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The Christmas period saw a considerable increase in oyster consumption in Scotland, with orders for the shellfish delicacy increasing by more than 100% in the month of December. Sales of oysters are usually around five tonnes a month. But during the holidays period, when people are likely to be a little more indulgent, the Scottish Shellfish Marketing Group (SSMG) received orders for nearly 11 tonnes of oysters throughout the UK – and, interestingly, Switzerland. Michael Laurenson, SSMG chairman commented: “Oyster farming can be like a military operation. Scottish oysters have to be extremely fresh and we’re working flat out to supply Britain and Switzerland with a healthy luxurious food – superb Scottish oysters. “As the water in Scotland that the oysters are grown in is always cool, the oysters grow at a slower rate, ensuring a better quality product. Like a fine wine, oysters mature with age when growing.” Oysters, traditionally known for their alleged aphrodisiac qualities, are one of the finest luxuries in the food world, and are remarkably health beneficial. Four medium sized oysters provide the recommended daily allowance of iron, copper, zinc, magnesium and calcium. The most significant advantage Scottish oysters have over their overseas competition, is that they are always in season. The Pacific Oyster spat is grown in waters along the West Coast of Scotland, which never rise above 18 degrees Celsius - ensuring constant, ideal growing conditions throughout the year. more news articles...
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