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.


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THE<br />

STORY<br />

OF<br />



Whitefish<br />

Haddock (Melanogrammus aeglefinus)<br />

J F M A M J J A S O N D<br />

Cod (Gadus morhua)<br />

J F M A M J J A S O N D<br />

Saithe (Coley) (Pollachius virens)<br />

J F M A M J J A S O N D<br />

Whiting (Merlangius merlangus)<br />

<strong>Scotland</strong> is a land <strong>of</strong> food and drink. Our pristine waters – where<br />

J F M A M J J A S O N D<br />

the warm Gulf Stream meets the cool North Atlantic – provide the<br />

Hake (Merluccius merluccius)<br />

perfect conditions for over 60 species <strong>of</strong> exceptional, high quality<br />

seafood to thrive.<br />

<strong>The</strong> journey from sea to plate involves more steps than some may<br />

realise. At <strong>Seafood</strong> from <strong>Scotland</strong>, we want to showcase not only<br />

J F M A M J J A S O N D<br />

<strong>Scotland</strong>’s exceptional products but also the hardworking people<br />

who make it all possible, from fishermen and processors to chefs<br />

and more. <strong>The</strong>se are their stories.<br />

This is the story <strong>of</strong> <strong>Scottish</strong> seafood.<br />

A seasonal guide to key <strong>Scottish</strong> <strong>Seafood</strong><br />

<strong>Scotland</strong>’s favourite whitefish, caught in the North Sea and<br />

<strong>of</strong>f the west coast <strong>of</strong> <strong>Scotland</strong>. A sweet flavoured fish with<br />

medium to large flakes, versatile for many cooking methods.<br />

Whole haddock are available up to 3.5kg, but most<br />

commonly as 2 whole side fillets up to 400g. Look out for<br />

the MSC logo on <strong>Scottish</strong> North Sea haddock products.<br />

Caught in the North Sea, a sweet flavoured fish with large<br />

succulent white flakes lending itself to a great variety <strong>of</strong><br />

filleting options and cooking methods. Cod range from 500g<br />

to 6kg, the larger 4-6kg size providing several fillet portions<br />

from each side <strong>of</strong> the fish.<br />

A good alternative to cod and haddock. It is a fine flavoured<br />

species abundant in all waters around <strong>Scotland</strong>. Similar to<br />

cod, the species ranges from 500g to 6kg as whole fish.<br />

A smaller fish from the cod family with a silver-grey body and<br />

round belly, this species is <strong>of</strong>ten sold around 2kg. Similar<br />

to many <strong>of</strong> the whitefish species, it takes very little cooking.<br />

Mainly caught in the northern North Sea.<br />

A seasonal guide<br />

Whitefish<br />



Haddock (Melanogrammus aeglefinus)<br />

J F M A M J J A S O N D<br />

Cod (Gadus morhua)<br />

A seasonal guide to key <strong>Scottish</strong> <strong>Seafood</strong><br />

J F M A M J J A S O N D<br />

Saithe (Coley) (Pollachius virens)<br />

Whiting (Merlangius merlangus)<br />

<strong>Scotland</strong> produces some <strong>of</strong> the world’s finest seafood<br />

from the clean cool waters <strong>of</strong> its deep lochs and<br />

surrounding J F Mseas. A Fishermen, M J J fish A farmers S Oand<br />

N D<br />

shellfish growers from around the 12,000 Kilometeres<br />

<strong>of</strong> pristine coastline, land over 65 species <strong>of</strong> the<br />

highest Hake (Merluccius quality farmed merluccius) fish and wild seafood.<br />

<strong>From</strong> pelagic, to whitefish, shellfish and farmed species<br />

in all formats, fresh, live or frozen, <strong>Scotland</strong> is one <strong>of</strong><br />

J F M A M J J A S O N D<br />

Europe’s largest seafood producers. Renowned throughout<br />

the world for its high quality produce, <strong>Scotland</strong>’s<br />

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

consumer and the ambitions <strong>of</strong> the world’s best chefs.<br />

<strong>Scotland</strong>’s favourite whitefish, caught in the North Sea and<br />

<strong>of</strong>f the west coast <strong>of</strong> <strong>Scotland</strong>. A sweet flavoured fish with<br />

medium to large flakes, versatile for many cooking methods.<br />

Whole haddock are available up to 3.5kg, but most<br />

commonly as 2 whole side fillets up to 400g. Look out for<br />

the MSC logo on <strong>Scottish</strong> North Sea haddock products.<br />

Caught in the North Sea, a sweet flavoured fish with large<br />

succulent white flakes lending itself to a great variety <strong>of</strong><br />

filleting options and cooking methods. Cod range from 500g<br />

to 6kg, the larger 4-6kg size providing several fillet portions<br />

from each side <strong>of</strong> the fish.<br />

A good alternative to cod and haddock. It is a fine flavoured<br />

Some <strong>of</strong> the World’s Finest <strong>Seafood</strong><br />

species abundant in all waters around <strong>Scotland</strong>. Similar to<br />

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

Grows in <strong>Scotland</strong>’s Naturally Pure Waters!<br />

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

heritage, round belly, whilst this species also continually is <strong>of</strong>ten sold investing around 2kg. in modern Similar<br />

equipment, to many <strong>of</strong> the techniques whitefish species, and training. it takes Through very little innovation cooking.<br />

Mainly caught in the northern North Sea.<br />

and product development, <strong>Scotland</strong> adapts to changing<br />

market needs to produce world class seafood; safe,<br />

fully traceable and delicious.<br />

An excellent fish, very popular in Europe, fished in the North<br />

We Sea are and proud west <strong>of</strong> <strong>of</strong> <strong>Scotland</strong>, the efforts hake made has a s<strong>of</strong>t to ensure flesh which a highly firms up<br />

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

slender body, great for cutting into steaks or loins.<br />

many responsible and sustainable farming and fishing<br />

practices, maintaining its pristine marine environment<br />

and helping to preserve the seas and fish stocks for<br />

future <strong>Scotland</strong>’s generations. premium fish, with a firm meaty textured flesh<br />

and sweet shellfish flavour. Caught on the continental shelf to<br />

the north and west <strong>of</strong> <strong>Scotland</strong>, generally the tail is the most<br />

popular @<strong>Seafood</strong><strong>From</strong>Scot<br />

cut, ranging from 350g to 4kg. <strong>The</strong> cheeks and livers<br />

are also sold, regarded as a premium delicacy across Europe<br />

and countries such as Japan.<br />

Mackerel (Scomber scombrus)<br />

Lemon Sole (Microstomus kitt)<br />

<strong>Scotland</strong>’s most abundant and valuable species, sustainably<br />

fished and high in Omega 3, this is an excellent healthy<br />

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

J F M A M J J A S O N D<br />

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

common between 500g and 750g and are best cooked whole.<br />

J F M A M J J A S O N D<br />

A seasonal guide to key <strong>Scottish</strong> <strong>Seafood</strong><br />

Some <strong>of</strong> the World’s Finest <strong>Seafood</strong><br />

A seasonal guide to key <strong>Scottish</strong> <strong>Seafood</strong><br />

Grows in <strong>Scotland</strong>’s Naturally Pure Waters!<br />

Oil-rich Fish<br />

Herring (Clupea harengus)<br />

High in Omega 3, this sustainable oil rich fish is great grilled<br />

or baked whole, and <strong>of</strong> course when smoked makes fantastic<br />

<strong>Scottish</strong> kippers. A smooth, slender body, silvery skin with hints<br />

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

Oil-rich from the Fish clean cool waters <strong>of</strong> its deep lochs and<br />

out for the<br />

heritage,<br />

MSC logo<br />

whilst<br />

on <strong>Scottish</strong><br />

also continually<br />

herring products.<br />

investing in modern<br />

surrounding seas. Fishermen, fish farmers and equipment, techniques and training. Through innovation<br />

Mackerel Herring (Clupea (Scomber harengus) scombrus)<br />

High in Omega 3, this sustainable oil rich fish is great grilled<br />

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

<strong>of</strong> pristine coastline, land over 65 species <strong>of</strong> the fished <strong>Scottish</strong> 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,<br />

J highest F M quality A Mfarmed J Jfish Aand Swild O seafood. N D choice. <strong>of</strong> 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<br />

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

<strong>From</strong> pelagic, to whitefish, shellfish and farmed species We are proud <strong>of</strong> the efforts made to ensure a highly<br />

Mackerel in all formats, (Scomber fresh, scombrus)<br />

Salmon (Farmed) (Salmo<br />

live<br />

salar)<br />

or frozen, <strong>Scotland</strong> is one <strong>of</strong> regulated seafood industry. <strong>Scotland</strong> leads the way in<br />

Farmed<br />

Europe’s largest seafood producers. Renowned throughout <strong>Scotland</strong>’s<br />

in<br />

many most<br />

the cool,<br />

responsible abundant<br />

clear waters<br />

and and valuable<br />

<strong>of</strong> the<br />

sustainable species,<br />

Highlands<br />

farming sustainably<br />

and<br />

Islands, and fishing<br />

fished and<br />

sustainably<br />

high in Omega<br />

farmed<br />

3, this<br />

<strong>Scottish</strong><br />

is an<br />

salmon<br />

excellent<br />

was<br />

healthy<br />

named<br />

the world for its high quality produce, <strong>Scotland</strong>’s ‘best<br />

choice.<br />

farmed practices, With a<br />

salmon<br />

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this pristine a poll<br />

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Government’s top quality award, Label Rouge, for 20 years.<br />

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It was the<br />

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Salmon (Farmed) (Salmo salar)<br />

Atlantic<br />

Farmed in<br />

salmon<br />

the cool,<br />

<strong>of</strong>fer<br />

clear<br />

from<br />

waters<br />

<strong>Scotland</strong><br />

<strong>of</strong> the<br />

includes<br />

Highlands<br />

fresh,<br />

and<br />

frozen<br />

<strong>Seafood</strong> from <strong>Scotland</strong> and<br />

Islands,<br />

smoked<br />

sustainably<br />

products. @<strong>Seafood</strong><strong>From</strong>Scot<br />

farmed<br />

Delicately<br />

<strong>Scottish</strong><br />

flavoured<br />

salmon<br />

flakes<br />

was named<br />

<strong>of</strong> <strong>Scottish</strong><br />

salmon<br />

‘best farmed<br />

can be<br />

salmon<br />

used for<br />

in the<br />

carpaccio,<br />

world’ in<br />

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<strong>of</strong> international<br />

or cooked<br />

in<br />

seafood<br />

a variety<br />

buyers.<br />

<strong>of</strong> ways.<br />

<strong>Scottish</strong> farmed salmon has held the French<br />

Rainbow Flatfish<br />

Government’s top quality award, Label Rouge, for 20 years.<br />

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

Plaice (Plueronectes platessa)<br />

lochs. Atlantic High salmon in Omega <strong>of</strong>fer 3 from and <strong>Scotland</strong> many other includes vitamins fresh, and minerals frozen<br />

J F M A M J J A S O N D<br />

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

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

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

Rainbow<br />

J<br />

(Farmed)<br />

F M A(Oncorhynchus M J J Amykiss)<br />

S O N D<br />

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

<strong>Scottish</strong> cooked farmed whole trout is for produced a great flavour. both in freshwater and sea<br />

lochs. High in Omega 3 and many other vitamins and minerals<br />

including vitamin D and selenium, it has a sweet subtle flavour<br />

and can be filleted and cooked in a variety <strong>of</strong> ways. Small trout<br />

