winter is coming
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Winter is coming . . .

Summer is over

I am writing on a brisk Shetland autumn day, which anyone might mistake for a full-blown winter’s gale in more southerly climates.  As often as not up here, the weather snaps from summer to winter in one fell swoop and the summer seems very much behind us now.   Despite southern parts of Britain getting a final flourish of heat, we seem to be lined up for several weeks of gales and cool temperatures of 7 degrees or below.  So, I’m calling it - summer is over.

Unique shellfish

It is however the cold temperatures and cold sea water that make our shellfish unique.  So, getting into this part of the season has its benefits and it is one of the best times of the year for the mussels themselves. They have just had a long summer of warm days, plenty of plankton to eat to build up their meats and followed by the current cooler conditions for harvesting mean they should be getting to market in top condition right now.

winter is coming

Visitors

Despite the cooler conditions, we have had a few visitors to the sites lately with the first being the board of Food Standards Scotland making the trip north to find out more about how we farm.  We discussed their sampling programme and how that works to classify our areas and ensure plankton blooms over the summer cannot cause the shellfish to become unsafe to eat.  We also talked about the extra work and testing we do on every harvest, to make sure all the shellfish we harvest are safely farmed and sustainable.  It was a really useful day and was great they made the effort to come up and see us.

winter is coming

Fresh mussels for the Chefs

The following week we had a delegation from Seafood Scotland, who had invited a group of Chefs up from the UK Mainland to also get the chance to see what we do.  We were able to show them the farms and also the factory where Scottish Shellfish boxes up the mussels for the wholesale markets.  They were keen to get their hands on some shells and take them up to the local award-winning restaurant Frankie’s and try their own recipes with product still dripping with seawater.  They too seemed to enjoy the visit and hopefully went back fully inspired to use our shellfish in their daily menus.

winter is coming

Autumn harvesting

Moving through autumn we expect to mainly be harvesting, getting the sites battened down for the rest of the winter and planning for next year’s spring spat input.  You can follow Shetland Mussels on twitter for more regular updates of farm happenings @ShetlandMussels

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When it comes to Seafood, Sustainability is Key

Sustainability

Sustainability. It’s a word that is bandied around a lot these days. And at Scottish Shellfish it’s at the very heart of what we do. But do you know what it actually means?

A fragile balance

Today, we’re very aware of environmental issues. We’re bombarded with shocking pictures of wildlife (birds, seals and fish in particular) festooned or swathed in plastic waste that we’ve simply discarded, which threatens their wellbeing and potentially their very existence. But does our awareness translate into action?

Sustainability defined

When it comes to the environment, it’s clear our global practices need to change. You can read the science bit here but the basic definition of sustainability – one which we can all understand – is the creation, build and use of items and organisations which won’t damage our environment or our society, in a bid to protect our future and our children’s future.

But more than simply understanding the definition of sustainability, it’s important that we take the time to consider the consequences of our current global behaviour if it continues unchecked. The scale of the problem we face can be daunting, but we can all do our bit to arrest, if not reverse the damage done.

Scotland at the forefront

When it comes to seafood and Scottish seafood in particular, sustainability is key. Thanks to our cold, clear waters, as a nation our seafood and our shellfish are amongst the most celebrated. Here’s some stats which might surprise you…

  • Scotland is one of the largest seafood producers in Europe
  • Scottish seafood (via the Scottish Development International) was the official partner of the World Gourmet Summit in Singapore in 2016
  • We’ve got one of the most modern fishing fleets in Europe
  • Over two thirds of the world’s langoustines are sourced from Scottish waters.

And we’re no slackers either when it comes to the Marine Stewardship Council (MSC) accreditations.

What is the MSC?

Scotland holds more Marine Stewardship Council (MSC) accreditations than most EU countries. Established in London in 1997, the Marine Stewardship Council (MSC) exists to ensure that global fisheries commit to sustain stocks in the wild instead of aquaculture farmed fish.  MSC-certified fish is now available in a total of 97 countries, and 10% of all wild seafood is now being caught to the MSC standard.

