Address:
7 Roseneath St, Edinburgh EH9 1JH

Opening Hours: 
TUESDAY TO SATURDAY: 8 am–4 pm
SUNDAY & MONDAY: CLOSED

Email:
info@eddiesseafood.co.uk

Phone: 
0131 229 4207

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Cockles are small, edible saltwater clams found in sandy coastal waters. They have a sweet, delicate flavour. Popular in British seafood cuisine, they are often served steamed, boiled, or pickled. How to Cook Cockles 1. Cleaning: Rinse them in cold water and discard any that are cracked or don’t close when tapped. Soak in salted water for an hour to remove sand. 2. Steaming (Simple Method) Heat a large pan with a little water, white wine, or stock. Add cockles, cover, and steam for about 3-5 minutes until they open. Discard any that remain closed. 3. Pan-frying (Garlic & Butter) Melt butter in a pan, add garlic and chili, then toss in the cockles. Cook for a few minutes until they open, stirring occasionally. 4. Serving Suggestions With crusty bread and broth. Tossed in pasta with olive oil, lemon, and parsley. As a traditional British snack with vinegar and white pepper
❤️️ This Valentine's Day, get shucking lucky. ❤️️ Forget flowers, this year, romance is on the half shell. 🦪✨ Indulge your loved one with a decadent seafood feast featuring the finest scallops, lobsters, and oysters. Pre-order now and let us take the stress out of your romantic dinner. #ValentinesDay #SeafoodDateNight #LoveOnTheHalfShell #ShuckingLucky
Happy Lunar New Year of the Snake. Wishing you a year of good fortune and exquisite flavors. From Eddie's Seafood Market #LunarNewYear #YearOfTheSnake
Red Gurnard just arrived with our fish from Peterhead Market this morning. Don't know about this beautiful specimen? Read on..... It is a delicious, firm-fleshed fish known for its sweet, delicate flavor. It’s often overlooked, making it a sustainable choice. Native to Scottish waters, it’s versatile and works well in various dishes. Here's a guide to cooking and learning about it: About Red Gurnard Appearance: A striking fish with reddish-pink scales, a flat head, and "wing-like" pectoral fins. Texture & Flavor: Firm, lean white flesh with a mild, sweet taste similar to sea bass. Sustainability: It's abundant in UK waters and a bycatch species, making it an eco-friendly seafood choice. --- Best Ways to Cook Red Gurnard 1. Pan-Frying (Quick and Flavorful) How: Fillet the fish, season with salt, pepper, and lemon zest. Fry skin-side down in hot oil for 2-3 minutes, then flip for 1 minute. Best for: Crisp skin and succulent flesh. Pair With: Mediterranean flavors like cherry tomatoes, olives, and fresh herbs. 2. Roasting (Rich and Moist) How: Leave the fish whole, stuff the cavity with herbs (e.g., parsley, thyme) and lemon slices. Drizzle with olive oil and bake at 200°C (390°F) for 15-20 minutes. Best for: Infusing flavor throughout the fish. Pair With: Root vegetables or garlic mashed potatoes. 3. Poaching (Delicate and Light) How: Simmer in a broth of white wine, fish stock, and aromatics (onion, fennel, bay leaf) for 6-8 minutes. Best for: A moist, tender result with subtle flavors. Pair With: Crusty bread and the poaching broth. 4. In a Fish Stew or Soup How: Add chunks of Gurnard to a bouillabaisse, cioppino, or chowder during the last 5-8 minutes of cooking. Best for: Absorbing the fish's sweetness into the dish. Pair With: Rich, tomato-based or creamy broths. --- Pro Tips Filleting: Gurnard’s bones can be tricky; but we will do it for you and you can use the bones for stock. Marinade: A simple lemon, olive oil, and garlic marinade enhances its natural sweetness. Don’t Overcook: Its lean flesh can dry out quickly—cook until just opaque.
