Marshall & Sons Traditional Fishmongers Ltd.

08/09/2026

More fantastic photos from the lovely Kerry from Hungry in Hitchin! Fantastic 👌🏼👌🏼👌🏼

02/09/2026

Hi everyone,

Unfortunately i wont be able to make any of my stands today due to van issues but im hoping ill be back on the road as of tomorrow so thursday shouldn't be effected.

Anyone that wanted fish today if youd still like it im going to be doing home deliveries on friday so get in touch and ill work something out.

07432179106

Thanks

Liam 🐟

28/08/2026

Willian I am on the way im just currently stuck in traffic due to a road closure under the bridge but will be there in 10 minutes.

12/08/2026

Donnas cod cheek kebabs with smoked bacon and fennel 💥

12/08/2026

Hi Redbourn, ive put it on the redbourners Facebook group as usual but going to be closer to 5pm this evening due to traffic at blackcat! See you soon!

05/08/2026

Hi everyone,

Just a reminder that im on holiday down in Dartmouth and Devon this week and ill be back as normal from next week!

See you all then 🐟🐟

23/07/2026

Pablos light lunch ! Kimchee salad on toasted sourdough with fresh barbequed Mackerel!

Great stuff Pablo! 👌🏼👌🏼

21/07/2026

People always ask me how long i cook certain fish fish for but the truth is for anything thats not seabass, 9 times out of 10 im using a thermapen.

For me, I put so much effort into a dish when I cook it that I just dont want to take the risk of it being overcooked and that can be a fine line sometimes.

In my eyes a thermapen is one of the best tools you can have. I think it is such good value for money and takes any guess work out of cooking at all.

In just a few seconds you can check the temp of the fish and take if off the heat at exactly the right moment. Whether you're cooking salmon, cod, haddock, swordfish or tuna, a Thermapen helps you achieve perfect results every time.

As a general guide:
🐟 White fish: 60–63°C
🐟 Salmon: 50–55°C for a softer finish, or 60–63°C if you prefer it fully cooked
🐟 Tuna: 48–52°C for rare, or around 60°C for well done

Trust me.. take the guess work out of your cooking and youll see consistent results even if its just for the chunkier fish.

See you all in the week!

Cheers

Liam 🐟

17/07/2026