Try a beer at Newton by the Sea made by home-brew heroes at The Ship Inn. Ship Hop Ale or Dolly Day Dream with a view to die for. Locally-caught lobster on the menu most days too.
Head to King Edward’s Bay in Tynemouth for Rileys Fish Shack. Try a juicy mackerel wrap or ‘squid on a stick’. Prepared and cooked over real charcoal from the bicycle-powered stall.
Crab sandwiches, fine views and sea breezes on the menu at Craster’s Jolly Fisherman.
Try the Amble shellfish steamer – a platter of three types of seafood with juice-mopping bread, served up by the sea at The Old Boat House.
Wits End Café is at the bottom of Lythe Bank in Sandsend near Whitby. Fine views and a fine crab sandwich from crabs landed in nearby Staithes.
Another good crab sarnie spot is Sandsend’s Sandside Café, a sweet shack of a place with splendid homemade cakes and freshly-made crab sandwiches. www.sandsidecafe.co.uk
Further up the coast at North Berwick, The Lobster Shack is a charming little eaterie where you can sample beautiful lobster, succulent langoustine, sweet crab, meaty mussels and line-caught mackerel.
Few things taste as good as fresh mackerel on a BBQ. This is how they do it at Swallow Fish in Seahouses.
Barbecued mackerel with ginger, chilli & lime drizzle >>
3 tbsp extra-virgin olive oil
8 mackerel fillets
For the drizzle
1 large red chilli, deseeded and finely chopped
1 small garlic clove, finely chopped
Small knob fresh root ginger, finely chopped
2 tsp honey
Finely grated zest and juice of 2 limes
1 tsp sesame oil
1 tsp Thai fish sauce
Light the barbecue and allow the flames to die down until the ashes have gone white with heat. Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season to taste.
Score each side of the mackerel fillet about 6 times, not quite through. Brush the fish with the remaining oil and season lightly.
Barbecue the mackerel for 4-5 mins on each side until the fish is charred. Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving.
Serve with fresh crusty bread.