Devon crab in brine. This is a unique product, a mixture of the finest tasting brown and white crabmeat that's to be had. It is hand picked on the quayside and canned using artisanal, time-tested methods. It is the first British tinned crab of its kind.
More about the crab: The crab is pot-caught by numerous boats in the South Coast fleet, landed in Brixham where it is hand-picked. The crab meat is then shipped to Asturias to be canned. The strong tides and wild weather churns up the Channel seabed and ensures that the crabs enjoy a nutrient-rich diet, which is the secret to its uniquely fine taste and why south coast crab is prized around the world.
Serving tip: add to stews for a rich shellfish flavour, pastas and rice, or try it on a slice of sourdough or rye bread with aïoli.
More about Rockfish:
The Rockfish tinned fish project brings together the freshest, highest quality British fish with Spanish artisanal know-how. Founder and CEO of Rockfish, Mitch Tonks decided to look to Spain because he was impressed with the artistry still practised in the canneries there. The canneries that he visited in Britain were high-volume and efficient but lacked the artisanal edge that he was after. The care and attention that goes into canning in the Spanish cannery Rockfish works with means that the high quality of the fish is maintained and even enhanced.