Lemon Sole (Microstomus kitt)<br />

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<br />

Cephalopods<br />

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

from the North Sea. Whole fish start from 230g to 1kg, most<br />

J<br />

Squid (Loligo forbesii)<br />

common between 500g and 750g and are best cooked whole.<br />

J F M A M J J A S O N D<br />

With a firm texture and medium flavour, squid is also known Razo Paci<br />

as calamari. It is found on the west coast and in the North<br />

J F M A M J J A S O N D<br />

Witch Sole ( Glyptocephalus cynoglossus)<br />

Sea and can be purchased from 100g to 1kg weight.<br />

J<br />

Cephalopods<br />

J<br />

Shellfish<br />

Sometimes known as Torbay sole, this lesser known flatfish<br />

Squid (Loligo forbesii)<br />

species is generally between 225g and 900g whole weight<br />

Brown Crab (Cancer pagurus)<br />

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

n Widely available n Variable availability Prime Fishing Season With a firm texture and<br />

J F M A M J J A S O N coast D and the best <strong>Scottish</strong> flavour. isles. Marine medium<br />

Brown Stewardship flavour, squid<br />

crab can be Council is also<br />

bought sustainable known<br />

live, certification Razo<br />

as calamari. It is found on the west coast and in the North<br />

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

Sea and can be purchased from 100g to 1kg weight.<br />

J<br />

or terrines. <strong>The</strong> rich white meat found in the claws is very sweet<br />

Megrim (Lepidorhombus whiffiagonis)<br />

and the brown meat is particularly rich in omega 3 and other<br />

beneficial vitamins and minerals. Male crabs range from 1kg to<br />

J F M A M J J A S O N D<br />

A seasonal guide to key <strong>Scottish</strong> <strong>Seafood</strong><br />

2kg with an<br />

Caught<br />

estimated<br />

on the<br />

yield<br />

continental<br />

<strong>of</strong> 35%. Look<br />

shelf<br />

out<br />

to the<br />

for the<br />

north<br />

MSC<br />

and<br />

logo<br />

west <strong>of</strong><br />

<strong>Seafood</strong> from <strong>Scotland</strong><br />

n Widely available n Variable availability Prime Fishing on Season brown crab<br />

<strong>Scotland</strong>.<br />

from the<br />

Whole<br />

Shetland Marine<br />

fish range<br />

Isles. Stewardship<br />

from 225g<br />

Council<br />

to 900g<br />

sustainable<br />

and for the<br />

certification<br />

best flavour should be cooked whole.<br />

J F M A M J J A S O N D<br />

Velvet Crab J F (Necora M A puber) M J J A S O N D<br />

Flatfish<br />

Popular on the European continent, velvet crabs are caught in the<br />

Oil-rich Fish<br />

North Sea & west <strong>of</strong> scotland, mainly from inshore waters from<br />

Plaice (Plueronectes platessa)<br />

Herring (Clupea harengus)<br />

boats, fished using mobile gear, pots and creels. Look out for the<br />

High in Omega<br />

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

Stewardship mild great flavour, grilled<br />

Council this sustainable species certification J F M AFriend M <strong>of</strong> 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<br />

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

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

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

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

Langoustine (Nephrops norvegicus)<br />

J F M A M J J A S O N D<br />

Lobster (Homarus gammarus)<br />

Caught in the North Sea and inshore <strong>Scottish</strong> waters, <strong>Scotland</strong><br />

has the world’s largest share <strong>of</strong> langoustines. Highly prized and<br />

sought after, they are versatile and cook in minutes. Similar to a<br />

king prawn, but actually a closer relation <strong>of</strong> the lobster, they grow<br />

up to a maximum <strong>of</strong> 250g, have a meaty tail, s<strong>of</strong>t prawn-like<br />

texture and a very sweet shellfish flavour.<br />

Salmon (Farmed) (Salmo salar)<br />

Farmed in the cool, clear waters <strong>of</strong> the Highlands and<br />

Traditionally fished by pot and creel around <strong>Scotland</strong>’s coastline.<br />

With a strong sweet flavour and meaty texture, <strong>Scottish</strong> lobster<br />

Islands, sustainably farmed <strong>Scottish</strong> salmon was named<br />

Witch Sole ( Glyptocephalus cynoglossus)<br />

are some <strong>of</strong> the finest in the world. Sizes range between 23 and<br />

An excellent fish, very popular in Europe, fished in the North<br />

‘best farmed salmon in the world’ in a poll <strong>of</strong> international<br />

J F M A M J J A S O N D<br />

Shellfish<br />

38cm, weighing between 0.7kg and 2.2kg.<br />

Sea and west <strong>of</strong> <strong>Scotland</strong>, hake has a s<strong>of</strong>t flesh which firms up<br />

seafood Sometimes buyers. <strong>Scottish</strong> known farmed as Torbay salmon sole, has this held lesser the known French flatfish<br />

when cooked. Ranging from 1 to 5kg, hake has a long, round<br />

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

Traditionally fished by pot and creel, particularly around the west<br />

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

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 <strong>The</strong> for the Mussel (Mytilus edulis)<br />

coast and the <strong>Scottish</strong> isles. Brown crab can be bought live,<br />

J F M A M J J A S O N D Atlantic best salmon flavour. <strong>of</strong>fer from <strong>Scotland</strong> includes fresh, frozen<br />

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

and smoked products. Delicately flavoured flakes <strong>of</strong> <strong>Scottish</strong><br />

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

Monkfish ( Lophius piscatorius / L. budegassa)<br />

salmon can be used for carpaccio, sushi, sashimi or cooked<br />

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

<strong>Scotland</strong>’s premium fish, with a firm meaty textured flesh<br />

in a variety <strong>of</strong> ways.<br />

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<br />

Megrim (Lepidorhombus whiffiagonis)<br />

1kg to<br />

J F M A M J J A S O N<br />

A seasonal guide to key <strong>Scottish</strong> <strong>Seafood</strong><br />

logo D on 2kg sustainable with an estimated <strong>Scottish</strong> mussels.<br />

and sweet shellfish flavour. Caught on the continental shelf to<br />

yield <strong>of</strong> 35%. Look out for the MSC logo<br />

the north and west <strong>of</strong> <strong>Scotland</strong>, generally the tail is the most Rainbow (Farmed) (Oncorhynchus mykiss) <strong>Scottish</strong><br />

Caught<br />

farmed<br />

on<br />

trout<br />

the<br />

is<br />

continental<br />

produced both<br />

shelf<br />

in freshwater<br />

to the north<br />

and<br />

and<br />

sea<br />

west <strong>of</strong><br />

on brown crab from the Shetland Isles.<br />

popular cut, ranging from 350g to 4kg. <strong>The</strong> cheeks and livers<br />

lochs. High<br />

<strong>Scotland</strong>.<br />

in Omega<br />

Whole<br />

3 and<br />

fish<br />

many<br />

range<br />

other<br />

from<br />

vitamins<br />

225g to<br />

and<br />

900g<br />

minerals<br />

and for the King Scallop (Pecten maximus)<br />

Caught around <strong>Scotland</strong>’s coast, using mobile gear or by hand<br />

are also sold, regarded as a premium delicacy across Europe<br />

including Velvet Crab (Necora puber)<br />

best<br />

vitamin<br />

flavour<br />

D and<br />

should<br />

selenium,<br />

be cooked<br />

it has<br />

whole.<br />

a sweet subtle flavour<br />

diving. Scallop meat has a sweet delicate flavour and needs<br />

and countries such as Japan.<br />

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

minimal Popular cooking. on <strong>Scottish</strong> the European King scallops continent, have velvet approximately crabs are 15cm<br />

J F caught in the<br />

Oil-rich<br />

M A<br />

Fish<br />

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

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

supplied up to 5kg total fish weight.<br />

scallops<br />

Herring (Clupea harengus)<br />

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

J F M A M J J A S O N D<br />

out for the<br />

High in Omega 3, this sustainable oil rich fish is great grilled<br />

<strong>of</strong> meat<br />

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<br />

or baked whole, and <strong>of</strong> course when smoked makes fantastic<br />

Shetland Isles.<br />

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

<strong>Scottish</strong> kippers. A smooth, slender body, silvery skin with hints<br />

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

Cultivated on the west coast and isles, <strong>Scottish</strong> oysters are a<br />

out for the MSC logo on <strong>Scottish</strong> herring products.<br />

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

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

Cephalopods<br />

prized and<br />

J F M A M J J A S O N D size <strong>of</strong> 70-100g<br />

Mackerel (Scomber scombrus)<br />

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

Squid (Loligo forbesii)<br />

than 75mm.<br />

<strong>Scotland</strong>’s most abundant and valuable species, sustainably<br />

king prawn, but actually a closer relation <strong>of</strong> the lobster, they grow<br />

J<br />

fished and high in Omega 3, this is an excellent healthy<br />

J F M A M J J A S O N D up to a maximum <strong>of</strong> 250g, have a meaty tail, s<strong>of</strong>t prawn-like<br />

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

A hand<br />

choice. With a strong unique flavour this species is growing in<br />

texture gathered and delicacy a very sweet with a shellfish fine delicate flavour. flavour, <strong>Scottish</strong><br />

as calamari. It is found the west coast and in the North<br />

J F M A M J J A S O N D<br />

razor clams are between 16cm and 20cm long, with 8-11 pieces<br />

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<br />

per kg for extra large sizes or 12-13 per kg for large sizes. Razor<br />

Lobster (Homarus gammarus)<br />

clams can be bought live and frozen.<br />

Traditionally fished by pot and creel around <strong>Scotland</strong>’s coastline.<br />

Salmon (Farmed) (Salmo salar)<br />

Farmed in the cool, clear waters <strong>of</strong> the Highlands and<br />

With a strong sweet flavour and meaty texture, <strong>Scottish</strong> lobster<br />

n Widely available n Variable availability<br />

Islands, sustainably farmed <strong>Scottish</strong> salmon was named<br />

are some <strong>of</strong> the finest in the world. Sizes range between 23 and<br />

Prime Fishing Season ‘best farmed salmon Marine in Stewardship the world’ in Council a poll <strong>of</strong> sustainable international certification Friend J F <strong>of</strong> 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<br />

seafood buyers. <strong>Scottish</strong> farmed salmon has held the French<br />

Government’s top quality award, Label Rouge, for 20 years.<br />

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

Atlantic salmon <strong>of</strong>fer from <strong>Scotland</strong> includes fresh, frozen<br />

Mussel (Mytilus edulis)<br />

Rope grown on the west coast <strong>of</strong> <strong>Scotland</strong> and around the<br />

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King<br />




Famous around the globe for its striking mountains and crystal clear<br />

lochs, the <strong>Scottish</strong> Highlands encompass a vast region stretching<br />

from John o’ Groats in the north to beautiful Loch Lomond in the<br />

south. <strong>The</strong> region is also home to a thriving aquaculture sector and<br />

a rich culinary scene.<br />

In this chapter, we explore the north coast, Sutherland, and<br />

Rannoch Station near the heart <strong>of</strong> <strong>Scotland</strong>. Each setting plays an<br />

important role in <strong>Scotland</strong>’s seafood story.




