Seafood From Scotland presents ' The Story of Scottish Seafood'

THE 

STORY 

OF 

SCOTTISH 

SEAFOOD

Whitefish 

Haddock (Melanogrammus aeglefinus) 

J F M A M J J A S O N D 

Cod (Gadus morhua) 


Saithe (Coley) (Pollachius virens) 


Whiting (Merlangius merlangus) 

Scotland is a land of food and drink. Our pristine waters – where 


the warm Gulf Stream meets the cool North Atlantic – provide the 

Hake (Merluccius merluccius) 

perfect conditions for over 60 species of exceptional, high quality 

seafood to thrive. 

The journey from sea to plate involves more steps than some may 

realise. At Seafood from Scotland, we want to showcase not only 


Scotland’s exceptional products but also the hardworking people 

who make it all possible, from fishermen and processors to chefs 

and more. These are their stories. 

This is the story of Scottish seafood. 

A seasonal guide to key Scottish Seafood 

Scotland’s favourite whitefish, caught in the North Sea and 

off the west coast of Scotland. A sweet flavoured fish with 

medium to large flakes, versatile for many cooking methods. 

Whole haddock are available up to 3.5kg, but most 

commonly as 2 whole side fillets up to 400g. Look out for 

the MSC logo on Scottish North Sea haddock products. 

Caught in the North Sea, a sweet flavoured fish with large 

succulent white flakes lending itself to a great variety of 

filleting options and cooking methods. Cod range from 500g 

to 6kg, the larger 4-6kg size providing several fillet portions 

from each side of the fish. 

A good alternative to cod and haddock. It is a fine flavoured 

species abundant in all waters around Scotland. Similar to 

cod, the species ranges from 500g to 6kg as whole fish. 

A smaller fish from the cod family with a silver-grey body and 

round belly, this species is often sold around 2kg. Similar 

to many of the whitefish species, it takes very little cooking. 

Mainly caught in the northern North Sea. 

A seasonal guide 

Whitefish 

KEY SCOTTISH 

SEAFOOD 

Haddock (Melanogrammus aeglefinus) 


Cod (Gadus morhua) 



Saithe (Coley) (Pollachius virens) 

Whiting (Merlangius merlangus) 

Scotland produces some of the world’s finest seafood 

from the clean cool waters of its deep lochs and 

surrounding J F Mseas. A Fishermen, M J J fish A farmers S Oand 

N D 

shellfish growers from around the 12,000 Kilometeres 

of pristine coastline, land over 65 species of the 

highest Hake (Merluccius quality farmed merluccius) fish and wild seafood. 

From pelagic, to whitefish, shellfish and farmed species 

in all formats, fresh, live or frozen, Scotland is one of 


Europe’s largest seafood producers. Renowned throughout 

the world for its high quality produce, Scotland’s 

seafood Monkfish meets ( Lophius the needs piscatorius of today’s / L. demanding budegassa) 

consumer and the ambitions of the world’s best chefs. 

Scotland’s favourite whitefish, caught in the North Sea and 

off the west coast of Scotland. A sweet flavoured fish with 

medium to large flakes, versatile for many cooking methods. 

Whole haddock are available up to 3.5kg, but most 

commonly as 2 whole side fillets up to 400g. Look out for 

the MSC logo on Scottish North Sea haddock products. 

Caught in the North Sea, a sweet flavoured fish with large 

succulent white flakes lending itself to a great variety of 

filleting options and cooking methods. Cod range from 500g 

to 6kg, the larger 4-6kg size providing several fillet portions 

from each side of the fish. 

A good alternative to cod and haddock. It is a fine flavoured 

Some of the World’s Finest Seafood 

species abundant in all waters around Scotland. Similar to 

J F M A M J J A S O N D cod, the species ranges from 500g to 6kg as whole fish. 

Grows in Scotland’s Naturally Pure Waters! 

The A smaller Scottish fish from seafood the cod industry family has with a silver-grey long and body proud and 

heritage, round belly, whilst this species also continually is often sold investing around 2kg. in modern Similar 

equipment, to many of the techniques whitefish species, and training. it takes Through very little innovation cooking. 

Mainly caught in the northern North Sea. 

and product development, Scotland adapts to changing 

market needs to produce world class seafood; safe, 

fully traceable and delicious. 

An excellent fish, very popular in Europe, fished in the North 

We Sea are and proud west of of Scotland, the efforts hake made has a soft to ensure flesh which a highly firms up 

regulated when cooked. seafood Ranging industry. from 1 to Scotland 5kg, hake leads has a long, the way round in 

slender body, great for cutting into steaks or loins. 

many responsible and sustainable farming and fishing 

practices, maintaining its pristine marine environment 

and helping to preserve the seas and fish stocks for 

future Scotland’s generations. premium fish, with a firm meaty textured flesh 

and sweet shellfish flavour. Caught on the continental shelf to 

the north and west of Scotland, generally the tail is the most 

popular @SeafoodFromScot 

cut, ranging from 350g to 4kg. The cheeks and livers 

are also sold, regarded as a premium delicacy across Europe 

and countries such as Japan. 

Mackerel (Scomber scombrus) 

Lemon Sole (Microstomus kitt) 

Scotland’s most abundant and valuable species, sustainably 

fished and high in Omega 3, this is an excellent healthy 

choice. With A high a strong quality, unique prime flavour fish with this a delicate species is sweet growing flavour, in fished 


popularity from around the North the world. Sea. Whole Ranging fish in size start from from 200g 230g - to 800g. 1kg, most 

common between 500g and 750g and are best cooked whole. 



Some of the World’s Finest Seafood 


Grows in Scotland’s Naturally Pure Waters! 

Oil-rich Fish 

Herring (Clupea harengus) 

High in Omega 3, this sustainable oil rich fish is great grilled 

or baked whole, and of course when smoked makes fantastic 

Scottish kippers. A smooth, slender body, silvery skin with hints 

J Scotland F M produces A M J some J of Athe Sworld’s O finest N D seafood of green The and Scottish blue, they seafood range in size industry from 100g has a to long 450g. and Look proud 

Oil-rich from the Fish clean cool waters of its deep lochs and 

out for the 

heritage, 

MSC logo 

whilst 

on Scottish 

also continually 

herring products. 

investing in modern 

surrounding seas. Fishermen, fish farmers and equipment, techniques and training. Through innovation 

Mackerel Herring (Clupea (Scomber harengus) scombrus) 


shellfish growers from around the 12,000 Kilometeres Scotland’s or baked and whole, most product abundant and of development, course and valuable when smoked Scotland species, makes sustainably adapts fantastic to changing 

of pristine coastline, land over 65 species of the fished Scottish and market kippers. high in needs A Omega smooth, to 3, produce slender this is an body, world excellent silvery class healthy skin seafood; with hints safe, 

J highest F M quality A Mfarmed J Jfish Aand Swild O seafood. N D choice. of green fully With and a traceable blue, strong they unique range and flavour in delicious. size this from species 100g to is growing 450g. Look in 

popularity out for the around MSC logo the on world. Scottish Ranging herring size products. from 200g - 800g. 

From pelagic, to whitefish, shellfish and farmed species We are proud of the efforts made to ensure a highly 

Mackerel in all formats, (Scomber fresh, scombrus) 

Salmon (Farmed) (Salmo 

live 

salar) 

or frozen, Scotland is one of regulated seafood industry. Scotland leads the way in 

Farmed 

Europe’s largest seafood producers. Renowned throughout Scotland’s 

in 

many most 

the cool, 

responsible abundant 

clear waters 

and and valuable 

of the 

sustainable species, 

Highlands 

farming sustainably 

and 

Islands, and fishing 

fished and 

sustainably 

high in Omega 

farmed 

3, this 

Scottish 

is an 

salmon 

excellent 

was 

healthy 

named 

the world for its high quality produce, Scotland’s ‘best 

choice. 

farmed practices, With a 

salmon 

strong maintaining unique the world’ 

flavour its in 

this pristine a poll 

species 

of marine international 

is growing environment in 

J 

seafood 

F M 

meets 

A Mthe Jneeds J 

of 

A 

today’s 

S Odemanding 

N D seafood 

popularity and buyers. 

around helping Scottish 

the world. to preserve farmed 

Ranging 

salmon the in size seas has 

from and held 

200g fish the 

- 

French 

800g. stocks for 

Government’s top quality award, Label Rouge, for 20 years. 

J consumer F M Aand Mthe Jambitions J A of Sthe Oworld’s N best D chefs. 

It was the 

future 

first 

generations. 

non-French food to receive this accolade. The 

Salmon (Farmed) (Salmo salar) 

Atlantic 

Farmed in 

salmon 

the cool, 

offer 

clear 

from 

waters 

Scotland 

of the 

includes 

Highlands 

fresh, 

and 

frozen 

Seafood from Scotland and 

Islands, 

smoked 

sustainably 

products. @SeafoodFromScot 

farmed 

Delicately 

Scottish 

flavoured 

salmon 

flakes 

was named 

of Scottish 

salmon 

‘best farmed 

can be 

salmon 

used for 

in the 

carpaccio, 

world’ in 

sushi, 

a poll 

sashimi 

of international 

or cooked 

in 

seafood 

a variety 

buyers. 

of ways. 

