The Process

After securing only the finest of the day's landings it is brought back to the processing unit (EU Approved of course) to fulfill our customers needs.

Be it fillets, skinning, scaling or steaking we accommodate all requirements using the latest technology mixed with traditional means in our small modern unit.

Shown in the picture opposite is the filleting of Plaice.

At this point only the very best fillets make it through to

the weighing stage.

In the Summer season through to Christmas, Brixham Plaice is at its best and I will go as far to say that it is the best in the world.

Skinning skate wings is not a problem .

Using the Cretel 360 Combo up to 280 kilos of skate wings can be skinned per hour.

We also use the Cretel 360 Combo for skinning fillets and whole flat fish.

Brixham Cod season is usually from Christmas to April.

Cod caught, landed, bought, filleted, packed and dispatched in 24 hours.

For the rest of the year we rely on only the finest imported Cod from managed fisheries off the Faroe

Islands, Ireland and Iceland sent to us by our family in Grimsby and who like us insist on purchasing only the

very, very best.

The final product before covering with protective film, Walker's own brand of ice flakes and strapping.

Very close attention is taken to ensure that only

the very best grades make this stage.

In short..........Packed to perfection.

Finally shipping of the product to our customers.

For our U.K. customers we proudly use Quayside Transport Ltd and Cornish Transport Ltd. For our

our export clients we use Tradimare Transport.

All are refridgerated and reliable.

We cover all outlets, Wholesalers, retailers, restaurants and hotels with next day delivery for ALL U.K. clients.

Backing up our complete range of locally caught and prepared produce comes our line in smoked specialities.

Using the finest Haddocks, our family in Grimsby make

use of the original smokehouses from yesteryear to

bring you the ultimate in Dyed and Oak smoked fillets

In 1996 we expanded our range of produce to include a

range of frozen delights with the opening of our cold store.

Headless or whole, raw or cooked, shell on or peeled we hold nearly 100 different varieties .