David Tummey: I'm the third generation Tummey to be doing this job. It started with my grandpa and then it went to my dad. I've been here 30 years myself; the place has been here 100 years. He'd get me out of bed at 4:15 in the morning.
Pete Tummey: It was a job getting him out of bed though at 4, 4:10 in the morning every morning.
Joe Tummey: I've known nothing but getting up at 4 and 5 in the morning all my life, ever since I came out of the navy.
David: As you can see, we've got lovely nice haddock loins. Yes, I've took on what my granddad started. My granddad walked in here about a year after World War 2 finished.
Joe: I started knowing nothing about the fish trade but within 12 months I had risen to the manager of the company and from that day on until I bought it out.
David: Exactly the same process is used as what my grandpa used back in the 1940s.
Joe: Yes, I retired in '79.
David: You love the place, don't you?
Joe: Yes, well, it's my life.
Pete: The work ethic in the fish trade is tremendous because it's not an easy job no matter what part you work in and that's continued through the family.
Joe: We work hard and they all work hard because this is a hard trade to be in but they were brought up to work hard.
David: The building now, in recent years, has been made into a listed building. The tar that you're seeing, it's a build up of years and years of smoking which we believe adds flavour to the smoked fish over the 12 - 14 hours that it's hanging here in the chimneys.
Pete: I'm extremely proud, as I said, he's done well, the business has progressed and continues to produce the quality that we expect that he would produce. Same as my father taught me; take pride in your work and I don't think you can go far wrong.