Scottish farmed salmon has held the French 

Rainbow Flatfish 


J F M(Farmed) A M (Oncorhynchus J J A S mykiss) O N D Scottish It was the farmed first non-French trout is produced food to both receive in freshwater this accolade. and sea The 

Plaice (Plueronectes platessa) 

lochs. Atlantic High salmon in Omega offer 3 from and Scotland many other includes vitamins fresh, and minerals frozen 


including and smoked A versatile vitamin products. D meaty and Delicately selenium, flatfish with flavoured has a sweet, a sweet flakes mild subtle flavour, of Scottish flavour this species 

and salmon can is can be fished filleted be used from and the for cooked carpaccio, North in Sea. a variety sushi, Ranging of sashimi ways. from 230g Small or cooked to trout 2kg and 

range in a variety in most size of from commonly ways. 230g to available 1kg and between large sea 500g trout to can 750g, be these whole 

Rainbow 

J 

(Farmed) 

F M A(Oncorhynchus M J J Amykiss) 

S O N D 

supplied fish up are to 5kg easy total identify fish weight. with their distinctive orange spots. Best 

Scottish cooked farmed whole trout is for produced a great flavour. both in freshwater and sea 

lochs. High in Omega 3 and many other vitamins and minerals 

including vitamin D and selenium, it has a sweet subtle flavour 

and can be filleted and cooked in a variety of ways. Small trout 

Lemon Sole (Microstomus kitt) 

J F M A M J J A S O N D range in size from 230g to 1kg and large sea trout can be 

Cephalopods 

supplied A up high to quality, 5kg total prime fish weight. fish with a delicate sweet flavour, fished 

from the North Sea. Whole fish start from 230g to 1kg, most 

J 

Squid (Loligo forbesii) 

common between 500g and 750g and are best cooked whole. 


With a firm texture and medium flavour, squid is also known Razo Paci 

as calamari. It is found on the west coast and in the North 


Witch Sole ( Glyptocephalus cynoglossus) 

Sea and can be purchased from 100g to 1kg weight. 

J 

Cephalopods 

J 

Shellfish 

Sometimes known as Torbay sole, this lesser known flatfish 


species is generally between 225g and 900g whole weight 

Brown Crab (Cancer pagurus) 

Traditionally and fished fished by pot from and the creel, North particularly Sea. Great around cooked the whole west for the 

n Widely available n Variable availability Prime Fishing Season With a firm texture and 

J F M A M J J A S O N coast D and the best Scottish flavour. isles. Marine medium 

Brown Stewardship flavour, squid 

crab can be Council is also 

bought sustainable known 

live, certification Razo 

as calamari. It is found on the west coast and in the North 

J F M A M J J A S O N D cooked, dressed or as readymade products such as crab cakes 

Sea and can be purchased from 100g to 1kg weight. 

J 

or terrines. The rich white meat found in the claws is very sweet 

Megrim (Lepidorhombus whiffiagonis) 

and the brown meat is particularly rich in omega 3 and other 

beneficial vitamins and minerals. Male crabs range from 1kg to 



2kg with an 

Caught 

estimated 

on the 

yield 

continental 

of 35%. Look 

shelf 

out 

to the 

for the 

north 

MSC 

and 

logo 

west of 

Seafood from Scotland 

n Widely available n Variable availability Prime Fishing on Season brown crab 

Scotland. 

from the 

Whole 

Shetland Marine 

fish range 

Isles. Stewardship 

from 225g 

Council 

to 900g 

sustainable 

and for the 

certification 

best flavour should be cooked whole. 


Velvet Crab J F (Necora M A puber) M J J A S O N D 

Flatfish 

Popular on the European continent, velvet crabs are caught in the 

Oil-rich Fish 

North Sea & west of scotland, mainly from inshore waters from 

Plaice (Plueronectes platessa) 


boats, fished using mobile gear, pots and creels. Look out for the 

High in Omega 

n Widely available n Variable availability Prime Fishing Season A versatile 3, this meaty sustainable flatfish Marine with oil rich a sweet, fish is 

Stewardship mild great flavour, grilled 

Council this sustainable species certification J F M AFriend M of the J Sea J sustainable A S Ocertification N D MSC RSPCA logo on Freedom velvet crab Foods from accreditation the Shetland Isles. Label Rouge accreditation 

or baked is whole, fished from and of the course North when Sea. Ranging smoked makes from 230g fantastic to 2kg and 

Scottish most kippers. commonly A smooth, available slender between body, silvery 500g skin to 750g, with hints these whole 

J F M A M J J A S O N D of green fish and are blue, easy they to range identify in with size their from distinctive 100g to 450g. orange Look spots. Best 

J F M A M J J A S O N D out for the cooked MSC whole logo on for Scottish a great herring flavour. products. 

Langoustine (Nephrops norvegicus) 


Lobster (Homarus gammarus) 

Caught in the North Sea and inshore Scottish waters, Scotland 

has the world’s largest share of langoustines. Highly prized and 

sought after, they are versatile and cook in minutes. Similar to a 

king prawn, but actually a closer relation of the lobster, they grow 

up to a maximum of 250g, have a meaty tail, soft prawn-like 

texture and a very sweet shellfish flavour. 


Farmed in the cool, clear waters of the Highlands and 

Traditionally fished by pot and creel around Scotland’s coastline. 

With a strong sweet flavour and meaty texture, Scottish lobster 

Islands, sustainably farmed Scottish salmon was named 

Witch Sole ( Glyptocephalus cynoglossus) 

are some of the finest in the world. Sizes range between 23 and 

An excellent fish, very popular in Europe, fished in the North 

‘best farmed salmon in the world’ in a poll of international 


Shellfish 

38cm, weighing between 0.7kg and 2.2kg. 

Sea and west of Scotland, hake has a soft flesh which firms up 

seafood Sometimes buyers. Scottish known farmed as Torbay salmon sole, has this held lesser the known French flatfish 

when cooked. Ranging from 1 to 5kg, hake has a long, round 

Government’s species top is quality generally award, between Label 225g Rouge, and for 900g 20 years. whole weight Brown Crab (Cancer pagurus) 

Traditionally fished by pot and creel, particularly around the west 

J F M A M J J A S O N D slender body, great for cutting into steaks or loins. 

J F M A M J J A S O N D It was the and first fished non-French from the food North to Sea. receive Great this cooked accolade. whole The for the Mussel (Mytilus edulis) 

coast and the Scottish isles. Brown crab can be bought live, 

J F M A M J J A S O N D Atlantic best salmon flavour. offer from Scotland includes fresh, frozen 

Rope grown cooked, on the dressed west or coast readymade of Scotland products and around such the as crab cakes 

and smoked products. Delicately flavoured flakes of Scottish 

Scottish or isles, terrines. mussels The rich are white a highly meat sustainable found the species claws and is very sweet 

Monkfish ( Lophius piscatorius / L. budegassa) 

salmon can be used for carpaccio, sushi, sashimi or cooked 

are quick and and the easy brown to meat cook. is Scottish particularly mussels rich in have omega a meaty 3 and other 

Scotland’s premium fish, with a firm meaty textured flesh 

in a variety of ways. 

J F M A M J J A S O N D flesh and beneficial sweet medium vitamins seafood and minerals. flavour. Male Look crabs out for range the from MSC 

Megrim (Lepidorhombus whiffiagonis) 

1kg to 

J F M A M J J A S O N 


logo D on 2kg sustainable with an estimated Scottish mussels. 

and sweet shellfish flavour. Caught on the continental shelf to 

yield of 35%. Look out for the MSC logo 

the north and west of Scotland, generally the tail is the most Rainbow (Farmed) (Oncorhynchus mykiss) Scottish 

Caught 

farmed 

on 

trout 

the 

is 

continental 

produced both 

shelf 

in freshwater 

to the north 

and 

and 

sea 

west of 

on brown crab from the Shetland Isles. 

popular cut, ranging from 350g to 4kg. The cheeks and livers 

lochs. High 

Scotland. 

in Omega 

Whole 

3 and 

fish 

many 

range 

other 

from 

vitamins 

225g to 

and 

900g 

minerals 

and for the King Scallop (Pecten maximus) 

Caught around Scotland’s coast, using mobile gear or by hand 

are also sold, regarded as a premium delicacy across Europe 

including Velvet Crab (Necora puber) 

best 

vitamin 

flavour 

D and 

should 

selenium, 

be cooked 

it has 

whole. 

a sweet subtle flavour 

diving. Scallop meat has a sweet delicate flavour and needs 

and countries such as Japan. 

J F M A M J J A S O N D and can be filleted and cooked in a variety of ways. Small trout 

minimal Popular cooking. on Scottish the European King scallops continent, have velvet approximately crabs are 15cm 

J F caught in the 

Oil-rich 

M A 

Fish 

M J J A S O N D range in size from 230g to 1kg and large sea trout can be 

wide shells, North with Sea 18-35 & west pieces of scotland, of meat mainly per kg (out from of inshore shell). waters Queen from 

supplied up to 5kg total fish weight. 

scallops 


boats, have approximately fished using mobile 7cm wide gear, shells pots and and 40 creels. to 120 Look pieces 


out for the 


of meat 

J F M A M J J A S O N D MSC per kg. logo Look on out velvet for crab the MSC from logo the on Shetland scallops Isles. from the 

or baked whole, and of course when smoked makes fantastic 

Shetland Isles. 

n Widely available n Variable availability Prime Fishing Season Marine Stewardship Council sustainable certification Friend of the Sea sustainable certification RSPCA Freedom Foods accreditation Label Rouge accreditation 

Scottish kippers. A smooth, slender body, silvery skin with hints 

J F M A M J J A S O N D of green and blue, they range in size from 100g to 450g. Look Pacific Oyster ( Crassostrea gigas) 

Cultivated on the west coast and isles, Scottish oysters are a 

out for the MSC logo on Scottish herring products. 

Langoustine (Nephrops norvegicus) much sought Caught after in the product. North Sea Pacific and oysters, inshore the Scottish main waters, species Scotland 

grown in has Scotland, the world’s take largest 18–30 share months of langoustines. to develop to Highly market 

Cephalopods 

prized and 

J F M A M J J A S O N D size of 70-100g 

Mackerel (Scomber scombrus) 

sought after, live they weight, are versatile normally and with cook a shell in minutes. length greater Similar to a 


than 75mm. 

