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To find out more about our fish, charter boat trips, deli or smokery, please use the contact form on the right or email pete@anyfish.co.uk

2 Merlin Mews, Houchin St
Bishop's Waltham, SO32 1AR
United Kingdom

01489896111

The home of Peter Atkinson’s fishmonger, deli, smokery and charter fishing business. For the freshest fish, smoked fish, fishing and lots more

All the latest news is here on the anyfish Blog

For stories from the charter boat, news about the fish we have in our fishmonger’s and updates from the anyfish smokery, follow our blog

Bishops Waltham Bites - and our delicious Anyfish recipe...

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A few weeks ago we took part in the Fabulous Autumnal food fest which was ‘Bishops Waltham Bites'.

Bishops Waltham Bites was a showcase of the local foodie businesses that provide the people of Bishops Waltham (and beyond) with a veritable feast of eatables every day. Some of the other  local businesses which took part in the event included Sweet Corner, The Crown Pub and Piccola Roma restaurant and the proceeds went towards cookery equipment and the vegetable garden at Bishops Waltham Junior School - an excellent (and very relevant cause).

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Tickets to the event were £5 and for that you got to enjoy a taster or tipple in each or the participating outlets (and a chance to tour around, ask questions and pick up tips). At the Anyfish fishmongers shop, we were very pleased to be involved and had plenty of enthusiastic visitors popping by. Stu had rustled up one of his signature recipes - delicious Smoked Salmon Muffins and was on hand to offer advice on selecting fish, preparing fish, choosing sustainable fish and cooking fish to perfection. It was a great opportunity to show off our snazzy new shop fit and to promote our special range of home smoked salmon and other home smoked products - all of which we prepare ourselves at our local Anyfish smokery.

No doubt here’ll be another ‘Bishops Waltham Bites event in the future… we’ll keep you posted of dates. In the meantime, perhaps you’d like to try out Stu’s scrumptious salmon muffin recipe. Simple to create and posh enough for serving up at a festive party - they’d make a delicious addition to your Christmas menu plan. Smoked salmon’s always available to buy at the Anyfish shop and it’s always competitively priced too.

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Stu’s Cheesy Anyfish Smoked Salmon Muffins, stuffed with cream cheese & dill.

(Stu uses cups rather than grams for ease here but if you don’t have a cup measure, just use a standard teacup).

INGREDIENTS: 3x cups self raising flour, 1x cup minced or finely chopped Anyfish smoked salmon, 1x finely chopped medium onion, 1x cup grated tasty cheese (Stu uses Devonshire red but a tasty Cheddar is perfect too - and you can buy either at the Anyfish fishmonger shop), 1x teaspoon baking power, zest of 1 lemon, 2x large eggs, 200ml milk (for a more luxurious touch, substitute half of the milk for cream or yogurt)

METHOD: Mix all the dry ingredients in a bowl. Beat the milk and eggs together (with an electric or hand mixer if possible to get a bit of air into it). Gently combine the milk and egg mix with the dry ingredients. Fold in carefully and do not over mix (don’t worry if it looks a bit lumpy!) The mix should be soft enough to spoon out but not so liquid it falls off the spoon. If it seems too dry - add a splash more milk.

Spoon the mixture into 24 paper muffin cases in a muffin tray (or you can use smaller cake case if you want to make them more bitesized). Stu uses 2 dessert spoons to distribute the mixture with minimal mess.

Bake your muffins in a pre heated oven @ 180c for 15 mins until nice and golden and well risen.

Allow to cool before filling, Stu uses cream cheese with fresh dill and the juice from the zested lemon. If you’re feeling super posh you could scoop out the top of the muffin with a teaspoon, pipe in your cream cheese and then perch the top back on.

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When it comes to fish recipes, Stu is full of great ideas.

Pop into the shop for ingredients and tips as well as our great range of fresh fish, smoked fish, poultry and shellfish. We can prepare the fish for you too if you like so the cooking is as straightforward as possible. Just ask.

A brand new look for the Anyfish fishmonger shop!

