This Week's Catch

Exceptionally fresh fish delivered every Thursday to enjoy all weekend long

  • If you want to add an element of surprise into your life, buy a Henderson To Home fish and shellfish box. 

    It’ll be brimming with whatever’s just been caught: could be day-boat fish, live langoustines or hand-dived scallops – or something else entirely. Exciting!

    Sarah Cohen, Time Out. 
  • This Highbury favourite restaurant will now be selling and delivering produce from top London restaurant suppliers: fish is courtesy of Henderson To Home.

    Ailis Brennan, Evening Standard. 
  • Shaun Henderson reinvented his business in 48 hours, going from Henderson Seafood, purveyor of sparkling British Isles seafood to London very best restaurants, to Henderson To Home.

    Hilary Armstrong, The Telegraph. 
  • Keep it fresh with Henderson Seafood (hendersontohome.com), whose restaurant and recipe collaborations and curated fish boxes add extra interest for the home cook.

    Fishisthedish, The Times 
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  • best tuna steak

    The perfect tuna steak

    Healthy, quick and delicious, in our books, the perfect tuna steak will be neatly seared on the outside and beautifully rare on the inside. 

    The perfect tuna steak

    Healthy, quick and delicious, in our books, the perfect tuna steak will be neatly seared on the outside and beautifully rare on the inside. 

  • Sesame seared tuna (Tuna Tataki)

    Sesame seared tuna (Tuna Tataki)

    When our fresh British sashimi-grade tuna is this extraordinary, savour it raw in tartare, sushi, or with a quick sear for a next-level experience like tuna tataki.

    Sesame seared tuna (Tuna Tataki)

    When our fresh British sashimi-grade tuna is this extraordinary, savour it raw in tartare, sushi, or with a quick sear for a next-level experience like tuna tataki.

  • cod with a coriander crust

    Sami Tamimi' roasted cod with a coriander crust

    Originally published in Sami Tamimi and Tara Wigley's book, Falastin (with foreword by Ottolenghi), the combination of fish, herbs, spices and tahini is hard to resist.

    Sami Tamimi' roasted cod with a coriander crust

    Originally published in Sami Tamimi and Tara Wigley's book, Falastin (with foreword by Ottolenghi), the combination of fish, herbs, spices and tahini is hard to resist.

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