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Fun Fact:

Royal Sea Breams are males up to their second year, after which they reach maturity and become female.

Royal Sea Bream

They are predominantly found in lakes and slow rivers. Royal Sea Breams grow up to a length of 20 inches and weigh less than 15 kgs. They are silver in colour and have bright golden arcs above their eyes that look like brows; hence they are also known as giltheads. They are high in calories; however, they are rich in omega-3 fatty acids and other essential nutrients necessary for our body.

Seabass

They are slow growing and long living fish. They widely vary in size and weight, ranging from a few centimeters to a few feet and weigh up to 12 kgs. Their colours and patterns differ from each group reared. They are low in calories and are an excellent source of protein, selenium, omega-3 fatty acids and other nutrients required by our body.

Fun Fact:

Royal Sea Breams are males up to their second year, after which they reach maturity and become female.

Asian flavour

FRESH SHRIMP
Asian flavour
ingredients:
FRESH SHRIMP, ASIAN MARINADE (PARSLEY, ALMOND, OLIVE OIL, CORIANDER, MUSTARD, LEMON JUICE & ZEST)
HOW TO COOK: Remove shrimp from packaging and rinse under cold running water. Pat dry. Toss and season with Asian marinade. Just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and add the shrimp. Press each butterflied shrimp down to prevent it from curling. Reduce the heat to medium and leave to cook for 4 minutes until the shrimp are pink and firm. Baste the shrimp with oil in the pan as they cook. Place the cooked shrimp on a plate and top with hot juices from the pan, drizzle any remaining marinade and enjoy.
HAMMOUR FILLETS
Asian flavour
ingredients:
HAMMOUR FISH FILLETS, ASIAN MARINADE (PARSLEY, ALMOND, OLIVE OIL, CORIANDER, MUSTARD, LEMON JUICE & ZEST)
HOW TO COOK: Remove fish from packaging and rinse under cold running water. Pat dry. Toss and season with Asian marinade. Just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and place the fish skin side down. Press each fillet down to prevent it from curling. Reduce the heat to medium and leave to cook for 3–4 minutes until the skin is crisp and brown. Then flip the fillets over and fry on the flesh side for about 2 minutes until just done. Baste skin with oil in the pan as it cooks. Place the cooked fish on a plate and top with the hot juices from the pan and enjoy.
SEA BASS FILLETS
Asian flavour
ingredients:
SEA BASS FILLETS, ASIAN MARINADE (PARSLEY, ALMOND, OLIVE OIL, CORIANDER, MUSTARD, LEMON JUICE & ZEST)
HOW TO COOK: Remove fish from packaging and rinse under cold running water. Pat dry. Toss and season with Asian marinade. Just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and place the fish skin side down. Press each fillet down to prevent it from curling. Reduce the heat to medium and leave to cook for 3–4 minutes until the skin is crisp and brown. Then flip the fillets over and fry on the flesh side for about 2 minutes until just done. Baste skin with oil in the pan as it cooks. Place the cooked fish on a plate and top with the hot juices from the pan and enjoy.
SEA BREAM FILLETS
Asian flavour
ingredients:
SEA BREAM FILLETS, ASIAN MARINADE (PARSLEY, ALMOND, OLIVE OIL, CORIANDER, MUSTARD, LEMON JUICE & ZEST)
HOW TO COOK:Remove fish from packaging and rinse under cold running water. Pat dry. Toss and season with Asian marinade. Just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and place the fish skin side down. Press each fillet down to prevent it from curling. Reduce the heat to medium and leave to cook for 3–4 minutes until the skin is crisp and brown. Then flip the fillets over and fry on the flesh side for about 2 minutes until just done. Baste skin with oil in the pan as it cooks. Place the cooked fish on a plate and top with the hot juices from the pan and enjoy.

