Glossary of Terms
Cool Box
Our Cool Boxes guarantees your products arrive to your home and office in the ultimate condition. They are bash resistant and carry the necessary thermal qualities to ensure your products remain frozen in transit. For more information please view our Packaging Guarantee
Dry Ice
Dry ice is carbon dioxide (CO2) in solid form (frozen), a normal part of our earth's atmosphere. It is the gas that we exhale during breathing and the gas that plants use in photosynthesis. It is a translucent substance, which has a density of 1640.7kg/cu. m. at atmospheric pressure.
Dry ice changes directly from a solid to a gas - sublimation- in normal atmospheric conditions without going through a wet liquid stage. That's why it's called "dry" ice.
Dry ice comes in different forms; blocks, nuggets, and rice pellets. We use dry ice to ensure our produce remain frozen during transit. By remaining frozen it guarantees you can store the produce in your freezer and consume at your convenience.
For more information please view Dry Ice.
The Brand Moray Seafoods Ltd Since 1958
From Sea to Plate, Genuine Deluxe Seafood Delicacies
Seafood to Scotland is what champagne is to France, what chocolate is to Switzerland or what caviar is to Russia; it is the ultimate produce.
Did you know when you buy fresh seafood from your fishmonger or supermarket, the produce may have been out of the sea for up to 7 days!
In that time the healthy nutrients packed in the seafood will have deteriorated to a point that there is barely any natural goodness left.
Unless you know your local fisherman like we do, its unlikely you will be getting genuine deluxe seafood delicacies.
Why? Because most fishmongers and supermarkets buy from wholesale markets, who invariably buy from producers like us!
Word of warning, check the credentials of other online companies selling seafood, they are mostly likely buying from wholesalers. Its unlikely they will be able to guarantee its origin, there will be little or no traceability in place and to be price competitive they maybe sourcing from unsustainable seas in far flung parts of the planet.
So to guarantee genuine freshness, you either buy from your local fisherman, the fishmonger at the quayside or direct from an expert seafood producer like ourselves with more than fifty years heritage.
Furthermore by combining a close supply network with our fishermen, the creative handling of produce by our fisherfolk and the pioneering chilling, packaging and distribution service direct to your home and office we guarantee the integrity of seafood from the most. To find out more about our integrity please view our history and about us
MCS
The Marine Conservation Society is a UK charity dedicated to the protection of the marine environment and its wildlife. Includes information about marine resources and current threats. Please view MCS.
MSC
The Marine Stewardship Council is a fishery certification program and seafood ecolabel recognise and reward sustainable fishing. They are a global organisation working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood. Please view MSC
All Our Catch is freshly caught and handled within one day of catch to guarantee a superior taste and quality. As a producer we work directly with skippers and their fishing boats, this long-term relationship enables us to obtain the best quality catch within season. Our Catch is guaranteed from a Responsible Fishing Source and the specification we handle is only the very best. We do not catch any immature or under size species, as we know we rely on the natural breeding cycles of our fish to sustain our livelihoods in future. We simply want to supply you the finest deluxe seafood delicacies direct from sea to plate.
The methods of Our Catch are as follows:
- Creel / Pot Caught
- Diver Caught
- Farmed to RSPCA Standards
- Inshore Trawl Caught
- Line Caught
Photography
All photography on this site is copyright Moray Seafoods Ltd. To ensure and appreciate the quality of our produce, we offer photography of raw and cooked produce, packed produce and produce themed as a serving suggestion. The recipes that make up for our serving suggestion photography can be found in the "GO COOK" part of the site.
Reduce, Reuse, Recycle
Our environmental code sets our promise to continuously develop a better relationship with our environment.
Our environment is our greatest asset; its subsequent quality defines our business and product range.
A cleaner and more sustainable environment guarantees our point of difference, genuine deluxe seafood delicacies, produce of Scotland.
Internally, as a business we constantly strive to reduce the amount of the earth's resources we use, try to reuse what we can and recycle materials into something new.
Some key working examples are
- Reducing our water and effluent use in our premises by working closely with government and legal bodies.
- Reducing carbon emissions by only ever producing in Scotland.
