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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You know you've come to the right Plaice if you can get fish like this! Scale of Plaice modelled by Giselle 🐟🐟
From Haute Cuisine to Haute Couture. Check out the latest edition of @dazedfashion and find out how former Edinburgh Uni College of Art student Isabelle Taylor @skinnedpotential turned our superior Scottish Salmon skins into runway marvels. Whole Superior 6-7kg Scottish Salmon modelled by Anthony
These are monsters. 200-250g each. Normally head straight to the Far East but we managed to hijack the flight today. Keeping the best of Scotland's bounty only at Eddie's Seafood Market
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!