Maldon Kumamoto, Pacific, Wild Pacific, and Native* Oysters are cultivated and harvested from the River Blackwater, Maldon, Colchester, Essex, England.

Selection of fresh Smoked Fish: Smoked Salmon Whole/Half Side and Packs, Hot Smoked Salmon Fillets, Hot Smoked Eel Whole and Portions, Hot Smoked Mackerel Whole, Smoked Kipper Whole, and Hot Smoked Prawns Whole.

*Native Oysters are seasonal and available from September/October to March/April each year. Native Oysters are subject to availability.

Minimum order applies
Either 12 oysters; or £25 smoked fish; or 12 oysters and £15 smoked fish.

Freshest oysters possible
Maldon Oysters remain in their own local waters from seed until market size. Once harvested, these oysters are cleaned, purified in natural seawater from the River Blackwater, and packed live to order in boxes at the oyster farm (Monday to Thursday) for next day courier delivery to our clients’ addresses in mainland UK (Tuesday to Friday).

Freshest smoked fish possible
Once landed, fresh fish and shellfish are prepared, seasoned, slowly smoked, and packed fresh to order in vacuum sealed packs by the smokery at Maldon, Essex (Monday to Thursday) for next day courier delivery to our clients’ addresses in mainland UK (Tuesday to Friday).

Store and consume
For the freshest and best flavour, store oysters and smoked fish in the fridge. For more information and best before guide, please click on the link below:

How to Store Oysters & Best Before Guide

How to Store Smoked Fish & Best Before Guide

Ingredients: Oysters (molluscs), smoked fish (fish), smoked prawns (crustaceans). Note: Care has been taken to remove bones from Smoked Salmon, however, some bones may remain. Smoked Eel, Smoked Mackerel and Smoked Kipper are whole and contain bones. Smoked Prawns are whole with shells.