Seafood Seasonal update - January 2018

The Staff Canteen


Meeting Consumer Demand

Scottish North Sea Cod was awarded the MSC, Marine Stewardship Council’s badge of sustainability in 2017

Scottish North Sea Cod was awarded

the MSC, Marine Stewardship Council’s

badge of sustainability in 2017

For Jacqueline O’Donnell, executive chef of The Sisters independent restaurants in Glasgow, not having fish on her menus is unthinkable. “We always have fish and shellfish on, and that’s driven by increased customer demand,” she says, adding: “In fact, we now have at least two fish starters and two fish mains compared to a few years ago when we had just one and one.”
North Sea cod is once again a staple, following the recovery of stocks.

“Customers are really informed about what’s happening on a range of issues such as cod stock management or how much of our hake is going to Spain. They know that as consumers they can make a difference, and our role, as chef-buyers, is to encourage that.”

O’Donnell’s cod stew with Scottish venison chorizo on a bed of potatoes, and hake with smoked paprika, tomato broth and roasted fennel, are popular. This month [January], scallops and crab from Grimsay, North Uist, will feature strongly.

Species in Season

Mussels Seafood Species Descriptor Graphic

Catfish Seafood Species Descriptor GraphicSaithe (Coley) Seafood Species Descriptor Graphic

Salmon (Farmed) Seafood Species Descriptor Graphic

Scotland produces some of the world’s finest seafood from the cool clean waters of its deep lochs and surrounding seas. Take a look at what else is available from Scotland here

Douglas Wilson with prized Scottish mussels
Douglas Wilson with prized Scottish mussels

Meet the Skipper – or Meet the Farmer!

Douglas Wilson founded Inverlussa Marine Services on Mull in 1980 and runs it his wife and son. Although mussel-farming in the Grade A Loch Spelve is a small part of his aquaculture business, it has a special place in Douglas’ heart. He pioneered the continuous rope system in Scotland, and his two customised vessels speed up delivery to the Scottish Seafood Marketing Group (SSMG) production factory in Bellshill, Glasgow.

“The old adage of only eating mussels when there’s an ‘r’ in the month came before refrigeration and our strict toxin testing regime,” he says. “Now farms sell on ‘positive release’, so they are safe all year round. This has helped spread demand and supply.”

Being part of the SSMG co-operative means he doesn’t have to harvest all year round. Inverlussa mussels are at their peak from March through November and Douglas is proud of their provenance. “Our cold, pristine waters slow down growth, which helps develop flavour,” he says.

CLICK HERE If you would like a copy of the Seafood Seasonal Guide for your kitchen  or  help on fishing methods, sustainability or advice on sourcing Scottish seafood for your restaurant, get in touch: [email protected], 0131 557 9344. 

Article written by Cate Devine, Scottish based food writer @CateDvineWriter (

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 18th January 2018

Seafood Seasonal update - January 2018