insideKENT Magazine Issue 52 - July 2016 | Page 49

FOOD+DRINK
from SEA to PLATE cont.

Luckily for us, Kent has a thriving fishing industry, and there are a number
of fantastic fishmongers across the county. We spoke to some of them to
find out more about what they do.
Claire Hudson of Hudson’s Fish, Herne Bay
Hudson’s Fish was established in 2012 and the
story is simple. As a family, we love eating fresh
fish and know that it tastes so different when it
has just been caught. My husband and young
sons like fishing and we often eat their catch –
fresh mackerel, plaice and sea bass from the sea
off Herne Bay. Hudson’s Fish has been created
from the love of fresh fish. With a lack of
fishmongers in Herne Bay, a passion for fresh
healthy food and a strong demand for good
quality fresh fish, Hudson’s Fish was born.
We source seasonal, fresh fish from our local
waters – Whitstable, Herne Bay and Thanet – or
from as near as possible for species that are not
locally available. We have achieved the prestigious
award of Kent Fishmonger of the Year in 2015
and 2016 from the Taste of Kent Awards.
We supply a large number of restaurants daily in
the local area, all of which rely on the freshness
and quality service we offer. So if you don’t want
to cook you can always try our fish in one of the

great local restaurants like The Oxford (Whitstable),
The East Coast Dining Room (Tankerton), JoJos
(Swaleclife), A Casa Mia, The Hampton and The
Wine Bar (Herne Bay), The Prince of Wales (Hoath)
and Kathton House in Canterbury. This is just a
small selection of some of the restaurants that
serve our fish.
Fish recipes from Kathton House include supreme
of wild sea bass on braised fennel in light pernod
sauce served with sautéed new potatoes. From
The East Coast Dining Room you can order roast
fillet of hake, sautéed potatoes, spinach, paprika
and preserved lemon dressing. And at JoJos you
can have chargrilled sardines with lemon and
black pepper.
The fish is prepared in our shop for all our
customers from our own dressed crab and
lobster, to fish pies and various fish and crab
cakes that are all made in house. Our in-house
preparation methods include seal and cook ‘loved
up’ bags. We put fresh fillets with herbs, butter,
wine, lemon and pepper in a sealed bag, ready
for you to cook in the oven. No scaling, gutting

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or preparation needed, just a fresh, healthy meal
ready in under 15 minutes. Or, we will supply
your fish ‘naked’ – plain fillets or whole fish for
you to create your own fish recipes. Our cooked
counter is full of ready-to-eat shellfish with local
whelks and cockles, jellied eels, prawns, smoked
fish, anchovies, caviar and homemade pâtés to
name a few.
We offer a free local delivery in the Herne Bay
area (CT6), a collection service from Whitstable
Produce Store and a nationwide next-day delivery
service.

Hudsons Fish
178 High Street
Herne Bay
CT6 5AJ
01227 360630
www.hudsonsfish.co.uk
/hudsonsfish
@hudsonsfish