From Sea to Plate: The Journey of Our Locally-Sourced Seafood

At Smoking Lobster, our commitment to exceptional seafood begins long before dawn breaks over the Isle of Wight. While most of the island still sleeps, a unique partnership takes to the waters of Ventnor Bay – one that embodies our philosophy of freshness, quality, and sustainability.

A Partnership Born on the Water

For the past four years, our head chef Giancarlo Giancovich and our dedicated fisherman Justin have been heading out to sea together, creating a sea-to-table connection that's rare in today's restaurant world.

This direct relationship between chef and fisherman allows us to bring you seafood of unparalleled freshness and quality.

As the first light of day touches the horizon, GC and Justin are already on the water.

Seasonal Treasures from Ventnor Bay

The waters around the Isle of Wight offer a remarkable variety of seafood throughout the year.

While sea bass (best caught between February and March) might be the star of our menu, Justin and GC's expeditions yield an impressive bounty depending on the season:

Lobsters: The namesake of our restaurant, caught in traditional pots
Sea Bream: With its delicate flavor and perfect texture
Turbot: Known as the "king of fish" for its exceptional taste
Mackerel: Vibrant and full of healthy oils when caught fresh
Skate: A chef's favorite for its unique texture
Crab: Sweet meat that features in our popular small plates
Pollock: A sustainable alternative to cod with its own distinct character

Spring and autumn mark the prime fishing seasons, when the waters around our island offer their most diverse and abundant harvest.

Each season brings its own signature catch, allowing our menu to evolve naturally with what the sea provides.

From Boat to Kitchen: Preserving Perfection

What truly sets our seafood apart is what happens in the critical hours after the catch. Unlike conventional supply chains where fish might change hands multiple times over days, our process is remarkably direct:

The fish are properly bled immediately on the boat – a crucial step that preserves flavor and texture
They're packed in ice to maintain perfect temperature
The catch arrives directly at our restaurant kitchen – no middlemen, no delays
We salt-age the fish for two days, enhancing flavor through traditional methods
Our chefs then fillet and prepare each catch with techniques that honor its quality

This meticulous process ensures that what reaches your plate captures the essence of the sea in its purest form.

A Commitment to Sustainability

Fishing with purpose means taking only what we need and respecting the natural cycles of the marine ecosystem. By fishing seasonally and selectively, Justin and GC help ensure the long-term health of our local waters. This approach allows us to offer you exceptional seafood today while preserving this resource for future generations.

When you dine at Smoking Lobster, you're not just enjoying a meal – you're participating in a sustainable food story that connects our island's waters directly to your plate.

Experience the Difference

The proof of this extraordinary journey is in every bite. From the delicate flavor of line-caught sea bass to the sweet succulence of fresh lobster, our direct-from-the-water approach creates dining experiences that simply can't be replicated with conventional sourcing.

We invite you to taste the difference that passion, partnership, and proximity to the source can make.

Join us at Smoking Lobster in Cowes or Ventnor to experience seafood as it was meant to be enjoyed – respectfully caught, skillfully prepared, and served at the peak of its perfection.

Next time you're enjoying one of our signature seafood dishes, remember its journey began in the pre-dawn light with two passionate individuals who believe that great dining starts with exceptional sourcing. It's this commitment that makes every meal at Smoking Lobster a true celebration of our island's maritime bounty.