Sustainability at Scottish Shellfish

It’s easy to understand why, as UK's premier producer of finest quality shellfish, Scottish Shellfish take sustainability so seriously. Our rope grown mussels are a great example of sustainability in practice. We suspend ropes from floats in the sea. Once the ropes are in place, our intervention stops. The young mussels settle naturally on our ropes and then grow simply by feeding on sea plankton. They don’t require any other feed source. Because they grow by suspension, there’s no dredging which means they’re grit free when harvested.

When it comes to oysters, cultivation is similar, although instead of using ropes, we grow them in special mesh bags held on trestles in the inter-tidal zone. With an extremely low carbon footprint, our mussels and our oysters are arguably one of the most environmentally friendly food products around.

Do your bit

You don’t just have to take our word for it. Our oyster and mussel farms are independently certified by the Friend of the Sea. When you buy your seafood from us you’re doing your bit for the environment.

Now you’re here, take some time to browse our site, read our blog, and check out our recipes, safe in the knowledge that you’re making responsible choices which will help all of us secure the future of our seas.

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mussels

Can you eat mussels in July?

Legend has it that you should only eat oysters when there’s an ‘r’ in the month. Indeed, some say this applies to all shellfish. But we don’t want you to miss out on the produce from our pristine lochs and coastlines during the summer months. That plate of fruit de mer and a chilled glass of white are just right for a leisurely al fresco summer lunch. We’ve got good news for you…

What’s the truth behind the legend?

Although for a time all shellfish were regarded with wariness, this legend was originally only about oysters. Oysters used to be shipped in by rail in wooden barrels filled with ice. In the heat of the summer the ice melted, and long before they got to their destination the oysters were spoiled. By gradual association, all shellfish became tarred with the same brush.

Eat our shellfish with impunity

The good news is that, in these days of modern refrigeration and chilled storage, you can happily dismiss this adage as pure folklore. And we should know. At Scottish Shellfish we’re the UK’s premier producer of finest quality shellfish. Our farmers take real care and pride in the shellfish they cultivate, and our mussel farms are independently certified by the Marine Stewardship Council.  You’ll find our produce in supermarkets and restaurants across the country.

Not only can you eat our mussels, crab, oysters and langoustines with impunity, by purchasing our products you’re doing your bit for the environment. The carbon footprint of our mussels is 19 times less than that of beef! Did you know that eating mussels is ‘better for the planet than being vegan’? Find out more here.

From sea to plate

Gone are the days of thinking a whole chicken, a rump steak or a salmon fillet start life pre-packaged in a supermarket. These days people are much more concerned about environmental responsibility and sustainability, and they want to know the provenance of the produce they buy. We’re entirely confident about the quality of our shellfish. And we’re entirely transparent about our whole process of cultivation and farming. We find that children in particular are fascinated by the journey from sea to plate. We’ve got the entire journey laid out for you in graphics. Check it out here.

Put another shrimp on the barby

Now summer is well and truly here, barbeque season is upon us. And we’ve got lots of great recipes for a quick, delicious healthy meal whether you choose oyster or crab, langoustines or mussels.

If you’re going to fire up that barbecue, what about grilled oysters with butter? Or you can make up your own skewers with different shellfish interspersed with fresh vegetables. We’ve got a great recipe for langoustines with a roast garlic and lemon butter. Or sticking with the oyster theme try smoky grilled oysters.

What’s your tipple?

Why not enhance your al fresco shellfish dining with a carefully selected tipple? Wine (both white and rose) is probably the drink most of us associate with fish and shellfish. But you might be surprised to know that champagne, gin and even stout can work well, depending on your recipe. Gin and tonic mussels anyone? Be adventurous.

Here in the UK, we can’t always count on the weather, so you might not be able to use your barbeque as much as you’d like, even if it is summer. But there are heaps of other recipes you can try if the weather drives you indoors. For a special occasion, what about lobster risotto or monkfish with mussels, leeks and courgettes? And if the rain’s beating down outside, there’s nothing better than a bowl of hearty mussel soup …

Rain or shine, you can breathe a sigh of relief and eat shellfish freely, all year round.

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seafood product of the year

2018 Seafood Product of the Year

On Wednesday the 23rd May 2018, we were absolutely delighted to have won the Aquaculture UK "Seafood Product of the Year" for our Moules Frites product for Morrison's.

Stiff Competition!

