Caithness Fish Shops

Most fish in Caithness is landed at Scrabster the port that has for a variety of reasons taken over as the dominant fishing port in the far north.  Restaurants and hotels are mostly supplied from the fresh fish landed daily.  

 Scrabster Fish Market

Smaller harbours around the Caithness coast are places where small creel boats work and a great many shellfish are caught to supply mainly the markets in the south and in Europe.  Special lorries with chilled compartments or vivier tanks carry the shellfish all over Europe and especially to Spain, Portugal , France and Germany.  Large amounts are also sold through the London fish Market of Smithfield.   but those folk living in Caithness can have the freshest of all as it is right on the doorstep.

Cabbie Claw  - Cod

Halibut Chowder

Scallops

Need To get your fish. You can now order over 50 varieties online from  Three Seas in Caithness.  Using the latest vacuum packing to ensure long lasting freshness. Live locally  - then check the van routes.

New Scottish Salmon Web Site From 19 May 2004

BE HEALTHIER FROM THE INSIDE OUT!
Salmon Is Hard To Beat
There’s no end to the number of pills, potions, and faddy diets that claim to have amazing effects on the body. But in reality one of the most efficacious foods with a multitude of health benefits has been right under our noses all the time.

Think of any part of the body and the omega 3 fatty acids in oily fish will improve how it looks, feels or works. For example, just two portions of an oily fish such as salmon will improve the look and feel of your skin and hair, help your brain to work at its optimum level, lubricate your joints, and keep your heart healthy. And that’s just the beginning – oily fish is important for all the family.

Pregnant women can benefit from eating oily fish – the foetus needs omega 3 oils for its developing brain, eyes and nervous system so it’s vital that the mother keeps her levels of this nutrient topped up.

Growing children need to eat oily fish regularly to maintain a well functioning brain – studies have shown that academic performance improves amongst children who include oily fish in their diet.

As we get older we need to make sure our joints remain supple to help prevent the onset of conditions such as arthritis. What is more appealing – a couple of fish oil pills or a delicious salmon fillet with new potatoes and fresh vegetables? No contest!

It has never been easier to buy and cook fish, and salmon in particular is a perfect example of a healthy convenience food. It can be bought ready filleted and prepared in supermarkets and fishmongers and takes just minutes under the grill to produce a delicious – and surprisingly healthy – feast any night of the week.

The best salmon you can buy is from Scotland and can be identified by the Scottish Quality Salmon Tartan Mark – just look out for the logo either on pack or on a whole fish for your guarantee of superior taste and quality. This recipe is just one of the many ways to cook salmon, and is a quick and easy meal for the family any night of the week.

Salmon Pie with Watercress Mash

Serves 4
Preparation and cooking time: 45 minutes
Nutrition
Fat content: 52.5g
Carbohydrate (energy): 48.7g
Kilocalorie: 835
Omega-3 fatty acids: 3.6g

All values are for one serving using listed ingredients.
Ingredients:
700g (1 & half lb) Scottish Quality Salmon, fillet, skinned
1 bay leaf
6 peppercorns
300ml (half pint) skimmed milk
Salt and pepper to season
1 onion, peeled and chopped
75g (3oz) butter
2 cloves of garlic, crushed
1 lemon, zest and juice
50g (2oz) plain flour
150ml (5 fl oz) double cream

For the watercress mash:
900g (2lb) potatoes
Salt and pepper
85g (3&half oz) watercress, finely chopped
75g (3oz) gruyere cheese, grated
25g (1oz) parmesan, finely grated

Method:
1. Pre-heat the oven to 200ºC (400ºF), gas mark 6.
2. Peel the potatoes and cut into large chunks. Cook in boiling salted water for 20-25 minutes until soft.
3. Place salmon fillets in a covered saucepan. Add the bay leaf and peppercorns, pour over the milk and season. Cover and simmer for 10 minutes or until the fish is cooked to the centre.
4. Meanwhile finely chop the onion. Melt 50g (2oz) butter and cook the onion for 5-7 minutes or until softened. Add the crushed garlic and cook for a further minute.
5. With a slotted spoon, lift the fish out of the milk and set aside; reserve the milk. Grate the lemon rind, squeeze the juice and set aside.
6. Add the flour to the onion and garlic mixture and cook stirring for one minute. Off the heat slowly add the reserved milk and stir until evenly combined.
7. Return to the heat and simmer for about three minutes, stirring all the time. Gradually add the cream. Bring to the boil and simmer for a further 1-2 minutes until lightly thickened.
8. Cool slightly then add the lemon rind, lemon juice and seasoning. Place the cooked flaked fish in a 1.7 litre (3pint) ovenproof dish and spoon the sauce over.
9. Drain the potatoes and cool slightly. Stir in the remaining butter (25g/1oz) and mash the potatoes until smooth and free of lumps. Stir in the watercress and half the gruyere and the parmesan cheese and seasoning. Spoon over the fish. Sprinkle the remaining gruyere and the parmesan cheese over the top.
10. Bake for 30-35 minutes or until the topping is golden brown (cover the dish with foil if the topping begins to turn too brown).
For more information and recipes visit www.scottishsalmon.co.uk