Andrew's tour of the North East Latimer's Fish Deli

Date Published:

08/08/2008

Map user, RG added Latimer's Fish Deli to the map saying: "The shop is right on the coast and the owners have a really close working relationship with local fishermen. [And it’s] built on a former petrol pump!” From fuel to fish eh? I went to find out more

The eponymous Rob Latimer reminds me of someone, but I can’t quite recall who it is. We’re sat chatting over a plate of his wonderful seafood. “I used to work as a fisherman on the west coast of Scotland,” he tells me, “but the quotas got harder so I came back to the North East."

He set up Latimer’s on the site of an old petrol station built by his grandfather in 1957. Rob was born in the house at the back of the shop. Seeing the writing on the wall for small independent garages, the Latimer’s decided to convert to a fishmongers instead. “I soon realized there was an appetite for more than just a bit of shellfish,” says Rob.

Early enthusiasm

Inside is a display counter groaning with seafood. “The area is a good fishing area,” says Rob, “and people round here love their seafood." Rob’s counter displays whatever the day boats bring in; this is dependent on the tides, the weather and the time of year. “I love getting up at 4am and going to meet the boats,” says Rob genuinely.

Crab is a particular favourite of both Rob and his customers, and right now he’s got some stunning native lobster for sale. Latimer’s also offers crab in tubs ready to eat, as well a winkles, mussels and such. As we’re talking a young couple come in and buy two pots to take over and eat on the nearby seafront. There’s a steady stream of customers of all ages and backgrounds throughout the afternoon.

Rob’s about to expand the shop into what was the old garage repair area. This should be ready by October offering wine and a much bigger dining area and menu. There’s space upstairs too for a cookery school but he’s taking things one step at a time for the moment.

But back to fish: “We’re selling more whole fish,” says Rob. These are great for barbecues and cook in a matter of minutes. I’m also impressed by the amount of langoustines on offer. “Oh aye there’s plenty about here,” he says. I ask Rob how he gets the tail meat out? “Twist to the left, then right, then pull off the shell, then the tail just pops out.” It’s true. The wonderful thing about shellfish and sea food is that you get to eat like a child again, it’s all cracking and scooping and slurping, real gusty eating, granted not first date food, but it sure is a pleasurable way to eat, just have some kitchen roll ready.

Watch Rob take apart and dress a crab and a lobster, and then why not serve the latter with Hilary Latimer’s (Rob’s Mum) thermadore sauce? - Here's the recipe.

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