There was fairly stiff competition in the category including:

  • M&S Scottish Lochmuir Beetroot & Vodka Speybay Oak Smoked Salmon, Scottish Sea Farms
  • Native Hebridean Farmed Salmon, The Scottish Salmon Company
  • Moules Frites, Scottish Shellfish Marketing Group Ltd
  • Wester Ross Sashimi Grade Salmon, Wester Ross Fisheries Ltd

We were absolutely delighted to have won against this superb category.

The Product

We won with the Morrison’s "The Best Meal For Two Moules Frites" which was launched in stores earlier this year as a Valentine’s Day special, consisting of two packs of 450g Mussels in a Lobster Bisque Sauce and a single box of thin cut fries or ‘frites’- 300g.

aquaculture awards

Awards Dinner

The awards dinner was at the MacDonald Highland Resort, Aviemore and Moules Frites scooped the prize and was named Aquaculture Seafood Product of the Year for 2018.  Stephen Cameron, our Managing Director is photographed collecting the award in the head image.

Thank you

Thank you to all involved both internally in Scottish Shellfish and those who were involved in the awards evening and the judging panel.

 

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love food hate waste
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Love Food, Hate Waste

Eat well, save money!

If you’re anything like us, you probably love food and hate waste. There are some quite shocking statistics out there about how much food is wasted every year. Last year, waste and recycling advisory body Wrap published a report which indicated that (when it comes to food) each UK family wastes over £470 every year. That translates to 7.3m tonnes of food, most of which could have been salvaged! This is especially shocking when you consider it comes at a time when both the use of food banks, and the number of families living below the poverty line, are rising.

Luckily, our collective consciousness is now well and truly tuned into this sad state of affairs. The government, supermarkets and independent food vendors now offer us lots of tips and tricks to make sure that we get the most out of the food that we purchase.

Good health, good planning

When it comes to shellfish, this is easy. If you start with the proviso that for good health, vitamins and long chain-omega-3 fatty acids, you should be eating two portions of fish a week, that’s a great basis for menu planning. And additionally, shellfish is low in fat and an excellent source of selenium, zinc, iodine and copper.

So far, so healthy. And there’s more good news. Today, seafood is very accessible. Because of its provenance, shellfish is often frozen. And frozen shellfish is available from all supermarkets,  large and small. Fresh or frozen, it’s quite easy to gauge portion size for yourself and your family. And although we’re eating more and more seafood in general and shellfish in particular, these days seafood is still regarded as something of a treat, which generally means clean plates at the end of every meal.

Even if you do have leftovers, some menu planning means that your wastage will be nil. With a little care, your leftover shellfish will be as tasty and full of flavour for future use as possible.

  1. Rule number one with shellfish is to ensure that all leftovers are quickly refrigerated.
  2. Rule number two, don’t freeze them. Ice crystals will strip your cooked shellfish of its remaining flavour.
  3. Rule number three, take any leftover shellfish out of the shell before you pop it in the fridge; if you leave the shell on, the flavour can become too strong and spoil the delicate taste you expect.

So far, so delicious

So how do you use your shellfish leftovers? First off, eat them within two days of refrigerating. How you do that can be as simple or as complex as you want. Is there anything more delicious that a chilled cooked langoustine, straight from the fridge, dipped in hollandaise sauce? Or you can make soups, omelettes or salads with leftover mussels, prawns or crab. Mix your shellfish leftovers with mayonnaise for a delicious sandwich filling. Or try them with a cream sauce for an elegant starter. If you pop your leftover shellfish in at the absolute last minute, there’s no chance you’ll over cook them or spoil the texture. Less is more when it comes to shellfish.

Scottish shellfish recipes

We’ve got lots of great recipes you can try with your leftover shellfish. Have a look here for yourself. We’ve also handpicked a few for you too:

Your fishmonger or local market stall should be able to give you more ideas on how to cook your shellfish including your leftovers. And if you are especially creative and come up with your own recipes, please feel free to share them with us and spread the shellfish love!

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shellfish farming A proud tradition
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Shellfish farming – A proud tradition

Traditional healthy fare

Historically, shellfish was the food of the masses, but today it’s often regarded as a delicacy. And because of the relative rarity of consumption, some regard shellfish with suspicion. But seafood in general and shellfish in particular give us oils and vitamins which can help reduce heart disease, and they’re an important part of a healthy diet.