Scotland’s most abundant and valuable species, sustainably 

king prawn, but actually a closer relation of the lobster, they grow 

J 

fished and high in Omega 3, this is an excellent healthy 

J F M A M J J A S O N D up to a maximum of 250g, have a meaty tail, soft prawn-like 

With a firm texture and medium flavour, squid is also known Razor Clams (Solenidae) 

A hand 

choice. With a strong unique flavour this species is growing in 

texture gathered and delicacy a very sweet with a shellfish fine delicate flavour. flavour, Scottish 

as calamari. It is found the west coast and in the North 


razor clams are between 16cm and 20cm long, with 8-11 pieces 

F M A M J J A S O N D Sea and popularity can be purchased around the from world. 100g Ranging to 1kg in size weight. from 200g - 800g. J F M A M J J A S O N D 

per kg for extra large sizes or 12-13 per kg for large sizes. Razor 

Lobster (Homarus gammarus) 

clams can be bought live and frozen. 

Traditionally fished by pot and creel around Scotland’s coastline. 


Farmed in the cool, clear waters of the Highlands and 

With a strong sweet flavour and meaty texture, Scottish lobster 

n Widely available n Variable availability 

Islands, sustainably farmed Scottish salmon was named 

are some of the finest in the world. Sizes range between 23 and 

Prime Fishing Season ‘best farmed salmon Marine in Stewardship the world’ in Council a poll of sustainable international certification Friend J F of the M Sea A sustainable M J certification J A S O NRSPCA D Freedom 38cm, Foods weighing accreditation between 0.7kg and Label 2.2kg. Rouge accreditation 

seafood buyers. Scottish farmed salmon has held the French 


J F M A M J J A S O N D It was the first non-French food to receive this accolade. The 

Atlantic salmon offer from Scotland includes fresh, frozen 

Mussel (Mytilus edulis) 

Rope grown on the west coast of Scotland and around the 

She 

Bro 

She 

J 

Bro 

Velv 

J 

J 

Velv 

Lang 

J 

J 

Lang 

Lobs 

J 

J 

Lobs 

Mus 

J 

J 

Mus 

King 

J 

J 

King 

Paci

SEAFOOD FROM SCOTLAND 

HIGHLANDS 

Famous around the globe for its striking mountains and crystal clear 

lochs, the Scottish Highlands encompass a vast region stretching 

from John o’ Groats in the north to beautiful Loch Lomond in the 

south. The region is also home to a thriving aquaculture sector and 

a rich culinary scene. 

In this chapter, we explore the north coast, Sutherland, and 

Rannoch Station near the heart of Scotland. Each setting plays an 

important role in Scotland’s seafood story.


THE STORY OF SCOTTISH SEAFOOD 

HIGHLANDS 

Lewis Bennett 

LOCH DUART 

Lewis Bennett studied aquaculture at university before 

moving to Scotland to join Loch Duart, where he’s been for 

over five years. Now the company’s cleanerfish manager, 

Lewis took the time to tell us about his journey into Scottish 

seafood. 

What brought you to Scotland? 

I went to university at Greenwich, but there’s 

a lack of largescale aquaculture in the south 

of England. I applied for a wide range of jobs 

within the UK and around the world, ultimately 

starting off as an assistant R&D manager at 

Loch Duart in Sutherland. I created Loch 

Duart’s cleanerfish programme soon after, 

eventually becoming the cleanerfish manager, 

ensuring the biological management of our 

salmon stock. I manage our our supply chain, 

working closely with regulatory bodies to 

ensure sustainable fishing of wild cleanerfish. 

What do you like about your job? 

Loch Duart is a company with great morals 

and a strong ethos, and we have a fantastic 

product. The cleanerfish programme has 

changed the company in so many ways, 

increasing harvest sizes while also ensuring 

product quality. I’m very proud to have 

achieved these results, and I’m glad to be a 

part of such a great company. 

What do your customers look for in their 

seafood? 

First and foremost is quality: the taste, the look 

and colour of the fish, and knowing how and 

where the product is farmed. 

Second is our ethos, which includes our 

approach to sustainability, quality of 

ingredients, traceability, transparency and 

protecting the natural environment. We often 

invite customers to visit our farms for themselves 

to see exactly how the fish are produced. 

What’s your favourite seafood memory? 

I was fishing off one of the site feed barges 

during a weekend work shift, hoping to catch 

something small for lunch. I had a bite that 

wasn’t much to get excited about, but 45 

minutes later, I ended up landing what turned 

out to be a 150-pound fish! Definitely the 

biggest surprise I’ve ever had at sea. 

Why is Scottish seafood so successful? 

Scotland is surrounded by water, and we 

have plenty of freshwater lochs too, this I 

believe is the countries key natural resource. 

These coastal waters of the west coast are so 

clean and pristine, allowing us to get the best 

products possible on our customers’ plates.



HIGHLANDS 

Steph Meikle 

MOOR 

OF RANNOCH 

The Moor of Rannoch is a remote restaurant with rooms 

located at Rannoch Station, located about 40 miles west 

of Pitlochry. But with 2 AA rosettes and a full reservations 

book, head chef Steph Meikle says their remote location is 

just one of many aspects which appeal to their guests. 

“With no Wi-Fi signal and dubious mobile 

coverage, our location allows guests the 

opportunity to truly unwind and take in our 

beautiful moorland surroundings,” Steph tells 

us. “It also forces us to really embrace creative 

solutions, and that includes how we source our 

ingredients.” 

Located near Scotland’s geographic centre, 

the restaurant works with small seafood 

suppliers all over Scotland, including George 

Campbell in Perth, Gigha Halibut off the west 

coast, and Dunkeld Smoked Salmon, among 

many others. 

“Scotland’s larder is so rich; we’re certainly not 

short on choice. When choosing suppliers to 

work with, we look for potential partners who 

share our mindset. We want to support other 

small businesses, after all, and we base our 

menu around what’s in season. Provenance is 

so important, especially to our customers.” 

Steph changes her menu daily, and she often 

doesn’t know what she will serve for dinner that 

night until her ingredients arrive – but that’s 

never been a problem. “Scottish seafood is of 

Scotland’s larder is so 

rich; we’re certainly 

not short on choice 

such a high quality. I don’t have to do much to 

it! Instead, I focus on subtle ways to really bring 

out those flavours so that our guests leave here 

satisfied that their journey was worth it.” 

And what about the most unusual type of 

seafood she’s ever worked with? 

“Rock turbot,” Steph replies instantly. “This 

particular fish was six kilos and the ugliest fish 

I’ve ever seen, but I’m always keen to try new 

things, and the finished dish was absolutely 

delicious. I don’t want to cook the same things 

every day, and our guests don’t want to come 

back and find the same dishes as last time. 

Thanks to our great suppliers, they don’t have 

to.”



HIGHLANDS 

Steph Meikle’s 

WHISKY, MUSCOVADO 

& ORANGE CURED SALMON 

CRISPY SALMON SKIN, BLOOD ORANGE, SMOKED CRÈME FRAICHE, FENNEL 

INGREDIENTS 

Cured Salmon 

1 side Scottish salmon, descaled & pin boned 

450g coarse sea salt 

200g dark muscovado sugar 

1 orange, finely zested 

10g dill, finely chopped 

10g pink peppercorns, crushed 

100ml lightly peated Scotch whisky 

Blood Orange Gel 

200ml blood orange juice 

2g agar-agar 

2 blood oranges, segmented 

200g crème fraiche 

1 fennel, fronds removed and finely sliced 

Red vein sorrel 

Crushed pink peppercorns 

Equipment 

Smoking gun 

Blowtorch 

METHOD 

1. Remove the skin from the salmon and set aside. 

2. In a large bowl, mix together the sea salt, 

muscovado sugar, orange zest, dill and pink 

peppercorns. Add the whisky and mix together. 

3. Lay a double layer of clingfilm onto the 

worksurface. Place half of the curing mix onto the 

clingfilm and set the salmon on top. Cover the 

salmon with the remaining curing mix, ensuring 

that it is all enclosed. Tightly wrap the salmon with 

the clingfilm. Wrap in a further sheet of clingfilm to 

ensure the curing mix does not leak. 

4. Place in the fridge for approx. 36 hours, turning over 

after 18 hours to allow an even cure. 

5. For the crispy skin, preheat the oven to 180°C. 

Cover a baking sheet with a piece of parchment 

paper. Lay the salmon skin on top. Season with salt 

and pepper. Place another sheet of parchment 

paper on top followed by another baking sheet. 

Place in the oven for 25 minutes or until the skin 

becomes crispy. Allow to cool and store in an 

airtight container. 

6. Place crème fraiche in a bowl and cover with 

clingfilm. Using a smoking gun, fill the bowl with 

smoke, seal with clingfilm and set aside to infuse 

for 20 minutes. Stir thoroughly and put it in a piping 

bag. 

7. For the blood orange gel, measure the blood 

orange juice and agar-agar into a small saucepan. 

Bring to the boil, stir and pour into a bowl. Allow to 

cool and set firm. Transfer into a blender and blitz 

until a smooth gel forms. 

8. Using a blowtorch, gently char the blood orange 

segments. 

9. Once the salmon is ready, remove the clingfilm and 

wash with cold water to remove the cure. Slice into 

5mm pieces.



HIGHLANDS 

William Calder 

SCRABSTER 

SEAFOODS 

Located on the northern coast of Scotland’s mainland is 

Scrabster Seafoods, just a half-hour’s drive from John o’ 

Groats. Scrabster Seafoods has been a family business 

for over 50 years, and we asked William Calder, second 

generation fish merchant, to tell us what makes it all tick. 

Tell us a bit about the business. 

My father set up Scrabster Seafoods in the ‘60s, 

and I joined about 20 years ago after returning 

from uni. We buy at auctions here in Scotland, 

process the fish, and then send it on to our 

customers here in the UK and around the world. 

