The dining room
38 seats, fans and a cold air system on a backup supply, so dinner never stops for NEPA.
Chapter 01
04:30, the call
Before Uyo wakes, the fish is already deciding the menu. We do not order fish. We ask what the sea gave.
- 04:30
The call
Idongesit rings the boat captains at Ibeno while it is still dark. Who went out, what the nets look like.
- 06:10
Landing
The first boats come up the beach. We buy straight from six crews we have known since 2019.
- 07:30
On ice
Gutted, scaled and packed in ice for the road. Ninety minutes from beach to our cold room.
- 09:00
The kitchen
Everything is weighed. Bonga goes to the smoker, bones go to the stockpot.
- 12:00
The board
Chef writes the board in chalk. When a fish is gone, it is rubbed out.
The crews we buy from at Ibeno (example photo).
6boat crews we buy from
90minutes, beach to cold room
Chapter 02
The board
At noon the board goes up. Every fish is weighed whole and priced by the kilo. The numbers fall as the day goes on, and when a fish is gone, it is gone.
- Choose your fish at the board or here
- Pick how it is cooked and what comes with it
- Order for pickup or delivery, or hold one when you book
Saltwater Grill
Today's catch
Board updated 12:00 · today
- CroakerIbeno, landed 06:1018 kg left₦14,000per kgPlenty
- Red snapperOron, landed 06:4012 kg left₦16,500per kgPlenty
- BarracudaIbeno, landed 07:059 kg left₦12,000per kgPlenty
- Tiger prawnsIbeno, landed 06:107 kg left₦28,000per kgPlenty
- Spiny lobsterIbeno, landed 06:304 kg left₦38,000per kgPlenty
- Mangrove crabOron creeks, landed 07:305 kg left₦18,000per kgPlenty
Weighed whole, priced per kg before cooking. Example prices and weights for this demo; the board follows the time of day.
Chapter 03
Fire
Hardwood charcoal, lit at eleven. A whole croaker takes eleven minutes on the coals, turned once, basted with pepper and palm oil.
11minutes for a 1 kg croaker
3hours the stock simmers
4ways to cook any fish
Chapter 04
The oyster bar
From four o'clock the oyster bar opens. Mangrove oysters from the Oron creeks, opened to order, natural on ice or grilled with uziza butter.
1200oysters opened a week
4ways to have them
Open it, smell it, then decide. A good oyster smells like rain on the creek.
Chapter 05
The table
Sixty seats under ceiling fans and rattan, a terrace for the evening breeze, and a private room for the nights that matter.
The terrace
22 seats under string lights. The best place after sunset.
The private room
8 to 16 guests, its own server and oyster station. Plan an evening.
What guests say
★★★★★
We asked what came in that morning and the waiter walked us to the board. The snapper was on our table in twenty minutes and tasted of the sea.
★★★★★
The fisherman soup is the real thing, clear and peppery, with crab you have to fight for. My father approved, which never happens.
★★★★★
Booked the private room for my mother's seventieth. They held two lobsters for us and the oyster man shucked at the table all night.
Chapter 06
Come down
The board is up from noon. Book a table, hold a fish, or order for pickup on your way home.
- Where41 Ikot Ekpene Road, Uyo, Akwa Ibom (example address)
- ParkingTwenty spaces behind the restaurant, with a guard until close.
- PayingTransfer, POS or cash. Example details for this demo.
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