Scottish Food | Fish and 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 extensive Scottish coastline. Fresh fish is normally available in most coastal towns, as well as the big cities, where restaurants have well-organized supply lines. Elaborate dishes are sometimes concocted, though frankly the best seafood dishes are frequently the simplest.
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 still delicious, though those concerned about the environment make sure to search out organic salmon, and connoisseurs 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).