In Scotland, we do lots of work with brown crab 

and whitefish species, and we also work with 

other species at our offices in France and the 

Faroe Islands. 

What do your customers think about Scottish 

seafood? 

Scotland has the best seafood in the world. Our 

seas are naturally very clean, and stocks are 

well-managed and healthy. Scottish seafood 

always demands a premium because of its 

provenance. 

I’d like to see more people within the UK 

choosing Scottish. We have this incredible 

bounty of seafood on our doorstep, and 

it’s absolutely delicious. Eating Scottish 

also supports our local economies, which 

contributes to the country’s overall economic 

prosperity. 

Tell us about exporting? 

The demand for crab in China has skyrocketed 

over the last 10 years, which has presented a 

valuable opportunity. 80% of all landings will 

be exported to China, the other 20% of that 

landing will be sold across the UK. 

What’s the best part of the job? 

Any given day, I might speak to people from 

10 different countries. It’s great to make those 

contacts around the world and it’s great 

to work with our contacts at home as well. 

Scotland’s seafood sector is competitive but 

friendly, and I wouldn’t have it any other way. 

What’s your favourite seafood? 

I love shellfish. The white meat from a brown 

crab is hard to beat, and langoustines with 

lemon and parsley butter are also delicious. 

And of course, you can’t beat a haddock 

supper. 

We have this incredible 

bounty of seafood on 

our doorstep, and it’s 

absolutely delicious



ISLANDS 

Scotland boasts 790 islands, but only 100 of those islands are 

permanently inhabited by people. With pristine coastlines and cold, 

clear waters, many of our islands are home to fishermen, processors, 

and thriving seafood companies. 

In this chapter, we travel widely, from Shetland and Orkney in the 

north, Skye and Barra in the west, and Giyha in the south. Each 

place plays an important role in the story of Scottish seafood.



ISLANDS 

Akshay Borges 

THE STRING 

Based in Shetland, Akshay Borges, co-owner and head chef 

of The String, spent the majority of his career working in the 

kitchen of the award-winning (two AA rosettes) Scalloway 

Hotel in Shetland. During this time, Akshay experimented 

with local produce and developed a passion for seafood. 

Here, he tells us about his journey and where he finds 

inspiration from… 

Tell us about your recent venture, The String. 

Following a stint running a pop-up seafood 

kitchen, I opened The String in autumn last year 

along with managing partners Neil and Kelly 

Riddell and co-director and partner Charlene 

Storey. We wanted a permanent location 

that brings together music and seafood - both 

aspects are important to Shetland’s culture. 

Our menus place a strong emphasis on fresh 

fish, which is right on our doorsteps here in 

Shetland. We can see online what fish is 

landing that morning, which enables us to mix 

up the menu regularly, keeping it in line with 

the freshest catches. 

Do you source all your seafood on the island? 

I’d say around 95% of our seafood is sourced in 

Shetland, apart from oysters and razor clams, 

which we source from Peterhead – still Scottish. 

Locality and freshness are really important, as 

well as supporting local suppliers. 

Where do you find your inspiration when 

cooking? 

My inspiration comes from my upbringing in 

Goa and Mumbai, which are both coastal 

cities where fresh seafood is landed every 

day. Now that I’m based in Shetland I can 

combine my understanding of the flavourful 

spices I grew up around with the fresh produce 

available living so close to the sea – it’s such 

a luxury for a chef. I also enjoy reading about 

new techniques in the industry and following 

chefs on social media. 

Can you tell us a seafood tale? Or something 

people may find surprising? 

During various seaweed foraging trips last year, 

I found out that all the seaweed from around 

the UK coast is edible and has many health 

benefits. 

What’s your seafood guilty pleasure? 

Crispy cod’s tongue. 

I can combine my understanding 

of the flavourful spices I grew up 

around with the fresh produce 

available living so close to the sea



ISLANDS 

Akshay Borges’ 

SCALLOPS AND TADKA DAL 

“I love experimenting with seafood, incorporating different flavours to see what works. Because of 

my Indian heritage, I regularly experiment with these flavours and produce some really interesting 

dishes, just like this one. Running your own kitchen means you can try out new things and see what is 

well received by customers – it also keeps our loyal customers intrigued, as they never know what to 

expect on the menu.” 

INGREDIENTS 

Tadka Dal: 

1 cup red lentils 

1 chilli, chopped or slit lengthwise 

2 medium sized tomatoes, chopped 

½ inch ginger, finely chopped 

1 tsp turmeric powder 

½ tsp garam masala powder 

4 cups water 

½ tsp korma powder 

4-5 stems of coriander leaves, chopped 

Salt as required 

Tempering mix: 

1 onion thinly sliced 

3 tbsp oil 

1 tsp cumin seeds 

5 to 6 garlic cloves finely chopped 

1 tsp red chilli powder 

1 tsp curry powder 

½ tsp mustard seeds 

Crispy shallots: 

3 shallots, thinly sliced into rings and put in a 

bowl covered with some milk and water 

½ cup flour 

200ml oil 

Scallops: 

6 Shetland scallops 

Sea salt 

Ground black pepper 

1 tbsp butter or olive oil 

Yoghurt: 

1 tsp yogurt 

Garnish (optional): 

1 red chilli, sliced 

½ tsp cumin seeds 

2-3 stems of coriander 

2-3 bits broken poppadom (optional) 

METHOD 

For Tadka Dal: 

1. Rinse the lentils 

2. Put in a pot with all the Tadka Dal ingredients and 

cook on a medium heat, stirring occasionally, to 

avoid it sticking 

3. Add water if it gets too thick 

4. Once the lentils are cooked and soft, turn the heat 

down to low and make the tempering mix 

For tempering mix: 

1. Heat the oil in a pan 

2. Add the onion and cook on a medium heat until 

translucent 

3. Add the tempering mix and cook until mustard 

seeds start popping (8-10mins) and the mix starts to 

smoke 

4. Add to lentil mix (be careful as it will spit oil) 

5. Cook for another 5-10 mins on a low heat 

For crispy shallots: 

1. Soak shallots in milk-water mix for at least one hour 

2. Drain and cover in flour 

3. Heat oil in a pot to 170°C and carefully add 

shallots, a few at a time 

4. Once they are brown and crispy take them out 

and dry on a paper towel 

For scallops (cook just before serving): 

1. Pat dry and sprinkle with salt and pepper 

2. Heat the butter or olive oil in a large frying pan over 

medium-high heat 

3. Add the scallops to the pan - the oil should sizzle 

4. Cook the scallops for 2 minutes, until caramelized, 

then flip and cook on the other side 

To assemble: 

Put the Tadka Dal in a bowl, add the scallops and top 

with shallots. Drizzle yogurt on top and finish off with 

garnish



ISLANDS 

Fiona MacInnes 

ORKNEY 

FISHERMEN’S 

SOCIETY 

When she began her career at an accountancy firm, Fiona 

MacInnes didn’t plan to become the general manager of a 

major shellfish company. That’s exactly what happened in 

2018, however, which is why we asked Fiona to tell us about 

her unique journey into the world of Scottish seafood. 

“My work at the accountancy firm led me to 

an auditor role with the Orkney Fishermen’s 

Society,” says Fiona. “Once I had that foot in 

the door, I eventually worked my way up to 

financial controller in 2002 before becoming 

general manager last year. There’s such a 

great variety to the role, so there’s never been 

a dull moment.” 

Seafood is integral to Orkney’s culture, Fiona 

tells us, because it has been a staple part 

of the Orkney diet for thousands of years. 

“So many people are involved in bringing a 

product from sea to plate: fishermen, of course, 

but also processors, distributors, marketers – 

there are so many moving parts. It’s a close 

community, and I love getting to play a part in 

that story.” 

The Orkney Fishermen’s Society is a cooperative 

owned largely by inshore fishermen. 

The company is one of the foremost processors 

of brown crab in the UK, and they also handle 

Orkney’s largest share of lobster, among other 

species. 

“The sheer volume of products we ship around 

the world often surprises people”, says Fiona. 

“When people see crab meat in M&S, for 

example, many of them would probably be 

surprised to know it came from Orkney. 

“More and more, consumers want to know 

where their food comes from. People really 

care about eating good quality, sustainable 

products, and meeting that demand has been 

a big focus for us.” 

Business aside, working at the Orkney 

Fishermen’s Society has literally changed her 

life, Fiona tells us. “I work with a great bunch 

of people, but this is also where I met my 

husband. He was a customer running a café 

at the time, and he always seemed quite keen 

on picking up his crabmeat order each week 

despite the fact that he hates shellfish. 

“We’ve been together ever since.”



ISLANDS 

Sheila Keith 

SHETLAND 

FISHERMEN’S 

ASSOCIATION 

What is the SFA? 

The Shetland Fishermen’s Association (SFA) 

is a membership organisation representing 

fishermen from around 90 fishing vessels in the 

Shetland Islands. We are principally a lobbying 

group, promoting the interests of our members 

locally and in the centres of national and 

international political power. We also keep 

the fishermen updated on issues like Brexit and 

legislation that will affect them. 

Why is the seafood industry important to 

Shetland? 

The seafood industry has employed generation 

after generation of Shetlanders, protecting 

our rural communities, and remains an integral 

part of our lives. The industry generates £350 

million per annum into the Shetland economy, 

equivalent to one third of Shetland’s economic 

output. The seafood industry directly employs 

around one in five of Shetland’s working 

population and consists of fish and shellfish 

catching as well as salmon and mussel farming. 

What makes Shetland stand out? 

There are around 160 fishing vessels in Shetland, 

which are owned by nearly 500 shareholder 

fishermen. Since our local fishermen are selfemployed, 

part-owners of their vessels, they 

all benefit from each and every landing. This 

system is common in Shetland and ensures skills 

and vital knowledge are passed on to the next 

generation. 

The seafood industry has 

employed generation 

after generation of 

Shetlanders 

How did you come to work at the SFA? 

