Why vinegar and seafood go so well together – and why Orkney scallops are so good

Sam explains why vinegar lends itself so well to seafood.

“You need something to cut through the protein and that’s why citrus works with seafood. Fish takes acidic flavours really well and vinegar replaces the citrus. Scallops, in particular, are very sweet, so you need to combat that. Our malt vinegar goes with slightly more robust seafood; scallops, turbot, monkfish.”

 “The good thing about using vinegar instead is that, with its various flavours, it gives another dimension and a different background flavour. If you are doing a light fish – John Dory for example – it is lighter and fresher, and the Rhubarb, Kelp or Honey & Meadowsweet Vinegar would go better. The benchmark is really what wine would you pair with a particular fish dish.”

“Oysters in a mignonette, or just a few drops of the neat Sugar Kelp Vinegar instead of lemon. We are looking forward to native oysters next year from Orkney Oysters!”

 
Why Orkney scallops are so good
Orkney’s scallops are highly revered. Hand-dived, then held in continuously flushed-through seawater tanks before being sent to customers.
“Very clean scallops,” says Sam. “They come from cleaner waters and are massive!”
“Generally our shellfish in Orkney is bigger – langoustines and cockles too – and from cleaner water. Nutrients and food source probably has an impact. Orkney has large crustaceans and molluscs.”

“Hand-dived is obviously more sustainable with low impact on shellfish as opposed to dredged, which is like ploughing a field.”

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