Top 12 British Shellfishes

Atlantic Edge Oysters, operated by Tethys Oysters Ltd, is located in Haverfordwest, Wales. The company specializes in cultivating and harvesting premium oysters in the pristine waters surrounding Pembrokeshire. They employ sustainable aquaculture practices to ensure the health of both their oysters and the local marine environment. Atlantic Edge Oysters is involved in the full production cycle from seed to harvest, providing fresh, high-quality oysters to their customers.Expand

Devon crab is a type of crab that’s sustainably fished in the waters off the South Devon coast. The crabs are caught using pots that are laid in strings on the sea bed, and they cause no damage to the sea environment. These crabs’ meat is rich in minerals and vitamins and low in fat. The meat also contains Omega 3 acids, which help to prevent heart disease and help with the development of the brain. The brown meat and sweet claw meat is packed with flavor, and it’s often mixed with lemon juice and mayonnaise before it’s spread on toast. Expand

Whitstable oysters come from the oyster beds near Whitstable in Kent, and have a unique, fat, succulent meat full of zinc and Omega 3 fatty acids. They are harvested, washed and graded after three to five years of growing in the oyster beds, after which they are sold live and fresh. Visually, they are small, flat, round, bluish and firm, and are at their best if eaten in cold weather to fully experience their soft and creamy texture.Expand

Isle of Man Queenies are medium-sized queen scallops that are sustainably caught on Isle of Man. Their shell can be yellow, orange, brown, red or purple and the opaque/cream coloured meat inside the shell consists of a small, circular, cylindrical muscle to which the roe is attached. The roa can be left as it is or removed, depending on personal preferences. The taste is delicately sweet and scallops are incredibly versatile in the culinary sense. Use them in salads, baked or seared. When sold, they can be packed dry, frozen, fresh or vacuum packed.Expand

Considered a quintessential delicacy in the Channel Island of Guernsey, Guernsey ormers are a type of shellfish, a gastropod mollusk that's been traditionally collected on the island for centuries. This native shellfish (also known as European abalone) is reminiscent of a flattened Pacific abalone (sea snail) but smaller in size. Its flesh is succulent and has a unique, mild, and slightly meat-like, but still distinctively molluscan flavor. A decline in ormer numbers has led to a strictly controlled harvesting of the island's delicacy, limiting the ormering season to only 24 days in a year between January and April, on full and new moon. This restriction has made ormer cravings escalate even more since the local seafood delicacy is available only when in season. After they've been tenderized by beating, ormers can be savored in many different ways - stewed, rolled in flour and fried till crispy, dressed, or pickled - but the most traditional way to consume them is as a part of Guernsey's signature ormer casserole.Expand

Maldon rock oysters are oysters that are sustainably grown and harvested from the oyster beds in Maldon, Essex. The oysters are characterized by their distinct flavor and meatiness, which is a result of growing in salt marshes. It’s recommended to enjoy them on the half-shell, but the oysters can also be fried in a pan or topped with various ingredients and baked. These oysters take three years to grow to market size. For the best experience, serve them on a bed of ice and samphire, and then add a squeeze of lemon juice, a splash of Tabasco sauce, or a drizzle of shallot vinegar on top.Expand

Shetland mussels are mussels farmed in the pristine waters around the Shetland Islands in Scotland. These mussels are renowned for their high quality, sustainability, and sweet, tender flavor. Shetland mussel farming benefits from the clean, nutrient-rich waters of the North Atlantic, resulting in mussels that are plump and flavorful. They are often harvested using sustainable methods, ensuring minimal environmental impact. Shetland mussels can be enjoyed in a variety of dishes, including classic moules marinières, pasta, and seafood stews.Expand

Guernsey oysters are a type of locally bred and grown oysters in the area of the island of Guernsey. To preserve their high-quality, the oysters are raised exclusively from the seed of oysters defined by best-quality shell and meat. Guernsey oysters are Pacific oysters, scientifically known as Crassostrea gigas, which consist of meat with a plump texture and a sweet flavor contained within a deep-cupped shell. These oysters are said to be distinguished by their natural and clean flavor derived from the pure waters in which they are raised and the algae they consume. They are a specialty of Guernsey cuisine, available in local restaurants and consumed within 10 miles of the area in which they are farmed.Expand

Dorset crabs are live crabs that thrive in the waters around the Portland coast in Dorset, England. During their lives in the rich marine environment, these crabs develop their perfect texture and flavor. During the “race,” when the sea boils in the area, seven tidal streams meet and swirl the water, bringing food for the crabs that thrive in the wild sea. These crabs are prized for their high quality and exceptional flavor, so much so that they’re a typical crab of choice for high-end restaurants in Europe and the UK. Dorset crabs are often cooked whole in salted water, and the meat is used for classic crab cakes, soups, salads, and sandwiches.Expand

Conwy mussels are sustainably caught mussels best known for their striking visual appearance with colorful shells, tasty meat and their oval shape that is pointed on one end. They are hand raked and caught on the Conwy Estuary in North Wales, from September 1st to April 30th. It is quite a large mussel, with more flesh than is usually found in other mussels. Their taste is juicy, rich, salty and the texture is chewy. They get their unique taste from the fact that Conwy mussels grow in an environment where saltwater from the sea and fresh river water are mixed. When sold, they are raw and packed in bags. They go well with garlic, white wine, bacon, chili and served in pastas.Expand