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The Anyfish shop has been undergoing a make-over for sometime now (it certainly feels like a long while!)

We are now (drumroll please!) excited to say that we’re nearly finished. We think our Bishops Waltham fishmongers shop is looking fantastic - and well worth a visit!

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We’ve been based alongside the main car park in Bishops Waltham for more years than we care to remember now but never before has our fishmonger shop front looked so smart and our interior so welcoming.

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The front of the shop now has a smart new Anyfish sign, made from rustic wood and metal.

(The sign is the combined effort of a couple of brilliant local businesses - give us a shout if you'd like to know more). Now you can spot us from the other side of the car park, but we don’t stick out like a sore thumb. We’ve also added some characterful illustrations to our front windows, just to remind passers-by that we’re more than just a fishmonger - we run charter boat trips, have our own smokery and sell a selection of delicious deli items too.

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We’ve still got some of our trademark blackboards outside the fish shop (partly so Pete still has the opportunity to air his latest views and grumbles!). It’s a good idea to keep a close eye on these boards because we update them with special offers and interesting new fish varieties as and when we have them in the shop.

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Inside the Anyfish shop, one of the only things that’s the same is Stu!

We’ve had some tip-top new flooring laid down, a shiny new coat of paint and some glorious rustic wood panelling. There’s our fab wall mural to view and a space in the shop where you can have a quick sit-down and rifle through our recipe books if you’re feeling in need of inspiration.

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The rustic blackboards in the fishmonger have been specially made (by a local business of course) and everything’s set up to show-off our fabulous range of fish to perfection.

Our new look is finished off by the snazzy stickers on our Anyfish home smoked salmon (and other home smoked products) and we’ve even got co-ordinating chill bags available to buy if you’d like to keep your purchases super cool ’til you get them home.

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Our shop re-fit has been quite a long time coming but we’re pretty pleased with the results now.

We’d love to show you round (our shop, and our fish selection!) so please do pop in if you’re passing by.

We’re taking part in the gourmet food extravaganza which is Bishop’s Waltham Bites on the 7th October too, so if you’re coming along, we look forward to seeing you. If you fancy the idea, but don’t have tickets yet, head over here for more information.

Samphire now on sale in the Anyfish fishmonger shop in Bishops Waltham…

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Samphire has historically been considered to be a bit of a foodie delicacy, but although it is packed with plenty of delicious gourmet-worthy flavour it is definitely a sea vegetable that is no longer reserved for posh restaurants and fine dining. This salty vegetable grows in the UK, in rocky and marshy areas near the sea. Each stem is around 3-4 inches, vibrantly green coloured and nice and crisp and it can be turned into a variety of delicious recipes.

Samphire is a particular friend of fish.

There are loads of recipes for fish and samphire to be found in a cookbook near you, or in one of our recipe books at the Anyfish fishmonger shop (just pop in when you're next passing). Samphire is in the prime of its growing season at the moment so we’re making sure we’re well stocked at all times. If you're stuck for a good idea for supper, nip into the Anyfish fishmongers, buy a bunch of samphire along with some fresh fish - and you can make a meal of it in no time.

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Cooking samphire is pretty straightforward and definitely speedy. 

Firstly, give your samphire a rinse and remove any little bits of root or woody stems. Then break up any pieces that are a lot larger than others, just so it’ll all cook evenly. The cooking options for samphire are; blanching in boiling water for a couple of minutes, steaming or frying. Don’t be tempted to add any extra salt because samphire is already fairly salty. If you steam or boil it, add a knob of butter after cooking. One other delicious way to serve samphire is as a batter encrusted tempura - well worth a try and much easier to prepare than it sounds.

Samphire makes a brilliant simple accompaniment to fish or shellfish.

Just serve on the side as a vegetable. You can also mix samphire in with a seafood pasta or risotto to add colour and crunch. 

We’ve been having a look around the world wide web for a few new samphire and fish recipe ideas that we think will go down a storm with friends or family. All simple to prepare, super tasty and made with ingredients that are easily picked up from the Anyfish fishmonger shop. The first one's a bit more complicated than the others but it's well worth it , especially if you've got someone special to impress.


