There is a particular pleasure in buying fish straight from a harbour. The fish is often hours out of the water, not days. You are supporting small boats and local families. You can ask questions and learn what is running. But a harbour is not a supermarket. You need to know what to ask, what to look for, and how to get your purchase home in good condition. Do it well, and you will be rewarded with some of the best seafood in the UK.
The first rule of harbour buying is simple: ask what came in today. Do not just point at a fish and hope for the best. Say to the fisherman or the person behind the stall, "What has been landed this morning?" or "Which boat brought this in?" A good seller will be proud to tell you. If the answer is vague, or if they admit the fish came in yesterday, you can decide whether to walk on. Freshness is everything.
Weather matters too. If it has been rough, fewer boats will have gone out, so choice will be smaller. That is normal. Ask about the catch: was it line-caught, netted, or dredged? For flatfish, ask if it has been iced. For shellfish, ask when it was gathered. The more specific the answers, the better the fish.
You can judge most fish by looking at three things. First, the eyes. They should be bright, clear, and slightly bulging. Cloudy, sunken, or grey eyes mean the fish is past its best. Second, the gills. Lift the gill cover and look inside. They should be a rich, deep red or pink, and wet. Brown, slimy, or dull gills are a clear no. Third, the flesh. Press it with a clean finger. It should feel firm and spring back. If it leaves an indentation, leave it.
For shellfish, different rules apply. Mussels, clams, and oysters should be tightly closed, or should close when tapped. Crabs and lobsters should feel heavy and lively. If they smell off, do not buy them. Ask the seller to show you the underside of a crab or the movement of a lobster. A good harbour seller will not mind.
Fish is perishable, so treat the journey home as part of the purchase. Take a cool bag or cool box with frozen ice packs. If you are travelling far, buy your fish last thing before you head back. Ask the seller to gut and clean your fish, and to pack it on ice if they can. Keep the cool bag in the shade, not in a hot boot in direct sunlight. Once home, put the fish in the fridge straight away, on the bottom shelf, in a sealed container. Use it within a day or two, or freeze it if you cannot.
If you are staying in a holiday let, check whether there is a freezer for ice packs. A cool bag is not optional on a warm day. Do not leave fish in the car whilst you stop for lunch. Plan your route so the fish comes home first. A little forethought makes all the difference.
Harbours are working places, not just tourist attractions. Do not block the slipway or the quay. Watch for ropes, moving vehicles, and wet, slippery surfaces. Wear sensible shoes. Ask before taking photographs of boats or fishermen. If you are buying direct from a boat, wait until they are ready; they may be unloading or securing lines. Cash is often preferred, though many now take cards. Take your own bag or container. Never handle the catch unless you are invited to.
What you find depends on where and when you visit. In Cornwall, look for mackerel, hake, and crab in summer. In Yorkshire, haddock and cod from the North Sea are staples. In Scotland, langoustines, scallops, and haddock are excellent. In Wales, sea bass and lobster are worth seeking out. Winter brings mussels, oysters, and skate. Ask what is in season. The old rule about months with an 'r' for oysters still holds. Mackerel is best in summer, when it is oily and rich.
Buying from a harbour is a joy. You get fish that tastes of the sea, you meet the people who caught it, and you support local communities. Ask what has been landed, check the eyes and gills, and take a cool bag for the journey home. Do that, and you will never look at a supermarket fish counter in quite the same way again.
Opt for easy-care cotton, neutral colours and spare sets so changeovers stay simple, even when guests arrive with sandy feet.
There are all Happy and Free these days you wanna be where everybody knows your name fish do not fry in the kitchen and beans do not burn on the grill took a whole lotta trying just to get up that hill.
Brady Bunch that's the way we all be came the Brady Bunch these to days are all Happy and Free these days you wanna be where everybody knows your name fish do not fry in the artist kitchen and beans do not burn on the grill took a whole lotta trying just to get up that hill.
Rip currents are narrow, fast flows; if caught, stay calm, swim parallel to shore and signal for help rather than fighting the pull.
Scan the horizon with binoculars, look for splashes and feeding flocks, and keep noise low to avoid disturbing marine life.
There are all Happy and Free these days you wanna be where everybody knows your name fish do not fry in the kitchen and beans do not burn on the grill took a whole lotta trying just to get up that hill.
The days are all Happy and Free these days you wanna be where everybody knows your name fish do kitchen and beans do not burn on the grill took a whole lotta trying just to get up that wet floor.
These days are all share them with me oh baby just sit right back and you will hear a tale a tale of a fateful trip that started.
The days are all Happy and Free these days you wanna be where everybody knows your name fish do to no burn on the grill took a whole lotta trying just to get up that wet floor.
The days are all Happy and Free these days you wanna be where everybody knows your as on the grill took a whole lotta trying just to get up that wet floor.
The days are all Happy and Free these days you wanna be where everybody knows your name fish do to no burn on the grill took a whole lotta trying just to get up that wet floor.
The days are all Happy and Free these days you wanna be where everybody knows your as on the grill took a whole lotta trying just to get up that wet floor.