Based in the tiny hamlet of Porthilly, just a few miles from Port Isaac, the Marshall family were dairy farmers for five generations until about forty years ago, when they decided to diversify into fish farming, specialising in Pacific oysters, mussels and clams.
Starting with the original site on the Rock side of the Camel Estuary, Tim Marshall and his son Luke, now manage four sites between them, all based on either side of the estuary.
With the addition of purification facilities about ten years ago, the Marshalls can now sell not just wholesale but to retail customers too, selling direct to local restaurants and food outlets. The business also supplies other seasonal produce from the estuary and coastline including the increasingly popular Samphire (also known as glasswort).

Tim’s top tip about storing shellfish: Never keep them in water but put them in a bowl, cover with a damp cloth and store them in the bottom of your fridge.

Rock Shellfish is a supplier to Restaurant Nathan Outlaw, Outlaw’s Fish Kitchen and The Mariners.

Recipe for Crispy Porthilly Oysters