Edwin Jenkinson are Proud to offer the following products.

Vivier: ( UK & EUROPE)
Live Lobster (Homarus gammarus) –  graded and packed in boxes despatched over Europe and UK.  (France, Germany, Belguim, Switzerland and Holland)

Homarus gammarus, known as the European lobster or common lobster, is a species of clawed lobster from the eastern Atlantic Ocean, Mediterranean Sea and parts of the Black Sea. It may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. In life, the lobsters are blue, only becoming “lobster red” on cooking. Mating occurs in the summer, producing eggs which are carried by the females for up to a year before hatching into planktonic larvae. Homarus gammarus is a highly esteemed food, and is widely caught using lobster pots, most production occurring around the British Isles.

Live Crabs – Brown crab (Cancer pagerus) – graded and packed in boxes despatched over Europe and UK. (France, Germany, Belguim, Switzerland and Holland)

Cancer pagerus, commonly known as the edible crab or brown crab, is a species of crab found around the British Coastline. It is a robust crab of a reddish-brown colour, having an oval shell with a characteristic “pie crust” edge and black tips to the claws.  Brown Crabs are a nocturnal predator, targeting a range of molluscs and crustaceans. It is the subject of the largest crab fishery in Western Europe, centred around the coasts of the British Isles, with more than 60,000 tonnes caught annually.

Shellfish cooking facility:  (UK & EUROPE)

  • Whole cooked crabs
  • Half crab
  • Crab claws (all grades)

We aim to supply a fresh cooked Yorkshire Coast Crab. The crab would be caught by the local fishermen from Scarborough, Filey and Bridlington, cooked in Scarborough and delivered to Boulogne Market in France within 48 hours. The location of the factory is a major factor that distinguishes our business from others. Our crab has dramatically reduced food miles compared to crab which is caught on the same coast but transported to Ireland and Scotland, processed and then sent to market in France.  What the consumers in the UK and France are getting is a high quality fresh product from the sea to plate in less than 48 hours.

Pasteurised crab will always be on the market and will always offer a longer shelf life but again our location allows us to exploit the local shellfish and great transport links the Yorkshire Coast has with France. A cooked crab that arrives in Boulogne still has six days’ shelf life so further transportation across France and Europe is not a problem.

Wet fish processing: ( UK only)

  • Haddock – 4oz to market availability.
  • Cod – 3oz to market availability.
  • Also whatever is available on the local market.

If you are looking for something in particular just ask and we will do our best to source.  All have daily despatches (wet fish UK only) into Europe on temperature controlled wagons.