Lewis Bennett<br />


Lewis Bennett studied aquaculture at university before<br />

moving to <strong>Scotland</strong> to join Loch Duart, where he’s been for<br />

over five years. Now the company’s cleanerfish manager,<br />

Lewis took the time to tell us about his journey into <strong>Scottish</strong><br />

seafood.<br />

What brought you to <strong>Scotland</strong>?<br />

I went to university at Greenwich, but there’s<br />

a lack <strong>of</strong> largescale aquaculture in the south<br />

<strong>of</strong> England. I applied for a wide range <strong>of</strong> jobs<br />

within the UK and around the world, ultimately<br />

starting <strong>of</strong>f as an assistant R&D manager at<br />

Loch Duart in Sutherland. I created Loch<br />

Duart’s cleanerfish programme soon after,<br />

eventually becoming the cleanerfish manager,<br />

ensuring the biological management <strong>of</strong> our<br />

salmon stock. I manage our our supply chain,<br />

working closely with regulatory bodies to<br />

ensure sustainable fishing <strong>of</strong> wild cleanerfish.<br />

What do you like about your job?<br />

Loch Duart is a company with great morals<br />

and a strong ethos, and we have a fantastic<br />

product. <strong>The</strong> cleanerfish programme has<br />

changed the company in so many ways,<br />

increasing harvest sizes while also ensuring<br />

product quality. I’m very proud to have<br />

achieved these results, and I’m glad to be a<br />

part <strong>of</strong> such a great company.<br />

What do your customers look for in their<br />

seafood?<br />

First and foremost is quality: the taste, the look<br />

and colour <strong>of</strong> the fish, and knowing how and<br />

where the product is farmed.<br />

Second is our ethos, which includes our<br />

approach to sustainability, quality <strong>of</strong><br />

ingredients, traceability, transparency and<br />

protecting the natural environment. We <strong>of</strong>ten<br />

invite customers to visit our farms for themselves<br />

to see exactly how the fish are produced.<br />

What’s your favourite seafood memory?<br />

I was fishing <strong>of</strong>f one <strong>of</strong> the site feed barges<br />

during a weekend work shift, hoping to catch<br />

something small for lunch. I had a bite that<br />

wasn’t much to get excited about, but 45<br />

minutes later, I ended up landing what turned<br />

out to be a 150-pound fish! Definitely the<br />

biggest surprise I’ve ever had at sea.<br />

Why is <strong>Scottish</strong> seafood so successful?<br />

<strong>Scotland</strong> is surrounded by water, and we<br />

have plenty <strong>of</strong> freshwater lochs too, this I<br />

believe is the countries key natural resource.<br />

<strong>The</strong>se coastal waters <strong>of</strong> the west coast are so<br />

clean and pristine, allowing us to get the best<br />

products possible on our customers’ plates.




Steph Meikle<br />

MOOR<br />


<strong>The</strong> Moor <strong>of</strong> Rannoch is a remote restaurant with rooms<br />

located at Rannoch Station, located about 40 miles west<br />

<strong>of</strong> Pitlochry. But with 2 AA rosettes and a full reservations<br />

book, head chef Steph Meikle says their remote location is<br />

just one <strong>of</strong> many aspects which appeal to their guests.<br />

“With no Wi-Fi signal and dubious mobile<br />

coverage, our location allows guests the<br />

opportunity to truly unwind and take in our<br />

beautiful moorland surroundings,” Steph tells<br />

us. “It also forces us to really embrace creative<br />

solutions, and that includes how we source our<br />

ingredients.”<br />

Located near <strong>Scotland</strong>’s geographic centre,<br />

the restaurant works with small seafood<br />

suppliers all over <strong>Scotland</strong>, including George<br />

Campbell in Perth, Gigha Halibut <strong>of</strong>f the west<br />

coast, and Dunkeld Smoked Salmon, among<br />

many others.<br />

“<strong>Scotland</strong>’s larder is so rich; we’re certainly not<br />

short on choice. When choosing suppliers to<br />

work with, we look for potential partners who<br />

share our mindset. We want to support other<br />

small businesses, after all, and we base our<br />

menu around what’s in season. Provenance is<br />

so important, especially to our customers.”<br />

Steph changes her menu daily, and she <strong>of</strong>ten<br />

doesn’t know what she will serve for dinner that<br />

night until her ingredients arrive – but that’s<br />

never been a problem. “<strong>Scottish</strong> seafood is <strong>of</strong><br />

<strong>Scotland</strong>’s larder is so<br />

rich; we’re certainly<br />

not short on choice<br />

such a high quality. I don’t have to do much to<br />

it! Instead, I focus on subtle ways to really bring<br />

out those flavours so that our guests leave here<br />

satisfied that their journey was worth it.”<br />

And what about the most unusual type <strong>of</strong><br />

seafood she’s ever worked with?<br />

“Rock turbot,” Steph replies instantly. “This<br />

particular fish was six kilos and the ugliest fish<br />

I’ve ever seen, but I’m always keen to try new<br />

things, and the finished dish was absolutely<br />

delicious. I don’t want to cook the same things<br />

every day, and our guests don’t want to come<br />

back and find the same dishes as last time.<br />

Thanks to our great suppliers, they don’t have<br />





Steph Meikle’s<br />





Cured Salmon<br />

1 side <strong>Scottish</strong> salmon, descaled & pin boned<br />

450g coarse sea salt<br />

200g dark muscovado sugar<br />

1 orange, finely zested<br />

10g dill, finely chopped<br />

10g pink peppercorns, crushed<br />

100ml lightly peated Scotch whisky<br />

Blood Orange Gel<br />

200ml blood orange juice<br />

2g agar-agar<br />

2 blood oranges, segmented<br />

200g crème fraiche<br />

1 fennel, fronds removed and finely sliced<br />

Red vein sorrel<br />

Crushed pink peppercorns<br />

Equipment<br />

Smoking gun<br />

Blowtorch<br />

METHOD<br />

1. Remove the skin from the salmon and set aside.<br />

2. In a large bowl, mix together the sea salt,<br />

muscovado sugar, orange zest, dill and pink<br />

peppercorns. Add the whisky and mix together.<br />

3. Lay a double layer <strong>of</strong> clingfilm onto the<br />

worksurface. Place half <strong>of</strong> the curing mix onto the<br />

clingfilm and set the salmon on top. Cover the<br />

salmon with the remaining curing mix, ensuring<br />

that it is all enclosed. Tightly wrap the salmon with<br />

the clingfilm. Wrap in a further sheet <strong>of</strong> clingfilm to<br />

ensure the curing mix does not leak.<br />

4. Place in the fridge for approx. 36 hours, turning over<br />

after 18 hours to allow an even cure.<br />

5. For the crispy skin, preheat the oven to 180°C.<br />

Cover a baking sheet with a piece <strong>of</strong> parchment<br />

paper. Lay the salmon skin on top. Season with salt<br />

and pepper. Place another sheet <strong>of</strong> parchment<br />

paper on top followed by another baking sheet.<br />

Place in the oven for 25 minutes or until the skin<br />

becomes crispy. Allow to cool and store in an<br />

airtight container.<br />

6. Place crème fraiche in a bowl and cover with<br />

clingfilm. Using a smoking gun, fill the bowl with<br />

smoke, seal with clingfilm and set aside to infuse<br />

for 20 minutes. Stir thoroughly and put it in a piping<br />

bag.<br />

7. For the blood orange gel, measure the blood<br />

orange juice and agar-agar into a small saucepan.<br />

Bring to the boil, stir and pour into a bowl. Allow to<br />

cool and set firm. Transfer into a blender and blitz<br />

until a smooth gel forms.<br />

8. Using a blowtorch, gently char the blood orange<br />

segments.<br />

9. Once the salmon is ready, remove the clingfilm and<br />

wash with cold water to remove the cure. Slice into<br />

5mm pieces.




William Calder<br />



Located on the northern coast <strong>of</strong> <strong>Scotland</strong>’s mainland is<br />

Scrabster <strong>Seafood</strong>s, just a half-hour’s drive from John o’<br />

Groats. Scrabster <strong>Seafood</strong>s has been a family business<br />

for over 50 years, and we asked William Calder, second<br />

generation fish merchant, to tell us what makes it all tick.<br />

Tell us a bit about the business.<br />

My father set up Scrabster <strong>Seafood</strong>s in the ‘60s,<br />

and I joined about 20 years ago after returning<br />

from uni. We buy at auctions here in <strong>Scotland</strong>,<br />

process the fish, and then send it on to our<br />

customers here in the UK and around the world.<br />

In <strong>Scotland</strong>, we do lots <strong>of</strong> work with brown crab<br />

and whitefish species, and we also work with<br />

other species at our <strong>of</strong>fices in France and the<br />

Faroe Islands.<br />

What do your customers think about <strong>Scottish</strong><br />

seafood?<br />

<strong>Scotland</strong> has the best seafood in the world. Our<br />

seas are naturally very clean, and stocks are<br />

well-managed and healthy. <strong>Scottish</strong> seafood<br />

always demands a premium because <strong>of</strong> its<br />

provenance.<br />

I’d like to see more people within the UK<br />

choosing <strong>Scottish</strong>. We have this incredible<br />

bounty <strong>of</strong> seafood on our doorstep, and<br />

it’s absolutely delicious. Eating <strong>Scottish</strong><br />

also supports our local economies, which<br />

contributes to the country’s overall economic<br />

prosperity.<br />

Tell us about exporting?<br />

<strong>The</strong> demand for crab in China has skyrocketed<br />

over the last 10 years, which has presented a<br />

valuable opportunity. 80% <strong>of</strong> all landings will<br />

be exported to China, the other 20% <strong>of</strong> that<br />

landing will be sold across the UK.<br />

What’s the best part <strong>of</strong> the job?<br />

Any given day, I might speak to people from<br />

10 different countries. It’s great to make those<br />

contacts around the world and it’s great<br />

to work with our contacts at home as well.<br />

<strong>Scotland</strong>’s seafood sector is competitive but<br />

friendly, and I wouldn’t have it any other way.<br />

What’s your favourite seafood?<br />

I love shellfish. <strong>The</strong> white meat from a brown<br />

crab is hard to beat, and langoustines with<br />

lemon and parsley butter are also delicious.<br />

And <strong>of</strong> course, you can’t beat a haddock<br />

supper.<br />

We have this incredible<br />

bounty <strong>of</strong> seafood on<br />

our doorstep, and it’s<br />

absolutely delicious




<strong>Scotland</strong> boasts 790 islands, but only 100 <strong>of</strong> those islands are<br />

permanently inhabited by people. With pristine coastlines and cold,<br />

clear waters, many <strong>of</strong> our islands are home to fishermen, processors,<br />

and thriving seafood companies.<br />

In this chapter, we travel widely, from Shetland and Orkney in the<br />

north, Skye and Barra in the west, and Giyha in the south. Each<br />

place plays an important role in the story <strong>of</strong> <strong>Scottish</strong> seafood.




