch
Berth 1-2 · half pack · Berth 3-6 · one pack · Berth 7-8 · half pack
Prices shown per 2 kg pack; the pack is the portion.
Cold sea notes, once a month
Landings, grading and what the boats brought in.