A 'cook-at-home' favourite and a hugely popular menu item, mussels make a fine starter, lunch or main course. With a robust, full-bodied flavour, plump, tender meat and a distinctive rich, sweet taste, mussels are an easy way of bringing a touch of the sea to pastas, stews and soups. Mussels are also a great source of zinc, and important vitamins as well as being rich in levels of iron and folic acid to rival red meat.
Despite their reputation as a luxury food in modern times, oysters used to be a cheap working class dish. The flat European oysters are known to have a finer flavour than other oyster species. The taste is fairly pronounced, with salty highlights and a sweet overtone, the flesh inside is a creamy off-white that turns ivory when cooked and the shells vary from white to brown. Oysters are not only delicious; they contain more zinc than any other food in the world..
European oysters are grown harvested on the seafloor or in suspended systems that use trays, mesh bags or Frisbee-shaped discs called Chinese hats. Our high quality oysters are available packed in wooden boxes and make a perfect choice for dining in style. The finest catches of the morning are fresh and expertly handled, individually packed and labelled ready for you to enjoy, whether it be raw, grilled, baked, steamed or fried.
Often the ‘fried clams’ type served on seafood menus across Europe, Surf Clams offer little waste with the shells of the clams also being used as containers for stuffed dishes. Their meat is whitish-orange and when cooked, its colour changes from ivory to golden yellow. The meat of Surf Clams are slightly chewy, mild and sweet. Surf Clams are popularly used in chowders, bisques and sauces. The clam’s juice is also great to add in soups, stews and seafood dishes.
So called because it resembles a cut-throat razor, Razor Clams are burrowing shellfish that are found in muddy shallow areas such as estuaries and bays. The meat inside is usually white to pale orange in colour, while the shell can be a light brown to olive green. A highly desirable shellfish species, Razor Clams are becoming increasingly popular with chefs for their unique taste and texture and the entire clam is edible so that makes preparation a breeze.
Despite their reputation as a luxury food in modern times, oysters used to be a cheap working class dish. The flat European oysters are known to have a finer flavour than other oyster species. The taste is fairly pronounced, with salty highlights and a sweet overtone, the flesh inside is a creamy off-white that turns ivory when cooked and the shells vary from white to brown. Oysters are not only delicious; they contain more zinc than any other food in the world..