Scottish Shellfish Marketing Group Selected as a Finalist in the 2024 Seafood Excellence Global Awards

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Scottish Shellfish Marketing Group have been have been selected as a finalist in the Best Retail Product category for the 2024 Seafood Excellence Global Awards. Winners of the competition will be selected and announced on 23 April 2024, at 18:15 during the 30th edition of Seafood Expo Global/Seafood Processing Global which takes place 23 – 25 April in Barcelona, Spain.  

Aldi Specially Selected Scottish Cooked Veuve Monsigny® Mussels were developed for Aldi UK stores to elevate mussels to something really luxurious.

The Seafood Excellence Global Awards competition features and recognizes the best seafood products represented at the Expo. Aldi Specially Selected Veuve Monsigny® will be displayed during the three-day event in the Seafood Excellence Global stand located in Galleria, between halls 4 and 5, and can also be viewed on the Expo’s website at www.seafoodexpo.com/global/seafood-excellence-global-awards-product-showcase.  

Scottish Shellfish Marketing Group are exhibiting as part of the Scottish Pavilion and will be located at stand No.2F601

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ASC Accreditation for Scottish Farmed Oysters

Isle of Mull Oysters are now the only ASC certified Oysters in Scotland. Whilst the production processes largely remain the same the chain of custody process has helped to organise and document a process of farming that has been learnt over generations of the same family.

The Aquaculture Stewardship Council’s accreditation enhances the important sustainability message provided by a recent Life Cycle Assessment. The report, commissioned by Scottish Shellfish Marketing Group in collaboration with Edinburgh University, concluded that Oysters have one of the lowest GWP (Global Warming Potential) of all farmed proteins and actually “breathe life into the sea” where it’s farmed.

Scottish Shellfish Marketing Group supplies Scottish Oysters nationwide, selling around 500,000 oysters per year with significant volume increases around Valentines and Christmas.

Rob Mitchell, MD at SSMG commented

“Best practice that is assured by a third party is better for the quality of the specie, the future of farmers, communities and of course the environment. As the natural environment has a direct impact on the ongoing success and quality of farmed Oyster production in Scotland, the ASC accreditation and the use of its logo, strengthens its positive image.”

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Meet The Team – Wojciech Zdzisinski

We are proud to have fantastic staff here at Scottish Shellfish who have a real passion for our produce, the Scottish outdoors, and who embody our sustainable and environmentally friendly ethos – we think they are so great we want you to meet them too!

We would like to introduce you to Wojciech Zdzisinski who is our AV Hall Manager, to give you a glimpse into the work he does for Scottish Shellfish.

Wojciech Zdzisinski

What does your role at Scottish Shellfish involve?

I help with sourcing the best raw materials based on quality and I also oversee the different stages of production and I manage some of our staff.

What do you enjoy most about working at Scottish Shellfish?

I really enjoy the challenges of the day to day production work in our factory, I enjoy the pace of the role and I am lucky to work with some really great people.

What have been the main changes you have seen during your time at Scottish Shellfish?

During my time here we have introduced part-automatization of one of the lines in the Final Pack areas of production. We have also introduced bio-degradable cases for some of our current lines and in future all live mussel products will have bio-degradable packaging.

What was your 2019 highlight?

I got a job promotion which was great!

If you could achieve one thing in 2020 what would it be?

We all need to do our bit to help the planet so on a personal level I am aiming to reduce the amount of waste I produce at home and recycle more.

Do you have a favourite shellfish recipe you can?

Scallops wrapped in bacon - wrap bacon around scallops then secure in place with cocktail stick. Drizzle lemon over the scallops and oven bake at 180 degrees until bacon is crisp – delicious!

What is your favourite Scottish Shellfish product?

Any product from the Coquille range – all really tasty!

Do you have a favourite Scottish holiday destination or place?

St Andrews, Glencoe and also the Devil’s Pulpit which is a hidden gem not a lot of people have heard about. It is in Finnich Glen, Stirlingshire and it is a must see!

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Gordon Turnbull Oyster Farmer
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An Interview with an Oyster Farmer

Interview with Gordon Turnbull from Mull Oysters Ltd - September 2019 

Where do you live and where do you work?

