Swallow Fish

Swallow Fish trades from smokehouses on South Street that have operated since 1843, the year Seahouses fisherman John Woodger is credited with creating the modern kipper. Patrick Wilkin now runs the business, curing haddock, salmon and herring over oak sawdust with no additives, preservatives or colourings, the same method used on this site for generations. The shop, known as the Fisherman's Kitchen, also sells fresh crab and lobster landed by local boats. Kippers are split, brined and hung in the original kilns before smoking, a process visible from the shopfront window. Open seven days, with the shortest hours on Sunday. Coach parties visiting Seahouses harbour queue alongside locals buying smoked haddock for tea.