Tag Archive for: langoustines

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.


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. 


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.

langoustine and chicken paella

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!


  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.