Blog

Stories of Feng Sushi’s passion for sustainable fish have travelled beyond the M25. Well beyond. Which is why Guy Grieve of the Ethical Shellfish Company contacted us to see if we’d like to try his hand-dived king scallops. In fact, Guy was so sure of the quality of his product that he dove (for scallops) and then drove from the Isle of Mull in Scotland down to London on the same day. Happily, Feng Sushi, along with several other quality London restaurants, were convinced, which is why ESC can now support a weekly run to London. London is as far afield as they’ll go, refusing to export abroad - meaning that you too can taste these top class hand-dived scallops.

“I strongly believe fish farming is the solution to dwindling fish stocks and sustainable suppliers such as Loch Duart are a key part of that answer.” Silla Bjerrum, Feng Sushi Co-Founder and Chef

Yellowtail or hamachi is another name for amberjack fish. A native of the Pacific, this oily fish has a light coloured flesh and a rich sweet flavour that’s somewhere between mackerel and tuna (its part of the mackerel, tuna and bonito family).