I’m from Shetland but not from a fishing family. 

I left the Islands to go to university, and in 

1997 I came back for what was meant to be 

a month-long visit – I’ve lived and worked 

here ever since. I spent 15 years working in 

economic development, quickly learning the 

importance and development opportunities in 

the fishing sector. So when the SFA approached 

me in 2017, I knew it was an job I couldn’t 

refuse. Besides, it’s a great place to work. 

So, are you a seafood fan? 

I love seafood and ensure it’s a regular on 

the menu at home. My husband is allergic to 

shellfish, however, so that’s my common choice 

when in a restaurant. Shetland is surrounded by 

some of the most productive seas in the world 

and has gained an international reputation 

for producing seafood of the highest quality. 

Seafood produced, caught, and landed 

by local industry is as fresh as you will find 

anywhere in the world.



ISLANDS 

Kevin MacKinnon 

SKIPPER 

“I didn’t plan to go into fishing, but I always fished,” says 

Kevin MacKinnon, skipper of the fishing boat Sealgair. Part of 

a thriving family business based on Skye, Kevin tells us how 

the family fishing tradition has grown across generations. 

How did you become a fisherman? 

“My dad has been a fisherman for 40 years, 

and my grandfathers on both sides were 

fishermen. I trained as an engineer and worked 

in that field for a whle, but didn’t like being 

away from home so often. I joined the business 

to spend more time with my family. We may be 

at sea all day, but it’s nice getting to sleep in 

our own beds at night. 

We also export quite 

heavily, mostly to 

the continent as 

well as China 

Tell us about your business. 

We have two creel boats and a trawler. I’m the 

skipper of the Sealgair, and my dad is skipper 

of the My Amber. We specialise in shellfish, 

including langoustines, lobster, and crab. 

We supply seafood to a lot of local restaurants, 

such as the Three Chimneys here on Skye. 

We also export quite heavily, mostly to the 

continent as well as China. You might not hear 

much about it, but the crab market in China 

has skyrocketed over the last few years. 

What’s your favourite seafood? 

I enjoy all seafood, but my favourites are squat 

lobster and white crab meat. I’m also a big fan 

of halibut and turbot. 

Can you share a fishing memory with us? 

Our boat sank at the beginning of December 

2017. That’s not ideal any time, but December 

is our most lucrative time of year. We managed 

to get the boat out of the water, rewired, and 

back in the water with a new engine in 21 

days. The life of a skipper is certainly never dull.



LOWLANDS 

In Scottish Gaelic, the Scottish Lowlands are known as a’ Ghalldachd, which 

translates roughly as ‘the place of the foreigner’. This is because this region was 

once governed separately from the neighbouring Highlands. Boasting numerous 

cities and the majority of Scotland’s population, the Lowlands are home to 

beloved restaurants as well as thriving seafood and processing companies. 

In this chapter, we travel from east to west, exploring a cross-section of this 

region’s flourishing seafood industry and the history behind some of Scotland’s 

smaller fishing villages.



LOWLANDS 

Darren Murray 

BOROUGH 

Darren has always had a creative flair. Upon leaving school, he 

started his culinary career working in restaurants in his home 

town of Dunbar, before building on his experience alongside 

Michelin-starred chefs in London. Putting his creative flair 

to good use in the kitchen, he found a passion for food and 

experimenting with local produce. His love for quality produce 

led him back to Scotland, where he and his wife have recently 

opened their first restaurant, The Borough in Leith. 

What makes seafood unique to cook with? 

Cooking with seafood can be a little bit of a 

challenge. With meat, you get around 20-40% 

variation of getting it wrong when cooking, but 

it’s still OK to eat. With fish it’s different, there’s 

a much smaller margin of error. The versatility of 

fish is great too as you can change things up 

and try out different flavours and garnishes. 

Do you experiment with seafood in your 

restaurant? 

Our menu changes regularly in line with 

seasonal produce, so it’s good to try out new 

recipes with what’s in season. We have close 

relationships with all our local suppliers, which 

helps us ensure quality, sustainability and that 

we are being environmentally responsible. We 

have a great relationship with David Lowrie Fish 

Merchants and recently partnered with them 

to host a special seafood supper to showcase 

the fantastic seafood we have to offer our 

customers. This also gave us the opportunity to 

experiment with different fish, such as halibut, 

mackerel, sea trout and crab. 

A seafood supper sounds awesome. What do 

you think customers look for in their seafood? 

There’s a food culture now people are paying 

more attention to what’s trendy. However, 

because of the ever-changing trends, 

people expect things quicker and easier, but 

seasonality is very important for fish. 

You need to wait until mackerel or herring is in 

season, but good things come to those who 

wait. 

I think there’s still work to be done in the UK 

when it comes to recognising our quality 

seafood. Fish is very prominent on menus in the 

likes of France, Japan, America and Australia, 

but in the UK, we still focus a lot on meat. So 

it’s great to see people come to our restaurant 

and just enjoy a plate of fish. 

Where do you find your inspiration when 

cooking? 

Cook books and old classic recipes. My house 

is a bit crazy with the number of books we 

have. I’ll read a recipe then think how it can be 

done slightly differently. 

Culture, fashion, music and movies also inspire 

me with food. It’s good to have aspects out 

with the sector you are in influence what you 

do. I also put a lot of trust in my staff and listen 

to their ideas and vision – the restaurant has 

turned into an amalgamation of everyone’s 

styles and touches. 


I love prawn cocktail. In the summer, there’s 

nothing better than prawns with a Marie Rose 

sauce.



LOWLANDS 

Darren Murray’s 

ROAST LOCH ETIVE SEA TROUT 

WITH PITTENWEEM CRAB SAUCE 

INGREDIENTS 

For the crab sauce: 

4 whole crabs 

1 carrot 

1 onion 

1 leek 

1 garlic bulb 

1 fennel 

50g tomato puree 

150g crème fraiche 

1 potato, peeled and chopped 

200ml dry white wine 

100ml vermouth 

50ml brandy 

Other: 

500g piece of sea trout (or 4 portions of 125g from 

the fishmonger) 

1 bunch purple sprouting broccoli 

1 leek 

1 lemon 

METHOD 

Crab sauce: 

1. Bring 5 litres of heavily salted water in a large 

stock pot to the boil, add the crabs and boil for 8 

minutes then chill in iced water. 

2. Remove the claws and white meat from inside the 

crab, then remove the shell from the body and all 

the brown meat. 

3. Place all the shells back to a pot. Chop the fennel, 

onion, carrot, garlic and 1 leek and add to the 

pot. Add enough cold water just to cover the 

shells and vegetables and bring to a boil, skim the 

scum that comes to the top, then turn down to a 

simmer for 2 hours. 

4. Strain and reduce the liquor by half. 

5. Sweat off the tomato puree and potato in a 

little oil in a pot. Cook for 5 minutes then add the 

reduced crab liquor and a little salt. Cook for 20 

minutes until the potato is soft. 

6. Add all the alcohol together in a pan and bring to 

the boil, add to the sauce. 

7. Add the reserved brown crab meat, crème 

fraiche and the juice from the lemon. Blend 

and pass through a fine sieve, season with white 

pepper and salt. 

To finish: 

1. Roast the sea trout skin side down in hot oil. Cook 

for 3-4 minutes then place the pan in the oven at 

180°C for 1 minute. Take out and rest for 2 minutes. 

2. Slice the leek and cook in a little butter and oil for 

2 minutes, add the broccoli and cook for a further 

2 minutes. 

3. Place the leek mixture on the plate and place the 

trout on top, finish with the crab sauce, and serve.



LOWLANDS 

Elaine Whyte 

CLYDE 

FISHERMAN’S 

ASSOCIATION 

“You are likely to find me on a ferry,” says Elaine. 

“I’ve always been driven to the sea.” 

Elaine has been an executive secretary at the 

Clyde Fisherman’s Association ever since her 

father spotted the job advert four years ago. 

Throughout this role, she has learned a lot 

about the hardworking and versatile role of a 

fisherman today. 

“It has been an eye-opener for me. I think 

people would be surprised to learn what a 

fisherman does and goes through to get the 

fish on the plate. Even in terms of the skills and 

acumen they need to have and understand, 

from EU and global market laws and policies, 

to marine technology, quotas and outreach, 

environmental awareness and general business 

acumen. There’s a lot of plate spinning. 

“I was once told, ‘a fisherman takes a briefcase 

to work, but in the middle of the ocean’ and 

that’s very true.” 

What Elaine loves most about her job are the 

people, the passion and the community-feel 

from the industry. 

“I love the people I work with, from the 

fishermen themselves, to the wives, daughters 

and sons. It’s such a family-orientated industry, 

but also very welcoming if you show you are 

just as passionate about it as they are. 

“Keeping these rural fishing communities alive 

is what keeps us up at night. We need to 

ensure we have a workforce and an industry 

that is sustainable for the future. It’s our role 

as a fishing association to reach out to these 

rural fishing communities and support them in 

anyway we can, as well as encouraging the 

younger generation into the industry. 

“We’ve been working hard to open up fishing 

to different audiences and we’ve had to get 

a little creative. We recently reached out to 

actor and director, Tony Cownie, to write a 

play about fishing. We got fishermen involved 

to play the parts and tell their short stories to a 

local audience. It was received well and we’re 

now hoping to tour it nationally during the 

Festival of Sea.” 

But it’s not always fun and games for Elaine, as 

she tells us, “the fishing industry often gets bad 

press, but nine out of ten times it’s unfounded. 

There are many campaign groups that 

don’t approve of fishing, but they also don’t 

understand it. We are here to try and educate 

people of the facts and represent the industry 

in a transparent and honest way.” 

Elaine offers some final words for those looking 

to work in the industry. “Don’t be put off by the 

male dominant environment. As long as you 

are willing to learn from the fishermen, they will 

respect you. It’s their livelihoods and so they 

are also relying on you to help represent them.”