Akshay Borges<br />


Based in Shetland, Akshay Borges, co-owner and head chef<br />

<strong>of</strong> <strong>The</strong> String, spent the majority <strong>of</strong> his career working in the<br />

kitchen <strong>of</strong> the award-winning (two AA rosettes) Scalloway<br />

Hotel in Shetland. During this time, Akshay experimented<br />

with local produce and developed a passion for seafood.<br />

Here, he tells us about his journey and where he finds<br />

inspiration from…<br />

Tell us about your recent venture, <strong>The</strong> String.<br />

Following a stint running a pop-up seafood<br />

kitchen, I opened <strong>The</strong> String in autumn last year<br />

along with managing partners Neil and Kelly<br />

Riddell and co-director and partner Charlene<br />

Storey. We wanted a permanent location<br />

that brings together music and seafood - both<br />

aspects are important to Shetland’s culture.<br />

Our menus place a strong emphasis on fresh<br />

fish, which is right on our doorsteps here in<br />

Shetland. We can see online what fish is<br />

landing that morning, which enables us to mix<br />

up the menu regularly, keeping it in line with<br />

the freshest catches.<br />

Do you source all your seafood on the island?<br />

I’d say around 95% <strong>of</strong> our seafood is sourced in<br />

Shetland, apart from oysters and razor clams,<br />

which we source from Peterhead – still <strong>Scottish</strong>.<br />

Locality and freshness are really important, as<br />

well as supporting local suppliers.<br />

Where do you find your inspiration when<br />

cooking?<br />

My inspiration comes from my upbringing in<br />

Goa and Mumbai, which are both coastal<br />

cities where fresh seafood is landed every<br />

day. Now that I’m based in Shetland I can<br />

combine my understanding <strong>of</strong> the flavourful<br />

spices I grew up around with the fresh produce<br />

available living so close to the sea – it’s such<br />

a luxury for a chef. I also enjoy reading about<br />

new techniques in the industry and following<br />

chefs on social media.<br />

Can you tell us a seafood tale? Or something<br />

people may find surprising?<br />

During various seaweed foraging trips last year,<br />

I found out that all the seaweed from around<br />

the UK coast is edible and has many health<br />

benefits.<br />

What’s your seafood guilty pleasure?<br />

Crispy cod’s tongue.<br />

I can combine my understanding<br />

<strong>of</strong> the flavourful spices I grew up<br />

around with the fresh produce<br />

available living so close to the sea




Akshay Borges’<br />


“I love experimenting with seafood, incorporating different flavours to see what works. Because <strong>of</strong><br />

my Indian heritage, I regularly experiment with these flavours and produce some really interesting<br />

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

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

expect on the menu.”<br />


Tadka Dal:<br />

1 cup red lentils<br />

1 chilli, chopped or slit lengthwise<br />

2 medium sized tomatoes, chopped<br />

½ inch ginger, finely chopped<br />

1 tsp turmeric powder<br />

½ tsp garam masala powder<br />

4 cups water<br />

½ tsp korma powder<br />

4-5 stems <strong>of</strong> coriander leaves, chopped<br />

Salt as required<br />

Tempering mix:<br />

1 onion thinly sliced<br />

3 tbsp oil<br />

1 tsp cumin seeds<br />

5 to 6 garlic cloves finely chopped<br />

1 tsp red chilli powder<br />

1 tsp curry powder<br />

½ tsp mustard seeds<br />

Crispy shallots:<br />

3 shallots, thinly sliced into rings and put in a<br />

bowl covered with some milk and water<br />

½ cup flour<br />

200ml oil<br />

Scallops:<br />

6 Shetland scallops<br />

Sea salt<br />

Ground black pepper<br />

1 tbsp butter or olive oil<br />

Yoghurt:<br />

1 tsp yogurt<br />

Garnish (optional):<br />

1 red chilli, sliced<br />

½ tsp cumin seeds<br />

2-3 stems <strong>of</strong> coriander<br />

2-3 bits broken poppadom (optional)<br />

METHOD<br />

For Tadka Dal:<br />

1. Rinse the lentils<br />

2. Put in a pot with all the Tadka Dal ingredients and<br />

cook on a medium heat, stirring occasionally, to<br />

avoid it sticking<br />

3. Add water if it gets too thick<br />

4. Once the lentils are cooked and s<strong>of</strong>t, turn the heat<br />

down to low and make the tempering mix<br />

For tempering mix:<br />

1. Heat the oil in a pan<br />

2. Add the onion and cook on a medium heat until<br />

translucent<br />

3. Add the tempering mix and cook until mustard<br />

seeds start popping (8-10mins) and the mix starts to<br />

smoke<br />

4. Add to lentil mix (be careful as it will spit oil)<br />

5. Cook for another 5-10 mins on a low heat<br />

For crispy shallots:<br />

1. Soak shallots in milk-water mix for at least one hour<br />

2. Drain and cover in flour<br />

3. Heat oil in a pot to 170°C and carefully add<br />

shallots, a few at a time<br />

4. Once they are brown and crispy take them out<br />

and dry on a paper towel<br />

For scallops (cook just before serving):<br />

1. Pat dry and sprinkle with salt and pepper<br />

2. Heat the butter or olive oil in a large frying pan over<br />

medium-high heat<br />

3. Add the scallops to the pan - the oil should sizzle<br />

4. Cook the scallops for 2 minutes, until caramelized,<br />

then flip and cook on the other side<br />

To assemble:<br />

Put the Tadka Dal in a bowl, add the scallops and top<br />

with shallots. Drizzle yogurt on top and finish <strong>of</strong>f with<br />





Fiona MacInnes<br />

ORKNEY<br />



When she began her career at an accountancy firm, Fiona<br />

MacInnes didn’t plan to become the general manager <strong>of</strong> a<br />

major shellfish company. That’s exactly what happened in<br />

2018, however, which is why we asked Fiona to tell us about<br />

her unique journey into the world <strong>of</strong> <strong>Scottish</strong> seafood.<br />

“My work at the accountancy firm led me to<br />

an auditor role with the Orkney Fishermen’s<br />

Society,” says Fiona. “Once I had that foot in<br />

the door, I eventually worked my way up to<br />

financial controller in 2002 before becoming<br />

general manager last year. <strong>The</strong>re’s such a<br />

great variety to the role, so there’s never been<br />

a dull moment.”<br />

<strong>Seafood</strong> is integral to Orkney’s culture, Fiona<br />

tells us, because it has been a staple part<br />

<strong>of</strong> the Orkney diet for thousands <strong>of</strong> years.<br />

“So many people are involved in bringing a<br />

product from sea to plate: fishermen, <strong>of</strong> course,<br />

but also processors, distributors, marketers –<br />

there are so many moving parts. It’s a close<br />

community, and I love getting to play a part in<br />

that story.”<br />

<strong>The</strong> Orkney Fishermen’s Society is a cooperative<br />

owned largely by inshore fishermen.<br />

<strong>The</strong> company is one <strong>of</strong> the foremost processors<br />

<strong>of</strong> brown crab in the UK, and they also handle<br />

Orkney’s largest share <strong>of</strong> lobster, among other<br />

species.<br />

“<strong>The</strong> sheer volume <strong>of</strong> products we ship around<br />

the world <strong>of</strong>ten surprises people”, says Fiona.<br />

“When people see crab meat in M&S, for<br />

example, many <strong>of</strong> them would probably be<br />

surprised to know it came from Orkney.<br />

“More and more, consumers want to know<br />

where their food comes from. People really<br />

care about eating good quality, sustainable<br />

products, and meeting that demand has been<br />

a big focus for us.”<br />

Business aside, working at the Orkney<br />

Fishermen’s Society has literally changed her<br />

life, Fiona tells us. “I work with a great bunch<br />

<strong>of</strong> people, but this is also where I met my<br />

husband. He was a customer running a café<br />

at the time, and he always seemed quite keen<br />

on picking up his crabmeat order each week<br />

despite the fact that he hates shellfish.<br />

“We’ve been together ever since.”




Sheila Keith<br />




What is the SFA?<br />

<strong>The</strong> Shetland Fishermen’s Association (SFA)<br />

is a membership organisation representing<br />

fishermen from around 90 fishing vessels in the<br />

Shetland Islands. We are principally a lobbying<br />

group, promoting the interests <strong>of</strong> our members<br />

locally and in the centres <strong>of</strong> national and<br />

international political power. We also keep<br />

the fishermen updated on issues like Brexit and<br />

legislation that will affect them.<br />

Why is the seafood industry important to<br />

Shetland?<br />

<strong>The</strong> seafood industry has employed generation<br />

after generation <strong>of</strong> Shetlanders, protecting<br />

our rural communities, and remains an integral<br />

part <strong>of</strong> our lives. <strong>The</strong> industry generates £350<br />

million per annum into the Shetland economy,<br />

equivalent to one third <strong>of</strong> Shetland’s economic<br />

output. <strong>The</strong> seafood industry directly employs<br />

around one in five <strong>of</strong> Shetland’s working<br />

population and consists <strong>of</strong> fish and shellfish<br />

catching as well as salmon and mussel farming.<br />

What makes Shetland stand out?<br />

<strong>The</strong>re are around 160 fishing vessels in Shetland,<br />

which are owned by nearly 500 shareholder<br />

fishermen. Since our local fishermen are selfemployed,<br />

part-owners <strong>of</strong> their vessels, they<br />

all benefit from each and every landing. This<br />

system is common in Shetland and ensures skills<br />

and vital knowledge are passed on to the next<br />

generation.<br />

<strong>The</strong> seafood industry has<br />

employed generation<br />

after generation <strong>of</strong><br />

Shetlanders<br />

How did you come to work at the SFA?<br />

I’m from Shetland but not from a fishing family.<br />

I left the Islands to go to university, and in<br />

1997 I came back for what was meant to be<br />

a month-long visit – I’ve lived and worked<br />

here ever since. I spent 15 years working in<br />

economic development, quickly learning the<br />

importance and development opportunities in<br />

the fishing sector. So when the SFA approached<br />

me in 2017, I knew it was an job I couldn’t<br />

refuse. Besides, it’s a great place to work.<br />

So, are you a seafood fan?<br />

I love seafood and ensure it’s a regular on<br />

the menu at home. My husband is allergic to<br />

shellfish, however, so that’s my common choice<br />

when in a restaurant. Shetland is surrounded by<br />

some <strong>of</strong> the most productive seas in the world<br />

and has gained an international reputation<br />

for producing seafood <strong>of</strong> the highest quality.<br />

<strong>Seafood</strong> produced, caught, and landed<br />

by local industry is as fresh as you will find<br />

anywhere in the world.




Kevin MacKinnon<br />


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

Kevin MacKinnon, skipper <strong>of</strong> the fishing boat Sealgair. Part <strong>of</strong><br />

a thriving family business based on Skye, Kevin tells us how<br />

the family fishing tradition has grown across generations.<br />

How did you become a fisherman?<br />

“My dad has been a fisherman for 40 years,<br />

and my grandfathers on both sides were<br />

fishermen. I trained as an engineer and worked<br />

in that field for a whle, but didn’t like being<br />

away from home so <strong>of</strong>ten. I joined the business<br />

to spend more time with my family. We may be<br />

at sea all day, but it’s nice getting to sleep in<br />

our own beds at night.<br />

We also export quite<br />

heavily, mostly to<br />

the continent as<br />

well as China<br />

Tell us about your business.<br />

We have two creel boats and a trawler. I’m the<br />

skipper <strong>of</strong> the Sealgair, and my dad is skipper<br />

<strong>of</strong> the My Amber. We specialise in shellfish,<br />

including langoustines, lobster, and crab.<br />

We supply seafood to a lot <strong>of</strong> local restaurants,<br />

such as the Three Chimneys here on Skye.<br />

We also export quite heavily, mostly to the<br />

continent as well as China. You might not hear<br />

much about it, but the crab market in China<br />

has skyrocketed over the last few years.<br />

What’s your favourite seafood?<br />

I enjoy all seafood, but my favourites are squat<br />

lobster and white crab meat. I’m also a big fan<br />

<strong>of</strong> halibut and turbot.<br />

Can you share a fishing memory with us?<br />

Our boat sank at the beginning <strong>of</strong> December<br />

2017. That’s not ideal any time, but December<br />

is our most lucrative time <strong>of</strong> year. We managed<br />

to get the boat out <strong>of</strong> the water, rewired, and<br />

back in the water with a new engine in 21<br />

days. <strong>The</strong> life <strong>of</strong> a skipper is certainly never dull.




