Other Shellfish
Lobster
The European or Common Lobster is a deep, blue colour but once cooked the shell turns a very bright orangey-red. They have big powerful, front pincers of different sizes that can crush or tear their prey and a long body that ends in a fanned tail.
Widely considered a luxury food, lobster can be boiled, steamed or grilled. The meat is tender and juicy making it an exquisite and premium menu choice in a quality restaurant.
Whelks
Whelks are sea snails also known as ‘buckies’ locally and have a mild, slightly briney taste to them. They are a popular snack on seafood stall menus and an often used ingredient for many asian dishes, particularly sushi. At Orkney Crab we sell these still in shell, raw frozen or blanched and frozen for the wholesale market.
Velvet Crab
Sometimes called the ‘devil crab’ due to their distinctive red eyes and aggressive, fighting behaviour. The short hairs that cover their bodies give a ‘velvety’ appearance.
Popular with the southern European markets such as Spain and France the sweet meat is used for a variety of seafood dishes. Since the entire body is soft enough to be blended they are ideal for making bisques and casseroles.
Green Crab
Common to UK shores these crabs of varying green shades live in shallow waters close to shore and are the typical crab to be found in rockpools at the beach. Also popular with the southern European markets these crabs with their sweet delicate meat make a versatile culinary ingredient for soups, sauces and stews.
