Put simply: it’s the best in the world. Having eaten crab on every continent, our founder Mitch Tonks still swears nothing beats the Great British crab - whether it's Brown or Spider.

What makes it so good?

Unlike crabs in wilder, fast-moving waters (like Portugal’s Gulf Stream, where crabs cling on for dear life, developing tougher meat), British spider crabs sit - rather comfortably - in the rolling tides of the English Channel, feeding on an endless conveyor belt of passing food. This luxurious, slow-moving feast gives them an unmatched sweetness and delicate texture.

There are two species of edible crab in UK waters:

Brown Crab

Brown crab brings tradition and versatility; it holds its own in rich, flavour-packed dishes. It’s got a real traditional, English crab taste. Rich, nutty, and full of contrast, from the sweet, flaky white meat in the claws to the creamy, umami-packed brown meat in the body. 

Spider Crab

Spider Crab is lighter and even sweeter than brown crab, it loves a good splash of citrus or chilli! Despite their deliciousness, they’re vastly underappreciated in the UK (95% of our catch is exported to Europe!) We think it’s time Britain fell in love with it.

At Rockfish, we source crab fresh from the South West’s best day boats, ensuring it’s caught, cooked and served at its absolute peak. No pasteurised, second-rate crab here – if we can’t get it fresh, we simply won’t serve it.