MAIL ORDER / HOME SHOPPING


Our long-standing relationship with TNT/UPS enables us to deliver our High Quality shellfish (both live and fresh) on a next-day delivery service throughout mainland UK.


Place your order before 10.00 am either online or on the telephone on day of despatch (weather and availability permitting!) and it will be delivered (to most areas) before 12.30 the following day, Tuesday to Friday (please check for Bank holiday services).


If we are unable to fulfil your order, we will offer you alternative grades or products, or delivery date. Our friendly and experienced sales team will be happy to advise you on any aspect of our products – handling, storing, cooking etc.

  

HANDLING LIVE PRODUCT


Our langoustine and lobster  (creel-caught  under sustainable fishing methods) may be delivered to you  live, and they should  be cooked as soon as possible. If you are squeamish  about handling live product,  then place in freezer for 1-3 hours, (which  stuns them), and then cook as indicated below.





Langoustine - you may then either grill or place in boiling water – couple of minutes for either method. Break off and discard the head and body (you can then use to make a tasty fish stock – which for convenience can be frozen in ice trays) and peel the tail (Careful! Shells can be sharp).


Cooked langoustine may be safely stored in refrigerator for up to 48 hours


Lobster - (please do not remove bands – they are to protect you and the lobster) depending on size , will require  freezing for 1-3 hours to stun, or placing in salted boiling water for 12-15  minutes (600-800g weight – adjust according to size). Wash off with fresh cold  water and allow to cool. To remove the meat, pull off tail and peel as above. Live lobster may be stored in refrigerator (under a damp cloth) for 3-4 days if  required.



FRESH OR COOKED PRODUCT


Scallops – our premier hand-dived scallops will be delivered to you ready to cook; either 'shucked', completely removed from the shell, or ‘on the half-shell’. Tender and juicy, these cream-coloured scallops require minimal cooking. Rinse under cold fresh water and pat dry. Pan fry on a high heat for 1 minute either side. Half-shells are even easier – add some garlic butter and place directly on grill or barbecue. Scallop pieces have an 8-10 day shelf life in fridge, (or may be  frozen) – half-shells have 5 days.


Once cooked, shellfish may be frozen, but please ensure it is completely  thawed before consuming.


Some friends:


www.smokedbyewe.com


www.applecrosssmokehouse.co.uk