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WELCOME TO THE FISHERY

AT THE HEART OF IT WE ARE AN OYSTER FARM ON MERSEA ISLAND, WHERE WE GROW AND DREDGE OUR OWN NATIVE AND ROCK OYSTERS THAT ARE RENOWNED THE WORLD OVER.

But it's not just oysters we sell, we work closely with  lobstermen from Essex and Suffolk all the way up to Northumberland to bring you native lobsters during the summer months. We also import only the finest Canadian Lobsters in the winter so you can enjoy delicious and sustainable lobster all year round.

We work hard to source the finest sustainable shellfish from around our own beautiful island and from further afield so when you are looking for the very best shellfish, you know where to come.

IF YOU LOVE SHELLFISH AS MUCH AS WE DO, WE PROMISE WE WON'T LET YOU DOWN.

OUR FAVOURITE SHELLFISH

RECIPES

How to Prepare Arctic King Crab

How to Prepare Arctic King Crab

King crab is delicious and some people prefer it to lobster, but how do you get the meat out of those long crab legs?
November 06, 2017 by Katie Bond
Clam Cakes

Clam Cakes

Crispy, golden brown on the outside, pillowy and light on the inside. The slightest aroma of the sea with tiny chunks of clam meat...
October 06, 2017 by Katie Bond
Clam Chowder

Clam Chowder

This is the way to enjoy our hard shell clams. Comforting creamy soup, ideally eaten out of a bowl made out of a hollowed out crusty bread roll...
October 06, 2017 by Katie Bond

THE FISHERY

Native oyster or rock oyster - what's the difference?

Native oyster or rock oyster - what's the difference?

Here at the Fishery we grow two types of oysters, rocks and natives or to give them their latin names - Crassostrea gigas and Ostrea edulis. 
November 02, 2017 by Katie Bond
NEW IN: Hard Shell Clams

NEW IN: Hard Shell Clams

Hard Shell, Cherrystone, Littleneck or Quahog these clams have lots of names, but one thing is for sure, they are delicious...
October 06, 2017 by Katie Bond
Native Oysters Are Back!

Native Oysters Are Back!

We are delighted to announce that Native Oysters are back in season and ready to eat...
October 06, 2017 by Katie Bond

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