article_snippet: We think more of We customers than to fill our customers up with chemicals [from fish farms] of which nobody knows the long-term effects.'
article_snippet: My father is a more a craftsman than a chef.
article_snippet: Where most chefs spoil fish by over cooking it and smothering it with sauces, My father gently cooks fish and let's the wild sea taste speak for fish.'
article_snippet: All our wild game and seafood arrive whole, our adopt the nose to tail approach using every part, using the bones for stocks,' Mr Cowie says. '
article_snippet: When filleting I select the most suitable for my fish stock, the rest are given to my crab and lobster boats and used for baiting my crab and lobster boats creels.
article_snippet: Mr Cowie and Angela Mackay from the Kyle of Tounge Oysters collecting seaweed, winkles and oysters . '
article_snippet: Jim Cowie and Angela Mackay from the Kyle of Tounge Oysters also filter the oil in Jim Cowie and Angela Mackay from the Kyle of Tounge Oysters fish and chip pans, keeping the oil clean and healthy, adding fresh as required,' Mr Cowie says. '
article_snippet: We collect winkles, oysters and seaweed which  Jim uses for Jim home made sushi served in the restaurant,' says Mr Cowie.