Rockfish9
About
At Rockfish our mission is a simple one: change the way we experience seafood in this country. That means using the freshest fish, caught sustainably at the highest quality. We operate a chain of thriving restaurants along the south coast. We have a bustling Online Seafood Market where anyone in Britain can gain access to fish literally sent the day it was landed. While our tinned seafood range aims to preserve seasonal catches of incredible fish when they are truly at their best, ensuring every bite is as fresh as the day it was landed.
In store9
Bay Mackerel
England
Soft, oily mackerel. Wants skin-contact whites or a light oxidative pour. Salt, fat, and a bit of grip.
7
Brixham Cuttlefish with Garlic
Tender, garlicky, slightly sweet. Great with textural whites or cloudy field blends. Round, savoury, a bit funky.
7
Lyme Bay Mussels Escabeche
Salty, pickled, bright. Call for electric acidity or a lean pét-nat. Zippy, mouth-watering stuff.
8
Mount's Bay Sardines - Chilli
Same richness, with a lift of heat. Go chilled red or a slightly wilder orange. Fruit, spice, and a bit of chaos.
6
Mount's Bay Sardines Escabeche
Vinegar, herbs, oil. Sits nicely with fresh whites or low-intervention blends. Bright, clean, lifted.
6
Mount's Bay Sardines
Buttery, rich, unapologetically oily. Pair with tannic orange wines or light reds with bite. Fat needs structure.
6
Bay Mackerel Escabeche
Mackerel cut with vinegar and herbs. Give it high-acid whites or something a little wild. Sharp meets sharp.
7
Handpicked Devon Crabmeat
Sweet, delicate, quietly luxurious. Best with clean, mineral whites or something saline. Keep it precise.
12
South Coast Squid in ink Sauce
Deep, briny, a little brooding. Needs structured reds or oxidative styles. Dark on dark.
9