Rock-a-Nore Fisheries and Sonny’s of Rock-a-Nore

About

We are a traditional fishmongers and the only local family smokehouse in Hastings specialising in smoking high quality fish on our premises at Rock-a-Nore Fisheries. We use as much of the local catch as we can and source our oak chippings for the smoking process from the area surrounding Hastings. All our deli products, preserves and sauces are made in house too. 

Rock-a-Nore Fisheries opening times 

Monday: 9-4

Tuesday – Saturday: 9-5 

Sonny’s of Rock-a-nore 

Just along the seafront in St Leonards, King’s Road, ‘Sonny’s of Rock-a-nore’ has opened up. There are two elements to this shop, one being the traditional family run fishmongers and the second is a small eatery.

The vision for the eatery is to sample our smoked fish, deli items and local fish in a unique way whilst being in the centre of the busy fishmongers. 

At Sonny’s you can enjoy a breakfast of smoked salmon dishes or poached kippers. Or head down here for lunch, with garlic prawns and a smoked fish platter regulars on the menu and specials such as smoked haddock kedgeree. Fish is cooked fresh and straight from the counter each day. No fish bar worth its salt on the coast is complete without fresh oysters, served with shallot vinegar, lemon and Tabasco and Sonny’s is no exception. 

Sonny’s of Rock-a-nore opening times 

Fish counter: Tuesday-Saturday 9-4

Eatery: 10-3

Family history

 Sonny Elliot counts Hastings’ fishermen and fishmongers among the family since the 1800s. These included local legends such as Spreader Benton, Dickie Gannon, Lizzie Rich and Hardy Fullager. Sonny’s grandmother Polly Gannon would push her fish cart daily from Hastings to Bexhill and back again (14 miles) to sell fish. This tradition came to an end over 50 years ago when Albert & Lily, Sonny’s parents, set up Rock-a-Nore Fisheries.

Fast forward to the 21st century and Rock-a-Nore Fisheries remains very much a family business. Sonny's brother and wife work in the shop, daughter Daisy is involved in the business too. Albert, Sonny's father passed his recipes on to Jackie, Sonny's wife, who now makes our delicious smoked chilli jelly, preserves and deli items. Albert trained as a chef in London's famous Brown's hotel during the war and has always been a great experimenter with food. We have Albert to thank for our secret smoked salmon cure which he created a good few years ago, and remains the same to this day.