LOWLANDS 

Gary Maclean 

SCOTLAND’S 

NATIONAL CHEF 

Born in Glasgow, Gary Maclean has been a chef for three 

decades, working in various hotel kitchens, and more 

recently, teaching at City of Glasgow College. In 2016, he 

won MasterChef: The Professionals after taking on 47 other 

professional chefs in the pursuit of gastronomic glory. 

Now Scotland’s National Chef and an ambassador 

for the Scottish Salmon Company, Gary has been 

busy the past few of years, promoting Scotland’s 

exceptional larder across the globe. Here he tells us 

about his particular love for Scottish seafood… 

Tell us about your seafood journey so far. 

I’ve been working with seafood since I left school at 

15. My first job was helping in a country hotel kitchen, 

which took in a lot of high-quality local produce. 

However, it wasn’t until I started working with chefs 

abroad that I truly realised Scotland’s seafood is 

the best in the world - many of these chefs were 

gobsmacked with its quality. Consumers say this a lot 

but hearing it from overseas chefs is the biggest thrill. 

How do you keep up with trends in the industry today? 

As Scotland’s National Chef, I’ve been given the 

chance to visit lots of businesses around the coast 

and islands to learn about innovative methods and 

techniques within the seafood industry. I always 

encourage my young chefs to understand where 

food comes from, see the hard work that’s gone into 

getting the produce to us, as they then treat it with 

much more respect. There’s a whole journey and 

story behind a piece of fish before it reaches the 

plate. 

What’s important for you when choosing your 

product? 

Speaking to your suppliers is key. They know what’s 

good, what’s in season, and they will only offer you 

the best available produce at that time. I write up my 

menus based on this supplier knowledge; if a supplier 

says mackerel is incredible now and will be for the 

next 6 weeks, then guess what will be on my menu… 

Why is seafood important to Scotland’s food & drink 

industry? 

Seafood has always been something our nation’s 

been proud of, even when food culture wasn’t as 

popular. However, Scottish tourists are still surprised to 

hear that the seafood they eat in Europe has come 

from back home – I think people are still learning 

how incredible our seafood actually is. When I was 

on MasterChef, we had to use food that reminded 

us of home in a few challenges, and I honestly felt 

as though I was cheating! I used hand dived queen 

scallops, and the quality of them was second to 

none. 

What’s the most unusual seafood you have cooked 

with? 

Mahogany clams on MasterChef. An eccentric 

Scotsman hand dives for these off the coast of 

Norway and they can live up to 350 years old! You 

can imagine how they taste… 


Lobster is my favourite to eat. However, I enjoy 

cooking more with brown crab because the meat 

offers instant flavour and it can provide the base 

flavour to many dishes, such as risotto.



LOWLANDS 

Gary Maclean’s 

ALMOND CRUSTED SALMON, 

AJO BLANCO AND CUCUMBER 

INGREDIENTS 

Salmon: 

4 x 200g salmon portions 

100g crushed almonds 

Cucumber and Apple Puree: 

1 cucumber 

100ml water 

30g caster sugar 

1 stick lemongrass 

2 kaffir lime leaves 

Compressed Cucumber: 

2 cucumbers 

250ml apple juice 

10g agar agar 

5g salt 

1g xanthan gum 

Ajo Blanco Puree: 

250g blanched almonds 

3 cloves garlic, peeled 

1 baguette, crusts removed, torn into pieces 

50ml olive oil, plus more 

2 tbsp sherry vinegar 

Salt, to taste 

50g green grapes 

400ml water 

METHOD 

For Salmon: 

1. Pan sear the salmon in a non-stick pan making 

sure you achieve a golden colour. 

2. Top with the crushed almonds and place into the 

oven set to 200°C. 

3. Remove from the oven and rest for a few minutes 

before serving. 

For Cucumber and Apple Puree: 

1. For the cucumber purée, juice the cucumbers 

and set aside. 

2. Bring the apple juice to a rolling boil, then reduce 

to a simmer. 

3. Simmer for up to 1 hour, or until the apple juice has 

reduced down to a syrup. 

4. Add half of the cucumber juice to a pan and 

bring to the boil, whisking in the agar agar until 

completely incorporated. 

5. Add the apple juice syrup and whisk for 10 

seconds, then pour into a lined baking tray. Set 

aside and allow to cool. 

6. Once cool, add to a food processor, along with 

the salt and the remaining cucumber juice. 

7. Blitz with the xanthan gum until incorporated, then 

pass through a fine sieve lined with muslin. 

For Compressed Cucumber: 

1. Make a stock syrup with the water, sugar, 

lemongrass and lime leaves by bringing to the boil 

and reducing by half. 

2. Peel and slice the cucumber into your desired 

shape. 

3. Once the syrup has cooled, add to the cucumber 

and place into a vacuum pack machine to 

compress, alternatively leave to infuse for 5-6 hours 

if you do not have a vacuum pack machine. 

4. Remove from the bag and drain when you need 

to use. 

Ajo Blanco Puree: 

1. Place all the ingredients in a food processor and 

blend until smooth. 

2. Add water to get the consistency you desire. 

3. Season to taste. 

To serve, spoon the Ajo blanco puree onto each 

plate, followed by the cucumber and apple puree, 

arrange the cucumber and finish with the salmon.

Fish is more subtle 

and delicate than 

meat, and there’s 

something about 

cooking it that’s very 

satisfying 



LOWLANDS 

Gordon Reekie 

THAT’S YER 

DINNER 

Gordon has always loved the buzz of working in the kitchen. His 

experience of working with seafood comes from his time as a 

junior chef at popular fish restaurant, Rogano, in Glasgow. 

Today, Gordon and his brother are 

rediscovering Scottish cuisine through their 

foodie brand, That’s Yer Dinner, which started 

off as a food blog and developed into pop-up 

restaurants, before the duo nestled into the 

kitchen of Inn Deep in Glasgow. Gordon tells 

us all about his love for Scottish cuisine and his 

relationship with seafood so far… 

Do you enjoy cooking with seafood? 

Definitely. Fish is more subtle and delicate than 

meat, and there’s something about cooking 

it that’s very satisfying. You also pick up new 

skills if you cook a lot with fish throughout your 

career. At Rogano, I had to learn how to 

prepare oysters, which are difficult to open. 

I soon picked it up after shucking around 300- 

400 a day! Oysters have played a huge role in 

my career, including winning the 2018 Scottish 

Oyster Shucking Championships. 

Where do you find your cooking inspiration 

from? 

I follow seafood chefs Nathan Outlaw and 

Tom Brown - I would describe their cooking 

as simplicity with wonderful execution. I also 

worked closely with Andy Cummings, who was 

head chef at Rogano during my time there. He 

brought me into Rogano and took me under 

his wing. And, of course, my mum was the 

one who first introduced me to cooking and 

showed me the ropes. 

What is the most challenging seafood you have 

cooked with? 

During the preparation for one of our tasting 

menus, we decided to make a seaweed butter 

to serve with the bread. We hadn’t worked with 

a lot of seaweed at the time but were hoping 

for something like Nori – a smoky, mineral, 

complex taste. However, for some reason 

we just asked the fishmonger for the generic 

“seaweed” and ended up with a bin bag full 

of long, tangled, sandy algae! We eventually 

identified it as Bladderwrack and confirmed 

it was edible. We washed, oven dried, 

dehydrated and powdered the seaweed, then 

added it through a compound butter. When all 

of this was done, we were shocked to discover 

what we had made was closer in flavour to a 

caramel or butterscotch than the savoury treat 

we had set out to make. We’ve since added 

this butter to cakes and desserts with great 

feedback. 


You can’t go wrong with a large plate of 

Scottish langoustines cooked with garlic butter 

and served with a cold glass of white wine.



LOWLANDS 

Gordon Reekie’s 

COLEY, MUSSEL RAGU AND 

CREAMED PEASEMEAL WITH 

OYSTER LEAF AND FENNEL TIPS 

“This recipe draws on a number of my favourite dishes and cuisines I have learned about over the 

years, notably a French burr blanc and the Italian creamed polenta, both of which played a big part 

for me when I was learning to cook professionally. However, they have been adapted to focus in on 

Scotland – everything on the dish can be sourced in Scotland. Ingredients such as the peasemeal 

and coley (sometimes known as saithe) are not substitutes for others; they emphasise the outstanding 

quality of the overlooked Scottish larder.” 

INGREDIENTS 

500g Shetland mussels 

240g Scottish coley 

20g sugar 

20g salt 

1 carrot 

2 sticks of celery 

1 fennel (keep tips aside for garnish) 

2 shallots 

2 cloves of garlic 

2 sprigs of thyme 

3 oyster leaves 

20g peasemeal 

100ml double cream 

100g unsalted butter 

50g salted butter 

METHOD 

Preparation 

1. Finely dice the peeled carrot, celery, fennel 

and shallots taking care to keep them all the 

same size. Crush the garlic, but keep it in one 

piece to remove later. 

2. Cut the coley into two equal pieces and 

remove the skin. Combine the sugar and salt 

and evenly coat the fish. Let the fish cure for 

30 minutes, then rinse and pat dry. 

3. Cook the mussels with white wine, one clove 

of garlic and thyme. Once the mussels have 

opened, pass through a sieve and reserve 

the stock. Pick the mussels and set aside. 

Cooking 

1. Begin by sweating the carrot, celery, fennel, 

shallots, and garlic without colour in a heavy 

based pot. Once soft, add the reserved 

mussel stock and reduce. 

2. At this point, start cooking the coley in a nonstick 

pan over a medium high heat, keeping 

a close eye on it. You are looking to cook it 

three-quarters of the way on one side before 

turning to finish. 