In <strong>Scottish</strong> Gaelic, the <strong>Scottish</strong> Lowlands are known as a’ Ghalldachd, which<br />

translates roughly as ‘the place <strong>of</strong> the foreigner’. This is because this region was<br />

once governed separately from the neighbouring Highlands. Boasting numerous<br />

cities and the majority <strong>of</strong> <strong>Scotland</strong>’s population, the Lowlands are home to<br />

beloved restaurants as well as thriving seafood and processing companies.<br />

In this chapter, we travel from east to west, exploring a cross-section <strong>of</strong> this<br />

region’s flourishing seafood industry and the history behind some <strong>of</strong> <strong>Scotland</strong>’s<br />

smaller fishing villages.




Darren Murray<br />


Darren has always had a creative flair. Upon leaving school, he<br />

started his culinary career working in restaurants in his home<br />

town <strong>of</strong> Dunbar, before building on his experience alongside<br />

Michelin-starred chefs in London. Putting his creative flair<br />

to good use in the kitchen, he found a passion for food and<br />

experimenting with local produce. His love for quality produce<br />

led him back to <strong>Scotland</strong>, where he and his wife have recently<br />

opened their first restaurant, <strong>The</strong> Borough in Leith.<br />

What makes seafood unique to cook with?<br />

Cooking with seafood can be a little bit <strong>of</strong> a<br />

challenge. With meat, you get around 20-40%<br />

variation <strong>of</strong> getting it wrong when cooking, but<br />

it’s still OK to eat. With fish it’s different, there’s<br />

a much smaller margin <strong>of</strong> error. <strong>The</strong> versatility <strong>of</strong><br />

fish is great too as you can change things up<br />

and try out different flavours and garnishes.<br />

Do you experiment with seafood in your<br />

restaurant?<br />

Our menu changes regularly in line with<br />

seasonal produce, so it’s good to try out new<br />

recipes with what’s in season. We have close<br />

relationships with all our local suppliers, which<br />

helps us ensure quality, sustainability and that<br />

we are being environmentally responsible. We<br />

have a great relationship with David Lowrie Fish<br />

Merchants and recently partnered with them<br />

to host a special seafood supper to showcase<br />

the fantastic seafood we have to <strong>of</strong>fer our<br />

customers. This also gave us the opportunity to<br />

experiment with different fish, such as halibut,<br />

mackerel, sea trout and crab.<br />

A seafood supper sounds awesome. What do<br />

you think customers look for in their seafood?<br />

<strong>The</strong>re’s a food culture now people are paying<br />

more attention to what’s trendy. However,<br />

because <strong>of</strong> the ever-changing trends,<br />

people expect things quicker and easier, but<br />

seasonality is very important for fish.<br />

You need to wait until mackerel or herring is in<br />

season, but good things come to those who<br />

wait.<br />

I think there’s still work to be done in the UK<br />

when it comes to recognising our quality<br />

seafood. Fish is very prominent on menus in the<br />

likes <strong>of</strong> France, Japan, America and Australia,<br />

but in the UK, we still focus a lot on meat. So<br />

it’s great to see people come to our restaurant<br />

and just enjoy a plate <strong>of</strong> fish.<br />

Where do you find your inspiration when<br />

cooking?<br />

Cook books and old classic recipes. My house<br />

is a bit crazy with the number <strong>of</strong> books we<br />

have. I’ll read a recipe then think how it can be<br />

done slightly differently.<br />

Culture, fashion, music and movies also inspire<br />

me with food. It’s good to have aspects out<br />

with the sector you are in influence what you<br />

do. I also put a lot <strong>of</strong> trust in my staff and listen<br />

to their ideas and vision – the restaurant has<br />

turned into an amalgamation <strong>of</strong> everyone’s<br />

styles and touches.<br />

What’s your seafood guilty pleasure?<br />

I love prawn cocktail. In the summer, there’s<br />

nothing better than prawns with a Marie Rose<br />





Darren Murray’s<br />




For the crab sauce:<br />

4 whole crabs<br />

1 carrot<br />

1 onion<br />

1 leek<br />

1 garlic bulb<br />

1 fennel<br />

50g tomato puree<br />

150g crème fraiche<br />

1 potato, peeled and chopped<br />

200ml dry white wine<br />

100ml vermouth<br />

50ml brandy<br />

Other:<br />

500g piece <strong>of</strong> sea trout (or 4 portions <strong>of</strong> 125g from<br />

the fishmonger)<br />

1 bunch purple sprouting broccoli<br />

1 leek<br />

1 lemon<br />

METHOD<br />

Crab sauce:<br />

1. Bring 5 litres <strong>of</strong> heavily salted water in a large<br />

stock pot to the boil, add the crabs and boil for 8<br />

minutes then chill in iced water.<br />

2. Remove the claws and white meat from inside the<br />

crab, then remove the shell from the body and all<br />

the brown meat.<br />

3. Place all the shells back to a pot. Chop the fennel,<br />

onion, carrot, garlic and 1 leek and add to the<br />

pot. Add enough cold water just to cover the<br />

shells and vegetables and bring to a boil, skim the<br />

scum that comes to the top, then turn down to a<br />

simmer for 2 hours.<br />

4. Strain and reduce the liquor by half.<br />

5. Sweat <strong>of</strong>f the tomato puree and potato in a<br />

little oil in a pot. Cook for 5 minutes then add the<br />

reduced crab liquor and a little salt. Cook for 20<br />

minutes until the potato is s<strong>of</strong>t.<br />

6. Add all the alcohol together in a pan and bring to<br />

the boil, add to the sauce.<br />

7. Add the reserved brown crab meat, crème<br />

fraiche and the juice from the lemon. Blend<br />

and pass through a fine sieve, season with white<br />

pepper and salt.<br />

To finish:<br />

1. Roast the sea trout skin side down in hot oil. Cook<br />

for 3-4 minutes then place the pan in the oven at<br />

180°C for 1 minute. Take out and rest for 2 minutes.<br />

2. Slice the leek and cook in a little butter and oil for<br />

2 minutes, add the broccoli and cook for a further<br />

2 minutes.<br />

3. Place the leek mixture on the plate and place the<br />

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




Elaine Whyte<br />

CLYDE<br />



“You are likely to find me on a ferry,” says Elaine.<br />

“I’ve always been driven to the sea.”<br />

Elaine has been an executive secretary at the<br />

Clyde Fisherman’s Association ever since her<br />

father spotted the job advert four years ago.<br />

Throughout this role, she has learned a lot<br />

about the hardworking and versatile role <strong>of</strong> a<br />

fisherman today.<br />

“It has been an eye-opener for me. I think<br />

people would be surprised to learn what a<br />

fisherman does and goes through to get the<br />

fish on the plate. Even in terms <strong>of</strong> the skills and<br />

acumen they need to have and understand,<br />

from EU and global market laws and policies,<br />

to marine technology, quotas and outreach,<br />

environmental awareness and general business<br />

acumen. <strong>The</strong>re’s a lot <strong>of</strong> plate spinning.<br />

“I was once told, ‘a fisherman takes a briefcase<br />

to work, but in the middle <strong>of</strong> the ocean’ and<br />

that’s very true.”<br />

What Elaine loves most about her job are the<br />

people, the passion and the community-feel<br />

from the industry.<br />

“I love the people I work with, from the<br />

fishermen themselves, to the wives, daughters<br />

and sons. It’s such a family-orientated industry,<br />

but also very welcoming if you show you are<br />

just as passionate about it as they are.<br />

“Keeping these rural fishing communities alive<br />

is what keeps us up at night. We need to<br />

ensure we have a workforce and an industry<br />

that is sustainable for the future. It’s our role<br />

as a fishing association to reach out to these<br />

rural fishing communities and support them in<br />

anyway we can, as well as encouraging the<br />

younger generation into the industry.<br />

“We’ve been working hard to open up fishing<br />

to different audiences and we’ve had to get<br />

a little creative. We recently reached out to<br />

actor and director, Tony Cownie, to write a<br />

play about fishing. We got fishermen involved<br />

to play the parts and tell their short stories to a<br />

local audience. It was received well and we’re<br />

now hoping to tour it nationally during the<br />

Festival <strong>of</strong> Sea.”<br />

But it’s not always fun and games for Elaine, as<br />

she tells us, “the fishing industry <strong>of</strong>ten gets bad<br />

press, but nine out <strong>of</strong> ten times it’s unfounded.<br />

<strong>The</strong>re are many campaign groups that<br />

don’t approve <strong>of</strong> fishing, but they also don’t<br />

understand it. We are here to try and educate<br />

people <strong>of</strong> the facts and represent the industry<br />

in a transparent and honest way.”<br />

Elaine <strong>of</strong>fers some final words for those looking<br />

to work in the industry. “Don’t be put <strong>of</strong>f by the<br />

male dominant environment. As long as you<br />

are willing to learn from the fishermen, they will<br />

respect you. It’s their livelihoods and so they<br />

are also relying on you to help represent them.”




Gary Maclean<br />



Born in Glasgow, Gary Maclean has been a chef for three<br />

decades, working in various hotel kitchens, and more<br />

recently, teaching at City <strong>of</strong> Glasgow College. In 2016, he<br />

won MasterChef: <strong>The</strong> Pr<strong>of</strong>essionals after taking on 47 other<br />

pr<strong>of</strong>essional chefs in the pursuit <strong>of</strong> gastronomic glory.<br />

Now <strong>Scotland</strong>’s National Chef and an ambassador<br />

for the <strong>Scottish</strong> Salmon Company, Gary has been<br />

busy the past few <strong>of</strong> years, promoting <strong>Scotland</strong>’s<br />

exceptional larder across the globe. Here he tells us<br />

about his particular love for <strong>Scottish</strong> seafood…<br />

Tell us about your seafood journey so far.<br />

I’ve been working with seafood since I left school at<br />

15. My first job was helping in a country hotel kitchen,<br />

which took in a lot <strong>of</strong> high-quality local produce.<br />

However, it wasn’t until I started working with chefs<br />

abroad that I truly realised <strong>Scotland</strong>’s seafood is<br />

the best in the world - many <strong>of</strong> these chefs were<br />

gobsmacked with its quality. Consumers say this a lot<br />

but hearing it from overseas chefs is the biggest thrill.<br />

How do you keep up with trends in the industry today?<br />

As <strong>Scotland</strong>’s National Chef, I’ve been given the<br />

chance to visit lots <strong>of</strong> businesses around the coast<br />

and islands to learn about innovative methods and<br />

techniques within the seafood industry. I always<br />

encourage my young chefs to understand where<br />

food comes from, see the hard work that’s gone into<br />

getting the produce to us, as they then treat it with<br />

much more respect. <strong>The</strong>re’s a whole journey and<br />

story behind a piece <strong>of</strong> fish before it reaches the<br />

plate.<br />

What’s important for you when choosing your<br />

product?<br />

Speaking to your suppliers is key. <strong>The</strong>y know what’s<br />

good, what’s in season, and they will only <strong>of</strong>fer you<br />

the best available produce at that time. I write up my<br />

menus based on this supplier knowledge; if a supplier<br />

says mackerel is incredible now and will be for the<br />

next 6 weeks, then guess what will be on my menu…<br />

Why is seafood important to <strong>Scotland</strong>’s food & drink<br />

industry?<br />

<strong>Seafood</strong> has always been something our nation’s<br />

been proud <strong>of</strong>, even when food culture wasn’t as<br />

popular. However, <strong>Scottish</strong> tourists are still surprised to<br />

hear that the seafood they eat in Europe has come<br />

from back home – I think people are still learning<br />

how incredible our seafood actually is. When I was<br />

on MasterChef, we had to use food that reminded<br />

us <strong>of</strong> home in a few challenges, and I honestly felt<br />

as though I was cheating! I used hand dived queen<br />

scallops, and the quality <strong>of</strong> them was second to<br />

none.<br />

What’s the most unusual seafood you have cooked<br />

with?<br />

Mahogany clams on MasterChef. An eccentric<br />

Scotsman hand dives for these <strong>of</strong>f the coast <strong>of</strong><br />

Norway and they can live up to 350 years old! You<br />

can imagine how they taste…<br />

What’s your seafood guilty pleasure?<br />

Lobster is my favourite to eat. However, I enjoy<br />

cooking more with brown crab because the meat<br />

<strong>of</strong>fers instant flavour and it can provide the base<br />

flavour to many dishes, such as risotto.




