Place: Loch Arthur Farm Shop

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Place: The Steam Packet Inn

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Place: The Square

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Place: C&C Galloway / Memorial

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Place: Opposite Village Hall

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Place: The Square

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Place: Town Clock – Car Park at Adamson Square

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You may know that West Coast Sea Products have a fleet of 5 boats, but did you know that we fish in the Irish sea and land fresh produce straight into Kirkcudbright. We also fish other UK waters based on which fishing grounds are open and follow strict regulations. By moving around the UK, stocks are able to replenish for future sustainable fishing. We land high quality King and Queen Scallops along with by-catch white fish that commonly includes dover sole, monk fish, brill, and turbot. Depending on where we fish, we occasionally catch other species such as plaice, lemon sole and cod. We offer these species on our fish vans at the most competitive rates possible.

We source our high-quality produce responsibly from fishermen local to Dumfries and Galloway, other small fishing businesses, and trusted suppliers from the Northwest and East Coast of Scotland. We occasionally source species that don’t land in Scotland, such as wild sea bream, red mullet, and sardines from the English Channel.

What does it mean to source produce responsibly?

• Minimising food miles. The produce is landed around the UK and with us within 24 hours or less.
• We have full traceability on all the species we deal with.
• We have 50+ years of experience in our field. We care about the future of our fishing, so work in accordance with days at sea and fishing sensibly in the same fishing grounds without disrupting untouched marine areas.
• Our boats and other fishermen we use are part of marine protection boards to ensure we are keeping the future of fishing sustainable.

How does the community benefit from you shopping with us?

• Fishing is getting tougher and tougher, as the same produce can be sourced and imported cheaper due to poor fishing practices overseas. By using local fishermen, we positively impact our own local economy.
• The fishing industry is key to almost every coastal town around Scotland.
• West Coast Sea Products provides 150 jobs to locals in D&G with employee fairness as one of our core values.
• Tourists can experience eating seafood that has landed straight to their doorstep.
• We want to encourage everyone to eat healthier whilst reducing their carbon footprint.

The post Our Core Values appeared first on West Coast Sea Products Ltd - Wholesale Shellfish Suppliers.

Ingredients

• 8 WCSP King scallops (roe on)
• 12 Brussels sprouts
• 100g cashew nuts
• 100g chorizo
• 50g unsalted butter
• 20g runny honey
• Vegetable oil
• Salt and Pepper

Instructions

• Pre-heat oven to 190 celsius.
• Ensure your scallops are patted dry with kitchen paper, this will aid caramelization in the pan. Season well with salt and pepper.
• Place cashew nuts on baking tray and roast in a pre-heated oven for 5-6 minutes or until lightly golden brown.
• Peel outer leaf layer of sprouts and trim tough root. Bring a pan of salted water to the boil and cook sprouts for 3-4 minutes depending on size. Remove and immerse in cold/iced water to stop cooking. Once cooled, slice in half, lengthways. Set aside.
• Dice chorizo into small cubes.
• Place frying pan on medium heat. Add a little vegetable oil. Add chorizo to the pan as well as the halved sprouts, flat side down. Cook for 1 minute, then add 25g butter. Let the butter melt, bubble, then flip over the sprouts. Once golden, remove sprouts and chorizo from pan onto kitchen paper to drain. Leave chorizo butter in the pan.
• With the pan back on the heat, it’s time for the scallops. Place the largest one at 12 o’clock on a ‘clock face’, and then continue with the next largest at 1 o’clock and so on. This ensures they are all cooked evenly as the largest ones will have the extra wee bit of time in the pan.
• After 2 minutes, the caramelization will be well underway. Add the remaining 25g of butter, wait 30 seconds, then turn your scallops over. 1 more minute and they’ll be perfect! Lift them out onto kitchen paper to drain.
• Now, it’s time to plate up! Arrange your sprouts and chorizo first, evenly spacing the scallops in any gaps on the plate. Carefully scatter the cashews, leave them whole or chop them up – either works. Finish with a drizzle of good quality runny honey, the sweetness will bring all our flavours together perfectly!
• Job done – time to SCRAN!

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Ingredients

• Blini (Pack of 16) £3.95
• Gravadlax (100g) £7.50
• Smoked Salmon Mousse with Trout Caviar (150g) £7.95
• Lumpfish Caviar (50g) £3.85
• Trout Caviar (50g) £5.95

Instructions

• Spread half of your Blinis with Smoked Salmon Mousse with Trout Caviar, top with extra Trout Caviar for an elegant look.
• Lay Gravadlax on the remaining Blinis, finish with Lumpfish Caviar on top.
• Display the Blinis on your favourite serving plate.
• Place Trout Caviar in a nice bowl in the centre of your Smoked Salmon Blinis for guests to add at their leisure.

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