[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.71″ background_layout=”light” text_orientation=”left” border_style=”solid”]<\/p>\n
Looking forward to September 2017, the weather is cooling down and the quality of the shellfish is improving week by week. \u00a0For air freight customers , we will have availability of brown crab (Cancer pagurus<\/em>) every Tuesday. Sizes range from 500g -1000+ and we can supply Male, Female or a mix as required.<\/p>\n For Blue lobster\u00a0(Homarus gammarus)<\/em>, we send 3 times per week by air, supplemented by 1-2 weekly road shipments. The lobster is now \u00a0hardening up and that means they are arriving stronger at their destinations. This will continue throughout the Winter and the sea temperatures continue to fall. We expect supply to be consistent for the next few months.<\/p>\n We are also supplying live and fresh langoustine\u00a0(Nephrops norvegicus)\u00a0<\/em>most days of the week by road transport. However, the abundant supply of June and July has drawn to a close and availability in the live sector will be limited until the middle of October.<\/p>\n For Razor clams (Ensis siliqua<\/em>), we are shipping every day that we have supply. As the product is hand dived, it is sand free and of a fantastic quality. However, it can only be caught when the weather allows making availability limited when the weather is bad.<\/p>\n Next month, we will look forward to what will be happening in Autumn and also the all-important run up to Christmas.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" [et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.71″ background_layout=”light” text_orientation=”left” border_style=”solid”] Welcome to the blog of MBS Inter Mar. MBS have been supplying live shellfish from Scotland to Europe and Asia since 1998. The clean, cold waters around Scotland make it a fantastic location for shellfish. Looking forward to September 2017, the weather is cooling down and the quality […]<\/p>\n","protected":false},"author":1,"featured_media":43,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-91","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/posts\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/comments?post=91"}],"version-history":[{"count":1,"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/posts\/91\/revisions"}],"predecessor-version":[{"id":92,"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/posts\/91\/revisions\/92"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/media\/43"}],"wp:attachment":[{"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/media?parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/categories?post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scottish-seafood.com\/sg\/wp-json\/wp\/v2\/tags?post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}