Easter 2025

HAPPY EASTER!

The online order book has now closed for collections over the Easter Weekend, but we will still have lots of fish and shellfish available for you to come and select from our counters. We open at 8am each morning and we'll have good availability at the start of each day, but with many people visiting we will run out of things as the morning progresses. On Friday and Saturday we will be closing at 1pm

You can send a text to 07354 849465 to find out about availability, but please bear in mind it is going to be really busy in the shop so I will respond as soon as I can but it may be 'after hours'. 

If I don't see you over the weekend, I hope you have the most wonderful Easter, and remember, we will be closed on Tuesday 22nd due to Bank Holiday Monday. 

Sue

  

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Crab Meat - Brown

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Quantity Weight Price Total

Basket Items

Weight
Price
Quantity
£3.00
100g

£6.00
200g

£15.00
500g

The brown meat in crabs is called tomally and is found in the main shell cavity of the crab. Totally different in texture and taste to white crab meat, it is utterly delicious with a really rich flavour which makes it fabulous for sauces or to add a little extra 'crabiness' to any dish.

The texture and colour of the brown meat will change dramatically from crab to crab as well as throughout the year. At times its pale, quite loose and creamy and at other times, the hen crabs, which carry the highest percentage of brown meat, will have a very red, firm tomally.

Although some people enjoy eating the brown meat just by itself, most find it a little too strong in flavour, but you can't deny that it really adds so much flavour. Even a simple crab sandwich benefits from a little brown meat spread across some thick, buttered white bread before piling on the white meat.

Always add a spoonful of brown crab to the base of your crab linguine to give it a real richness and depth of flavour

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