3. In a separate pot, bring the cream and 

salted butter to a simmer, whisk in the 

peasemeal until smooth, and check the 

seasoning. It should be creamy and rich like 

the Italian creamed polenta. 

4. Whisk the unsalted butter through the veg 

and stock to make a light butter sauce, 

and add the picked mussels. Check for 

seasoning, as it may need a dash of lemon 

juice and salt. 

5. To plate, create 3 rough quenelles over the 

left side of the plate and place an oyster leaf 

on top of each, spoon the mussel mix in a 

straight line down the middle and place the 

fish on the other side of the line.



LOWLANDS 

Lewis Lowrie 

DAVID LOWRIE 

FISH MERCHANTS 

Lewis’ Grandfather (L) 

Lewis Lowrie is following in the steps of his father, David 

Lowrie of David Lowrie Fish Merchants in Fife, and has been 

a part of the family business for three years now. 

Based in St Monans, a small fishing village 

nestled on the east coast of Scotland, the 

business focuses on offering a quality service 

to its customers, sourcing produce from 

markets across Scotland, from Peterhead and 

Fraserburgh, to as far north as Lerwick. 

“I’ve grown up with the seafood industry,” says 

Lewis. “My dad and my grandad both worked 

in it, and we live in a village that prides itself on 

its fishing history. 

“My dad showed me the ropes initially: how 

to source the fish, how to tell if it is fresh and 

general operations of the business. I also 

learned a lot from Derek, who fillets our fish – 

he’s done it for over 30 years. He taught me 

how to take care of the fish and how to get 

the most out of every single one. Because of 

this, I learned to appreciate and respect the 

product a lot more.” 

Since his grandad’s time, the seafood industry 

has seen many changes over the years. Boats 

began landing their catches in Aberdeen and 

Peterhead, so David Lowrie had to think on 

his feet. In 1988, he bought his first fish van and 

began purchasing filleted haddock, supplying 

fish and chip shops along the Scottish east 

coast. Today, the family business processes, 

stores and distributes Scottish seafood across 

the country to award-winning fish and chip 

shops, restaurants and hotels. 

Lewis continues, “There is a photo of my 

grandad surrounded by massive amounts of 

fish that were landed in Pittenweem harbour at 

that time. Unfortunately, that doesn’t happen 

anymore, but seafood is still one of the main 

sources of food that comes from Scotland. It’s 

hugely important to our economy, including 

the small fishing villages, like the one I grew up 

in. If we didn’t have seafood in these villages, 

they just wouldn’t exist.” 

Working daily with a range of chefs and 

suppliers, Lewis believes good business 

relationships that are built on trust are crucial in 

the seafood sector. 

“If we support our local fishermen, then we 

will always receive the freshest produce from 

them, which keeps our customers happy. 

“We need to support each other and listen to 

advice, whether that’s a supplier telling me 

when a specific fish is in season, or me passing 

this information on to a chef. Trusting each 

other’s judgement and advice will get us a 

long way and help us provide our customers 

with a product that is traceable and high in 

quality. 

“What I love most about my job is getting to 

work with all these different people, who pride 

themselves on the produce and are just as 

passionate as I am about Scottish seafood.”



LOWLANDS 

Scott Smith 

FHIOR 

Owned and operated by married couple Scott and Laura 

Smith, Fhior was opened in Edinburgh in June 2018. We 

caught up with to Chef Scott to discuss the restaurant, 

seafood, and the importance of cooking with Scottish 

ingredients. 

What is Fhior? 

‘Fhior’ is an adaptation of the word for ‘true’ 

in Gaelic, and that sums up our ethos. Laura 

and I wanted complete creative and business 

control over the restaurant, which allows us 

to be true to ourselves and provide a 100% 

authentic experience to our guests. That 

also applies to our food, as we source 100% 

Scottish ingredients. We also make some of 

our ingredients, such as butter, completely inhouse. 

Did you always want to be a chef? 

I started as a kitchen porter at 15 and had 

my first chef job a year later. I’ve worked in a 

variety of settings, from bistro-level to Michelinstarred 

kitchens. It’s what I’ve done my whole 

life. 

Does seafood feature on your menu? 

We work closely with several fish suppliers to 

ensure we always have the freshest, most 

in-season produce. Scotland has some of 

the most incredible seafood in the world, so 

we want to create a story on the plate to 

showcase it in the best way possible. 

What type of seafood do you cook with? 

I use a wide variety of seafood ingredients, 

with an emphasis on freshness and seasonality. 

I phone our supplier in the morning, and he 

tells me what’s good at the market that day. 

That relationship is all about trust, and it’s why 

we work closely with small, local suppliers – to 

showcase the best of Scottish ingredients. 

A recent dish I’ve served is steamed halibut 

with a buttermilk, mousseline sauce, served 

with fermented seaweed. 

What’s your favourite seafood to work with? 

I love mackerel, but it must be absolutely fresh. 

Mackerel is healthy, affordable, and you can 

even eat it raw when fresh. It’s underrated in 

Scotland, but it’s great for people to fillet at 

home, since there are no scales. 

What’s your food guilty pleasure? 

Pork scratchings, Scotch eggs, and an oldfashioned 

prawn cocktail. 

Scotland has some of 

the most incredible 

seafood in the world, 

so we want to create 

a story on the plate



LOWLANDS 

Paul Thomson 

JK THOMSON 

Paul Thomson has worked in his family business, JK 

Thomson, since the age of 15. Operating for over 50 years, 

the Thomson family started the business in Port Seton, 

before relocating to larger premises in Musselburgh and 

developing it to what is now one of the largest seafood 

processing plants in the country. 

Paul tells us what it was like to grow up in a 

family surrounded by seafood. 

“I’ve never considered a career outside of 

seafood. Even when I was at school, I’d help 

my dad or grandpa in the processing unit in 

the evenings and during the school holidays, 

and the moment I completed my last exam at 

15, I got straight to work in the family business. 

“I started out by learning the trade; from 

buying on the market to processing the fish. 

Since then, my role has shifted more into the 

production of products, including our smoked 

range, and continuously improving the quality 

standards of the factory and our customer 

reach.” 

JK Thomson prides itself on its ability to process 

and supply any fish that a customer wants, 

but what people may find surprising, says Paul, 

is the effort it takes to get the fish from sea to 

plate. 

“Consumers don’t necessarily realise the 

different journey points the fish goes through 

before it reaches them; from the fisherman 

catching the fish, to landing at the fish markets, 

and then the quality assurance steps it has to 

pass. It’s such a diverse industry.” 

Living and breathing seafood at work and at 

home, Paul has no doubt about the quality of 

fish found in our seas but realises there is still a 

lack of demand for it in Scotland. He continues, 

“Most of us love a traditional piece of fish, such 

as haddock, cod or salmon - even I can’t get 

enough of a simple piece of haddock or lemon 

sole - but there is a whole wealth of product in 

our seas. 

“We are one of the few processers in Scotland 

where most of the product that passes through 

our factory stays in the country. Many others 

export most of their product because we just 

don’t have the demand in Scotland for all of us 

to fill. 

“We are lucky, however, that our seafood is 

sought after throughout the world. A piece 

of fish with the Scottish name behind it stands 

out well in the marketplace and we should be 

proud of that.” 

Known as ‘the premier seafood family’, JK 

Thomson has no qualms about teaching 

the next generation the tricks of the trade. 

Paul continues, “our business is now in the 

third generation of Thomson’s, and we are 

continuing to teach the younger generation 

the importance of seafood and what it means 

to our culture. It can be a difficult environment 

at times, but if you’re willing to work hard and 

have a passion for it, it will certainly pay off.” 

Mark Tear 

BELHAVEN 

SMOKEHOUSE 

Fishermen and chefs are vital to Scotland’s seafood 

industry, but the journey from sea to plate includes more 

roles than many people may realise. We spoke to Mark 

Tear from Belhaven Smokehouse to learn more about his 

role and how he connects the smokehouse to the kitchen. 

“At Belhaven, we smoke a wide range of 

fish, from salmon and trout to any number 

of whitefish,” says Mark. “It’s my job to work 

closely with our chef customers to come up 

with new ideas and new products that suit 

their needs. Any smokehouse can smoke a fish, 

but we want our products to wow diners with 

incredible flavours that they might not have 

expected.” 

Mark trained to be a chef as a teenager, but 

not too keen on the unsociable hours, he soon 

began working at a fish factory in Musselburgh. 

This path ultimately led him to Belhaven 

Smokehouse, where he finds he is able to use 

his chef background to create truly unique 

flavours for their smoked products. 

“I love getting to exercise my creativity 

by working with chefs,” says Mark. “For 

example, a chef recently wanted to create 

a bespoke smoked salmon flavour based on 

an Old Fashioned recipe. I thought, ‘What an 

interesting concept!’ I then took this idea and 

created a few different options, working with 

the chef to get that perfect balance of flavour. 

“I follow this process with many of our chef 

customers; it’s a real collaboration, and it 

results in a truly delicious product.” Mark 

attributes this personalised approach to 

Belhaven’s being a small, local supplier, which 

allows them to work closely with customers. 

Although they are expanding their export 

range, most of their business is local, which 

Mark says many chefs deliberately seek out. 

“More and more Scottish chefs want to work 

with Scottish produce. Their customers often 

expect it, in fact. I’ve worked in seafood for 20 

years now and the industry is only going up. 

It’s an exciting, rewarding time for seafood in 

Scotland.”



NORTH EAST 

Home to Peterhead, the largest whitefish port in Europe, the 

northeast of Scotland is a key region for our country’s seafood 

sector. While the area is famous for its fishermen, it is also 

home to booming processing and culinary industries, as well. 

In this chapter, we speak to skippers, chefs, and others 

working in the industry, each person sharing with us their 

unique contribution to the story of Scottish seafood.



