This view from the office is little changed since the days when Northenders lived in yards and sang in the Tilden Smith.
Generations have set off to sea from the Fisher Fleet off the tidal Great Ouse in King's Lynn.
Today it's still a thriving port, thanks to the popularity of brown shrimp and shellfish from The Wash.
Shrimp are caught in nets and boiled in massive kettles on board the boats as they head for home.
You can sometimes buy a bag of the fresh delicacy fresh from the sea in one of Lynn's pubs.
Shellfish are harvested, not trawled. As the boats ground on the mudbanks as the tide ebbs in the esturary, crew members jump over the side with rakes and riddles to scoop up fat cockles and mussels.
You'll have to wait a few months to try them, as they're an autumn and winter crop, which is traditionally landed only during months with an 'r' in them.
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