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FRESH SEAFOOD

Our Seafood

We pride ourselves on supplying only the best quality salmon, shellfish and whitefish. The selection on our fish vans varies depending on the day’s catch, but you can expect to see a variety of the products below. Call us to confirm what’s available.

Our Ethics

Click on the images to find out more...

Brill (Scophthalmus rhombus)
Brill (Scophthalmus Rhombus)
Cod (Gadus Morhua)
Cod (Gadus Morhua)
Haddock (Melanogrammus Aeglefinus)
Haddock (Melanogrammus Aeglefinus)
Halibut …(Hippoglossus stenolepis)
Halibut (Hippoglossus Stenolepis)
Hake …(Merluccius merluccius)
Hake (Merluccius Merluccius)
Herring ……(Clupea harengus)
Herring (Clupea Harengus)
John Dory .(Zeus faber)
John Dory .(Zeus Faber)
Lemon Sole (Microstomus Kitt)
Lemon Sole (Microstomus Kitt)
Mackerel …(Scomber scombrus)
Mackerel (Scomber Scombrus)
Monkfish Cheeks ..(Lophius Piscatorius)
Monkfish Fillets (Lophius Piscatorius)
Monkfish Fillet.(Lophius Piscatorius)
Monkfish Tails (Lophius Piscatorius)
monkfish_cheeks_1315
Monkfish Cheeks (Lophius Piscatorius)
Plaice ..(Pleuronectes Platessa)
Plaice (Pleuronectes Platessa)
Salmon (Salmo salar)
Salmon (Salmo Salar)
Seabass …(Dicentrarchus labrax)
Seabass (Dicentrarchus Labrax)
Sea Trout …(Salmo trutta trutta)
Sea Trout (Salmo Trutta)
Swordfish …(Xiphias Gladius)
Swordfish (Xiphias Gladius)
Turbot .(Scophthalmus maximus)
Turbot .(Scophthalmus Maximus)
Pickled Herring …(Clupea harengus)
Pickled Herring (Clupea harengus)
Squid …(Decapodiformes)
Squid (Decapodiformes)
Roll Mops ……(Clupea harengus)
Roll Mops (Clupea harengus)
tuna
Tuna (Thunnini)
Cold Smoked Salmon .(Salmo salar)
Cold Smoked Salmon (Salmo salar)
smoked-mackerel-3283-p
Smoked Mackerel (Scomber scombrus)
haddock
Smoked Haddock
Hot Smoked Salmon …100g (mo salar)
Hot Smoked Salmon …100g (mo salar)
Kippers .(Clupea harengus)
Kippers (Clupea harengus)
Brown Shrimp (Metapenaeus monoceros)
Brown Shrimp (Metapenaeus monoceros)
Crab Meat .(Necora puber cancer)
Crab Meat .(Necora puber cancer)
Crab Claws (Necora puber cancer)
Crab Claws (Necora puber cancer)
Crevettes ((Litopenaeus stylirostris)
Crevettes (Litopenaeus stylirostris)
Jumbo Prawns
Jumbo Prawns
Langoustines …(Nephrops norvegicus)
Langoustines (Nephrops norvegicus)
Mussels …(Mytilus edulis)
Mussels …(Mytilus edulis)
Scallops ..(Pectinidae)
Scallops (Pectinidae)
Vannamei Prawns
Vannamei Prawns
Black Pudding/Haggis …(Scotticus)
Black Pudding/Haggis (Scoticus)
Eggs …(Ovum)
Eggs (Ovum)
soup
Soup (Suppa)
fish-25
bells2
fish-13
our story bell's seafood
fish-30
Lobster …(Nephropidae)
pexels-photo-4202253

Contact Us

  • Bell's Seafood Scrabster
    Unit 3 Seafood Park
    Scrabster Harbour
    Thurso KW14 7UJ
  • Bellseafood@gmail.com
  • 01847 895512

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Brill

A large member of the sole family, brill is very similar in taste and quality to turbot. It has a firm, meaty texture, white flesh, and a distinctive sweet flavour.

Region

North East Atlantic, off the South and West coast of Britain.

Notes

Unlike turbot, brill has flat eyes with small, round, overlapping scales.

Cod

Atlantic cod are usually grey-green or red-brown with a white belly. They have dark spots along the sides, which fade with age.

Region

Northern Atlantic and Western Pacific.

Notes

Cod are carnivorous, seen from their sharp teeth, and eat other fish.

Haddock

A fresh haddock fillet will be white, firm and translucent and hold together well. It cooks like cod, which is why it has also been a chip shop favourite for decades.

Region

Northern Atlantic

Notes

Haddock are regularly caught when young and can live up to 20 years and grow up to more than 1 metre in length.