Genuine fast food

Our reluctance to eat shellfish is partly because we don’t know how to prepare it at home.  Shellfish is a genuine fast food which requires little effort to prepare. And there’s evidence that this message is beginning to hit home.

An upward trend

Although production of shellfish varies every year (due to weather, market prices and poor growth) statistics show that the shellfish industry in Scotland (dominated by mussels, scallops and oysters) is growing. In 2016, for example mussel production increased by six per cent, pacific oysters are up by 31% from 2015, and queen scallop production has increased by a staggering 370% in the same period. The Scottish shellfish industry itself is valued at £11.7m. (Source: Scottish Shellfish Farm Production Survey 2016)

Sustainable Scottish fishing

Today, Scotland leads the way in sustainable fishing practices. Most seafood is farmed rather than hand-picked, although the mussels themselves are cultivated or rope-grown, and no additives or feed are used. Ropes are set up in a carefully selected clean water area and the mussels attach themselves to the ropes, to be harvested a few years later. Celebrity chef Jean Claude Novelli describes Scottish mussels farmed in Shetland as "the best in the world".

A family business

Traditionally, shellfish farming is a family business. Often established in remote coastal areas where employment opportunities were limited. Shellfish can’t be farmed intensively, cultivation requires specialist skills, sometimes honed over generations. Today there are nearly 200 shellfish farming businesses in Scotland, many of which are still family run.

Working together

Despite the focus on family-run businesses, our shellfish farmers often work together to market and sell their products at agreed prices.  These co-operatives keep marketing prices down, and the market buoyant and healthy.

The personal touch

Although we work together with a number of different farmers, we still believe in the personal touch.  All of our produce can be traced back to its original source. Our shellfish farmers are based on the west coast of Scotland and on Shetland, and their oysters, mussels and scallops have their own unique qualities depending on the skills and methods used and the farm itself. Our individual farmers’ stories contribute overall to the history of Scottish shellfish and are an important part of our own story. Click here to read our farmers' stories.

Next time you’re considering what to cook for a simple weekday supper, why not eschew the traditional pizza or spaghetti bolognaise and try mussels or scallops instead? We have lots of great recipes on our website which are quick and easy to prepare, and much healthier for you.

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Shellfish and Guinness
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Celebrate St Patrick’s Day with Scottish Shellfish and Guinness!

Scottish Shellfish and Guinness? With the exception of oysters, perhaps it’s not the most obvious choice. But sometimes the most surprising combinations can be the most delicious…

Celtic connections

As St Patrick’s Day looms, it’s not just Celtic connections that we Scots and Irish share. We both have a long history of making the most of our natural produce, and exporting our proud traditions.

Guinness

One proud Irish tradition is the brewing of Guinness. Unless you’ve been living under a rock, there’s no doubt you’ve heard of Guinness. Originally brewed in Dublin in 1759, it’s the national tipple.  What you may not know is that (unlike other stouts or dark beers) Guinness is proven to have some health-giving qualities. The anti-oxidants it contains can help reduce blood clots and the risk of heart attacks.

A healthy and delicious combination

At a time when we’re bombarded with ever-more confusing dietary advice, it’s good to know that the health benefits of shellfish are also undisputed. Scottish shellfish and Guinness is a healthy and surprisingly delicious combination. So, why not push the boat out this St Patrick’s Day and try it for yourself? You don’t even need to go out to eat; there are lots of great shellfish recipes which you can wash down with a pint of the famous dark beer.

The ultimate fast food

Lots of people associate shellfish with high days and holidays. It’s certainly true that a brace of fresh oysters, a feast of tangy brown crabmeat or the taste of world-renowned lobster are an undeniable treat. But the seas and sea lochs of our west coast give us an embarrassment of riches when it comes to shellfish. Which means you don’t need to think of them only as a luxury, they’re more accessible than you think.

And as shellfish by their very nature require minimal cooking, they are the ultimate fast food. Why not consider making them an integral part of your diet? There are lots of simple, delicious recipes on our website. Whether you want to cook mussels, oysters, langoustines, crab or lobster – you’ll find something healthy, delicious and quick on our recipes page.

Unusual combinations

Don’t be afraid to try some more of our unusual and delicious combinations. Mussels for example lend themselves to a surprising variety of beverages such as white beer, prosecco, and even gin and tonic.  We’re continually adding to the recipes on our site, so check back every week for the latest combinations which are surprisingly easy to make.

