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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!

scot food fort 19

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, FacebookTwitterInstagram or LinkedIn.

Let’s celebrate our wonderful Scottish larder. 

This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party
Partan Bree
mussels

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.

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!

health benefits of shellfish

Last month we told you all about the health benefits of mussels but what are the health benefits of all shellfish?

  • Extra energy
  • Glowing skin
  • Healthy heart

To name a few, it’s hard to beat shellfish.

Shellfish are full of nutrients, minerals, and those excellent omega-3s. They are quick, easy and (above all) a delicious way to improve your diet. It's recommended you have 2 portions of fish a week.

Scottish Shellfish – On your doorstep!

Luckily, in Scotland we have a wide array of choice, and you can be sure that whatever you choose the journey from sea to plate is as quick as can be. All you should do is look forward to including fresh, delicate shellfish in your new favourite recipes.

Mussels, oysters, crab and lobster are extremely low in fat and high in protein which is good news for anybody hoping to lose weight without forgoing flavour.  A portion of shellfish will leave you feeling full and satisfied, all without sacrificing the calories.

What can I eat with shellfish?

The options are endless, but the classics are always a winner:

  • Mussels in white wine
  • Lobster with a little lemon
  • Crab and avocado salad
  • Oysters with a touch of tabasco

What could be more mouth-watering, while still being so very good for you?

Additional Benefits  

If the above isn’t reason enough to tuck into some tasty Scottish shellfish, they also contain zinc, copper, magnesium and iron, all necessary minerals that will improve health overall.  Iron deficiencies can leave you feeling tired and weak, so making sure to take in enough is a great way to boost energy levels, naturally.

Shellfish for dinner?

With such versatile, tempting produce available on our doorstep, fresh and sweet and ready for your recipes, it is almost a crime to ignore Scottish shellfish! With all the above benefits it’s surely time to add more mussels, oysters, crab and lobster to your diet?