islandhopper Posted June 13, 2007 Report Share Posted June 13, 2007 Once upon a time when I travelled Stronsay/Orkney I had a local dish called creamed haddock, some kind of haddock steamed in a mixture of milk and cream going along with some added spoots (Razor shells). I have now found a fisherman going for spoots in the North Sea watts over here but I don't have a proper recipe. Is there a similar thing known from the traditional Shetland kitchen??? All I do remember is that it was going along with new potatoes ... and that it was so rich that I was fed up for more than the rest of the day ... Link to comment Share on other sites More sharing options...
spoot_ebb Posted June 13, 2007 Report Share Posted June 13, 2007 mmmmm spoots Link to comment Share on other sites More sharing options...
trout Posted June 14, 2007 Report Share Posted June 14, 2007 Cullen Skink type soup with added spoots maybe? Link to comment Share on other sites More sharing options...
Anne from Ardmore Posted March 28, 2008 Report Share Posted March 28, 2008 Direct from a Distinguished Orcadian (not me):"Absolutely the best way to cook spoots is to steam them. They do notget tough and you can add butter later if you wish. frying is too higha temperature unless they are battered in tempura batter and fried verybriefly."****************** Haddock is usually poached in milk.If by "razor-back" you mean the little clams, yes you mustn't cook them too much or they get like shoe leather PS "Fed up" in the US means "tired and irritated with [whatever is going on]", Anne (Ardmore, PA, USA) Link to comment Share on other sites More sharing options...
lambie Posted June 7, 2008 Report Share Posted June 7, 2008 Direct from a Distinguished Orcadian (not me): PS "Fed up" in the US means "tired and irritated with [whatever is going on]", Anne (Ardmore, PA, USA) Fed up means that here too!! Link to comment Share on other sites More sharing options...
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