Behind every lobster or crab is a chain of skilled local people, from the crews hauling pots offshore to merchants, fishmongers and chefs. Bridlington Bay brings together the entire local shellfish industry to deliver exceptional seafood from the water to your plate.
At sea
The journey begins with pots carefully set on the seabed. Crews haul them by hand or hydraulic hauler, checking each catch for size and condition. Only shellfish that meets landing standards is kept, the rest remains in the sea.
On the quayside
Once landed, local merchants and landing companies take over. Their role includes:
- Weighing and grading the catch
- Recording traceability information
- Monitoring demand and coordinating sales
- Arranging safe, timely transport
Because lobster is a live product, timing and handling are essential. The catch is rested briefly in tanks to maintain quality before moving on.
Through the local supply chain
From the harbour, shellfish travels quickly to wholesalers, restaurants, fishmongers or retailers. Some is sold live, some lightly prepared, but all remains fully traceable to the vessel and business involved.
To your plate
Whether enjoyed in a coastal restaurant or cooked at home, Bridlington Bay shellfish arrives fresh, local and handled with care, the result of a finely tuned, community-led supply chain.
What began centuries ago as small inshore fisheries has evolved into a modern, well-managed industry but the principle remains the same: simple methods, local waters, and exceptional shellfish.
