15.07.2019 Views

Seafood From Scotland presents ' The Story of Scottish Seafood'

Scotland is a land of food and drink. Our pristine waters – where the warm Gulf Stream meets the cool North Atlantic – provide the 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.

Scotland is a land of food and drink. Our pristine waters – where
the warm Gulf Stream meets the cool North Atlantic – provide the
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.

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

THE

STORY

OF

SCOTTISH

SEAFOOD


Whitefish

Haddock (Melanogrammus aeglefinus)

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

Cod (Gadus morhua)

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

Saithe (Coley) (Pollachius virens)

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

Whiting (Merlangius merlangus)

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

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

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

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

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)

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

Cod (Gadus morhua)

A seasonal guide to key Scottish Seafood

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

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

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

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

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

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.

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

A seasonal guide to key Scottish Seafood

Some of the World’s Finest Seafood

A seasonal guide to key Scottish 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)

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

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

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

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

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

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.

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

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

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

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

Squid (Loligo forbesii)

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

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

A seasonal guide to key Scottish Seafood

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.

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

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)

Herring (Clupea harengus)

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)

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

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.

Salmon (Farmed) (Salmo salar)

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

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

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

A seasonal guide to key Scottish Seafood

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

Herring (Clupea harengus)

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

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

out for the

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

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

Squid (Loligo forbesii)

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

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

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.

Salmon (Farmed) (Salmo salar)

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

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

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.


SEAFOOD FROM SCOTLAND

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.”


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

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


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.”


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.

What’s your seafood guilty pleasure?

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

nothing better than prawns with a Marie Rose

sauce.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.”


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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…

What’s your seafood guilty pleasure?

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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

SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.

What’s your seafood guilty pleasure?

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.”


SEAFOOD FROM SCOTLAND

THE STORY OF 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


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.”


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.


SEAFOOD FROM SCOTLAND

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.”


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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.

What’s your seafood guilty pleasure?

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.


SEAFOOD FROM SCOTLAND

THE STORY OF SCOTTISH SEAFOOD

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

Seafood from Scotland

Seafood from Scotland

www.seafoodscotland.org

www.seafoodfromscotland.org

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!