Seafood is landed by fishermen all around England’s coastline.
From Brixham (the Devon fishing town that lands the largest catch in the country) to the fish huts on Aldeburgh beach in Suffolk that sell fish straight from the boats, there are plenty of ways to experience the freshest seafood close to where it was landed.
Many areas have their own speciality. In Yorkshire and Northumberland herring are transformed into kippers. This popular English breakfast delicacy are smoked in smokeries that have changed little in hundreds of years. Cromer Crab from Norfolk is in demand around the world, famous for its delicate flavour. Oysters have been grown off Mersea Island in Essex since Roman times. The Dorset Seafood Festival is one of the biggest in Europe. In Devon and Cornwall it’s all about variety – more than 40 different species are auctioned at Plymouth and Brixham Fish Markets alone, while Teignmouth is the only place in the country where you can try sand eels, brought ashore by one lone fisherman in his boat.
Restaurants pick the best seasonal ingredients and use skill and passion to create world-class food. There’s so much more to English seafood than fish and chips – you will be spoilt for choice!