Photo: GreatBritishChefs.com

Photo: GreatBritishChefs.com

The Great British Chef's Salmon with Samphire and Mussels (greatbritishchefs.com)

INGREDIENTS | 600g of mussels, 1 diced carrot, 1 diced shallot, 150ml of white wine, 1 bay leaf,  thyme, 2 tomatoes.

FOR THE BEURRE BLANC | 1 finely chopped shallot, 150ml dry white wine, 2tbsp white wine vinegar, 1 bay leaf, thyme, 3 peppercorns, 250g butter, 100ml cream, seasoning.

TO SERVE | 800g samphire, lemon juice & butter, salmon pieces or steaks.

METHOD | Firstly prep your mussels by cleaning, de-bearding and removing any partly open ones. You can ask us about this bit in more detail when you pop into the shop if you like. Then heat a large pan over a medium heat. Add the carrot, mussels, shallot, white wine, bay leaf and mussels. Place a lid on the pan immediately and steam until the mussels open, then allow to cool. Remove the mussels from their shells and set aside.

Blanch the tomatoes in boiling water for 10 seconds, then plunge them into ice cold water and remove the skins. Cut into little cubes.

To prepare the beurre blanc, add the shallot, wine, vinegar and herbs in a saucepan, bring to the boil and reduce down by three quarters. Add the cream and then reduce down again to half. Whisk in the butter, a little chunk at a time then sieve the sauce and keep warm.

Once the liquid has reduced, add the cream and reduce again by half. Slowly whisk in the butter a piece at a time, then pass through a sieve and season to taste. Keep it warm.

Blanche your samphire in boiling water and then toss in a knob of butter and a squeeze of lemon. Pan fry your salmon in olive oil and butter. 3or 4 minutes a side should do it depending on the thickness. Meanwhile add the mussels and tomato to your sauce and warm through. Plate up, beginning with a pile of samphire, then salmon and finishing with a couple of spoonfuls of sauce.

For full recipe and photos pop along to the excellent greatbritishchefs.com


Photo: Olive Magazine

Photo: Olive Magazine

Olive magazine's Linguine with Samphire and Prawns (olivemagazine.com)

INGREDIENTS | 200g of inguine, 150g tiger or king prawns, peeled & cooked, 150g blanched samphire, zest of 1 lemon, 2tbsp creme fraiche.

METHOD | Cook the pasta and drain. Add it back to your pan and add the prawns, samphire, lemon zest and crème fraîche until everything is heated through. Add a scrunch of black pepper and squeeze over little bit of lemon juice before serving.

For full recipe and photos pop along to the scrumptious olivemagazine.com


Photo: DeliciousMagazine.com

Photo: DeliciousMagazine.com

Delicious magazine's Fish parcels with lemon, capers and samphire. (deliciousmagazine.com)

INGREDIENTS | 1tbsp olive oil, 15g butter, 1 large shallot finely chopped, 4tbsp dry white wine, 4 fillets of black bream, 1/2 sliced lemon, 150g samphire.

METHOD | Heat oven to 180°C and prep 4 x 25cm square-ish pieces of baking paper. Heat file and butter in pan and fry the shallot for a couple of minutes, add capers and wine and simmer for a couple of minutes more. Lay a fillet of bream on each piece of paper and pour a little of your butter mixture on top. Add a lemon slice on top and a scrunch of salt and pepper. Fold up the paper so it's all sealed in. Bake in a roasting tin and bake for about 12 mins 'til the fish is cooked through (have a sneaky look into one of the parcels to check). Whilst the fish is cooking, steam your samphire and then add a knob of butter and some pepper. Serve with the fish (in the parcels) and some new potatoes.

For full recipe and photos pop along to aptly named delicious magazine.co.uk

You can find the ingredients for all of these fish with samphire recipes at the Anyfish fishmongers shop. If you want any more ideas or help then just ask and if you want to check we have what you need in advance, just give us a call on 01489 896111.