I live near Dervaig on the Isle of Mull. I farm pacific oysters in the waters of Loch a Chumhainn.

How long have you been working at Isle of Mull Oysters Ltd?

It has been almost 10 years since I started working at Isle of Mull Oysters Ltd, a company which has existed since 1990. We have two full time members of staff and one part time, and my dad Nick who has now retired from the farm, but still comes along very occasionally to help us out.

What are the best parts of your job?

The best parts about my job are that I enjoy the challenge, the freedom and the constant improvements we make and the fact that unlike most farming there is no long tradition of oyster farming in Scotland so you really can be creative to do it in the best way you can.

I feel very lucky to be in a job which I really enjoy. I like being down at the shore where things are ever changing. It is an interesting job in a beautiful location. Each day is different and each oyster is unique in its own way.

What makes your product stand out?

The best thing about our produce is that it is sustainable and this is something we are very proud of. Oyster farming has been shown to actually improve the environment – something which is vitally important in the current environmental climate – and it also tastes fantastic!

One of the most positives things about being a shellfish farmer are the environmental benefits and the quality, freshness and uniqueness of our product. 

What changes have you seen in the way you work over the last 10 years?

My Job has changed a lot since I started but the fundamentals remain the same - produce quality shellfish. Over the last 10 years I have fine-tuned our way of working and made changes which have resulted in a better quality product which is constantly improving.

We have recently invested in new technology and we are learning on the job all the time. Better nursery care, expertise in positioning and years of knowledge and experience is helping us produce an excellent quality product.

What makes your products unique?

The thing that makes Scotland unique when it comes to producing shellfish is the nutrient rich and the pure waters, a unique coastline suitable for shellfish production. We can’t control the elements and we are in a remote location but I love working outside in nature. 

What are your favourite elements about shellfish farming?

Being a shellfish farmer has the benefit of being able to take home some fantastic produce for dinner! My favourite shellfish dish is oysters in a tempura batter which I would highly recommend.

I grew up on this coast and my father was a fisherman so we were always fishing, doing creels or around the shore in small boats so most of my childhood memories are centred on the coast. It is a privilege to be working in this same environment now and managing to provide for my own children.

What is the best thing about being part of Scottish Shellfish?

Mull Oysters Ltd has benefited immensely from being part of Scottish Shellfish, an organisation which strives for quality and is farm focussed. It is run by shellfish growers for shell fish growers and they have the unique understanding of our needs. Being part of a co-operative is very important to me as it is a principle I believe strongly in.

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scot food fort 19

10 years celebrating Scottish Food & Drink

It’s the Scottish Food & Drink Fortnight from the Saturday 31stAugust until Sunday 15thSeptember 2019 and this year is special because they are celebrating 10 years of the fantastic fortnight that is dedicated to celebrating Scotland’s larder. 

The Scottish Food & Drink Fortnight is about the Scottish farmers/producers, makers and retailers celebrating all that is amazing about our nation’s outstanding food and drink products and the people behind them. The food and drink sector in Scotland is worth nearly £30b! 

Not just Whisky & Salmon 

Scotland is probably best known for its whisky and salmon but there is so much more to it than that, including some delicious and sustainable shellfish from our member farms situated in the pristine waters of the Scottish west coast and the Shetland isles. 

Our member farms fuel and satisfy the demand for shellfish here in the UK and abroad, we have blogs from our farmers that can be read here, and you can see where our farms are located on our map of Scotland by clicking here.

Produce 

Our mussels are grown on ropes suspended in the tidal currents and are deliciously plump and sweet tasting.  Our produce is with our retailers as quickly as possible allowing it to be as fresh as possible and our member farms produce a range of shellfish including oysters, crab, lobster, mussels, langoustines, scallops to name a few.  The following image is the journey of our mussels from the sea to your plate.  

sea to plate
Mussels - Sea to Plate

Get Involved

Get involved with #ScotFoodFort19 and tell us some of your favourite shellfish recipes, restaurants, farmers or what other Scottish products you like with your shellfish. Post on here, Facebook, Twitter, Instagram or LinkedIn.

Let’s celebrate our wonderful Scottish larder. 

