About us

Seafood & Eat It began life in 2002, when brothers Rich and Nev found themselves in a tight spot. Scratching around for a way to earn a living, they hit upon the hare-brained idea of cooking and selling Cornish crab, raising a few local eyebrows at the time.

Rich & Nev

Nev had taken to sea as a crab fisherman, following in his father’s footsteps. But then he injured his arm in a fishing accident off the Cornish coast in 2001. His brother Rich, just back from backpacking around Central America, headed down to Newlyn to help him recuperate.

With a shoestring budget and support from the Prince’s Trust, the bros went into business, supplying freshly picked crab meat to a handful of local restaurants and hostelries in west Cornwall.

Fast forward to now, and Seafood & Eat It supplies many of the finest food retailers in the UK and beyond. We may not be as small as we used to be, but we’re true to our roots and still run a tight ship.

Where to buy

There’s no need to fish around for our products, as we’re in all the stores below. To find your nearest one, just tap in your postcode and… hey presto! Or could always have our crab delivered straight to your door by Waitrose.com, Ocado or Abel & Cole.

Our Stockists

Sustainability & Social Responsibility

There’s a beautiful simplicity to fishing for crab. You just lay down the pots and wait. Take pot luck, if you will. There’s no unwanted by-catch and no damage to the seabed.

We hand select every crab — females with eggs and tiddlers are thrown back to swim another day. And we’re working on ways to use every single part of the crab, so we can grow our business, but still be sensible about the numbers we catch. After all, we owe it to those crabs.

Real Food

Mega coastal tides keep the water quality in Cornwall clean and crystal clear … so the flavour of the local crab (Cancer Pagurus) is unusually pure, fresh and delicate.

Our carefully hand-picked crab meat takes time and patience to tease out, but boy it’s worth it. The taste and texture is so much better than the usual imported machine-processed mush. White crab meat is a packed with protein, while brown meat is high in Omega 3, which keeps the brain ticking over nicely.


Clean air, clear water, and a blissfully slow pace of life. That’s great for crab, but it’s also great for us.

We’re hooked on all things Cornish, from the rolling beaches and rocky coastal paths, to the lingering summer days and epic sunsets.

Newlyn is a real, unpretentious fishing port, where traditions die hard and the language is colourful. As a place to live and work, it’s hard to beat. Go on, breathe some Cornwall in.

Although we endeavour to get all our crab from Cornwall there are times, such as with seasonal supply, when we may have to go further afield.


It’s safe to freeze our pots of crab for up to two months though you may experience a slight deterioration in the flavour of white crab meat so it is better to avoid freezing where possible.  You should defrost and use same day.

The NHS says its safe to eat cooked shellfish, all of our products are cooked.

All of our products are cooked and ready to eat.

We provide recipes in some of our packs and on our website to help with some inspiration.

The brown meat in the crab changes throughout the season so is sometimes quite orange in colour and thick, sometimes a light brown colour and with a thinner consistency.

Our crab is predominantly from Cornwall, but to ensure year round supply we do buy pot caught native crab from around the north east atlantic (FAO 27).