A visit on thursday by one of Edinburgh’s finest, Sir Chris Hoy, six time Olympic gold medalist.
Fresh from the West Coast of Scotland and now available in store these beautiful shellfish would make the centre piece in any recipe. Be it in a retro Prawn Cocktail or with a sophisticated saffron and shallot sauce our langoustines will not disappoint. [videojs_video url=”/wp-content/uploads/2019/03/langoustines.mp4″]
Try some of our famous in house smoked cod roe,a culinary delight. Taramasalata or taramosalata (Greek: ταραμοσαλάτα, from taramas, ‘fish roe’ and salata, ‘salad’ Turkish, tarama. Meaning: From Italian: insalata “salad” A Greek meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon … Read more
The Armstrong’s annual Christmas raffle took place on Saturday the 15th which raised a creditable £800 for Marie Curie. Ally Hogg a Stockbridge customer for 30 years or more pulled the winners out of the raffle bucket. The winners were: First Place: Ian Macdonald Second Place: Jon Alstead Third Place: Tolga Egerci Fourth Place: Colin … Read more
Armstrong’s are holding their annual christmas raffle in aid of Marie Curie on the 15th of December. Please support our raffle by buying a ticket from the shop. All money will be donated towards Marie Curie. Tickets cost £1. This year we have even bigger fishy prizes with the winner receiving a £140 seafood voucher. … Read more
Dare we say the word but Christmas orders for Wild Smoked Salmon (everybody loves it but due to limited stocks around 60 sides) are being taken. We sell out every year and it’s a first come first served basis in place so order now to avoid disappointment. Enjoy the special flavours of our Wild Smoked … Read more
Begin by placing the new potatoes into a pan and covering with water. Bring to the boil over a medium heat, cooking for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork Meanwhile, make the beurre blanc by adding the white wine, chopped shallot, peppercorns and … Read more
This cherished Edinburgh fishmonger, trading since 1942, wows customers with its spectacular window displays. This cherished Edinburgh fishmonger, trading since 1942, wows customers with its spectacular window displays. Sharks, scallops, swordfish and sea bream glisten behind the glass alongside live langoustines, crab claws, oysters, mussels and whelks.
On 15th July 2017 Armstrong’s took delivery of the largest halibut the shop has seen in its 26-year history. The fish weighed around 104kg (16 stone) and was caught by the Banff-registered Enterprise fishing boat near Rockall. Armstrong’s has a history of large halibut catches – in September 2014, a 51kg halibut was landed by … Read more
Nominated as a Local Hero 2007. Thanks to everyone who voted for us on the UKTV web site, we appreciate it.
Named one of the 50 Best Food Shops in Britain from this well known paper. They must have tried our famous smoked Salmon or one of our exotic fish regularly found in the shop.
David Shand and Gary Huckle from Armstrong’s of Stockbridge show off their catch of the day – an eight-stone Atlantic halibut. The giant fish was hooked by the crew of Enterprise II in the Butt of Lewis and landed in Kinlochbervie.
“The new shop was reopened in September. Customers were once again queuing around the shop in all weathers to buy some of the freshest fish around. Instead of the old fashioned interior, the shop now has a stainless-steel ice machine, fridges and freezers, and of course a brand new smoker to smoke everything from traditional … Read more
Preheat oven to 220°C. Place potatoes into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 15 minutes, or until tender. Drain. Cover with foil and stand for 10 minutes. Meanwhile, combine tomatoes, olives, capers, lemon rind, thyme and oil in a … Read more