Our Story
From Sea to Smokehouse
All our fish and shellfish are lightly smoked right here on Aldeburgh beach. While older smoking methods were designed purely for preservation, we believe in a gentler approach — enough smoke to add depth of flavour, but keeping the fish moist, clean and full of natural character.
Most of what we sell is ready-to-eat: simply open the pack and enjoy, or warm gently for a simple supper. Alongside the classics, we also make tarts, pies, patés and platter boxes in our beach-side kitchen — each batch prepared by hand, in small quantities, because that’s how the best flavour comes.
A family-run smokehouse
All the day’s work remains in our little beach-side smokehouse at Crag Path: fish landed from the sea are filleted, brined, smoked, sliced and packed just metres from where you stand.
Jim McMullan
From boat to beach
Whenever possible, the fish and shellfish you find on the counter are caught by our own commercial vessel — the Bonny Lass — meaning we control the journey from sea to smokehouse.
Landed locally, treated carefully, and smoked on site. For everything else, we partner only with trusted suppliers who share our values of quality, traceability and sustainability.
Our aim remains the same: honest, thoughtfully-sourced seafood, prepared with care, for the town we call home.
Come and Visit Us
Do you want to discuss your order personally?
Give us a call, drop us an email, or pop down to the Smokehouse on Crag Path — we’re here 7 days a week, from 8 am to 4 pm, and always glad to help.
Our Values
Respect & Fairness
Sustainability
Craft & Tradition
