"Wales largest independent fishmongers"

Cardiff Central Market - Tel 02920 229201

About Us

Ashtons is one of the largest fish retail outlets in the United Kingdom, employing around 25 staff.

Complimenting the retail business we also supply many of the major hotels and restaurants in the Cardiff, Newport, Swansea and the surrounding areas.

Delivery

We deliver to Hotels, Restaurants and Caterers throughout Cardiff, Newport, Swansea and the surrounding areas – including twice weekly deliveries to Bristol.

Our fleet of temperature controlled vehicles ensure your goods remain at the optimum temperature – reaching you in perfect condition

Our Range

Throughout the year we select the best and the widest variety selection of fish possible for our counters.

Our highly skilled fishmongers are always on hand to advise you on the seasons best, and the best fish for the occasion!

Multi Media Bar

Previous
Great video insight into our company

See more about us with a video about of what we do here at Ashton’s, along with some of our history – behind the scenes at one of Wales oldest and largest independent fishmongers

One, Two, Three

With The Uk’s top fishmongers you can be sure that the fish you buy from Ashton’s is prepared by the most highly skilled fishmongers the country has to offer

2014 British Fish Craft Champion – Kevin Todd

Well done Kevin!

As predicted 2014 was a brilliant year for E.Ashton Fishmongers!

Competition Time

August Bank Holiday Weekend sees the 2014 British Fish Craft Championships.

How many prizes will our team bring home this year?!

Quick Fish Lasagne

Ingredients 225g (8 oz) coley or cod fillet, fresh or defrosted, skinned and cubed 225g (8 oz) smoked cod, haddock or whiting fillet, fresh or defrosted, skinned and cubed 1 x 15ml spoon (1 tablespoon) oil 1 small onion, finely chopped 1 courgette, chopped 1 x 397g jar pasta sauce with added mushrooms black pepper 6 sheets lasagne verde 1 egg, beaten 115g (4oz) cottage cheese 150ml (5 fl oz) plain fromage frais or natural yogurt 55g (2oz) cheese, grated Serves 4 Method Preheat the oven to 190°C/375°F, Gas Mark...

Quick Paella

              Ingredients 1 x 200g (7oz) pack mixed shellfish, fresh or defrosted 1 x 15ml spoon (1 tablespoon) oil 1 onion, chopped 1 clove garlic, crushed half a red pepper, deseeded and chopped half a green pepper, deseeded and chopped 1 x 200g (7oz) pack coriander and herb flavoured rice 250ml (9 fl oz) white wine 500ml (18 fl oz) water fresh chopped coriander, to garnish Serves 4 NUTRITIONAL VALUES PER PORTION (APPROX): 201 Kilocalories; 10g Protein; 6g Fat; 18g Carbohydrate; 2g Fibre. Method...

Crab Cakes

                Ingredients 225g (8oz) mixed crabmeat, fresh or defrosted 225g (8oz) potatoes, cooked and mashed salt and black pepper half a small onion, grated 1 x 15ml spoon (1 tablespoon) fresh chopped parsley pinch cayenne 1 x 15ml spoon (1 tablespoon) lemon juice 2 eggs, beaten flour 55g (2oz) breadcrumbs 25g (1oz) oatmeal oil, for shallow frying garnish with lemon wedges Serves 9 Method Mix together potatoes, crabmeat, seasoning, onion, parsley, cayenne and lemon juice. Bind together with half of the beaten egg,...

Mini Mussel Pizzas

              Ingredients 200g (7oz) mussel meats, fresh or defrosted 1 x 15ml spoon (1 tablespoon) olive oil 1 small leek, finely sliced 4 x 75g mini pizza bases 70g (2 and a half oz) bruschetta topping or pizza topping 8-12 sprigs fresh thyme 100g (3 and a half oz) Mozzarella, grated Serves 4 Method Preheat oven to 220°C/425°F, Gas Mark 7 Heat the oil and saute the leeks until softened. Spread the sauce onto the pizza base leaving 1cm (half an inch) round the...

Thai Prawn Soup

              Ingredients 455g (1lb) large cooked peeled prawns, fresh or defrosted 1 x 15ml spoon (1 tablespoon) sunflower oil 1 onion, chopped 2 small green chillies, deseeded and finely chopped 2.5cm (1″) piece fresh root ginger, peeled and chopped 50g (2oz) mixed mushrooms e.g. Shitake, oyster, brown, button 2 litres (3 and a half pints) fish or vegetable stock 1 stalk lemon grass, peeled and chopped 2 x 15ml spoon (2 tablespoons) rice wine or white wine vinegar 4 x 15ml spoon (4...

