Whole, as it comes
Free
Exactly as it landed, on ice. Some cooks prefer to clean at home.
Best for: grilling whole, roasting
Home Cleaning and cutting
Cleaning and cutting
Cut the way your pot wants it.
Pepper soup, stew, grill or fry: tell us the dish and our cutters prepare the fish to match, on steel tables, with clean knives and running water, while you wait or before the delivery run.
From whole fish to ready to cook
Five minutes at the steel table.
- Step 1
Weigh it whole
Your fish is weighed whole on the counter scale, in front of you, so you pay for the fish you chose.
- Step 2
Scale and gut
Scales off under running water, gills and guts out, the cavity rinsed clean. The head stays unless you say otherwise.
- Step 3
Cut for the dish
Steaks, chunks for pepper soup, butterfly for the grill or fillets for frying. Ask and we show you the cut first.
- Step 4
Pack on ice
Wrapped in food grade bags, sealed and packed on ice. Heads and bones bagged separately for stock if you want them.
Cuts and prices
Choose a cut.
Gutted and scaled
+₦500 per kg
Scales and guts out, rinsed and ready. The most popular choice.
Best for: frying whole, grilling
Cut for pepper soup
+₦700 per kg
Cleaned and cut into chunks with the head split. Catfish is cut and washed with salt and lime.
Best for: pepper soup, banga, fisherman soup
Cut into steaks
+₦700 per kg
Cleaned and cut across the bone into even steaks two fingers thick.
Best for: stew, frying, ofe nsala
Filleted, skin on
+₦1,200 per kg
Boneless fillets with the skin on. Bones and head bagged for stock.
Best for: grilling, pan frying, children
Shellfish cleaning
From +₦1,000 per kg
Prawns peeled and deveined, calamari ringed, crabs cracked.
Best for: fried rice, stews, small chops
Which fish for which dish
Our cutters' cheat sheet.
| Dish | Best fish | Cut | Per family of four |
|---|---|---|---|
| Catfish pepper soup | Live catfish | Cut for pepper soup | 1.5 kg |
| Fisherman soup | Croaker, prawns, crab, periwinkle | Pepper soup cut | 2 kg mixed |
| Grilled fish | Croaker or barracuda | Butterfly or whole | 1 large fish |
| Fried fish for stew | Croaker, mackerel, hake | Steaks | 1.5 kg |
| Fried rice and small chops | Medium prawns | Peeled and deveined | 1 kg |
Questions
About cleaning.
How long does cleaning take?
Most fish take five to ten minutes. On Saturday mornings allow up to twenty minutes, or order ahead on WhatsApp and collect.
Can I watch my fish being cleaned?
Yes. The steel tables are open to the counter. Many customers like to see the cut.
Do you keep the head and bones?
They are yours. We bag them separately for stock unless you ask us to keep them.
How is live catfish handled?
Quickly and humanely, by an experienced cutter, then washed with salt and lime to remove the slime.
Know the dish?
Tell us what you are cooking and we will suggest the fish and the cut.