- Developing a direct sales channel to reduce supply waste and manage a higher degree of quality catch.
- Moray Seafoods is the only scampi processor to recyle our scampi waste internally. All our scampi shells removed from the processing of scampi in our factory are internally managed. The large quantities of shells are crushed down into fine grain particles that are then recycled as an ingredient into animal feed pellets for salmon feed. Scampi shell is a natural ingredient in the salmon's diet.
- We look to reduce, reuse and recycle our packaging where possible. A good example of this is our scheme where our customers can return their cool boxes so we can reuse them.
RSPCA Freedom Foods
This is the independent farm assurance and food labelling scheme set up by the RSPCA.
Moray Seafoods supports the catch of wild produce in season in sustainable and ethical manner. For salmon, we recognise the limited resource of wild salmon and therefore we only source supply from farmed stocks.
We are fortunate that our suppliers over years of dedication have continuously improved the welfare of the salmon and much of this success has been down to their collaboration with RSPCA Freedom Foods.
The outcome is a welfare development built on a stress free quality of life. Our salmon reared under RSPCA Freedom Foods accreditation offers a superior tasting salmon. In our opinion that the taste, texture and appearance of our supply is as close to a wild salmon with a conscience.
To taste the difference we work only with the very best supplier to ensure integrity in our salmon.
For more information please view RSPCA Freedom Foods.
The Responsible Fishing Scheme
The Responsible Fishing Scheme has been developed to raise standards in the catching sector, enabling those within the seafood supply chain to demonstrate their commitment to the responsible sourcing of seafood. The aim is that, over time, accreditation will become a condition of supply. They are managed by the Seafish Industry Authority. Please view Responsible Fishing Scheme
Seafish Industry Authority
Seafish, the authority on seafood, works across all sectors of the seafood industry to promote good quality, sustainable seafood. Their research and projects are aimed at raising standards, improving efficiency and ensuring that our industry develops in a viable way.
They are the UK's only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import/export trade.
A Non Departmental Public Body (NDPB), they are sponsored by the four UK government fisheries departments and funded by a levy on seafood. They were established in 1981. To learn more please view Seafish
Seafood Scotland
Seafood Scotland is a trade organisation set up in 1999 by the main representatives of the Scottish seafood industry, to market, promote and develop responsibly caught Scottish seafood in order to maximise the value return to industry. Seafood Scotland also acts as delivery partner for Seafish in Scotland.
The organisation works closely with all sectors of the Scottish seafood supply chain, from catching and processing, through to retail, food service and consumption, and encourages and facilitates those sectors to cooperate together.
To learn more please view Seafood Scotland
Shock Frozen Technology
Shock freezing is the state of the art technology we operate at Moray Seafoods, because as experts in seafood we understand and recognise what seafood should taste like. The priority is a fresh ocean taste packed with nutritional goodness and excellent presentation.
Our shock freezing technology enables us to handle and process the fresh seafood catch from our boats that morning so we can complete your order that very day.
Once our fisherfolk have handled the catch, graded and filleted it; we then shock freeze the catch down to an air temperature of -40°C in seconds. What this achieves is that the temperature at the core of the seafood is reduced down to approximately -18°C.
This cycle means your produce maintains its freshness and nutritional values at time of catch.
For you techies out there, what this means is by cooling seafood both at and to a lower temperature, shock freezing eliminates pathogens faster, allows items to be stored for longer periods of time and helps to prevent the formation of large ice crystals in products. In other words the liquids contained in our seafood are transformed into microcrystals that do not harm the tissue structure.
What this means is it keeps our seafood range in their ultimate condition, thereby locking in all the natural an nutritional goodness including vitamins, enzymes and nutrients ensuring you and all our seafood lovers get the very freshest seafood available.
Sustainability
Please view on our website the section sustainability
Vacuum Packed Technology
This technology is used in packaging to maximise freshness and deliver food safety requirement. In essence the vacuum environment removes atmospheric oxygen, protecting the food from spoiling by limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. Vacuum packaging food can extend its life by up to 3-5 times. For further information please view vacuum packaging.