Champagne Oysters

              Ingredients 12 oysters, shucked, reserving shells 55g (2oz) unsalted butter 2 shallots, finely chopped 300ml (10 fl oz) pink champagne or rose sparkling wine 2 x 15ml spoon (2 tablespoons) fresh chopped tarragon salt and black pepper fresh tarragon leaves, to garnish Serves 4 Method Heat half the butter in a pan.  Cook the shallots for 1 minute. Add the champagne and any remaining oyster juices, tarragon and seasoning. Bring to the boil and simmer until the liquid is reduced by half. Add...

Barbecued Scallops Wrapped in Bacon and Sage

              Ingredients 10 king scallops shucked, fresh or defrosted and without the roe 20 fresh basil or sage leaves 10 rashers streaky bacon, halved 150ml (5 fl oz) prepared flavoured oil, i.e. garlic or herb Serves 10, serves 4-5 as a starter Method Preheat grill or barbecue Cut large scallops in half horizontally to make 2 rounds.  Place two basil or sage leaves on top of each scallop. Stretch the bacon with the back of a knife and wrap each bacon strip around one...

Spicy Salmon Burgers

              Ingredients For the burgers: 454g (1lb) Scottish Quality Salmon, cooked and roughly flaked half red chilli, deseeded and chopped finely 4 spring onions (chopped) half green pepper, (chopped) Rind and juice of half lemon 1 tbsp chopped dill or flat leaf parsley or 1 tsp dried mixed herbs 50g (2oz) fresh breadcrumbs 1 egg, beaten 2 tbsp olive oil 4 burger buns Lettuce to garnish 4 tbsp ready prepared tartare sauce or home made: 150ml (half pint) mayonnaise mixed with 1tsp fresh...

Crunchy Fish Bites

              Ingredients 455g (1lb) thick coley, cod or haddock fillets, fresh or defrosted, skinned and cut into 5-7cm (2-3″) pieces dash lemon or lime juice salt and pepper 55g (2oz) cornflakes, crushed Serves 4 Tip: For adults this recipe makes a nice hot party or buffet dish serve with a selection of hot and spicy dips. Method Preheat the oven to 190°C/375°F, Gas Mark 5 Place the fish into a large bowl and add the lemon or lime juice and seasoning. Coat  the fish...

Smoked Mackerel Pitta Breads

              Ingredients 455g (1 lb) `ready to eat’ smoked mackerel fillets, skinned and diced 1 red pepper, deseeded and chopped 4 spring onions, chopped 4 lettuce leaves, shredded a few drops chilli sauce 4 pitta breads to serve lemon wedges, to garnish Serves 4 Method Mix the fish, pepper, onions and lettuce together.  Season to taste with chilli sauce. Cut the pitta breads in half crosswise and open up to take the filling. Fill the pitta bread with the fish mixture and serve as...

Fish Globes

              Ingredients 340g (12 oz) whiting or coley fillets, fresh or defrosted, skinned and finely chopped 340g (12 oz) potatoes, cooked and mashed 2 x 15ml spoon (2 tablespoons) warm milk salt and black pepper 2 eggs 4 x 15ml spoon (4 tablespoons) flour 225g (8 oz) fresh wholemeal breadcrumbs 3 x 15ml spoon (3 tablespoons) fresh copped parsley 150ml (5 fl oz) oil lime wedges, to garnish Serves 3-4 Method In a large bowl combine the fish, potatoes and milk and seasoning. Divide...

Fishy Pizza Portions

          Ingredients 1 x 170g (6oz) cod, coley or haddock fillet, fresh or defrosted, skinned 1 tomato, sliced 2-4 black olives, pitted and halved 1 x 15ml spoon (1 tablespoons) fresh chopped chives salt and black pepper 30g (1oz) Mozzarella or Cheddar cheese, grated fresh chopped parsley, to garnish Serves 1 Method Preheat the oven to 200°C/400°F, Gas Mark 6 Place the tomato, olives and chives on the fish.  Season, sprinkle with the cheese and cook for 8-10 minutes. Garnish and serve with potato wedges, sweetcorn...

Fish ‘n’ Rice

a great introduction to fish for youngsters!

Teriyaki Fish

A great recipe for tuna or swordfish

Herring with Orange and Rosemary

A great tasting herring recipe!

Smoked Mackerel and Bean Filled Jackets

A twist for your jacket potato!