Rockfish12
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 store10
Bay Mackerel
England
Soft, oily mackerel. Wants skin-contact whites or a light oxidative pour. Salt, fat, and a bit of grip.
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
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
Plymouth Anchovies in Olive Oil
Plymouth
A rare Autumn catch from the South Coast, landed at Plymouth and preserved whole by hand in olive oil in peak condition. These wonderful fish are firm, lightly oily and naturally sweet. Best enjoyed straight from the tin with fresh tomatoes and red onion and just a splash of vinegar.
10
Brixham Calamari in Ink Sauce
Brixham
7
Line Caught Bonito Tuna
England
This Northern Bonito tuna was caught during a three-week window in August when Northern Spanish fishermen work the Cantabrian Sea with single hooks and lines. Each fish gets pulled in individually during peak season when these tuna are at their best. The fish is cooked and filleted by hand before being laid into the tin with olive oil. You can taste the difference that this level of care makes.
7
Archive2
Previously stocked tins from Rockfish.
Bay Mackerel Escabeche
7
Sardine Paté
England
7