Halibut

Halibut have flat diamond-shaped bodies and swim sideways. The upper side is typically mottled grey to dark brown, which helps them blend in with sandy or muddy bottoms and makes them difficult for predators to see. Their underside is delicious white-fleshed fish with a firm, meaty texture.

Region

Atlantic halibut are found from Greenland to Iceland and south to the Bay of Biscay.

Notes

Halibut can weigh up to 250kg.

Hake

A slender blue-grey fish with a large black mouth lined with lots of pointy teeth, hake are renowned for the meaty texture of their flesh.

Region

Hake are found in the Southwest Atlantic, Southeast Pacific, Southwest Pacific, Mediterranean and Black Sea.

Notes

Hake grows to over 1 metre in length and weighs up to 10kg when fully mature. They are a demersal species, usually found in deep waters.

Herring

A relatively small silver-coloured fish, herring are prepared in a wide variety of ways in different countries – raw, fermented, pickled (“soused”), cured and smoked.

Region

Herring often moves in large schools near the coast, particularly in the shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea.

Notes

Several different species of fish are commonly referred to as herrings. Atlantic herring are what we know in Scotland as “silver darlings”.

John Dory

John Dory has a laterally compressed olive-yellow body with large dark spots, and it is recognised by the long spines on its dorsal fin.

Region

North-East Atlantic.

Notes

The large eyes on the front of the head provide John Dory with binocular vision and depth perception, important for predators.

Lemon Sole

Like most flatfish, Lemon sole has a rather strange appearance. The small head has small protruding eyes that are very close together and a small mouth. They are usually various shades of reddish brown with a tinge of pink and orange, pink and green flecks, and a white underside.

Region

North-Western North Sea.

Notes

Lemon sole is a flatfish of the family Pleuronectidae.

Mackerel

The body of the mackerel is spindle-shaped, tapering at each end. The two large dorsal fins are grey or dusky in colour.

Region

Both sides of the North Atlantic Ocean, including the Baltic Sea.

Notes

Schooling fish who tend to stay above 180 feet, mackerel can live to be 20 years old.

Monkfish

Monkfish have rows of large, inward-curving teeth on the upper and lower jaws and do not have any scales on their skin.

Region

North-West Atlantic Ocean.

Notes

For centuries, monkfish (also known as goosefish) were thought of as inferior fish. Their nickname came from monks who would go to the fishermen begging for leftovers once the more popular fish had been sold.

 

Plaice

It is brown or grey in colour, with very distinctive red or orange spots on its back and a white stomach. Its sweet, succulent flesh is well suited to frying.

Region

North Sea and North East Atlantic.

Notes

Plaice feed on molluscs and worms, often nipping the siphons or tail ends off buried prey.

Salmon

Firm and moist, delicate and buttery flesh, known for its delicate pink hue and renowned worldwide as a smoked delicacy, salmon is equally tempting poached, baked and added to fish pie for a touch of luxury. It is also renowned for its high mineral and vitamin content, and notably for its Omega-3 fatty acid levels.

Region

Upper reaches of the Pacific Ocean and the North Atlantic.

Notes

Salmon can live in fresh and saltwater, ascending freshwater rivers to spawn.

Sea Bass

This large silverfish can be recognised by its two distinct dorsal fins, the first of which has 8 or 9 spines.

Region

All coasts from Norway and the Baltic to the Black Sea and off the west coast of Africa.

Notes

Adult Sea Bass are aggressive and voracious bottom feeders; their prey includes a wide variety of crustaceans, fish, molluscs and worms.

Trout

Very similar to salmon, trout have a less dry, flaky texture once filleted.

Region

Found in cool, clear freshwater streams and lakes.

Notes

Trout have two hearts.

Swordfish

As their name implies, swordfish have a long, flattened bill that looks like a sword. The flesh can range from white or ivory to pink or orange.

Region

Atlantic, Pacific and Indian Oceans

Notes

Swordfish can swim at speeds up to 60 mph.

Turbot

A rounded diamond with an almost circular body and a large mouth tends to be brown with black spots on top and a white underside.

Region

British waters.

Notes

The turbot is unusual in that, like monkfish, it has no scales.

Squid

Region found

Every ocean.

Appearance/flesh texture

Squids have elongated tubular bodies and short, compact heads with eyes on the sides of the head. Two of the ten arms have developed into long slender tentacles with expanded ends and four rows of suckers with toothed rings.

Notes

Female Squid grows to be bigger than male Squid.

.

Roll mops

Our roll mops are hand-rolled pickled herring fillets garnished with sliced onion in a sweet vinegar marinade. Perfect partners for gherkins and potato salad; they’re a healthy starter or a great quick snack.

Tuna

Tuna are actually part of the mackerel family, though much larger. Well known as canned fish until the late 1990s, they can now be enjoyed fresh. They have a rough, meaty texture that cooks well.

