L. Robson& Sons

James William Robson came to Craster in 1890 and bought the village's 1856 smokehouses in 1906; his great-grandson Neil runs them today, the fourth generation cold-smoking herring for twelve to sixteen hours over oak sawdust to make the Craster kipper — the one the phrase means. The business is the last fish-curer left in a village that once ran on them, and in November 2023 the government listed the smokehouse Grade II on Historic England's advice, protecting the tarred sheds the trade never stopped using. Waitrose and Fenwick take deliveries; the shop by the harbour does the honest retail; the smoke does the rest.