FAQs

See below for information on buying online, parking, stock, payment options and more

The Edinburgh shop is open at the following times:
Tuesday and Wednesday // 9am-1pm
Thursday and Friday  // 9am-2.30pm
Saturday // 9am-1pm

The Kilsyth shop is open at the following times:
Tuesday-Friday // 8am-5.30pm
Saturday // 8am-2pm

Both shops are closed on Sunday and Monday.

Fishing boats do not land their catches at the weekend and in order to ensure the freshness of our stock there is no benefit in opening with a drastically reduced range of produce.

Instead, we start sourcing our fresh fish on Mondays so that we can prepare them and have them ready for sale from Tuesday onwards. 

After the initial lockdowns caused by Covid-19 we opened as soon as it was safe and legal to do so. We operated significantly restricted opening times for a variety of reasons, chiefly the health and wellbeing of our staff.

Since the majority of restrictions were lifted we increased our opening hours to a level where we feel we have struck a balance between maintaining our service to customers and minimising the risk to our staff. Our Kilsyth shop is back to normal opening hours.

It is our goal to return the Edinburgh shop to full opening hours as and when significant improvements are made to the Covid-19 infection rate.

Yes. In line with current guidance from the Scottish Government, it is mandatory to wear a face covering in our shops unless you are medically exempt (read more here). This does not apply to children under the age of 12.

Yes. To maintain safe social distancing we are currently asking customers to wait until the customer in front of them has left the shop before entering.

If you are visiting with another member of the same household then you may enter the shop together.

We are very mindful of the impact of commercial fishing activities on fish stocks. If certain species are overfished – as cod was in the late 20th century, for example – we run the risk of depleting stocks to the point where the survival of certain species in areas where British boats are allowed to operate faces a huge challenge.

We only buy fish from markets where there are strict regulations on the numbers of fish that are landed. While the regulatory onus is on the owners of the boats that land fish and the markets through which the fish are sold, we are of course responsible for choosing the fish we buy and where we buy them from

In the case of the farmed fish we stock, such as Gigha halibut and Scottish salmon, we enjoy long-established business relationships with suppliers whose methods and commitment to animal welfare are of the highest standard.

The answer is complex.

Firstly, supermarkets operate on a completely different economic model from independent businesses like ours. If they lose money or break even in one department, such as the fish counter or clothing, they can compensate by increasing their profits in other areas. They also have the comfort of safety in numbers, so that some stores can make a loss while others make a profit.

More pertinently to the fish retail sector, supermarkets do not source their fish from the same places as independent fishmongers. They have the financial clout to strike deals with suppliers who can ensure they receive huge amounts of fish at a very low price. Consequently they can tempt customers with what appear to be excellent deals. 

But appearances can be deceptive. Many of the fish for sale in supermarkets originate far from where they are ultimately sold, for example Alaskan salmon and tilapia from Indonesia. And due to the nature of the supply chain, a lot of supermarket fish is frozen for long periods of time then defrosted once it reaches individual stores. So while it might look like fresh fish, it is anything but fresh, although we are not suggesting it does not pass food safety standards.

On a related note, in 2020 Sainsbury’s closed its fish counters permanently, while Tesco has reduced the number of stores supplying fresh fish. This can only mean that the supermarkets are struggling to achieve the profit margins their shareholders expect. Perhaps the days of low-cost, bland supermarket fish are numbered.

In Edinburgh there is limited metered parking on Bruntsfield Place, directly outside our shop. There is also metered parking in the surrounding streets.

In Kilsyth there is ample free parking on Backbrae Street.

Yes – simply call us on 0131 447 1183 (Edinburgh) or 01226 822330 (Kilsyth) and we will be happy to take your order.

You can pay with a debit or credit card over the phone or pay when you collect your order.

Yes, although we prefer contactless card payments.

Yes. We run Fresh Fish Daily, a successful website that delivers nationwide, and would be happy to take your online order. The range is almost identical to the shop’s, the main difference being we do not sell live shellfish and frozen seafood.

Yes – just ask and we will breadcrumb your fillets free of charge.

We are happy to vacuum-pack any fish or seafood free of charge. Exceptions include live shellfish and frozen seafood.

We gut and clean all whole fish as a matter of course. We can remove the head and any fins if you wish – simply ask a member of staff and they will be happy to prepare the fish exactly as you want it.

Fresh fish fillets are moist and firm. If you poke them with your finger they should revert quickly to their original shape.

Fresh whole fish have bright, clear eyes and cold, slippery and plump flesh.

Whether fresh whole fish or fillets, they should also smell clean (in the case of sea fish they will have a faint scent of salt water).

We don’t stock lobster as matter of routine since it is a financial risk in the event that nobody wishes to buy it. However we are happy to source lobster if you can give us advance notice.

As in the case of lobster, we can supply exceptional Scottish whole salmon if given advance notice. We can offer whole salmon ranging from 3.5kg to 6kg, rising in 500g increments.