This is the fast food of the sea and we are surrounded by it. The next time you are walking by the coast keep an eye out for, mussels, cockles, whelks, periwinkles and crab. It’s all there all you have to do is find it, bring it home, cook it and eat it. Or if you are lucky, and see a small day boat coming ashore ask the rosy cheeked fisherman if he would sell you a lobster, shrimp or a brown crab. This, my friends is the way to obtain fresh shellfish.
At the Castle I have being using the best of suppliers for years and Martin Simpson is right up there with them, his lobster and shrimp are second to none, they are the best I can get my hands on. He is a true artisan, a man who goes to sea on his own while most of us are tucked up in bed fast asleep. When he arrives back to the pier in Dunmore East he has caught some of the finest shellfish money can buy.
As a nation we export 90% of the shellfish caught off our shores, you will see the best of Irish crab and lobster in the markets in Paris and Barcelona, this is a crime in my book. We should be using our own natural produce in our kitchens. Yes it might cost a little bit extra, but isn’t it worth it?
Like most of our produce it is sought after abroad, people from Europe know what they are looking for and know how to cook it, so it is time for us to embrace our own food and learn to cook and enjoy it.