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Slow Fish

Slow Fish

Fast Food v Slow Food 

McDonald’s, Burger King and KFC…we are a generation which has grown up embracing the idea of ‘fast food’ on the go. However, armed with an increase in knowledge, more and more people are now starting to think about what is on their plate, where it has come from and how it has been sourced.

As a counter reaction to fast food - The Slow Food Movement (SFM), a grassroots organisation with supporters in over 150 countries around the world – is increasingly gaining momentum, and shellfish is on the menu.

Cultural Change

SFM started in Italy in the 1980s and is attempting to change the fast food culture, and in doing so, help small food producers and the environment. It focuses on locally prepared food that tastes good without harming the environment or your health.

The group believes that good food on your plate can only come from small producers and food produced in this way is better for the environment and also supports cultural diversity in a way that big scale farming does not.

Similar to the ethos of our work here at Scottish Shellfish, SFM is working to preserve “bio-diversity, food and environmental diversity…to educate people, and help the consumer to understand what is sustainable development and to help the small producer."

Slow Fish

Like Scottish Shellfish, SFM believes that small-scale fishers form an essential part of fragile aquatic ecosystems that must be protected along with the biodiversity of marine species. 

As a result SFM has launched the Slow Fish campaign, where they are working to promote artisanal fishing and neglected fish species and inspire reflection on the state and management of the sea’s resources, promoting responsible fish consumption around the world.

The campaign invites consumers, chefs, academics and fishers to find local solutions that support better management of the sea’s resources.

Eat More Shellfish

During the recent four-day Slow Fish biannual conference held in Geno, Italy, Massimo Bernacchini, a member of the Slow Food Italy Executive Committee, commented that: "It is increasingly evident that in order for the seas to continue to be food reserves, we must definitely change our habits - catch less and better, grow algae and eat more shellfish. 

“A true cultural leap in which Slow Food must take an important leading role by involving fishermen and breeders, cooks and consumers.

"To be able to sustainably tackle the increase in the world population while maintaining a still rich sea, we must aim at the lower part of the food chain, thus avoiding fish that are at the apex, such as tuna or swordfish in favour of bivalves, crustaceans, plankton and algae, which are very abundant.

“Only in this way will we be able to preserve resources for future generations and truly save our sea.”

Sea to Plate

Here at Scottish Shellfish we are proud that our cultivated mussels and oysters are amongst the most environmentally friendly food products around and are harvested from the pristine seas off the Scottish west coast and Shetland. We can trace the journey from sea to plate and our Scottish rope grown mussels are an excellent example of sustainable sourcing. 

Our mussels and oysters are a perfect example of ‘slow food!’ – sit back, taste and enjoy! 

For further information Scottish Shellfish and the environment click here.  

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Seagan
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What is Seaganism?

There is sea of information (no pun intended!) out there about healthy eating and the impact of food production versus sustainability.

Many people are looking for ways to make changes to their diet that won’t cost the earth – and seaganism is reported to be the latest trend which could potentially fulfil those needs.

So, what is Seaganism? 

Seaganism is a diet combining fish with a plant-based diet. It differs from pescatarianism in that a seagan diet does not include eggs or dairy and there is an emphasis on only eating fish that is sustainably sourced.

The term ‘seaganism’ was first coined in 2016 by food writers Amy Cramer and Lisa McComsey, the duo behind The Vegan Cheat Sheetbook and the movement has grown in popularity over the last couple of years.

In February 2019 the UK’s leading authority on seafood, Seafish, announced a new campaign Think Seagan.

Healthy Lifestyle & Dietary Choice

The campaign showcases why the diet is a healthy lifestyle and dietary choice, providing enhanced nutritional value and Seafish has produced a variety of materials suggesting new and innovative ways to consume and enjoy fish as part of the campaign.

This includes a seagan ‘starter’ kit, 28-day seagan meal plan, seagan recipes including how-to videos, and a store cupboard guide to the vegan essentials. There is also a range of educational tools, such as seafood fact and myth sheets.

Think Seagan

Marcus Coleman, Chief Executive of Seafish, said: “The health benefits of eating seafood are well documented and coupled with the benefits of a plant-based diet, seagansim presents a sustainable, tasty and flexible diet for people of all ages and stages of life.

