Fines de Claire oysters from the Marennes-Oléron region of France are matured in shallow clay basins known as claires. This pack contains 48 oysters, suitable for sharing at gatherings or preparing a seafood platter for a larger group. Serve them chilled on the half shell with lemon juice or mignonette sauce. They can also be baked with garlic butter and Parmesan or grilled as a cooked seafood starter.

Wild Atlantic sea bass is suitable for a variety of seafood preparations and can be cooked whole or filleted. Pan-sear it with olive oil, lemon and herbs for a simple main course, or grill it for a straightforward meal. Baking the fish with cherry tomatoes, olives and capers offers another serving option. It can also be steamed with lemongrass, lime leaves and chilli for a Thai-inspired dish.

Farmed Mediterranean sea bass is suitable for a range of seafood dishes and can be prepared whole or portioned according to your recipe. Bake or grill it with olive oil, lemon and herbs for a straightforward main course. It can also be cooked en papillote with vegetables for a convenient oven-baked meal. Serve with a fresh green salad or Mediterranean-style vegetables for a complete plate.

Live Atlantic edible crab is a whole crab suitable for a variety of seafood preparations. It can be boiled or steamed before the shell is opened to remove the meat from the body and claws. The cooked meat can be served simply with lemon or incorporated into dishes such as seafood paella and bouillabaisse. It is also suitable for crab bisque or baked crab au gratin.

Farmed Atlantic sole is a flatfish suitable for a variety of seafood preparations. It can be served whole or prepared in portions, depending on the recipe. Pan-sear it with butter and lemon for a simple main course, or bake it with herbs until the flesh is opaque and flakes easily. It is also suitable for classic French sole meunière, served with a butter, parsley and lemon sauce.

Live Atlantic blue lobster is a whole lobster suitable for a range of seafood preparations. It can be boiled or steamed before the meat is removed from the claws, tail and body for serving. Use the cooked lobster meat in classic dishes such as lobster Thermidor, lobster rolls or seafood pasta. The shells can also be used as a base for lobster bisque.

Farmed Atlantic salmon is suitable for a variety of home and professional kitchen preparations. It can be portioned for individual servings or prepared as a larger piece, depending on the cut supplied. Bake, grill or broil the salmon for a main course, or poach it in court-bouillon for an alternative preparation. It can also be cooked en papillote with vegetables and herbs for a complete meal.

Wild Atlantic monkfish tail is suitable for a variety of seafood dishes and can be prepared whole or cut into portions. Its substantial flesh makes it a practical choice for grilling, roasting or pan-sautéing. Cook it over low to moderate heat to help prevent the flesh from becoming tough. Serve it with steamed vegetables or mashed potatoes, or pair it with a tomato and caper sauce for a Mediterranean-inspired meal.