From Quayside to Kitchen: How We Source, Prep and Deliver Your Seafood

Chefs rarely see what happens before a delivery lands on the pass, but it's worth knowing, because it's exactly where quality either gets built in or gets lost. Here's a look at how things actually work at My Fish Company, from Fleetwood out to kitchens across the North West, Yorkshire and the Lake District.

Buying, Done Properly

Our buying team is purchasing fresh and frozen fish every single day, not once a week off a spreadsheet. That means real decisions get made daily based on what's actually landing and what quality genuinely looks like, rather than reacting to headlines after the fact. Years of collective buying experience across the team means we know the difference between supply that's genuinely tight and supply that's just being talked about that way.

Hand Picked, Hand Packed

Every order is hand picked and packed to order. It sounds like a simple line, but it's the difference between a fillet that's been prepped with care and one that's come off a production line. Our fresh Haddock fillets alone see over 15,000 pieces packed by hand every week, with every single one checked for quality before it leaves us.

We take great pride in prepping every order to each chef’s specification, we want you to open your boxes of fish and be able to use it right away. Let our highly skilled fishmongers prepare your fish, just as you like it.

Our Own Smokery, Our Own Way

Our smoked Haddock is smoked on site, in our own smokery, by our own team. No shortcuts, no outsourcing. It means we control the process from start to finish and can stand behind the flavour and quality of what leaves our building.

Live Lobster Tanks, Not Just Cold Storage

Lobsters are kept in live tanks on site and hand picked by our team before they go out, so they arrive at your door genuinely fresh and in peak condition, ready for the pass rather than sitting in transit longer than they need

Provenance That Means Something on the Menu

Where provenance matters, we make sure it's real. Our salmon is Loch Duart Premium Scottish Salmon, known globally for its quality, welfare standards and flavour, giving chefs genuine Scottish provenance to put on the menu rather than a vague claim. We recommend that chefs talk to the team about provenance they want to feature on your menu, we can guide you to make the best choices for your business.

Six Days a Week, Because Kitchens Don't Stop

None of the above matters if it doesn't arrive on time. We deliver six days a week, Monday to Saturday, because a kitchen shouldn't be caught short at the start of the week. It's a proactive, reliable service built around understanding kitchen pressures, not just meeting them.

Why It's Worth Knowing This

Every kitchen has to trust its supply chain without seeing most of it happen. Knowing how your seafood is actually sourced, checked and delivered is part of trusting the plate that goes out to your customers. We're an independent, family-run business, and this is genuinely how we work, not a marketing line.

If you'd like to see any of this in action, or talk through what it could look like for your kitchen, the team is always happy to talk.

Get in touch: 01253 779 813 orders@myfish.company

www.myfish.company