O salmon fine, frae Scotland’s tide, At Eddie’s Market, ye’ll reside, Wi’ flesh o’ pink and sheen sae bright, A feast awaits, a pure delight. Frae ocean’s deep tae market stall, Eddie’s brings the best o’ all, Sae fresh and fair, ye’ll ken the care, In every fish that’s chosen there. Wi’ friendly smiles and knowledge keen, The finest catch ye’ve ever seen, At Eddie’s place, nae need tae roam, The heart o’ seafood, here at home. Sae dinna wait, come taste the prize, A bounty rich, beyond yer eyes, For salmon pure, and service grand, Eddie’s Market, the best in the land! Wishing you a joyful and memorable Burns Night! May your evening be filled with laughter, great company, and plenty of delicious food to toast the Bard. Slàinte!
Arriving early tomorrow from the West Coast and available all day stunning Brown Crab. Sweet and delicious.
Exotic imports just landed! Yellowtail for Sashimi and Snapper for the pan. Yellowtail fish, commonly referred to as yellowtail amberjack (Seriola lalandi), is a prized species found in warm oceanic waters, including the Pacific and Indian Oceans. Known for its firm texture and mild flavor, yellowtail is highly popular in Japanese cuisine, especially for sushi and sashimi. Key Features: Appearance: Streamlined body with a bluish-green back and silver sides. Distinct yellow stripe running along its body, paired with a yellow tail fin (hence the name). Habitat: Found in subtropical and temperate waters. Often associated with reefs and offshore structures. Culinary Uses: Widely used in sushi, sashimi, and grilled preparations. Rich, buttery flavor with a slightly oily texture. High versatility makes it suitable for raw, seared, or cooked dishes. Nutritional Value: High in protein and healthy omega-3 fatty acids. Good source of vitamins (B12, D) and minerals like selenium. Red snapper (Lutjanus campechanus) is a highly valued fish, known for its mild flavor, firm texture, and culinary versatility. It is native to the western Atlantic Ocean, particularly the Gulf of Mexico and southeastern U.S. coastal waters. Characteristics: Appearance: Vibrant red to pinkish coloration on the upper body. Pale white belly with a slightly streamlined shape. Large eyes and a prominent dorsal fin. Habitat: Found in warm, subtropical waters. Adults prefer deeper waters near reefs, shipwrecks, and other structures, ranging from 30 to 200 feet. Juveniles are often found closer to shore in shallower environments. Culinary Profile: Flavor: Mild, slightly sweet, and not overly "fishy." Texture: Firm and flaky, ideal for grilling, baking, frying, or steaming. Common in Creole and Southern cuisines, often prepared whole or filleted. Complements bold spices, herbs, citrus, and buttery sauces. Nutritional Benefits: Rich in lean protein and low in saturated fats. Good source of omega-3 fatty acids, essential for heart and brain health. Provides vital nutrients like vitamins B6, B12, and D, as well as selenium and potassium.
Welcome back to Eddie’s x We're Open Again with the freshest seafood around! After a well-deserved holiday break, we’re thrilled to reopen our doors and bring you the finest seafood sourced directly from the renowned Shetland and Peterhead fish markets. Our commitment to providing you with the freshest, sustainably-sourced fish and shellfish remains stronger than ever. Whether you’re a home chef looking to impress or simply craving a taste of the ocean, Eddie’s is your go-to destination for quality seafood. From delicate haddock and succulent salmon to sweet scallops and more, our selection is second to none. Every piece of fish is handpicked to ensure premium quality and taste for you and your family. Stop by and rediscover what makes Eddie’s Seafood Market special. Our friendly staff is here to help you select the perfect seafood for your next meal and share cooking tips if you need inspiration. We can’t wait to see you back in-store. Visit Eddie's and let’s dive into the New Year with delicious, fresh flavours from the sea 🐟🦞🦐🦀🐙🦪🌊