Published: 20 June 2018

Seasonal Summer Fisheries

Each year we eagerly anticipate the arrival of the new seasons first inshore squid and mackerel. News from the fleet is that stocks of squid have arrived in Shetland and that we are seeing numbers of mackerel build. Our partner vessels will be targeting both species, landing daily at Scalloway, less than 100meters from the QA fish processing factory. The inshore fishery and our location enables us to process and dispatch fish in less than 24 hours guaranteeing perfect freshness and quality.

Preparing meals with squid and mackerel is very easy. Here are two of our favourite recipes.

Salt and Pepper Squid


Szechuan peppercorns 1 tbsp

chilli flakes 1 tsp

sea salt flakes 1 tbsp

plain flour 4 tbsp

cornflour 4 tbsp

squid 400g, cleaned

groundnut oil for deep frying

lemon wedges to serve




Crush together the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix with the flours. Slit the squid hoods down one side, open out, then score the inside lightly in a criss-cross pattern. Cut into bite-size pieces.


Fill a large pan or wok ⅓ full with oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the flour, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges.

Recipe from Olive Magazine Website


Pan-fried mackerel fillets with beetroot & fennel


2 mackerel fillets (about 300g/11oz)

2 tsp cold-pressed rapeseed oil

½ small fennel bulb, quartered and very thinly sliced

1 small beetroot, peeled and very thinly sliced

100g cucumber, halved and thinly sliced

1 eating apple, cored, quartered and sliced

1 tbsp lemon juice plus lemon wedges, to serve

100g full-fat natural bio yoghurt

small pack dill



Put one of the mackerel fillets on a board and cut a ‘V’ down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.


Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.


Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.


Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.

Recipe from the BBC’s Good Food website