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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!

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.