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Cormacks Seafood
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There's a lot of love and care that goes into our products. Our seafood is caught locally by fishermen using small boats and selective fishing methods. Once landed, it comes straight to us. Our seafood couldn't be any fresher. Once it's through our doors, we then hand fillet, individually season, cure in our dry age fridge, marinate or expertly cook each piece. We use traditional methods for everything, because that's what makes the tastiest seafood.
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Cormacks Seafood

Cormacks Seafood specialises in day boat fish and shellfish, direct from the coastlines of Devon and Cornwall. On offer every day is a range of freshly landed and prepared fillets and whole fish, as well as chilled and live shellfish such as crab, lobsters, clams, and mussels. On offer every day from noon is a sandwich menu, featuring Cormacks’ handmade fish fingers, a Japanese inspired katsu curry sandwich and a spicy crab and avocado.

Chef and owner, Aarik Persaud, brings his international culinary experience and knowledge to transform some of the seafood into a range of 'ready-to-cook' frozen products, such as Moroccan-spiced monkfish tails, katsu plaice fillets, Brixham lobster mac 'n' cheese, Singapore chilli crab cakes, and handmade fish fingers.

Unique to Cormacks Seafood, is a salt fridge, which is used to dry age the larger fish, reducing the moisture content and concentrating the flavour. These fillets can be bought fresh from the counter or packed in our freezer section.

On the shelves, there is also a range of smoked mackerel jars, marinated in sauces such as Korean BBQ, miso ginger, pastrami spice and puttanesca. Made in house, these products make the perfect addition to a sandwich, pasta dish or rice bowl.

Cormacks is proud to work with fishers who use selective, traditional fishing methods. We favour small artisan boats - much of our fish is caught by handlines, which is one of the most selective fishing methods. Our trout is our only farmed product and comes from a small aquaculture farm, which operates responsibly by running on-land, closed systems and by using organic feed.

Alison Freeman
01803 901 679

Our winter opening hours are 10 am – 4 pm, Tuesday to Friday and 10 am – 2 pm on Saturday. We are closed on Sunday and Monday.

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