Gary Maclean’s<br />




Salmon:<br />

4 x 200g salmon portions<br />

100g crushed almonds<br />

Cucumber and Apple Puree:<br />

1 cucumber<br />

100ml water<br />

30g caster sugar<br />

1 stick lemongrass<br />

2 kaffir lime leaves<br />

Compressed Cucumber:<br />

2 cucumbers<br />

250ml apple juice<br />

10g agar agar<br />

5g salt<br />

1g xanthan gum<br />

Ajo Blanco Puree:<br />

250g blanched almonds<br />

3 cloves garlic, peeled<br />

1 baguette, crusts removed, torn into pieces<br />

50ml olive oil, plus more<br />

2 tbsp sherry vinegar<br />

Salt, to taste<br />

50g green grapes<br />

400ml water<br />

METHOD<br />

For Salmon:<br />

1. Pan sear the salmon in a non-stick pan making<br />

sure you achieve a golden colour.<br />

2. Top with the crushed almonds and place into the<br />

oven set to 200°C.<br />

3. Remove from the oven and rest for a few minutes<br />

before serving.<br />

For Cucumber and Apple Puree:<br />

1. For the cucumber purée, juice the cucumbers<br />

and set aside.<br />

2. Bring the apple juice to a rolling boil, then reduce<br />

to a simmer.<br />

3. Simmer for up to 1 hour, or until the apple juice has<br />

reduced down to a syrup.<br />

4. Add half <strong>of</strong> the cucumber juice to a pan and<br />

bring to the boil, whisking in the agar agar until<br />

completely incorporated.<br />

5. Add the apple juice syrup and whisk for 10<br />

seconds, then pour into a lined baking tray. Set<br />

aside and allow to cool.<br />

6. Once cool, add to a food processor, along with<br />

the salt and the remaining cucumber juice.<br />

7. Blitz with the xanthan gum until incorporated, then<br />

pass through a fine sieve lined with muslin.<br />

For Compressed Cucumber:<br />

1. Make a stock syrup with the water, sugar,<br />

lemongrass and lime leaves by bringing to the boil<br />

and reducing by half.<br />

2. Peel and slice the cucumber into your desired<br />

shape.<br />

3. Once the syrup has cooled, add to the cucumber<br />

and place into a vacuum pack machine to<br />

compress, alternatively leave to infuse for 5-6 hours<br />

if you do not have a vacuum pack machine.<br />

4. Remove from the bag and drain when you need<br />

to use.<br />

Ajo Blanco Puree:<br />

1. Place all the ingredients in a food processor and<br />

blend until smooth.<br />

2. Add water to get the consistency you desire.<br />

3. Season to taste.<br />

To serve, spoon the Ajo blanco puree onto each<br />

plate, followed by the cucumber and apple puree,<br />

arrange the cucumber and finish with the salmon.

Fish is more subtle<br />

and delicate than<br />

meat, and there’s<br />

something about<br />

cooking it that’s very<br />

satisfying<br />




Gordon Reekie<br />

THAT’S YER<br />

DINNER<br />

Gordon has always loved the buzz <strong>of</strong> working in the kitchen. His<br />

experience <strong>of</strong> working with seafood comes from his time as a<br />

junior chef at popular fish restaurant, Rogano, in Glasgow.<br />

Today, Gordon and his brother are<br />

rediscovering <strong>Scottish</strong> cuisine through their<br />

foodie brand, That’s Yer Dinner, which started<br />

<strong>of</strong>f as a food blog and developed into pop-up<br />

restaurants, before the duo nestled into the<br />

kitchen <strong>of</strong> Inn Deep in Glasgow. Gordon tells<br />

us all about his love for <strong>Scottish</strong> cuisine and his<br />

relationship with seafood so far…<br />

Do you enjoy cooking with seafood?<br />

Definitely. Fish is more subtle and delicate than<br />

meat, and there’s something about cooking<br />

it that’s very satisfying. You also pick up new<br />

skills if you cook a lot with fish throughout your<br />

career. At Rogano, I had to learn how to<br />

prepare oysters, which are difficult to open.<br />

I soon picked it up after shucking around 300-<br />

400 a day! Oysters have played a huge role in<br />

my career, including winning the 2018 <strong>Scottish</strong><br />

Oyster Shucking Championships.<br />

Where do you find your cooking inspiration<br />

from?<br />

I follow seafood chefs Nathan Outlaw and<br />

Tom Brown - I would describe their cooking<br />

as simplicity with wonderful execution. I also<br />

worked closely with Andy Cummings, who was<br />

head chef at Rogano during my time there. He<br />

brought me into Rogano and took me under<br />

his wing. And, <strong>of</strong> course, my mum was the<br />

one who first introduced me to cooking and<br />

showed me the ropes.<br />

What is the most challenging seafood you have<br />

cooked with?<br />

During the preparation for one <strong>of</strong> our tasting<br />

menus, we decided to make a seaweed butter<br />

to serve with the bread. We hadn’t worked with<br />

a lot <strong>of</strong> seaweed at the time but were hoping<br />

for something like Nori – a smoky, mineral,<br />

complex taste. However, for some reason<br />

we just asked the fishmonger for the generic<br />

“seaweed” and ended up with a bin bag full<br />

<strong>of</strong> long, tangled, sandy algae! We eventually<br />

identified it as Bladderwrack and confirmed<br />

it was edible. We washed, oven dried,<br />

dehydrated and powdered the seaweed, then<br />

added it through a compound butter. When all<br />

<strong>of</strong> this was done, we were shocked to discover<br />

what we had made was closer in flavour to a<br />

caramel or butterscotch than the savoury treat<br />

we had set out to make. We’ve since added<br />

this butter to cakes and desserts with great<br />

feedback.<br />

What’s your seafood guilty pleasure?<br />

You can’t go wrong with a large plate <strong>of</strong><br />

<strong>Scottish</strong> langoustines cooked with garlic butter<br />

and served with a cold glass <strong>of</strong> white wine.




Gordon Reekie’s<br />




“This recipe draws on a number <strong>of</strong> my favourite dishes and cuisines I have learned about over the<br />

years, notably a French burr blanc and the Italian creamed polenta, both <strong>of</strong> which played a big part<br />

for me when I was learning to cook pr<strong>of</strong>essionally. However, they have been adapted to focus in on<br />

<strong>Scotland</strong> – everything on the dish can be sourced in <strong>Scotland</strong>. Ingredients such as the peasemeal<br />

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

quality <strong>of</strong> the overlooked <strong>Scottish</strong> larder.”<br />


500g Shetland mussels<br />

240g <strong>Scottish</strong> coley<br />

20g sugar<br />

20g salt<br />

1 carrot<br />

2 sticks <strong>of</strong> celery<br />

1 fennel (keep tips aside for garnish)<br />

2 shallots<br />

2 cloves <strong>of</strong> garlic<br />

2 sprigs <strong>of</strong> thyme<br />

3 oyster leaves<br />

20g peasemeal<br />

100ml double cream<br />

100g unsalted butter<br />

50g salted butter<br />

METHOD<br />

Preparation<br />

1. Finely dice the peeled carrot, celery, fennel<br />

and shallots taking care to keep them all the<br />

same size. Crush the garlic, but keep it in one<br />

piece to remove later.<br />

2. Cut the coley into two equal pieces and<br />

remove the skin. Combine the sugar and salt<br />

and evenly coat the fish. Let the fish cure for<br />

30 minutes, then rinse and pat dry.<br />

3. Cook the mussels with white wine, one clove<br />

<strong>of</strong> garlic and thyme. Once the mussels have<br />

opened, pass through a sieve and reserve<br />

the stock. Pick the mussels and set aside.<br />

Cooking<br />

1. Begin by sweating the carrot, celery, fennel,<br />

shallots, and garlic without colour in a heavy<br />

based pot. Once s<strong>of</strong>t, add the reserved<br />

mussel stock and reduce.<br />

2. At this point, start cooking the coley in a nonstick<br />

pan over a medium high heat, keeping<br />

a close eye on it. You are looking to cook it<br />

three-quarters <strong>of</strong> the way on one side before<br />

turning to finish.<br />

3. In a separate pot, bring the cream and<br />

salted butter to a simmer, whisk in the<br />

peasemeal until smooth, and check the<br />

seasoning. It should be creamy and rich like<br />

the Italian creamed polenta.<br />

4. Whisk the unsalted butter through the veg<br />

and stock to make a light butter sauce,<br />

and add the picked mussels. Check for<br />

seasoning, as it may need a dash <strong>of</strong> lemon<br />

juice and salt.<br />

5. To plate, create 3 rough quenelles over the<br />

left side <strong>of</strong> the plate and place an oyster leaf<br />

on top <strong>of</strong> each, spoon the mussel mix in a<br />

straight line down the middle and place the<br />

fish on the other side <strong>of</strong> the line.