Spanish flavour

FRESH SHRIMP
Spanish flavour
ingredients:
FRESH SHRIMP, HONEY SAUCE (HONEY, SMOKED PAPRIKA, MUSTARD GRAIN)
HOW TO COOK: Preheat oven to 200°C. Remove shrimp from packaging and rinse under cold running water. Pat dry. Arrange shrimp on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Top the shrimp with a spoonful of honey mustard marinade and bake for 6-8 minutes until the shrimp are pink and cooked through. Enjoy hot with a side of your choice.
HAMMOUR FILLETS
Spanish flavour
ingredients:
HAMMOUR FISH FILLETS, HONEY SAUCE (HONEY, SMOKED PAPRIKA, MUSTARD GRAIN)
HOW TO COOK: Preheat oven to 200°C. Remove fish from packaging and rinse under cold running water. Pat dry. Arrange fish skin side down in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Top each fillet with a spoonful of honey mustard marinade and bake for 8-12 minutes until the fish is just cooked through. Enjoy hot with a side of your choice.
SEA BASS FILLETS
Spanish flavour
ingredients:
SEA BASS FILLETS, HONEY SAUCE (HONEY, SMOKED PAPRIKA, MUSTARD GRAIN)
HOW TO COOK: Preheat oven to 200°C. Remove fish from packaging and rinse under cold running water. Pat dry. Arrange fish skin side down in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Top each fillet with a spoonful of honey mustard marinade and bake for 8-12 minutes until the fish is just cooked through. Enjoy hot with a side of your choice.
SEA BREAM FILLETS
Spanish flavour
ingredients:
SEA BREAM FILLETS, HONEY SAUCE (HONEY, SMOKED PAPRIKA, MUSTARD GRAIN)
HOW TO COOK:Preheat oven to 200°C. Remove fish from packaging and rinse under cold running water. Pat dry. Arrange fish skin side down in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Top each fillet with a spoonful of honey mustard marinade and bake for 8-12 minutes until the fish is just cooked through. Enjoy hot with a side of your choice.

BBQ Creole flavour

FRESH SHRIMP
BBQ CREOLE flavour
ingredients:
FRESH SHRIMP, CHIMICHURRI SAUCE (WHITE VINEGAR, SALT, ONION, OLIVE OIL, CUMIN, CHILLI, FRESH PARSLEY, MINT, BASIL & CORIANDER)
HOW TO COOK: Remove shrimp from packaging just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and add the shrimp. Press each butterflied shrimp down to prevent it from curling. Reduce the heat to medium and leave to cook for 4 minutes until the shrimp are pink and firm. Baste shrimp with oil in the pan as it cooks. Place the cooked shrimp on a plate, top with Chimichurri sauce and enjoy hot.
HAMMOUR FILLETS
BBQ CREOLE flavour
ingredients:
HAMMOUR FISH FILLETS, CHIMICHURRI SAUCE (WHITE VINEGAR, SALT, ONION, OLIVE OIL, CUMIN, CHILLI, FRESH PARSLEY, MINT, BASIL & CORIANDER)
HOW TO COOK: Remove fish from packaging just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and place the fish skin side down. Press each fillet down to prevent it from curling. Reduce the heat to medium and leave to cook for 3–4 minutes until the skin is crisp and brown. Then flip the fillets over and fry on the flesh side for about 2 minutes until just done. Baste skin with oil in the pan as it cooks. Place the cooked fish skin side up on a plate, top with Chimichurri sauce and enjoy hot.
SEA BASS FILLETS
BBQ CREOLE flavour
ingredients:
SEA BASS FILLETS, CHIMICHURRI SAUCE (WHITE VINEGAR, SALT, ONION, OLIVE OIL, CUMIN, CHILLI, FRESH PARSLEY, MINT, BASIL & CORIANDER)
HOW TO COOK: Remove fish from packaging just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and place the fish skin side down. Press each fillet down to prevent it from curling. Reduce the heat to medium and leave to cook for 3–4 minutes until the skin is crisp and brown. Then flip the fillets over and fry on the flesh side for about 2 minutes until just done. Baste skin with oil in the pan as it cooks. Place the cooked fish skin side up on a plate, top with Chimichurri sauce and enjoy hot.
SEA BREAM FILLETS
BBQ CREOLE flavour
ingredients:
SEA BREAM FILLETS, CHIMICHURRI SAUCE (WHITE VINEGAR, SALT, ONION, OLIVE OIL, CUMIN, CHILLI, FRESH PARSLEY, MINT, BASIL & CORIANDER)
HOW TO COOK:Remove fish from packaging just before cooking, heat the frying pan on medium high heat, add 1 tbsp olive oil and place the fish skin side down. Press each fillet down to prevent it from curling. Reduce the heat to medium and leave to cook for 3–4 minutes until the skin is crisp and brown. Then flip the fillets over and fry on the flesh side for about 2 minutes until just done. Baste skin with oil in the pan as it cooks. Place the cooked fish skin side up on a plate, top with Chimichurri sauce and enjoy hot.

