Frankie's reviewed on the Fish on Friday website
April 2nd 2014
The Shetland Islands are a remote archipelago located 160 km north of the Scottish mainland. At 60? north it is closer to the Arctic Circle than it is to London. It is wild, rugged, beautiful and unspoilt; it is where I call home.
Shetland has a very long fishing history with evidence of early settlers fishing these waters for over 5,000 years. Now it is home to a thriving, sustainable seafood industry worth more than £300m per year.
Shetland is also home to Frankie’s Fish & Chips in Brae, Britain’s most northerly fish and chip café and takeaway. At this year’s National Fish & Chips Awards, Frankie’s was voted the #1 chip shop in Scotland and #2 in the UK. It’s also my local chippie, so the other day my youngest and I headed there for lunch.
Frankie’s Carlyn Kearney was Young Fish Frier of the Year in the 2013 Fish & Chip Awards.
Frankie’s is a family-owned establishment with a welcoming atmosphere and a large menu. They have two sizes of battered or breaded haddock, peerie (small) and muckle (large), to cater for different-sized appetites, and a range of other seafood including scampi, mussels, scallops and crab.
They also offer lasagne made with Shetland beef, homemade soups, sandwiches, baked potatoes, a whole range of home bakes and sweets and, of course, their absolutely perfect homemade chips. In addition to a busy takeaway counter they have spacious, well-lit indoor and outdoor seating areas overlooking the picturesque Busta Voe.
The provenance of their seafood has been very important to Frankie’s ever since they began trading in 2008, and they source all their seafood locally from sustainable and well-managed fisheries. The North Sea haddock, Shetland mussels, scallops and brown crab on their menu all have MSC “chain of custody” status and Fish 2 Fork verifies their claim that all of their seafood is fully traceable from catch to consumer.
Frankie’s mussels are rope-grown and processed daily by local Blueshell Mussels, also based in Brae, thus ensuring very low food miles. If they run out they just have to nip a few minutes down the road for some more!
Read it in full here: http://fishonfriday.org.uk/northern-light/
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