Mytilus edulis / Buccinum undatums / Cerastoderma edule / Pecten maximus / Aequipecten opercularis
Sourced: Chile, Ireland, New Zealand, N.E. Atlantic, Irish Sea
Why not try one of Molluscs recipes?
- A wide range of products supplied, from Whole Shell, half shell and meats.
- Retail, foodservice and bulk packing available
- A range of sustainable accreditations from MSC to Organic Certification
- Available all year round and in good volume
- Excellent value for money and central to all good seafood ranges
Mussels: Mussels are also an excellent source of Zinc and Vitamin B12. The method of cooking Mussels differs depending on the culture, an example in Europe is Mussels and French fries as a firm favourite in many restaurants. At Sykes we have shell-on and meat options depending on the customer, however all choices are a delicious option.
Whelks: The largest market for Whelks is in Japan and France, they taste similar to Mussels but look very different. They are virtually unheard of the in the mainstream seafood market in the UK, however they are making a comeback as it is once again realised what health benefits accompany eating this small yet tasty treat.
Cockles: The name cockle is given to a number of small, edible shellfish that have a similar shape to the true cockles. Cockles have been popular in the UK for years, as in some parts of the UK coastline cockles are abundant. They are sold as a snack or boiled and seasoned with a meal.
Scallops: Scallop is a communal name for a saltwater clam. The earliest known record of a Scallop can be found over 200 million years ago. Scallops are categorised by ‘King’ and ‘Queen’; this is just to differentiate them by species/size.