Mediterranean flavour

FRESH SHRIMP
MEDITERRANEAN FLAVOUR
ingredients:
FRESH SHRIMP, ROMESCO SAUCE (ALMOND, OLIVE OIL, PAPRIKA, PEPPER, CAPSICUM, GARLIC, TOMATOES, CAYENNE POWDER, WHITE VINEGAR, MAPLE SYRUP, SALT)
HOW TO COOK:Preheat oven to 200°C. Remove shrimp from packaging and arrange on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 10-12 minutes until shrimp are just cooked through and nuts are golden brown. Place the cooked shrimp on a plate, serve with Romesco sauce and enjoy hot.
HAMMOUR FILLETS
MEDITERRANEAN flavour
ingredients:
HAMMOUR FISH FILLETS, ROMESCO SAUCE (ALMOND, OLIVE OIL, PAPRIKA, PEPPER, CAPSICUM, GARLIC, TOMATOES, CAYENNE POWDER, WHITE VINEGAR, MAPLE SYRUP, SALT)
HOW TO COOK: Preheat oven to 200°C. Remove fish from packaging and arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 8-12 minutes until fish is just cooked through and nuts are golden brown. Place the cooked fish on a plate, serve with Romesco sauce and enjoy hot.
SEA BASS FILLETS
MEDITERRANEAN flavour
ingredients:
SEA BASS FILLETS, ROMESCO SAUCE (ALMOND, OLIVE OIL, PAPRIKA, PEPPER, CAPSICUM, GARLIC, TOMATOES, CAYENNE POWDER, WHITE VINEGAR, MAPLE SYRUP, SALT)
HOW TO COOK: Preheat oven to 200°C. Remove fish from packaging and arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 8-12 minutes until fish is just cooked through and nuts are golden brown. Place the cooked fish on a plate, serve with Romesco sauce and enjoy hot.
SEA BREAM FILLETS
MEDITERRANEAN flavour
ingredients:
SEA BREAM FILLETS, ROMESCO SAUCE (ALMOND, OLIVE OIL, PAPRIKA, PEPPER, CAPSICUM, GARLIC, TOMATOES, CAYENNE POWDER, WHITE VINEGAR, MAPLE SYRUP, SALT)
HOW TO COOK:Preheat oven to 200°C. Remove fish from packaging and arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 8-12 minutes until fish is just cooked through and nuts are golden brown. Place the cooked fish on a plate, serve with Romesco sauce and enjoy hot.

Lebanese flavour

FRESH SHRIMP
LEBANESE FLAVOUR
ingredients:
FRESH SHRIMP, RICE, HARISSA, SAYADIYYAH SAUCE (CARDAMOM, ONION, GARLIC, TURMERIC & CUMIN POWDER, CHILLI, TOMATO, SUNFLOWER OIL)
HOW TO COOK:Preheat oven to 200°C. Remove shrimp from packaging and arrange on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 4-6 minutes until the shrimp are just cooked through. In the meantime, remove the Sayadiyyeh spiced rice from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the rice half way through. In a separate bowl, place the Middle Eastern Farmer’s Salad and toss with the citrus vinaigrette. Arrange the cooked shrimp alongside the rice, top with Sayadiyyeh sauce and enjoy hot with a side salad.
HAMMOUR FILLETS
LEBANESE flavour
ingredients:
HAMMOUR FISH FILLETS, RICE, HARISSA, SAYADIYYAH SAUCE (CARDAMOM, ONION, GARLIC, TURMERIC & CUMIN POWDER, CHILLI, TOMATO, SUNFLOWER OIL)
HOW TO COOK: Preheat oven to 200°C. Remove fish from packaging and arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 8-12 minutes until the fish is just cooked through. In the meantime, remove the Sayadiyyeh spiced rice from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the rice half way through. In a separate bowl, place the Middle Eastern Farmer’s Salad and toss with the citrus vinaigrette. Arrange the cooked fish alongside the rice, top with Sayadiyyeh sauce and enjoy hot with a side salad.
SEA BASS FILLETS
LEBANESE flavour
ingredients:
SEA BASS FILLETS, RICE, HARISSA, SAYADIYYAH SAUCE (CARDAMOM, ONION, GARLIC, TURMERIC & CUMIN POWDER, CHILLI, TOMATO, SUNFLOWER OIL)
HOW TO COOK: Preheat oven to 200°C. Remove fish from packaging and arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 8-12 minutes until the fish is just cooked through. In the meantime, remove the Sayadiyyeh spiced rice from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the rice half way through. In a separate bowl, place the Middle Eastern Farmer’s Salad and toss with the citrus vinaigrette. Arrange the cooked fish alongside the rice, top with Sayadiyyeh sauce and enjoy hot with a side salad.
SEA BREAM FILLETS
LEBANESE flavour
ingredients:
SEA BREAM FILLETS, RICE, HARISSA, SAYADIYYAH SAUCE (CARDAMOM, ONION, GARLIC, TURMERIC & CUMIN POWDER, CHILLI, TOMATO, SUNFLOWER OIL)
HOW TO COOK:Preheat oven to 200°C. Remove fish from packaging and arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Bake for 8-12 minutes until the fish is just cooked through. In the meantime, remove the Sayadiyyeh spiced rice from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the rice half way through. In a separate bowl, place the Middle Eastern Farmer’s Salad and toss with the citrus vinaigrette. Arrange the cooked fish alongside the rice, top with Sayadiyyeh sauce and enjoy hot with a side salad.

