A fishmonger on the harbour
Ebb & Flounder (sample) opened at the foot of Harbour Steps in 2011, in the old ice store. It is still a small shop: one counter, one smoker, three people and the boats.
Why we sell whole fish
A whole fish tells you how fresh it is: bright eyes, red gills, firm skin. A fillet in a tray tells you nothing. So the counter is laid with whole fish, and we cut them while you watch.
We price them each, by length, because that is how a cook thinks: a 45 cm bass is dinner for three (sample).
How we buy
Most of the fish comes from boats we can see from the counter. The rest we choose ourselves at the morning auction.
We know the boat
Every fish on the board has the boat or the market beside it, and the day it landed.
We buy what is landed
No standing orders. If the boats bring in gurnard and not cod, the board shows gurnard.
We sell it within two days
Anything left after the second day goes to the smoker or the fish pie mix, never back on the board.
Behind the counter
Ask any of us how to cook something you have not tried. We will tell you how long and how hot.
Maggie Trewin
Owner, buying at the auction (sample)
Sam Okafor
Filleting and the smoker (sample)
Lena Hart
Shellfish and platters (sample)
Opening hours
Tuesday to Friday
8:00–17:30
Saturday
Oysters opened to order until 14:00
7:30–15:00
Sunday and Monday
No market on Mondays
Closed
Phone orders
Before 10:00 for collection the same day
From 7:00
Opening times (sample).
Ring before ten
Tell us what you want and the size, and we keep it on ice for you. Before 10:00 for collection the same day.
Come down to the harbour
The counter is fullest before noon. Ring or send an order and we keep the fish on ice until you arrive.