The clean plate test
Scottish seafood has always been renowned for its quality and flavour. For Michelin-starred chefs and home and hobby cooks, from Barcelona’s bustling La Boqueria market to the air-conditioned cool of the shellfish bars of Hong Kong and the Middle East, Scottish seafood takes centre stage.
Old flavours, new favourites
At home, more and more Scots are rediscovering a taste for local seafood and shellfish. From Scotland’s bustling harbours, to the high-end restaurants of Aberdeen, Edinburgh and Glasgow, Scots-landed delicacies are proving to be menu favourites.
From ship to shore
The freshness and flavour of our seafood is also helping to boost both domestic and international tourism, with a variety of ‘seafood trails’ allowing visitors to follow their dinner from producer to plate. Ask the hungry crowds gathered around the seafood stalls on Oban pier what they think of the local produce, and you’ll get a mayonnaise and prawn-shell covered thumbs up.