Lewis Lowrie<br />



Lewis’ Grandfather (L)<br />

Lewis Lowrie is following in the steps <strong>of</strong> his father, David<br />

Lowrie <strong>of</strong> David Lowrie Fish Merchants in Fife, and has been<br />

a part <strong>of</strong> the family business for three years now.<br />

Based in St Monans, a small fishing village<br />

nestled on the east coast <strong>of</strong> <strong>Scotland</strong>, the<br />

business focuses on <strong>of</strong>fering a quality service<br />

to its customers, sourcing produce from<br />

markets across <strong>Scotland</strong>, from Peterhead and<br />

Fraserburgh, to as far north as Lerwick.<br />

“I’ve grown up with the seafood industry,” says<br />

Lewis. “My dad and my grandad both worked<br />

in it, and we live in a village that prides itself on<br />

its fishing history.<br />

“My dad showed me the ropes initially: how<br />

to source the fish, how to tell if it is fresh and<br />

general operations <strong>of</strong> the business. I also<br />

learned a lot from Derek, who fillets our fish –<br />

he’s done it for over 30 years. He taught me<br />

how to take care <strong>of</strong> the fish and how to get<br />

the most out <strong>of</strong> every single one. Because <strong>of</strong><br />

this, I learned to appreciate and respect the<br />

product a lot more.”<br />

Since his grandad’s time, the seafood industry<br />

has seen many changes over the years. Boats<br />

began landing their catches in Aberdeen and<br />

Peterhead, so David Lowrie had to think on<br />

his feet. In 1988, he bought his first fish van and<br />

began purchasing filleted haddock, supplying<br />

fish and chip shops along the <strong>Scottish</strong> east<br />

coast. Today, the family business processes,<br />

stores and distributes <strong>Scottish</strong> seafood across<br />

the country to award-winning fish and chip<br />

shops, restaurants and hotels.<br />

Lewis continues, “<strong>The</strong>re is a photo <strong>of</strong> my<br />

grandad surrounded by massive amounts <strong>of</strong><br />

fish that were landed in Pittenweem harbour at<br />

that time. Unfortunately, that doesn’t happen<br />

anymore, but seafood is still one <strong>of</strong> the main<br />

sources <strong>of</strong> food that comes from <strong>Scotland</strong>. It’s<br />

hugely important to our economy, including<br />

the small fishing villages, like the one I grew up<br />

in. If we didn’t have seafood in these villages,<br />

they just wouldn’t exist.”<br />

Working daily with a range <strong>of</strong> chefs and<br />

suppliers, Lewis believes good business<br />

relationships that are built on trust are crucial in<br />

the seafood sector.<br />

“If we support our local fishermen, then we<br />

will always receive the freshest produce from<br />

them, which keeps our customers happy.<br />

“We need to support each other and listen to<br />

advice, whether that’s a supplier telling me<br />

when a specific fish is in season, or me passing<br />

this information on to a chef. Trusting each<br />

other’s judgement and advice will get us a<br />

long way and help us provide our customers<br />

with a product that is traceable and high in<br />

quality.<br />

“What I love most about my job is getting to<br />

work with all these different people, who pride<br />

themselves on the produce and are just as<br />

passionate as I am about <strong>Scottish</strong> seafood.”




Scott Smith<br />

FHIOR<br />

Owned and operated by married couple Scott and Laura<br />

Smith, Fhior was opened in Edinburgh in June 2018. We<br />

caught up with to Chef Scott to discuss the restaurant,<br />

seafood, and the importance <strong>of</strong> cooking with <strong>Scottish</strong><br />

ingredients.<br />

What is Fhior?<br />

‘Fhior’ is an adaptation <strong>of</strong> the word for ‘true’<br />

in Gaelic, and that sums up our ethos. Laura<br />

and I wanted complete creative and business<br />

control over the restaurant, which allows us<br />

to be true to ourselves and provide a 100%<br />

authentic experience to our guests. That<br />

also applies to our food, as we source 100%<br />

<strong>Scottish</strong> ingredients. We also make some <strong>of</strong><br />

our ingredients, such as butter, completely inhouse.<br />

Did you always want to be a chef?<br />

I started as a kitchen porter at 15 and had<br />

my first chef job a year later. I’ve worked in a<br />

variety <strong>of</strong> settings, from bistro-level to Michelinstarred<br />

kitchens. It’s what I’ve done my whole<br />

life.<br />

Does seafood feature on your menu?<br />

We work closely with several fish suppliers to<br />

ensure we always have the freshest, most<br />

in-season produce. <strong>Scotland</strong> has some <strong>of</strong><br />

the most incredible seafood in the world, so<br />

we want to create a story on the plate to<br />

showcase it in the best way possible.<br />

What type <strong>of</strong> seafood do you cook with?<br />

I use a wide variety <strong>of</strong> seafood ingredients,<br />

with an emphasis on freshness and seasonality.<br />

I phone our supplier in the morning, and he<br />

tells me what’s good at the market that day.<br />

That relationship is all about trust, and it’s why<br />

we work closely with small, local suppliers – to<br />

showcase the best <strong>of</strong> <strong>Scottish</strong> ingredients.<br />

A recent dish I’ve served is steamed halibut<br />

with a buttermilk, mousseline sauce, served<br />

with fermented seaweed.<br />

What’s your favourite seafood to work with?<br />

I love mackerel, but it must be absolutely fresh.<br />

Mackerel is healthy, affordable, and you can<br />

even eat it raw when fresh. It’s underrated in<br />

<strong>Scotland</strong>, but it’s great for people to fillet at<br />

home, since there are no scales.<br />

What’s your food guilty pleasure?<br />

Pork scratchings, Scotch eggs, and an oldfashioned<br />

prawn cocktail.<br />

<strong>Scotland</strong> has some <strong>of</strong><br />

the most incredible<br />

seafood in the world,<br />

so we want to create<br />

a story on the plate




Paul Thomson<br />


Paul Thomson has worked in his family business, JK<br />

Thomson, since the age <strong>of</strong> 15. Operating for over 50 years,<br />

the Thomson family started the business in Port Seton,<br />

before relocating to larger premises in Musselburgh and<br />

developing it to what is now one <strong>of</strong> the largest seafood<br />

processing plants in the country.<br />

Paul tells us what it was like to grow up in a<br />

family surrounded by seafood.<br />

“I’ve never considered a career outside <strong>of</strong><br />

seafood. Even when I was at school, I’d help<br />

my dad or grandpa in the processing unit in<br />

the evenings and during the school holidays,<br />

and the moment I completed my last exam at<br />

15, I got straight to work in the family business.<br />

“I started out by learning the trade; from<br />

buying on the market to processing the fish.<br />

Since then, my role has shifted more into the<br />

production <strong>of</strong> products, including our smoked<br />

range, and continuously improving the quality<br />

standards <strong>of</strong> the factory and our customer<br />

reach.”<br />

JK Thomson prides itself on its ability to process<br />

and supply any fish that a customer wants,<br />

but what people may find surprising, says Paul,<br />

is the effort it takes to get the fish from sea to<br />

plate.<br />

“Consumers don’t necessarily realise the<br />

different journey points the fish goes through<br />

before it reaches them; from the fisherman<br />

catching the fish, to landing at the fish markets,<br />

and then the quality assurance steps it has to<br />

pass. It’s such a diverse industry.”<br />

Living and breathing seafood at work and at<br />

home, Paul has no doubt about the quality <strong>of</strong><br />

fish found in our seas but realises there is still a<br />

lack <strong>of</strong> demand for it in <strong>Scotland</strong>. He continues,<br />

“Most <strong>of</strong> us love a traditional piece <strong>of</strong> fish, such<br />

as haddock, cod or salmon - even I can’t get<br />

enough <strong>of</strong> a simple piece <strong>of</strong> haddock or lemon<br />

sole - but there is a whole wealth <strong>of</strong> product in<br />

our seas.<br />

“We are one <strong>of</strong> the few processers in <strong>Scotland</strong><br />

where most <strong>of</strong> the product that passes through<br />

our factory stays in the country. Many others<br />

export most <strong>of</strong> their product because we just<br />

don’t have the demand in <strong>Scotland</strong> for all <strong>of</strong> us<br />

to fill.<br />

“We are lucky, however, that our seafood is<br />

sought after throughout the world. A piece<br />

<strong>of</strong> fish with the <strong>Scottish</strong> name behind it stands<br />

out well in the marketplace and we should be<br />

proud <strong>of</strong> that.”<br />

Known as ‘the premier seafood family’, JK<br />

Thomson has no qualms about teaching<br />

the next generation the tricks <strong>of</strong> the trade.<br />

Paul continues, “our business is now in the<br />

third generation <strong>of</strong> Thomson’s, and we are<br />

continuing to teach the younger generation<br />

the importance <strong>of</strong> seafood and what it means<br />

to our culture. It can be a difficult environment<br />

at times, but if you’re willing to work hard and<br />

have a passion for it, it will certainly pay <strong>of</strong>f.”<br />

Mark Tear<br />



Fishermen and chefs are vital to <strong>Scotland</strong>’s seafood<br />

industry, but the journey from sea to plate includes more<br />

roles than many people may realise. We spoke to Mark<br />

Tear from Belhaven Smokehouse to learn more about his<br />

role and how he connects the smokehouse to the kitchen.<br />

“At Belhaven, we smoke a wide range <strong>of</strong><br />

fish, from salmon and trout to any number<br />

<strong>of</strong> whitefish,” says Mark. “It’s my job to work<br />

closely with our chef customers to come up<br />

with new ideas and new products that suit<br />

their needs. Any smokehouse can smoke a fish,<br />

but we want our products to wow diners with<br />

incredible flavours that they might not have<br />

expected.”<br />

Mark trained to be a chef as a teenager, but<br />

not too keen on the unsociable hours, he soon<br />

began working at a fish factory in Musselburgh.<br />

This path ultimately led him to Belhaven<br />

Smokehouse, where he finds he is able to use<br />

his chef background to create truly unique<br />

flavours for their smoked products.<br />

“I love getting to exercise my creativity<br />

by working with chefs,” says Mark. “For<br />

example, a chef recently wanted to create<br />

a bespoke smoked salmon flavour based on<br />

an Old Fashioned recipe. I thought, ‘What an<br />

interesting concept!’ I then took this idea and<br />

created a few different options, working with<br />

the chef to get that perfect balance <strong>of</strong> flavour.<br />

“I follow this process with many <strong>of</strong> our chef<br />

customers; it’s a real collaboration, and it<br />

results in a truly delicious product.” Mark<br />

attributes this personalised approach to<br />

Belhaven’s being a small, local supplier, which<br />

allows them to work closely with customers.<br />

Although they are expanding their export<br />

range, most <strong>of</strong> their business is local, which<br />

Mark says many chefs deliberately seek out.<br />

“More and more <strong>Scottish</strong> chefs want to work<br />

with <strong>Scottish</strong> produce. <strong>The</strong>ir customers <strong>of</strong>ten<br />

expect it, in fact. I’ve worked in seafood for 20<br />

years now and the industry is only going up.<br />

It’s an exciting, rewarding time for seafood in<br />





Home to Peterhead, the largest whitefish port in Europe, the<br />

northeast <strong>of</strong> <strong>Scotland</strong> is a key region for our country’s seafood<br />

sector. While the area is famous for its fishermen, it is also<br />

home to booming processing and culinary industries, as well.<br />

In this chapter, we speak to skippers, chefs, and others<br />

working in the industry, each person sharing with us their<br />

unique contribution to the story <strong>of</strong> <strong>Scottish</strong> seafood.




