About Jonas Seafoods
"Our new factory opened on 2nd of September 2013 by Norman Lamb M.P. and was attended by local councillors and all existing staff.
The brand new facilities offer the chance for us to extend our range of products and indeed offer fresh local shellfish to a much wider range of customers"
We will be updating our website soon with pictures of our new premises."
We specialise in crab and lobster, we are not jack of all trade wholesalers, but try to give to our customers the very best quality crab and lobster available, using our many years experience of catching and processing these two exceptional quality products that we believe represents the very best that the North Sea has to offer.
Jonas Seafood specialise in the world renowned Cromer Crab and locally caught Norfolk
We cook and prepare our crabs on a daily basis; the crabs are cooked in traditional water boilers, handpicked and chilled ready for distribution.
Kevin Jonas started Jonas Seafoods in 1995, becoming a Limited Company in 2004.
Kevin is steeped in local fishing Heritage, his father Tom served with the famous Henry Blogg on the Cromer Lifeboat, as well as being a Cromer crab fisherman.
Kevin himself followed in the footsteps of two of his older brothers by beginning his career in Lowestoft deep water trawlers, with Colne Shipping.
His nephew John Jonas currently works the family boat, Rory James, from Cromer beach, and cousin, also John Jonas, fishes the last working traditional crab boat from Cromer beach.
The crabs and lobsters are landed on a daily basis throughout the season from our boat Rory James and other local vessels.
The catch is taken back to our yard in East Runton where it is stored live.
The lobsters are placed in holding tanks and either cooked to order or sold live. The crabs are soaked overnight in cold water and cooked ready for the next days production.
On day of production the crabs are handpicked and presented for sale back in an original crab shell.
We can also supply crab meats that we vacuum pack and freeze down when we have a surplus of either white or brown meat.