Northumberland seafood heritage is anchored by two of the most celebrated smokehouses in England. L Robson and Sons in Craster is the last traditional kipper smokehouse in the village, smoking herring over oak fires using the same methods for four generations. The smell of the smoke drifting through Craster is one of the most evocative food experiences in England. Swallow Fish in Seahouses operates the last fully operational 19th century smokehouse on the site, curing salmon and kippers with oak sawdust since 1843. It is thought the modern kipper was actually invented at Seahouses.
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