In
Shetland as in the rest of Britain, attitudes to food have probably changed
more in the last thirty years than in the previous three hundred.
In
not much more than a generation, we have been introduced to a whole range of
new cuisines. Though the boundaries between cooking, art, entertainment and
fashion have become blurred, the vital importance of using the best possible
fresh ingredients is well understood.
It's as well, then, that Shetland's
larder is bigger than it used to be. The islands still produce the same
superb fish and shellfish, hauled from supremely clear, cold waters.
However, a far wider range of seafood is now available, with around 35
species being landed.
The islands' farmed salmon has gained a reputation for
superb quality. Rapid, chilled transport is available, so that fresh
Shetland salmon, seafish and shellfish can quickly reach mainland tables.
SUPERB SEAFOOD
Some of the catch is smoked, pickled or turned into other mouth-watering
dishes before it leaves the islands. Most people know smoked salmon in its
cold-smoked form, but the hot-smoked variety is quite different and a real
treat. Gravadlax - salmon marinated in cognac and dill - is another Shetland
delicacy.
Herring,
mackerel and haddock are also available smoked and herring comes pickled,
too, in a variety of styles.
The range of Shetland seafood is growing
rapidly and products like smoked haddock chowder, salmon pate or crab bisque
arc becoming available throughout the UK and abroad.
