As the anticipation for The Tall Ships Races visit to Lerwick grows, it's time to shine a spotlight on one of the sponsors making it all possible: Pelagia Shetland, who are pelagic fish processors specialising in herring during the summer months and mackerel throughout autumn and winter. In this blog, we'll delve into Pelagia's commitment to freshness, its processing methods, and its global reach in supplying premium pelagic fish.
Pelagia Shetland understands that the key to delivering superior seafood lies in sourcing the freshest catch. With their proximity to the fishing grounds, they have a distinct advantage in securing the highest-quality herring and mackerel. By working closely with local fishermen, the organisation ensures that they harvest their produce sustainably and responsibly - preserving the natural abundance of the sea. This commitment to freshness sets the stage for the exceptional taste of their products.
During the summer months, herring takes centre stage. As autumn and winter arrive, the focus shifts to mackerel. Both herring fillets and mackerel are subjected to blast freezing, locking in their freshness and nutritional value. The processing techniques employed by the company ensure that each bite is a testament to its dedication to quality.
The organisation's commitment to excellence has propelled them beyond the local market. Their premium pelagic fish products have found their way to worldwide markets, satisfying the palates of seafood enthusiasts across continents. Pelagia Shetland guarantees that the flavour and nutritional integrity of their herring and mackerel are preserved during transportation, allowing customers to enjoy the taste of Shetland's pristine waters no matter where they are.
Pelagia Shetland's sponsorship of The Tall Ships Races visit to Lerwick is a testament to their dedication to the Shetland community and their passion for promoting the region's rich maritime heritage. Let's celebrate the business's dedication to freshness and quality - a true taste of Shetland's waters.