Moroccan flavour

FRESH SHRIMP
MOROCCAN FLAVOUR
ingredients:
FRESH SHRIMP, couscous, carrots, lemon Sauce (Lemon Juice, Garlic, Honey, Olive oil, Sunflower oil, Orange, sugar, white vinegar, mustard)
HOW TO COOK:Preheat oven to 200°C. Remove shrimp from packaging and rinse under cold running water. Pat dry. Arrange shrimp on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Season with dry rub to taste. Brush shrimp with olive oil and bake for 4-6 minutes until the shrimp are just cooked through. In the meantime, remove the fennel, couscous & cumin-roasted carrots from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the couscous half way. Place the cooked shrimp alongside the couscous, drizzle the citrus dressing all over and enjoy hot.
HAMMOUR FILLETS
MOROCCAN flavour
ingredients:
HAMMOUR FISH FILLETS, couscous, carrots, lemon Sauce (Lemon Juice, Garlic, Honey, Olive oil, Sunflower oil, Orange, sugar, white vinegar, mustard)
HOW TO COOK: Preheat oven to 200°C. Remove fish from packaging and rinse under cold running water. Pat dry. Arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Season with dry rub to taste. Place fish skin side up, brush skin with olive oil and bake for 8-12 minutes until the fish is just cooked through. In the meantime, remove the fennel, couscous & cumin-roasted carrots from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the couscous half way. Place the cooked fish alongside the couscous, drizzle the citrus dressing all over and enjoy hot.
SEA BASS FILLETS
MOROCCAN flavour
ingredients:
SEA BASS FILLETS, couscous, carrots, lemon Sauce (Lemon Juice, Garlic, Honey, Olive oil, Sunflower oil, Orange, sugar, white vinegar, mustard)
HOW TO COOK:Preheat oven to 200°C. Remove fish from packaging and rinse under cold running water. Pat dry. Arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Season with dry rub to taste. Place fish skin side up, brush skin with olive oil and bake for 8-12 minutes until the fish is just cooked through. In the meantime, remove the fennel, couscous & cumin-roasted carrots from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the couscous half way. Place the cooked fish alongside the couscous, drizzle the citrus dressing all over and enjoy hot.
SEA BREAM FILLETS
MOROCCAN flavour
ingredients:
SEA BREAM FILLETS, couscous, carrots, lemon Sauce (Lemon Juice, Garlic, Honey, Olive oil, Sunflower oil, Orange, sugar, white vinegar, mustard)
HOW TO COOK:Preheat oven to 200°C. Remove fish from packaging and rinse under cold running water. Pat dry. Arrange fish in a single layer on a baking sheet lined with baking parchment (or just use the tray provided: it is oven-safe and recyclable!). Season with dry rub to taste. Place fish skin side up, brush skin with olive oil and bake for 8-12 minutes until the fish is just cooked through. In the meantime, remove the fennel, couscous & cumin-roasted carrots from packaging and place on a microwave safe plate. Reheat in microwave for 2-3 minutes, fluffing the couscous half way. Place the cooked fish alongside the couscous, drizzle the citrus dressing all over and enjoy hot.

Not just fresh. Fish Farm Fresh!