Soak the saffron strands in a little fish stock. Pick out the crabs, remove as much of the crab meat from the shells as you can. Add to the soup. Taste, add salt, freshly ground pepper ...

The small boats, each employing two or three fishermen, are mostly at work laying and lifting creels, catching velvet crab, lobster and, in the main, brown crab. Orkney has the largest brown crab ...