From crab-pot to the copper where the crabs are boiled, to the dressing table where with spoons, knives, hammers, nut crackers (or whatever tool you care to use), the white meat of the crabs is picked from their shickles (bodies) and legs and claws, assembled on top of the brown meat in the boat (shell). The crabs go through seasons where you will find red roe in the female crabs in autumn, and in late summer all the crabs will begin to shoot their shell, that is, grow a second shell under their existing shell which they eventually shed. The white meat is sweetest in the early summer, coinciding with the asparagus and strawberry crops that Norfolk is famous for.

As Autumn and Winter come the dinner party season begins, and for restaurants and pubs who we have supplied over the years will attest to, our Traditional and Spicy Potted Shrimps make excellent starters. Or for a Shellfish Tian, you can buy white crab and lobster meat from us. Indeed, the smoked fish pastes make an excellent choice on a sharing platter with stoneground bread.

The vibrant red shells of boiled lobster look outstanding on our counter as we pile up our catch high on platters so the crowd of customers can see we have delivered them the best seafood treat of all. In summer, local fishermen arrive mid-morning at the Norfolk Kipper House with their catch that they have landed literally an hour previous. The number of lobsters varies, but generally follows the peaks and troughs of their season. We sell boiled lobster whole or dressed and again, like the dressed crabs, we are very proud that we have the know-how to pick the meat in proper mouthful chunks for sandwiches, seafood platters and thermidors.