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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Easter Fishy Fun Red mullet's blushing the ocean perch is bold, Not your usual Easter gold! Skip the bunny, ditch the lamb— Seafood’s here, and it's RED hot damn! Some of the bounty just arrived for tomorrow from Peterhead Market
Only 10 boxes of New Season Mackerel in Peterhead and we got one! Stunning shimmering skin and stiff as a board! #EddiesSeafoodMarket #FreshScottishSeafood #FromBoatToPlate #PeterheadMarket #SupportLocalFishermen #DailyCatch #SustainableSeafood #SeafoodLoversUK #ScottishShellfish
Stunning Scottish Razors in and ready for the pan. My favourite recipe is to fry them with garlic and smoked paprika, before garlic burns, add a glug of cider, lid on to help steam and 30 seconds later et voilà. Absolutely magnificent #Spoots #RazorClam #ScottishSeafood #ScottishShellfish #EddiesSeafoodMarket
Beautiful XL Hand dived Hebridean Scallops landed in Vatersay and driven to us through the night. Living happily in our sea water tank next to the East Coast Lobsters, Tarbert Cockles, Mallaig Brown Crab, Pittenweem Surf Clams. What more could a shellfish lover want?
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