Producers – Seafood

Here is a list of all of our UK Ark of Taste seafood products and their producers. The dedicated work of these producers helps spread the message of Slow Fish.
Find out more by following the links…


Bloaters are a form of smoked herring associated mainly with the East Anglia coast, in particular with Great Yarmouth. The herrings are brined and then smoked whole, without gutting and splitting them beforehand.
Find out more about sustainable herring stocks here.

Glen Weston – Cley Smokehouse
Glen chose to produce Bloaters  because of the immense local history that surrounds them along the East Anglia coast.


Colchester Native Oysters
Colchester Native Oysters are harvested from September through to May in the shallow creeks off Mersea Island in Essex, north of the River Thames. The shell of the Colchester Native Oyster is flat and the flesh is firm with a rich salty fresh taste.
Find out more about sustainable oyster stocks here.

Richard Haward – Haward’s Oysters
Oyster farming is in Richard’s blood as his family began farming off the West Mersea coast in the mid 18th Century. He has been oyster farming for most his life and there is very little Richard doesn’t know about the business.


Fal Oysters
The Fal Oyster has a round irregular shaped shell which has a rough surface. The flesh is cream with a grey edge and has a firm texture.
Find out more about sustainable oyster stocks here.

Ranger – Fal Oysters Ltd.
What Ranger brings home after a long day of work at sea can truly be called ‘Slow Food’.


Cromer Crab
Cromer Crabs are brown crabs that are caught off the Northern coast of Norfolk around Cromer village. The chalk shelf and nutrient-rich waters in this region make for a particularly flavoursome, tender and fragrant crab.
Find out more about sustainable crab stocks here.


Grimsby Smoked Haddock
Once filleted the fish are smoked turning cream to beige in colour, with a dry texture and a smoked slightly salty flavour. The complex process involved in the smoking is what gives Grimsby Smoked Haddock its distinctive taste.
Find out more about sustainable haddock stocks here.

The Grimsby Traditional Fish Smokers Group
Traditional fish smoking is a highly specialised process and Grimsby is the only place with the right concentration of skills, established contacts and infrastructure to support it.


Jersey Ormer
The Ormer can be likened to a flattened snail with a whorl and is ear-shaped with iridescent mother of pearl inside and a greeny brown almost rock coloured outer surface.
Find out more about ormer fishing regulations here.


Manx Kipper
Manx Kippers are made using herrings and have a deep bronze colour with a distinctive rich smokey and salty flavour, which is a result of the traditional curing methods.
Find out more about sustainable herring stocks here.

Peter Canipa – Devereau’s
The Canipa family are insistent on using the same traditional smoking and curing methods they have always used, and refuse to cut corners when it comes to producing kippers.


Morecambe Bay Shrimp
Although the Morecambe Bay brown shrimp are sometimes available cooked in the shell they are most famously served ‘potted’ i.e. boiled (traditionally in sea water), shelled and preserved in spiced, clarified butter, and served cold with thin toast.
Find out more about sustainable brown shrimp stocks here.

Les Salisbury and Clare Worrall – Furness Fish and Game
Potted shrimps are what Furness Fish and Game are famous for and their traditional recipe has stood the test of time.
Sue and John Baxter – James Baxter & Son
The beauty of potted shrimp is in their simplicity and so Sue and John know that by using the best possible raw ingredients, and sticking to their secret family recipe, they are able to maintain the high standards their family have always kept.


Penclawdd Cockles
Penclawdd Cockles have been present in the Burry Estuary in South Wales since Roman Times. The cockles are removed from the sand when the beds are exposed at low tide.
Find out more about sustainable cockle stocks here.


Windermere Char
Windermere Char (Calvinus alpinus) has delicate pink flesh. Part of the trout family it is also related to Arctic Char and is one of the few fish that can survive in deep cold inland lakes.
Char stocks in lake Windermere are in grave decline. As such we do not advocate sourcing Windermere Char.


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