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About Fish Friday’s – £3 For Takeaway Fish & Chips

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Every Second Friday we host a special night to help celebrate the best evening of the month!

We collect the fish that comes in on Friday morning, and then serve it up fresh from 5 pm to 9 pm.

The best part is that we serve this up with chips for just £3!

While you can always eat the fish and chips at our takeaway seating area, there’s plenty of other places to sit and enjoy fresh fish.

We’re very lucky to be situated in a beautiful location. We’re right on the quay side so you can sit amongst the boats or have a walk on the cobbles. If you’re feeling adventurous one can always take your takeaway around Plymouth Hoe.

We look forward to seeing you soon!

Preparing Fish

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Welcome to The Harbour Restaurant and Take Away located on Sutton Harbour, Barbican Plymouth.

Previously known as The Glassblowing House restaurant, we are now under a new ownership and specialise in fresh, local fish, seafood, and organic steaks. Our tables are just meters from the water’s edge nestled in the hustle and bustle of one of Plymouths most historic harbours.

Diners can look out over the Barbicans cobbles, colourful fishing boats and famous Mayflower Steps whilst enjoying their meal. Whether you are looking for a romantic evening for two or a family friendly meal for 10 our restaurant is the perfect location for everyone.

We also have a take away which means you can enjoy our delicious menu at home or in the sunshine.

 

How to Prepare Fish

All our fish is prepared fresh and sourced locally, just of the British Coast.

https://www.youtube.com/watch?v=zDz7ep6nIc4

Trim the fins using scissors.

Scale the fish using a fish scaler or the back of a knife, working from the tail, towards the head.

Cut at an angle into the back of the head on both sides, and then one cut on the underside. Snap the head away, removing any innards that come with it.

Gut the fish by running the tip of the knife through from the vent to the head, then discard any more innards. Break the membrane holding the bloodline with the tip of a knife, then use a brush or kitchen paper to clean it out. Rinse under a gentle running cold tap.

We are always changing the menu to bring in new ideas and new flavours for our customers. What’s great is that the menu is always changing depending on that day’s catch. What more not to love?