“Our Think Seagan campaign will inspire and educate those looking to make changes to their diet.”

Joanna Stewart, Registered Dietitian, added: “The Eatwell Guide produced by Food Standards Scotland shows us the different types of foods we should eat, and in what proportions, to have a healthy, balanced diet. 

“It recommends we should be eating two portions of fish a week, one of which should be oily. In Scotland this means that most of us should be trying to increase our intake of fish and shellfish in line with current guidance. 

“Shellfish in particular, are low in fat, especially low in saturated fat and are an excellent source of protein. Some types of shellfish such as mussels, oysters and crabs, are good sources of Omega- 3 fats, which help prevent heart disease. Shellfish also contain a variety of vitamins and minerals including selenium, zinc, iodine, copper and vitamin B12 which are all essential for good health.”

Get Started 

For more information on Think Seagan or to download materials visit: www.fishisthedish.co.uk/health/think-seagan

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Year of Young People

Year of Young People

The Year of Young People 2018

As we come to the end of the year in the next couple of weeks, we should celebrate what a fantastic year it has been for the Scottish Government's #YOYP2018 and how it has highlighted the fantastic young people in our beautiful country. We have throughout the year got a couple of our young employees to write a bit about themselves and shared it on social media, so we thought we would recap here.

Greg Montgomery

Greg Montgomery

Name & Job Title

Greg Montgomery, Commercial Assistant

When did you start with Scottish Shellfish?

The 1st May 2017

What you love best about your job?

Colleagues and Thursday morning taste panel!

What your education or experience journey has been?

Education – UWS Paisley BA (Hons) Business, International School of Management, Munich (ISM) International Management Studies.

What do you feel has really helped your career?

People & Opportunities

What do you feel could be better for young people to achieve their chosen career path?

I don’t know, opportunities are always there for young people it’s about having the attitude, persistence and patience aligned to the career you want.

Did you know this year is the year of the young people?

Absolutely no idea.

Carla Mackin

Carla Mackin

Name & Job Title

Carla Mackin, New Product Development (NPD) Technologist

When did you start with Scottish Shellfish?

I was very fortunate to have the opportunity to work as an intern in the Technical Department from May 2017 during my summer break from University. As a result, I was offered a graduate full-time position as New Product Development (NPD) Technologist in July 2017. 

What you love best about your job?

I love working with our suppliers and retailers to develop high-quality products that are valued by the consumer. I feel very proud when I see a product myself and the rest of team have developed and managed displayed on the shelves in supermarkets which are consumed by thousands of people.

What your education or experience journey has been?

I almost at the end of 4th year of my BSC Honours Degree in Food Bioscience.

What do you feel has really helped your career?

The opportunity to work with Scottish Shellfish as an intern during the summer has given me invaluable experience to the Food Industry. I was able to use the knowledge and skills that I have learned at Uni put them into practice at Scottish Shellfish. I strongly believe experience leads to opportunities.

What do you feel could be better for young people to achieve their chosen career path?

Providing young people with the opportunity and support to develop transferable skills based on their passion and drives that can help them find jobs or set them on a career path they will enjoy.

Did you know this year is the year of the young people?

No. 

Sarah Evans

Sarah Evans

Name & Job Title

Sarah Evans, Aquaculture and Procurement Technologist

When did you start with Scottish Shellfish?

September 2017

What you love best about your job?

I love working in an industry with a low environmental impact. I’m learning a lot and have great support from everyone in my team.

What your education or experience journey has been?

I did a BSc (Hons) in Marine Biology followed by an MSc in Aquatic Food Security, both at the University of Stirling.

What do you feel has really helped your career?

Getting involved with sports clubs at uni really boosted my confidence and gave me a lot of transferable skills. The Aquaculture Students Association also put on a careers day at the institute. That’s where I first heard of this job and then sent in my CV.

What do you feel could be better for young people to achieve their chosen career path?

With university degrees I think it would be good for there to be a bigger emphasis on practical experience and engagement with industry. That being said I think there are a lot of opportunities out there, ensuring they are accessable to all young people should be a priority.

Did you know this year is the year of the young people?

