Dover soles are graded, and the small ones, just on the minimum size limit, are called "slips". Big ones are, or used to be, called "barm skins", which is what an oilskin apron is also called i.e. they're that big (a bit of Suffolk hyperbole). A warp of herring is 4 herrings, 33 warps are a "long hundred" of 132 fish, "ten hundred" are 10 long hundreds, and a "last" is 3,200 fish. On big boats, a "cran" of herring is 28 stone by weight or 37 1/2 gallons by volume measure.
"Thump" is a hard cheese; so hard that they say that "hunger will break down walls, but not Suffolk cheese". It's not so easy to find these days.
We sold brown shrimps by the pint, which meant a generous filling of a pint beer glass. Some regulation then came along that we couldn't advertise them in pints, but had to use "a measure". Oddly, that measure just happened to be the same old pint glass. The selling price was always a pint of shrimps at the same price as a pint of beer. The big thing was to hawk them round the pubs at weekends, and the best were sieved through big round shrimp sieves, where the size between the bars was measured by old pennies and ha'pennies. A fourpenny sieve was 4 old (pre decimal) pennies side to side wide. One old boy used a penny ha'penny sieve, and his pitiful shrimps were known round here as "Speedy's earwigs". I had one of the old gas clothes "coppers" that used to be in council houses, which could boil almost a bushel of shrimps at a time, and I could barely cool them ready for sale before they were gone and the next lot was in the boiler, with a queue waiting.
Just after the last War, when we had food shortages, rationing, and not much fuel for heating during the 1947 winter, Nye Bevan remarked that it was an achievement to have shortages in an island made of coal and surrounded by fish. Until 20 or so years ago, we could sell all the herrings and sprats we caught catch in a morning, mainly to older people who'd travel from far inland, in what are now vintage cars, often a couple of times a week. That trade died out pretty quick, along with the customers. Other fish like flats, cod, bass and so forth sell, but the bigger trade is (rather, was until 2020) to restaurants etc., as the knowledge of preparing fish has largely disappeared from the general public, and tastes change.
Even here, the last fishmonger in town closed and is now a clothes shop, although the fish sheds at the harbour are still operating, having gone somewhat upmarket.