Remember to drink responsibly. Happy St Patrick’s Day. Cheers!

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Oysters are a well-known aphrodisiac
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Oysters the well-known aphrodisiac!

Casanova’s breakfast choice

Valentine’s Day is upon us!  Now is the time to plan a special meal that will tantalise your loved one. Oysters the well-known aphrodisiac, purportedly increasing the libido of all who eat them. In fact, Casanova is said to have started his day with 50 of these delicious bivalves! But did you know that plenty of other shellfish have the same sexy quality?

Shellfish the natural aphrodisiac!

A true aphrodisiac, increases sexual potency in men and desire in women.  With some cultures claiming that they also contribute to improved fertility. While all claims to unparalleled desire must be taken with a small pinch of salt, there is indeed truth to the idea that oysters and other shellfish are good for a boost.

Power of Zinc

Help comes in the form of zinc, in which oysters, mussels, and other molluscs are particularly high. Low levels of zinc can contribute to diminished libido, as can low levels of testosterone. Zinc triggers the release of testosterone in each sex, which will give both men and women that burst of energy they are looking for on February 14th!

Spoil your other half

Even without the chemical evidence, there’s something to be said for preparing a tasty meal and surprising your partner. Delicate flavours from the best sources in the world, can’t fail to earn you brownie points.  Cooking a treat of a meal for your lover is better than serving up all the outlandish aphrodisiacs in the world.

Valentine recipes

Half a dozen oysters, freshly shucked and served with a squeeze of lemon, or a dash of Tabasco if you like it hot; lobster with lashings of butter; a bottle of crisp white wine, all taken by candlelight and soft music playing in the background. Now that sounds like the ideal way to show your other half just how much they mean to you, and any nutritional benefits are just a happy plus-point.

Oysters are a well-known aphrodisiac

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scottish oysters

A Short History of Scottish Oysters

Working class food

It seems odd to modern foodies that Scottish oysters were once a mainstay of the working classes. A luxury item around the world in the 21st century, they were cheap and plentiful up until the beginning of the 19th. Roman soldiers consumed them while building the Antonine Wall in the second century, and Edinburgh was once famous for its oyster cellars.

Oyster pie!

Eaten in steak and oyster pie, or in pubs to soak up the ale, it was not unusual to enjoy oysters by the handful. Oysters and Guinness were a famous pairing across the water, but Scots tended to match them to almost anything.

Street snack

Many cities boasted barrels of oysters on ice, a street snack that it is difficult to imagine today. There is an old rule about only eating oysters during months with ‘r’ in the name, and this is partly due to the weather and likelihood that the oyster had spoiled during those hot summer days out in the sun. There was also a need to allow oyster beds to respawn during this time. Needless to say, there is no need to abstain today.

Scottish quality and taste

Oysters are one of the types of shellfish that take on the flavour of their environment, and we are lucky that in Scotland our waters are clear and cool, making our oysters juicy and delicious. They are cultivated in mesh bags on metal trestles on the sea floor, and it can take up to three years for an oyster to reach its full potential. With some species, it may take as long as eight years! This may seem like a lot of work, but it does mean that oysters are of an excellent, consistent quality. Scottish oysters are an affordable luxury, ideal for a special meal at home. Additions of Tabasco, shallot vinaigrette, or simple lemon should not be skipped, as they make the oysters sing.

References

Oyster history

Specialist history

Scotland’s oyster history

All about oysters now

Historical information about oysters

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mussels for his muscles

Mussels for his muscles!

Paul Brannen

Paul has work has worked for us in various roles for 10 years, and is now 28 years old. He currently works on the nightshift hygiene team. A local lad, coming from Coatbridge.

Fight Deal

Paul has successfully obtained a 4 fight (professional) deal, what a fantastic achievement. One that we are sponsoring to the tune of £500.  He is super featherweight, and if Paul goes on to win these fights (which we are sure he will do because he has been eating his mussels) he would be close to getting a chance to compete for the British Masters title, under the rules of the British and Irish Boxing Authority.

Good Luck

Good luck to Paul and his new challenge of a professional boxing career, from everyone at Scottish Shellfish.

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