Scottish Food | Fish & Seafood
Scottish fish and shellfish is the envy of Europe, with a vast array of different types of fish, prawns, lobster, mussels, oysters, crab and scallops found round the country's extensive coastline. Fresh fish is normally available in most coastal towns, as well as the big cities, where restaurants have well-organised supply lines.
The prevalence of fish farming, now a significant industry in the Highlands and Islands, means that the once-treasured salmon is widespread and relatively inexpensive - its pale pink flesh is delicious, and organic salmon is also available. Connoisseurs should keep an eye out for the more delicately flavoured (and more expensive) wild salmon. Both salmon and trout, another commonly farmed fish, are frequently smoked and served cold with bread and butter. Herring, once the staple fish in Scotland, is still popular in some parts, fried in oatmeal or 'soused' (pickled).
Crab »
With lobster stocks depleted, crabs have become a much more popular commercial catch around Scotland's shores, particularly the edible or brown crab and velvet crab. They share a similar rocky habitat and are widespread around Scotland.
Haddock and Herring »
Haddock and herring are two of the most widely eaten fish in Scotland, not least because haddock is a popular choice at the chip shop! They're also extremely good for a healthy diet
Langoustine »
The Norway Lobster (Nephrops norvegicus), also known as langoustine, Dublin Bay prawn or scampi, is one of the most valuable seafood species landed in Scotland. Most are caught by trawlers, but in west coast lochs, creeling is more common.
Lobster »
There are three species of lobster ' American, European and Norway ' all revered for their gourmet flavour. The American lobster is only found off the east coast of North America, while the European and Norway lobsters are fished round Scottish waters
Mussels »
Wild mussels are familiar as the blue-black shelled molluscs clinging to rocks and jetties whose sweet and salty orange-coloured flesh has provided a tasty treat for centuries.
Oysters »
Oysters are now such a luxury that it is difficult to believe they were once a poor man's food, consumed with great relish during their heyday throughout the 18th and 19th centuries.
Salmon and Trout »
Salmon fishing is available somewhere in Scotland from 15 January until 30 November although some rivers do not open until February while others close on 30 September. Why not have a go yourself and try to catch this 'King of Fish' on Scottish waterways.
Scallops »
Around eight inches across, King or Great scallops are larger than the three-inch Queen scallops, but both have a creamy, white muscle and a bright orange roe (called coral).
The Seafood Trail »
Explore some of Scotland's most scenic and unspoilt landscape and stop off for fabulous seafood served up in Argyll's world class waterfront establishments
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