Region

Hake are found in the Southwest Atlantic, Southeast Pacific, Southwest Pacific, Mediterranean and Black Sea.

Notes

Tuna can grow up to 15 feet in length, weigh almost 1500 lbs and swim at up to 75 mph.

Cold-smoked salmon

Firm and moist, it has delicate, buttery flesh. Many different cuisines have serving rituals for smoked salmon, from buttered brown bread in the UK to open rye sandwiches in Scandinavia and omelettes in France.

Region

Upper reaches of the Pacific Ocean.

Notes

Live in both fresh and saltwater.

Smoked mackerel

The body of the mackerel is spindle-shaped, tapering at each end. The two large dorsal fins are grey or dusky in colour.

Region

Both sides of the North Atlantic Ocean, including the Baltic Sea.

Notes

Schooling fish who tend to stay above 180 feet, mackerel can live to be 20 years old.

Smoked haddock

A fresh haddock fillet will be white, firm and translucent and hold together well when smoked.

Region

Northern Atlantic

Notes

Haddock are regularly caught when young and can live up to 20 years and grow up to more than 1 metre in length.

Hot-smoked salmon

Firm and moist, delicate and buttery flesh.

Region

Upper reaches of the Pacific Ocean.

Notes

Live in both fresh and saltwater.

Kippers

Appearance/flesh texture

A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge.

Brown Shrimp

Brown shrimp, with its salty, slightly sweet flavour, is full of protein and vitamin D. It is the main ingredient in the traditional recipe for potted shrimp.

Region

North-Eastern Atlantic and North Sea.

Notes

Prawn and shrimp are often used as names for the same species. In the United Kingdom, we use the word “prawn” more commonly on menus than “shrimp”; the opposite is the case in North America. 

Crab

Crabs typically have a flat body, with their head and thorax connected beneath the carapace. Each of their three pairs of legs ends in a large claw.

Region

All over the world.

Notes

Crabs can walk in all directions but mostly walk and run sideways. Crabs are decapods, with 10 legs.

Crevettes

Crevettes are cooked king prawns in their shells, with a firm texture and salty-sweet flavour. Slender with long muscular abdomens, they look like small lobsters but not like crabs.

Region

Mainly found in the Mediterranean.

Notes

Prawn and shrimp are often used as names for the same species. In the United Kingdom, we use the word “prawn” more commonly on menus than “shrimp”; the opposite is the case in North America. 

Jumbo prawn

Popular in prawn cocktails, jumbo prawns are also familiar when cooked in their shells as gambas in Spanish and South American cuisine.

Region

Throughout the world, as freshwater or saltwater prawns.

Notes

Prawn and shrimp are often used as names for the same species. In the United Kingdom, we use the word “prawn” more commonly on menus than “shrimp”; the opposite is the case in North America. 

Langoustines

Slender, coral-coloured and sweeter than prawns and lobsters, langoustine is a prized addition to menus worldwide.

Region

North-East Atlantic and North Sea, also the Mediterranean Sea.

Notes

Also known as Dublin Bay Prawns, and sometimes as Norway Lobster, though well over half of the langoustine cold worldwide are caught here in Scottish waters.

Mussels

Soft and velvety with a firm texture towards the centre.

Region

Lakes, rivers, canals, and streams throughout the world – except the polar regions

Notes

Most mussels stay in one place for their entire lives, but some mussels use their single foot to move around on the riverbed. Like fish, mussels have gills.

Scallops

The distinctive fan-shaped shells contain translucent off-white meat wrapped with bright orange roe.

Region

Generally found at depths of 100 – 300 feet in the Mid-Atlantic and West Atlantic.

Notes

Scallops swim by rapidly opening and closing their shells, which allows them to move through the water quickly.

Vannamei prawns

Large white prawns from South American waters, such as Vannmei prawns, are increasingly popular worldwide.

Region

Pacific Ocean.

Notes

Prawns don’t sleep, though they are less active at night and are known to rest.

Black pudding/haggis

The Grant family produces our black pudding in Grantown-on-Spey using a family recipe passed down for 190 years. Its distinctive smooth texture makes it ideal for slicing, and the local ingredients, including onions from Moray and oatmeal from Banff, contribute to its great taste.

Eggs

Our free-range eggs come from Scottish Egg Quality Award Winners Brackla Farm near Nairn, where free-range hens are fed with wheat and barley produced on the farm.

Soup

A finalist in the 2007 “Q Food Awards”, this well-known dish from North-East Scotland is a meal in itself. Cullen Skink is made from traditionally smoked haddock, local potatoes, milk and cream. This soup is based on a fish stock made on the premises by Downies of Whitehills, a renowned fish processor near Cullen.