We at Wild Harbour believe that in order to create exceptional restaurant-grade dishes, whether at home or in a fine dining establishment, you must begin with the highest quality produce available. This means finding the freshest seafood possible if you want to make the most delicious shellfish dish that is sure to impress your customers or guests. Don’t worry if you’re not sure what that implies or how to go about it—this seafood buying guide will lead you through everything you need to know to start buying fresh seafood.
Many individuals are afraid or preplexted by learning how to find and buy sustainble and traceable seafood, but the most essential thing to remember is that it is perfectly ok to ask questions! Consider our customer service team here at Wild Harbour your personal seafood shopping guide, and don’t be shy: We can help you figure out what kind of fish you want, how to cook it, when you’ll want to use it, and how to savour it.
All of our shellfish are collected or harvested using the most environmentally friendly ways possible in the West Country. Our Natives’ oyster fishery is nearly 300 years old, and all of the boats are powered by traditional sail. Cornish lobster and crab, as well as Mylor Shrimps, are all caught using pots, the traditional method. To safeguard the native beds, our magnificent hand dived scallops are caught one at a time by professional divers.
We are pleased to be an authorised depuration facility, and we can cleanse and provide a variety of shellfish directly from our warehouse in Hayle, Cornwall.
How Can You Tell If You’re Getting the Best Cornish Shellfish?
Cornish Clams, Oysters & Mussels:
The shells must be clean and devoid of mud and grime.
It should be neat and clean. If they have a coating on them or are slimy, do not buy them.
In the exhibition case, they should be covered in ice.
The shells should be shut. You may notice that the shells are occasionally slightly open; simply tap the shell to close it again. If they don’t, toss them.
They should have a clean, ocean-like scent.
The shrimp should smell like the sea and have solid flesh.
Age is indicated by the presence of black dots.
Purchase them with the shell still on. They have been handled less frequently.
They should be clean and free of film.
Mylor Shrimp are an excellent option. When cooked, they offer a lovely crunch when you bite into them.
The crab legs should have a fresh ocean scent.
They should have a clean, non-slimy feel to them.
If you buy the Spider Crab, make sure the shell is brilliant red.
The limb should be chopped in half, not in half-and-half again.
Live Cornish Lobster:
Fresh lobster from a saltwater tank should be used.
They should be lively and rumbustious.