The Real Guide to Plymouth Seafood

Plymouth lands more fish than almost anywhere in England. The trawlers come into Sutton Harbour through the night, the market sells their catch before dawn, and by lunchtime it's on plates within a hundred metres of where it landed. Here's how to make the most of that.

Start at the Source: Sutton Harbour

Plymouth Fisheries at Sutton Harbour is one of England's largest fresh fish markets. The public can't wander the auction floor, but the harbourside walk lets you watch the fleet come and go - and every restaurant ringing the harbour buys from it daily.

What To Order, By Season

• Spring: plaice and lemon sole at their sweetest; early crab
• Summer: mackerel (catch your own on a harbour trip), sardines, scallops
• Autumn: Dover sole, squid, the start of the big brown crab season
• Winter: cod and haddock at their best, mussels, oysters

The Fish and Chips Question

Every Plymothian has a fierce allegiance. The Barbican chippies win on setting - eating from paper on the harbour wall, fending off seagulls, is the full experience. Pro move: ask what's fresh off the boat rather than defaulting to cod. Hake, gurnard and pollack are often the better (and better-value) fry.

Beyond the Chippy

• Harbourside seafood restaurants - the Barbican's are the classic; book a window table for sunset
• Royal William Yard - the modern end of Plymouth seafood, from small plates to destination dining
• Seafood platters - order 24 hours ahead at the better spots for the full spread of whatever the fleet brought in

Local Rules

• If the menu says "market fish", order it - it landed this morning
• Crab sandwiches are a Devon institution; hand-picked white meat only
• Guard your chips. Plymouth's seagulls are professionals