06 September 2006
Partners in the Shetland Seafood Development Project ((SSDP) showed their support for The Rotary Club of Shetland's Shetland Showcase exhibition by organising a series of cookery demonstrations last weekend (2 and 3 September). Access to the project's professional demonstration kitchen and a wide variety of superb quality seafood enabled local chefs and keen cooks to cook up a seafood storm for visitors at the show.
Ruth Henderson, chief executive of Seafood Shetland and a partner in the SSDP, said: "The SSDP was happy to support the Rotary Club's fund-raising event - contributing to the CATS appeal and, at the same time, helping to raise the profile of Shetland's quality seafood products."
Mussels from Blueshell Mussels in Brae, salmon from Hjaltland Seafarms, organic cod from Johnsons Seafarms and mixed whitefish, scallops and smoked scallops from Blydoit Fish Shop were supplied for the occasion.
Glynn Wright, one of the chefs preparing sample dishes, has been in the catering business since he was 15. He is currently Hospitality Lecturer at Shetland College where he has worked for the past three years and has also won an AA Rosette for three years in a row.
Glynn commented: "I am a great believer in Shetland seafood and Shetland produce. I use as much of it as I can, whenever I can. During my demonstrations I used farmed cod, mussels and scallops, which were all fantastic products and as good as I've ever worked with.
"People enjoyed the demos and tastings, and were very interestedd and enthusiastic. I made three dishes in 20 minutes and the superb quality of the produce meant I didn't need to do much to the seafood to prepare very tasty dishes."
Ozden Meyer, currently commis chef at Da Haaf Restaurant in Scalloway, also took part in the demonstrations. Born in Turkey, she has worked on fish farms as a hatchery technician in Turkey, Indonesia and Shetland, before becoming a kitchen assistant in April this year. She now specialises in seafood and soups.
Ozden said: "I prepared fish soup with smoked scallops, halibut, cod and haddock, all of which were of a really good quality and nice and fresh.
"The people watching my demo were very interested in my fish soup recipe and must have spread the word to others who hadn't been there as I had people coming to taste my dish that hadn't actually been at the demo. I think the cookery demonstrations were very successful in encouraging people to try new things with Shetland seafood and also helping to raise the profile of Da Haaf Restaurant."
Eunice Groat, an enthusiastic and passionate home cook also took part in the event. She said: "I really enjoyed sharing my favourite dishes and cooking experience with an interested audience. It was a delight to use such fresh Shetland seafood - you just can't get better, both in quality and range. I cooked dishes using fresh haddock from Blydoit Fish as well as Johnson Seafarms' pioneering farmed cod. My salmon Saltimbocca-style was particularly popular, prepared using salmon from Hjaltland Seafarms.
"The two-day event was great but I particularly enjoyed the camaraderie with the other chefs and cooks, as well as the buzz at the tastings where people shared their favourable comments with us."
Frank Johnson, managing director of Framgord, also took part in the seafood demonstrations, creating a range of sushi dishes.
Further information from:
Ruth Henderson, Seafood Shetland, tel 01595 693644 or email ruth@fishuk.net
Or, Louise Rosie, Shaw Marketing and Design Ltd, tel 01595 692465 or email louise.rosie@shaw-online.com
Notes to editors:
Partners in the Shetland Seafood Development Project are NAFC Marine Centre, Shetland Aquaculture, Shetland Fish Producers' Organisation, Seafood Shetland, Shetland Development Trust, Shetland Islands Council and Shetland Enterprise. The Project's aim is to 'work together for a successful and sustainable seafood industry.'
Organising fundraising exhibitions such as the Shetland Showcase enables The Rotary Club of Shetland to make considerable donations to both local, national and international worthwhile causes.