Tag Archive for: Shellfish

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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grilled oyster with butter

Grilled Oysters with Butter

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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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scottish mussels cooked in white beer

Scottish Mussels Cooked in White Beer

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mother's day

Mother’s Day Menu

Mother's Day is this Sunday (11th March 2018)! We hope you have got your card and flowers sorted to thank your Mum for all she has done for you.  Why not offer to cook her dinner?  We have pulled together 2 menu's that you could cook the special lady who raised you.

Menu 1

Starter - Tipsy Prosecco Mussels

Main - Lobster Risotto

Dessert - Mixed Fruit Tart

Menu 2

Starter - Langoustines with a Roast Garlic & Lemon Butter

Main - Gin & Tonic Mussels

Dessert - Lemon Sorbet

Gifts

Have you got her a gift yet? You know that Mum's always love homemade gifts right? Why not give one of these a go? Make your Mum smile knowing you have spent some time and effort on her gift.

Oyster Shell Candle

Mussel Shell Wreath

Share with Us

We would love to see the pictures of your Scottish shellfish inspired Sunday lunch for your Mum and any of the above gifts you have made from shellfish shells, there might even be a gift in it for you.

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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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langoustines

How to cook langoustines

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langoustines

Langoustines with a Roast Garlic & Lemon Butter

Scared of shellfish?

Despite being a previous Food Blogger, and what I would consider to be open minded around trying new or unusual food, I'm a big fearty when it comes to shellfish.

I like regular fish. Fish with flesh. Simple, unassuming fish that doesn't look at you when served with eyes full of sadness. Fish such as filleted salmon, cod, sea bass, haddock (you get the picture). I often order fish when eating out as I rarely know what to 'do' with it to make it appetising at home.

Shellfish based challenge

So, when I agreed to embark on a shellfish based challenge presented by Scottish Shellfish, I really was treading water. They kindly sent me langoustines, oysters and mussels to experiment with (three fish I would normally avoid at home).  I have to say I am impressed at how fast and simple they were to work some magic on and what natural flavour they held within themselves, you really don’t need to tamper all too much!

Cooking the langoustines

I knew langoustines didn't take long to cook, nor should they be masked by any heavy flavours or sauce but other than that I was a tad stumped. My innate reaction was to pair them with lemon and parsley, so I went with my gut and did just that (along with a clove of roasted garlic as this gave a sweet hum to the butter). After reading a couple of articles I soon established they would be cooked in around 10 minutes (fast food indeed!) and after consulting a few videos on YouTube I was confident on how to get the blighters open.

Although I did have to 'coach' myself when cooking and handling these sea-based creepy crawlies they were very much worth it and encourage everyone to give them a go!

Try some shellfish!

Sadly, many of our fish caught in Scottish waters travels overseas to be enjoyed.  This is down to people like me who are afraid to branch out, don't know what to do with it or have simply never tried it before! With variety in abundance, short cooking times and many health benefits associated with lean mass and essential oils, shellfish is a great alternative for a week day main meal or a special weekend dinner date.

I urge you to try this recipe if you haven't before, or dabble in some other varieties of seafood should you be a regular visitor to your fishmonger already!

Method

  1. To enjoy fresh langoustines in minutes simply place them into boiling water, cover with a lid and cook for 8 minutes.
  2. Whilst they are in the pot, melt butter in a separate pan, add coarsely chopped parsley, a clove of crushed pre-roasted garlic, lemon juice, salt and pepper to taste.
  3. To remove the meat from the cooked langoustines, remove the head, squeeze the sharp sides together until you hear a crack (all the way along) and finally prise apart the shell to remove a relaxed 'C shape' of succulent meat.
  4. This meat can then be dipped in the butter or drizzled over, either way they make a fantastic fast food starter or fancy appetiser!

This recipe and blog was written by Nicola Reid (former Food Blogger), you can reach her on Twitter.

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Grilled oysters

Smoky Grilled Oysters

Sacrilege?

Long-time advocates of Seafood will think of this next experiment (grilled oysters) as sacrilege but as I believe many people, like me, struggle with the notion of ‘shooting back’ raw oysters.  I wanted to try another method of preparation so at least I could try them.

On the Beach

From this trial in my kitchen I couldn’t get over the amazing smell from the grill as I cooked these, if I closed my eyes I could swear I was standing beside a smoky barbeque on the beach – not sheltered inside from the rain!

Top Tip

Practice is required when shucking (opening) oysters and you can’t be too careful. Despite watching several YouTube videos I still managed to cut my hand – not my finest moment! I recommend using a thick or folded towel to protect the hand holding the oyster and to give more grip. Also use the flat edge of a small knife, not the cutting edge.

Method

  • Place your shucked oysters on a baking sheet or grill pan and be careful not to lose too much of their internal water and ‘juice’ in the process;
  • In a dish, prepare a cheese, mayo and smoked paprika mix. I used a mix of cheddar and mozzarella but you could use any melting cheese including parmesan. The paprika gives good flavour, colour and smell with the mayo used to lightly bind them all.
  • Place a teaspoon of mixture on top of each oyster and grill on a medium-high heat for 2-3 minutes until golden and bubbling.

Some people say it’s easier to shuck oysters once they have been on the grill for a while and boiled up inside.  You may want to try that first, but warning, these shells get HOT even after a minute or so under the grill.

This recipe was developed by Foodie Nicola (Nikki) Reid, you can get her on Twitter here.  If you would like your recipe featured on our website get in touch.

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