Derek McDonald<br />



We asked Derek McDonald, rural and maritime industries<br />

development <strong>of</strong>ficer at Aberdeenshire Council, to<br />

tell us about the work the council is doing to support<br />

Aberdeenshire’s thriving seafood industry.<br />

By working with our key partners and<br />

by reaching out a helping hand to the<br />

next generation, the <strong>Scottish</strong> seafood<br />

industry can create a sustainable<br />

legacy for generations to come.<br />

“My role aims to make a difference in our<br />

council area’s farming and seafood sectors,”<br />

says Derek, who works across both industries.<br />

“<strong>The</strong> council serves as an honest broker to help<br />

get the industry working together, and we have<br />

a small team within economic development<br />

dedicated to helping skippers and seafood<br />

companies develop their businesses – for<br />

example, by providing funding to help attain<br />

accreditation.”<br />

Working closely with organisations such as<br />

the <strong>Scottish</strong> <strong>Seafood</strong> Association (SSA), Derek<br />

encourages the industry to innovate and stay<br />

ahead <strong>of</strong> international competitors.<br />

“We can learn a lot from how other countries<br />

do things. For example, Iceland is a leader in<br />

innovative processing technology. I recently<br />

travelled there with industry representatives,<br />

including <strong>Scottish</strong> Government, <strong>Seafood</strong> from<br />

<strong>Scotland</strong>, and the SSA (who organised the<br />

trip), to learn from their methods and consider<br />

how we might go about implementing them in<br />

<strong>Scotland</strong>.”<br />

A big focus for Derek is empowering the<br />

next generation <strong>of</strong> <strong>Scottish</strong> fishermen. “<strong>The</strong><br />

council works closely with the <strong>Scottish</strong> Maritime<br />

Academy in Peterhead, having previously<br />

sponsored the ‘Introduction to Commercial<br />

Fishing’ course. This programme took 12<br />

school leavers who had little or no previous<br />

connection to fishing and taught them the<br />

practical skills they need to begin an industry<br />

career. <strong>The</strong> students were then paired with<br />

active fishing vessels for paid work experience.”<br />

This is just one initiative among many, Derek<br />

tells us, but the goal is always the same.<br />

“<strong>The</strong> seafood sector is a key part <strong>of</strong> the<br />

Aberdeenshire economy, and we see real<br />

opportunities for it to grow and develop in<br />

the years ahead. <strong>The</strong>re has been significant<br />

investment in our ports and in the catching<br />

sector, and we think it is vital that the<br />

processing sector embraces innovation and<br />

accreditation to fulfil its potential – both for the<br />

benefit <strong>of</strong> the local community as well as the<br />

rest <strong>of</strong> <strong>Scotland</strong>.<br />

“By working with our key partners and by<br />

reaching out a helping hand to the next<br />

generation, the <strong>Scottish</strong> seafood industry can<br />

create a sustainable legacy for generations to<br />





Craig Wilson<br />







Born and bred in the northeast, Craig gained his first two<br />

AA rosettes at the age <strong>of</strong> 24. He has appeared on various<br />

TV shows, written a regular newspaper column, and carried<br />

out research for well-known <strong>Scottish</strong> food brand Baxters.<br />

Now, he owns his own restaurant, Eat on the Green in<br />

Aberdeenshire, which specialises in modern <strong>Scottish</strong> cuisine.<br />

Tell us about your love <strong>of</strong> cooking <strong>Scottish</strong><br />

seafood?<br />

I love cooking with fish; it’s very delicate<br />

and quite easy to over-cook. I compare it to<br />

watching fresh bread prove - it needs to be just<br />

perfect. A well-known dish in our restaurant is<br />

‘A little taste <strong>of</strong> Eat on the Green’, which might<br />

include smoked fish or our popular seaweed<br />

scones - our customers can’t get enough <strong>of</strong><br />

these.<br />

What’s important for you when<br />

choosing your seafood?<br />

Quality is vital and making sure the<br />

freshness is there. If I’m not happy<br />

with a product, I won’t use it. It’s<br />

also important to understand<br />

what your customer wants –<br />

whether that’s farmers, fishermen<br />

or foodies. Foodies love a<br />

good piece <strong>of</strong> smoked<br />

salmon. Fisherman, on<br />

the other hand, get<br />

excited about less<br />

trendy types <strong>of</strong> fish,<br />

such as haddock<br />

or monkfish.<br />

Why is seafood important to <strong>Scotland</strong>?<br />

<strong>The</strong> world is envious <strong>of</strong> our seafood. I recently<br />

cooked in Vietnam at a Taste <strong>of</strong> <strong>Scotland</strong><br />

dinner and they were blown away by the<br />

quality <strong>of</strong> seafood we have at our fingertips.<br />

We should be prouder, not only <strong>of</strong> where<br />

the produce comes from, but its quality.<br />

Collaboration is key to help spread the word,<br />

particularly with other food and drink sectors.<br />

For example, gin or whisky cured salmon is<br />

currently very popular and is placing fish at the<br />

forefront <strong>of</strong> the consumers’ mind.<br />

It’s also hugely important to celebrate the<br />

passionate hardworking fishermen who begin<br />

the journey <strong>of</strong> getting the fish to our plate.<br />

<strong>The</strong>y are jewels <strong>of</strong> the sea. I recently took our<br />

chefs to Peterhead fish market to see it for<br />

themselves and get a better understanding <strong>of</strong><br />

where the fish comes from – it’s important for<br />

them to appreciate this.<br />

What’s your seafood guilty pleasure?<br />

I love halibut, so much so, we had it for our<br />

wedding dinner. It’s beautiful if cooked right<br />

and it doesn’t need much else with it. I don’t<br />

pan fry it; I steam it with a little splash <strong>of</strong> white<br />

wine, butter and lemon. It’s a controversial way<br />

to cook it, but customers love it.<br />

What’s the most unusual fish you have eaten?<br />

Vietnamese fish eyes – you should always try<br />

something once!<br />


Udny Garden Vegetable Salad:<br />

3-4 scallops<br />

Whole lettuce<br />

Handful <strong>of</strong> green beans<br />

Handful <strong>of</strong> chanterelle mushrooms<br />

Handful <strong>of</strong> broccoli flowers<br />

Cherry tomatoes<br />

Handful <strong>of</strong> purple carrots<br />

Pre-boiled new blue potatoes<br />

Horseradish cream:<br />

25g <strong>of</strong> horseradish sauce<br />

Small piece <strong>of</strong> grated horseradish<br />

50g <strong>of</strong> grated cucumber<br />

½ apple<br />

Teaspoon <strong>of</strong> Dijon mustard<br />

(Place all <strong>of</strong> the ingredients into a bowl and<br />

leave them to infuse for a few hours, then<br />

season to taste and sieve)<br />

METHOD<br />

Salad:<br />

1. Arrange the lettuce leaves on a dish.<br />

2. Add a splash <strong>of</strong> rapeseed oil to a hot pan before<br />

adding the carrots and mushrooms. Allow to<br />

sizzle for 2 minutes before adding the beans and<br />

broccoli for a further minute.<br />

3. Remove all contents <strong>of</strong> the pan and place on top<br />

<strong>of</strong> the arranged lettuce leaves.<br />

Scallops:<br />

1. Place the scallops in a hot pan for 30 to 40<br />

seconds, turn and add a knob <strong>of</strong> butter and leave<br />

for a further 30 to 40 seconds before adding a<br />

squeeze <strong>of</strong> lemon.<br />

2. Remove the scallops and place them on top <strong>of</strong> the<br />

salad.<br />

To garnish<br />

Drizzle on the horseradish dressing and add edible<br />

flowers to decorate.




<strong>of</strong> expertise. That comes in time, and if you’re<br />

in love with the job, you’re happy to put in the<br />

hard work to learn.”<br />

Peter and the crew fished without any major<br />

hitches until 1988, when their ship sank 100<br />

miles <strong>of</strong>f the coast <strong>of</strong> Peterhead, and they<br />

had to be rescued. “It was a freak accident,<br />

but it was also a turning point,” says Peter. His<br />

father insisted building a new boat was the<br />

right decision, and so the current Budding<br />

Rose PD284 was constructed in 1990 at<br />

Campbeltown Shipyard. Peter tells us he knew<br />

he was in for the long haul after that.<br />

“After 15 years in fishing, my brother<br />

eventually moved on, and I wondered if the<br />

family fishing line would end with me. But my<br />

29-year-old son recently joined the crew, and<br />

he’s really enjoying it. It’s hard work, but it’s<br />

very gratifying work, as well.”<br />

After 40 years at sea, Peter is optimistic about<br />

the future <strong>of</strong> the industry. “<strong>Scottish</strong> seafood<br />

is a natural, delicious product with a big<br />

demand. <strong>The</strong> quality <strong>of</strong> our seafood can’t be<br />

beaten, and buyers know that.<br />

“Promoting <strong>Scottish</strong> seafood is actually one<br />

<strong>of</strong> the most pleasant parts <strong>of</strong> my job. For<br />

example, I get to visit schools and speak<br />

about careers in fishing and seafood. <strong>The</strong> kids<br />

are always enthusiastic, because they know<br />

seafood is such a big part <strong>of</strong> our local culture.<br />

As long as we keep encouraging the next<br />

generation, our future will be in good hands.”<br />

Peter Bruce<br />


For skipper Peter Bruce <strong>of</strong> the Budding Rose,<br />

fishing isn’t just a business – it’s a way <strong>of</strong> life.<br />

Nicole Geddes<br />



“I was never interested in doing anything<br />

else,” says Peter. “I was always destined to<br />

become a fisherman. When I was a kid, I<br />

probably spent more time on my father’s boat<br />

than I spent in school.”<br />

At age 16, Peter <strong>of</strong>ficially became a<br />

deckhand on his father’s boat, joining an<br />

older brother who unfortunately died in a<br />

road accident later that year. Peter’s twin<br />

brother also joined the crew a year later. “It<br />

was a true family business,” says Peter.<br />

His first real challenge on the boat came at<br />

age 22, when Peter became skipper after<br />

his father retired due to ill health. “I never<br />

planned on becoming a skipper at that age. I<br />

was qualified, though, and I didn’t want to sell<br />

the boat, so it was the right choice to make.<br />

“<strong>The</strong> first year or so was hard. I didn’t have an<br />

advanced knowledge <strong>of</strong> the fishing grounds,<br />

and it takes a while to gain that in-depth level<br />

Nicole Geddes is making waves as the only female<br />

buyer at Peterhead Fish Market.<br />

<strong>From</strong> receiving her customer’s orders at 5am, she makes her way to the fish market<br />

at 7am to select the right product for her customers at M Geddes Ltd.<br />

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

regularly appear at the market. We are a close fishing community in Peterhead,<br />

and it’s important we support our fishermen and <strong>Scotland</strong>’s supply chain.”

Thank you to everyone who shared their <strong>Scottish</strong> seafood stories with us for this book.<br />

Lewis Bennett, Loch Duart<br />

Steph Meikle, Moor <strong>of</strong> Rannoch<br />

William Calder, Scrabster <strong>Seafood</strong>s<br />

Akshay Borges, <strong>The</strong> String<br />

Fiona MacInnes, Orkney Fishermen’s Society<br />

Sheila Keith, Shetland Fishermen’s Association<br />

Kevin MacKinnon, Skipper (Sealgair)<br />

Darren Murray, Borough<br />

Elaine Whyte, Clyde Fishermen’s Association<br />

Gary Maclean, <strong>Scotland</strong>’s National Chef<br />

Gordon Reekie, That’s Yer Dinner<br />

Lewis Lowrie, David Lowrie Fish Merchants<br />

Scott Smith, Fhior<br />

Paul Thomson, JK Thomson<br />

Mark Tear, Belhaven Smokehouse<br />

Derek McDonald, Aberdeenshire Council<br />

Craig Wilson, Eat on the Green<br />

Peter Bruce, Skipper (Budding Rose)<br />

Nicole Geddes, Fish Buyer (Peterhead)<br />

@<strong>Seafood</strong><strong>From</strong><strong>Scotland</strong><br />

<strong>Seafood</strong> from <strong>Scotland</strong><br />

<strong>Seafood</strong> from <strong>Scotland</strong><br />

www.seafoodscotland.org<br />


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