Pride at Kirkwall Bay.
It is a rare moment to have the opportunity to talk with Douglas (Dougie) and Phyllis Stanger at the hive of activity that is Kirkwall Bay Shellfish. But yesterday, Dougie stopped for a chat. So amidst the gleaming fresh fish, we took the opportunity to ask more about Kirkwall Bay Shellfish.
“It’s all about quality, caring and speed. We trust the fishermen, we meet the vessels, we organise our highly-skilled filleting team just-in-time to meet the seafood delivery, we communicate effectively with our customers and we open the premises as much as possible to be accessible. It’s all part of a fast-to-market endeavour to preserve the freshness of the seafood. You need speed in the operation to preserve the quality. We are in a catch of the day business not catch of the month” Dougie told us with a wry grin.
You could detect a feeling of pride when Dougie pointed at a box and said “Look at this golden haddock” sure enough we could see a golden sheen on each fish.
“You won’t find that in any long distribution chain for fish, it’s a natural characteristic of fresh haddock that disappears quickly.”
Before leaving we purchased a live catch of the day – langoustine for supper.
They were excellent.
"This church had 134 years of weddings, blessings and Sunday school; it must be Inculcated with love, the walls must exude happiness and joy." Keiko Yamaga-White November 2007