The mother of deep-sea fisheries
I have been using Kingfisher for just over 20 years; the importance of having a great relationship with a seafood supplier has been key to ensuring we are always serving the best quality produce sometimes delivered twice a day.
One of the most revered of the delectable crustaceans today is the humble brown crab, specifically the South Devon brown crab, sought-after the world over for its sweet, succulent white claw meat and intensely rich brown meat. Not only is the brown crab uniquely delicious, but it is also packed full of goodness, including omega-3 fatty acids, selenium – a powerful immune-boosting antioxidant– copper and phosphorus. It’s also one of the most sustainable seafood choices thanks to low impact methods of sourcing via crabbing pots.
The largest crab species to be found in British waters, the brown crab grows to around 20cm in width, although it can reach sizes of up to 30cm. They’re distinguishable for their iconic reddish colouring and thick “pie crust” carapace.
Undoubtedly one of the best places to land brown crab is the small South Devon harbour town of Brixham, home to England’s finest fishing port and renowned Brixham Fish Market. Known as the “Mother of Deep-Sea Fisheries” Brixham lands over 40 species of seafood – around 70 tonnes each day. The rich bounty to be found in this part of the English Channel is thanks to the South coast’s temperate climate, making it an ideal breeding ground for shellfish which then migrate to deeper, colder waters of the Channel, characterised by a thick limestone belt that spans from Dorset to South Devon. This creates the perfect conditions for premium shellfish to mature into adulthood.
Kingfisher Brixham has been supplying direct to restaurants for over 30 years, sourcing from both Brixham Fish Market and direct from the fishermen themselves. From humble beginnings, founder Nick Somersby started out filleting from a bathtub in 1984, supplying restaurants and hotels around Torbay. The team is now headed up by Marc Shipton, who has been working in the business in some way since he was 14.
Kingfisher Brixham changed the way seafood was delivered to chefs in the early days. They would deliver fish that had already been professionally prepared, which meant that chefs could focus on the cooking elements rather than the prep work. This was especially important for unique fish and cuts. They first implemented this service in 1984 and it has helped a lot of restaurants find success.
Many of our team are, as you would expect, from the local area and have previously worked in the fishing industry themselves. We’ve got a lot of people who have been in the business in one way shape or form. In Brixham, they say you’re two degrees of separation from someone who works, or has worked, in the industry.
The business soon grew beyond the South West when Kingfisher Brixham was able to supply customers in Sheffield, Leeds and North Yorkshire direct. There were a lot of businesses that had never had South coast fish caught on day one and delivered day two. Usually, merchants upcountry would buy from merchants here in the South West, which would delay everything by a day or so. So Kingfisher Brixham cut out the middleman and delivered from boat to restaurant at the other end of the country; making for fresher produce straight to door.
Brixham as well as adding the ports of Plymouth and Newlyn to its South coast network. Many of our team are, as you would expect, from the local area and have previously worked in the fishing industry themselves. “In Brixham, they say you’re two degrees of separation from someone who works, or has worked, in the industry.”
Rob Adams is a local shellfish fisherman who supplies brown crab direct to Kingfisher. It’s this direct relationship that ensures the highest quality, “We get them straight from the boat and into our tanks as soon as they’re landed, so there’s very little time out of the water, meaning they should be nice and lively when the kitchen receives them. When you have live shellfish out of the water for any period, they get sleepy.
To get them directly from the boat and into the tanks within an hour helps to preserve the quality of the crab meat. This ensures that the freshest, highest quality brown crab can be in kitchens in the South West by 8am the following morning– not far off 24 hours after being landed.
The best quality seafood is right here on our own shores. Eat locally and eat more crab; South Devon brown crab, landed in Brixham, to be specific.