The Best Kinds of Scottish Seafood

Scotland is world-renowned for its high quality shellfish. The clear, clean Scottish waters produce some of the best mussels, oysters and scallops on the planet, prized by the best chefs and home cooks. This renewable food source is farmed in an eco friendly and sustainable manner and is renowned around the globe for its own flavor and freshness.

Mussels

Mussels are among the easiest shellfish to cook, also among the very delicious. Nearly all mussels available on the market today are farmed, not wild, the farms becoming nothing less than giant floating rafts, where mussels attach themselves into ropes beneath the water.Scottish seawater is quite nutrient rich and this functions to produce very tasty and succulent mussels, that nevertheless retain their flavor even when served using strong-flavored sauces. And because Scottish mussels are rope increased, they’re grit-free.

Cooking Mussels

Cooking mussels is a easy procedure. Even though they may be baked, grilled and fried, the most frequent technique is steaming. The most celebrated mussel dish is that the French classic “moules marinieres” in which the mussels are cooked in a delicious mixture of white wine, garlic, shallots, butter, cream and parsley and served with a diminished garlic and wine sauce and crusty bread to mop up the sauce.However, the flexible mussel is cooked in an assortment of sauces and manners.

Oysters

Oysters were once among the most well-known foods in the 1800s, so much so that they were nearly extinct, became an endangered species, and consequently, were protected by Law. Since then, their rarity has ensured they’re currently a luxury food.Pacific oysters do not breed in the cold Scottish waters, therefore oyster farms can create them all year round, making for a very profitable and thriving industry.Scottish oyster farms are located in sea lochs and remote regions far from business and transport routes. This makes sure that the oysters are imbued with the freshness and clarity of the water, which adds to their own different flavor, which makes them a favorite with chefs around the globe.

Eating Oysters

Many experienced oyster eaters sneer at people who cook oysters, as they say oysters should always be eaten raw, cooled and with little or no dressing. The concept isn’t to chew, but let it slide down the throat in 1 go. There’s a powerful flavor of the sea, which some say is followed by a sense of well being, perhaps because of the high mineral and vitamin content.Purists aside, oysters continue to be tasty when cooked, and are extremely versatile, because they may be cooked in a variety of ways.

Scallops

There are two types of Scottish scallops, king and queen, the most apparent difference being their size. Scallops are extremely sweet and tender, but cooking them is a fun. They cook very quickly and should be either pan fried or broiled so that they are quite lightly seared. They should be clear on the outside and tender and almost creamy on the inside.There is a lot of controversy over how scallops are fished. Before the arrival of industrial fishing, scallops were fished by raking or dredging the seabed from little boats. Now, big fishing boats drag huge dredges and nets which all but destroy the seabed. This is of more concern in waters that contain rare species or plenty of marine life, as it has great impact on the ecosystem. They are cultivated in baskets for about two decades. After this time, the queen scallops are chosen. However, because of their longer lifespan and lifestyle, the king scallops are returned into the seabed for the following 2-3 years in which they continue to grow. Divers then recover them. When scallops are dredged, there is so much disturbance which they collect sand. Hand-dived scallops are almost grit free.A whole lot of the world’s shellfish is farmed in warm climates, in which the shellfish grow larger and faster. On the other hand, the colder, nutrient rich waters around Scotland produce shellfish that have a much deeper, richer flavor than their southern counterparts.

The standing of Scotland’s tasty, natural product is such that, approximately 80 percent of Scottish farmed shellfish is exported by companies such as Maresca Fish, making it the envy of the world.