NORTH EAST 

Derek McDonald 

ABERDEENSHIRE 

COUNCIL 

We asked Derek McDonald, rural and maritime industries 

development officer at Aberdeenshire Council, to 

tell us about the work the council is doing to support 

Aberdeenshire’s thriving seafood industry. 

By working with our key partners and 

by reaching out a helping hand to the 

next generation, the Scottish seafood 

industry can create a sustainable 

legacy for generations to come. 

“My role aims to make a difference in our 

council area’s farming and seafood sectors,” 

says Derek, who works across both industries. 

“The council serves as an honest broker to help 

get the industry working together, and we have 

a small team within economic development 

dedicated to helping skippers and seafood 

companies develop their businesses – for 

example, by providing funding to help attain 

accreditation.” 

Working closely with organisations such as 

the Scottish Seafood Association (SSA), Derek 

encourages the industry to innovate and stay 

ahead of international competitors. 

“We can learn a lot from how other countries 

do things. For example, Iceland is a leader in 

innovative processing technology. I recently 

travelled there with industry representatives, 

including Scottish Government, Seafood from 

Scotland, and the SSA (who organised the 

trip), to learn from their methods and consider 

how we might go about implementing them in 

Scotland.” 

A big focus for Derek is empowering the 

next generation of Scottish fishermen. “The 

council works closely with the Scottish Maritime 

Academy in Peterhead, having previously 

sponsored the ‘Introduction to Commercial 

Fishing’ course. This programme took 12 

school leavers who had little or no previous 

connection to fishing and taught them the 

practical skills they need to begin an industry 

career. The students were then paired with 

active fishing vessels for paid work experience.” 

This is just one initiative among many, Derek 

tells us, but the goal is always the same. 

“The seafood sector is a key part of the 

Aberdeenshire economy, and we see real 

opportunities for it to grow and develop in 

the years ahead. There has been significant 

investment in our ports and in the catching 

sector, and we think it is vital that the 

processing sector embraces innovation and 

accreditation to fulfil its potential – both for the 

benefit of the local community as well as the 

rest of Scotland. 

“By working with our key partners and by 

reaching out a helping hand to the next 

generation, the Scottish seafood industry can 

create a sustainable legacy for generations to 

come.”



NORTH EAST 

Craig Wilson 

EAT ON THE GREEN 

SEARED SCALLOPS WITH A WARM 

PURPLE TATTIE, UDNY GARDEN 

VEGETABLE SALAD AND 

HORSERADISH CREAM 

“HOME GROWN, FULL OF FLAVOUR & A STUNNING CENTREPIECE TO ANY FAMILY TABLE” – CRAIG WILSON 

Born and bred in the northeast, Craig gained his first two 

AA rosettes at the age of 24. He has appeared on various 

TV shows, written a regular newspaper column, and carried 

out research for well-known Scottish food brand Baxters. 

Now, he owns his own restaurant, Eat on the Green in 

Aberdeenshire, which specialises in modern Scottish cuisine. 

Tell us about your love of cooking Scottish 

seafood? 

I love cooking with fish; it’s very delicate 

and quite easy to over-cook. I compare it to 

watching fresh bread prove - it needs to be just 

perfect. A well-known dish in our restaurant is 

‘A little taste of Eat on the Green’, which might 

include smoked fish or our popular seaweed 

scones - our customers can’t get enough of 

these. 

What’s important for you when 

choosing your seafood? 

Quality is vital and making sure the 

freshness is there. If I’m not happy 

with a product, I won’t use it. It’s 

also important to understand 

what your customer wants – 

whether that’s farmers, fishermen 

or foodies. Foodies love a 

good piece of smoked 

salmon. Fisherman, on 

the other hand, get 

excited about less 

trendy types of fish, 

such as haddock 

or monkfish. 

Why is seafood important to Scotland? 

The world is envious of our seafood. I recently 

cooked in Vietnam at a Taste of Scotland 

dinner and they were blown away by the 

quality of seafood we have at our fingertips. 

We should be prouder, not only of where 

the produce comes from, but its quality. 

Collaboration is key to help spread the word, 

particularly with other food and drink sectors. 

For example, gin or whisky cured salmon is 

currently very popular and is placing fish at the 

forefront of the consumers’ mind. 

It’s also hugely important to celebrate the 

passionate hardworking fishermen who begin 

the journey of getting the fish to our plate. 

They are jewels of the sea. I recently took our 

chefs to Peterhead fish market to see it for 

themselves and get a better understanding of 

where the fish comes from – it’s important for 

them to appreciate this. 


I love halibut, so much so, we had it for our 

wedding dinner. It’s beautiful if cooked right 

and it doesn’t need much else with it. I don’t 

pan fry it; I steam it with a little splash of white 

wine, butter and lemon. It’s a controversial way 

to cook it, but customers love it. 

What’s the most unusual fish you have eaten? 

Vietnamese fish eyes – you should always try 

something once! 

INGREDIENTS 

Udny Garden Vegetable Salad: 

3-4 scallops 

Whole lettuce 

Handful of green beans 

Handful of chanterelle mushrooms 

Handful of broccoli flowers 

Cherry tomatoes 

Handful of purple carrots 

Pre-boiled new blue potatoes 

Horseradish cream: 

25g of horseradish sauce 

Small piece of grated horseradish 

50g of grated cucumber 

½ apple 

Teaspoon of Dijon mustard 

(Place all of the ingredients into a bowl and 

leave them to infuse for a few hours, then 

season to taste and sieve) 

METHOD 

Salad: 

1. Arrange the lettuce leaves on a dish. 

2. Add a splash of rapeseed oil to a hot pan before 

adding the carrots and mushrooms. Allow to 

sizzle for 2 minutes before adding the beans and 

broccoli for a further minute. 

3. Remove all contents of the pan and place on top 

of the arranged lettuce leaves. 

Scallops: 

1. Place the scallops in a hot pan for 30 to 40 

seconds, turn and add a knob of butter and leave 

for a further 30 to 40 seconds before adding a 

squeeze of lemon. 

2. Remove the scallops and place them on top of the 

salad. 

To garnish 

Drizzle on the horseradish dressing and add edible 

flowers to decorate.



NORTH EAST 

of expertise. That comes in time, and if you’re 

in love with the job, you’re happy to put in the 

hard work to learn.” 

Peter and the crew fished without any major 

hitches until 1988, when their ship sank 100 

miles off the coast of Peterhead, and they 

had to be rescued. “It was a freak accident, 

but it was also a turning point,” says Peter. His 

father insisted building a new boat was the 

right decision, and so the current Budding 

Rose PD284 was constructed in 1990 at 

Campbeltown Shipyard. Peter tells us he knew 

he was in for the long haul after that. 

“After 15 years in fishing, my brother 

eventually moved on, and I wondered if the 

family fishing line would end with me. But my 

29-year-old son recently joined the crew, and 

he’s really enjoying it. It’s hard work, but it’s 

very gratifying work, as well.” 

After 40 years at sea, Peter is optimistic about 

the future of the industry. “Scottish seafood 

is a natural, delicious product with a big 

demand. The quality of our seafood can’t be 

beaten, and buyers know that. 

“Promoting Scottish seafood is actually one 

of the most pleasant parts of my job. For 

example, I get to visit schools and speak 

about careers in fishing and seafood. The kids 

are always enthusiastic, because they know 

seafood is such a big part of our local culture. 

As long as we keep encouraging the next 

generation, our future will be in good hands.” 

Peter Bruce 

SKIPPER 

For skipper Peter Bruce of the Budding Rose, 

fishing isn’t just a business – it’s a way of life. 

Nicole Geddes 

PETERHEAD 

FISH BUYER 

“I was never interested in doing anything 

else,” says Peter. “I was always destined to 

become a fisherman. When I was a kid, I 

probably spent more time on my father’s boat 

than I spent in school.” 

At age 16, Peter officially became a 

deckhand on his father’s boat, joining an 

older brother who unfortunately died in a 

road accident later that year. Peter’s twin 

brother also joined the crew a year later. “It 

was a true family business,” says Peter. 

His first real challenge on the boat came at 

age 22, when Peter became skipper after 

his father retired due to ill health. “I never 

planned on becoming a skipper at that age. I 

was qualified, though, and I didn’t want to sell 

the boat, so it was the right choice to make. 

“The first year or so was hard. I didn’t have an 

advanced knowledge of the fishing grounds, 

and it takes a while to gain that in-depth level 

Nicole Geddes is making waves as the only female 

buyer at Peterhead Fish Market. 

From receiving her customer’s orders at 5am, she makes her way to the fish market 

at 7am to select the right product for her customers at M Geddes Ltd. 

“What I love most about my job is meeting new people, as many new faces 

regularly appear at the market. We are a close fishing community in Peterhead, 

and it’s important we support our fishermen and Scotland’s supply chain.”

Thank you to everyone who shared their Scottish seafood stories with us for this book. 

Lewis Bennett, Loch Duart 

Steph Meikle, Moor of Rannoch 

William Calder, Scrabster Seafoods 

Akshay Borges, The String 

Fiona MacInnes, Orkney Fishermen’s Society 

Sheila Keith, Shetland Fishermen’s Association 

Kevin MacKinnon, Skipper (Sealgair) 

Darren Murray, Borough 

Elaine Whyte, Clyde Fishermen’s Association 

Gary Maclean, Scotland’s National Chef 

Gordon Reekie, That’s Yer Dinner 

Lewis Lowrie, David Lowrie Fish Merchants 

Scott Smith, Fhior 

Paul Thomson, JK Thomson 

Mark Tear, Belhaven Smokehouse 

Derek McDonald, Aberdeenshire Council 

Craig Wilson, Eat on the Green 

Peter Bruce, Skipper (Budding Rose) 

Nicole Geddes, Fish Buyer (Peterhead) 

@SeafoodFromScotland 



www.seafoodscotland.org 

www.seafoodfromscotland.org

Seafood From Scotland presents ' The Story of Scottish Seafood'

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