Everyday culture: from port to plate

North Shields is not just a backdrop for photographs — it is one of the most important working ports in the UK.

It is the UK’s largest prawn port, landing significant volumes of langoustines each year alongside a wide range of fresh fish.

From the Fish Quay, seafood moves quickly — sorted, prepared by experienced local fishmongers, and sold fresh to the public or supplied directly to restaurants across the region.

Much of what is served along the Fish Quay has travelled only metres from boat to kitchen. It is a genuine boat-to-plate economy — supporting skippers, deckhands, processors, fishmongers, chefs and hospitality teams.

The reach goes far beyond the North East. Langoustines landed here are widely used in scampi dishes served in restaurants throughout the UK. Seafood handled in North Shields forms part of the national food chain.

As a historic port, the town has always been shaped by movement — of goods, of people, of ideas. Generations have settled here from across Britain and overseas, building livelihoods connected to the sea. That mix of global roots and strong local identity remains part of the town’s character today.

North Shields stands out because it is still working — landing, preparing and serving its own catch at scale.

If you love seafood, come to North Shields. Come and taste it where it’s landed.

Let’s start talking about this more. Let’s make it visible in our streets, in our windows, on our menus.

And if you’re planning a Valentine’s meal — this is your call. Support the boats, the kitchens, the town that’s feeding the nation.

This is what pride in place looks like in North Shields.

Featured: Just Italy and Phil’s Plaice, supporting our local businesses.

Video created by Northern Story Board – SIRA Studio, promoted by I Love North Shields made possible by North East Combined Authority.

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