I saw the profile of other young colleagues at Scottish Shellfish but otherwise wasn’t aware.

 

For more information on the Year of Young people you can visit the Scottish Government website by clicking here.

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mussels
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Welcome to Fassfern Mussels

Hi, I'm Alan Bryne. I'm a mussel farmer and I farm with my brother Lawrie on the West Coast of Scotland. We are producers of high-quality rope grown mussels, our farm is based near Fort William, Inverness-shire.

Optimum growing conditions

Our mussels are grown in the pure, plankton rich waters of the North Atlantic, free from contamination, which offers optimum growing conditions.

Our mussel farm was established in 1999, and we both enjoy looking after the farm and working on new innovations. The best thing about my job is when we harvest a good crop of great quality mussels for our customers to enjoy.

Hard part of the job

The hardest part of my job is having to deal with the ever-changing challenges that the wonderful mother nature throws at us! However, we are planning on doubling our production over the next few years, whilst keeping the excellent quality mussel we currently produce.

The future

Our future innovations are looking into optimising mussel growth and quality by using different farming locations for different growth stages of our mussels. Traditionally we would grow them from spat to harvest at the same location.

Our mussel farm operates a strict monitoring program, taking regular samples for testing in an accredited laboratory, ensuring our mussels are always safe to eat.

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mussel

National Mussel Day 2018

Fascinating facts about Scotland’s favourite shellfish . . .

Sales of mussels are on the increase, at home and abroad. You can see from our site how popular mussel recipes are and Scottish shellfish is celebrated the world over. Last year (2017) saw the first ever National Mussel Day. Using the hashtag #musselup, the campaign focused on raising the profile of mussels across social media. National Mussel Day was so successful that it’s here to stay. Sunday Oct 7 is National Mussel Day 2018. To celebrate, here are some fascinating facts about one of our most popular shellfish.

Did you know?

A much-loved mollusc

  • In Scotland (and across the North Atlantic) the most common mussel is the Blue Mussel (Mytilus Edulis).
  • Mussels can live for up to 50 years. We don’t tend to eat them at the end of their lives though! The average age of our mussels ready for consumption is 2.5 to 3 years.
  • Male and female mussels are different colours – the male is a creamy white and the female is an orangey colour.
  • When it comes to diet, mussels only eat plankton. To extract the plankton, in one day they can filter 65 litres of water.
  • Mussels produce liquids which set in seawater to form tough fibres called byssal threads or beards. These threads are five times stronger than a human tendon and can cling to a Teflon surface.
  • Mussels can defend themselves from predators such as the dog whelk, and other snails by tying them down with its byssal threads.
  • Mussels close their shells when the tide drops so that they don’t dry up when they’re out of the water.
  • Other than snails, mussels’ main predators are starfish and seabirds.
  • Like the oyster, mussels can also produce pearls. But these are limited to freshwater mussels and are much rarer.
  • Although it may look less than pristine, if the mussel shell is covered with barnacles this is usually a good sign that the mussel is wild, fresh and healthy.

History

  • Mussels have been used as a food source for more than 20,000 years. And many prehistoric settlements in Scotland have been identified by large mounds of mussel shells close by.
  • The first mussel farm dates back to the 8thcentury and was located in France.

Health

  • Mussels have the most impressive nutritional profile of all the shellfish. Consumption of mussels can help reduce inflammatory conditions such as arthritis. And the minerals they contain help build immunity.
  • Mussels are considered a brain food due to the high levels of vitamin B12 that they contain.
  • Mussels are chock full of protein, iron and folic acid. In fact, ounce for ounce, they contain more protein than beef stock.
  • They’re healthy in so many ways. 100g of mussels only contains 58 calories!

Cooking

  • Mussels have so much water within their shells that you don’t need to add water when you steam them.
  • Mussels need to be alive when you cook them. Don’t cook them if the shells are already open and don’t eat them if the shells remain closed after cooking.
  • Moules and frites (mussels and chips) is actually the national dish of Belgium, although more often associated with France.

Working up an appetite?

Yes, there’s more to the humble mussel than meets the eye. And is all this talk making you hungry? Don’t forget to check out our recipes and #musselup this October.

Happy National Mussel Day everyone!

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