In demand all around the globe, from Hong Kong to Abu Dhabi, Paris and Milan, sustainable seafood from the cold clear seas of Scotland, is the perfect versatile choice for the world’s best chefs. Such impressive credentials make seafood from Scotland a natural choice to proudly partner the World Association of Chefs Societies’ World Culinary Competitions (2012 – 2016), as well as a former Associate Member to Bocuse d’Or in 2011. Scotland is one of Europe’s largest seafood producers, with oil rich, whitefish and shellfish sectors, as well as one of the world’s largest farmed salmon industries. Scottish fishermen land more than 65 different species, from hake, monkfish and John Dory, to langoustine, lobster and crab, all of which are responsibly caught, carefully handled, and landed fresh to market. These men continue a traditional way of life, which supports many coastal communities around a rugged beautiful coastline. The Scottish fishing industry participates in innovative pioneering fishing schemes, to ensure that fish stocks are preserved for future generations, whilst the supply chain is one of the most highly regulated in Europe. This ensures the safety and traceability of all seafood products and reassurance for you and your customers. Isn’t it time you joined the growing number of chefs enjoying the fruits of our seas? “Scottish seafood rightly has a reputation for being some of the best in the world, and it’s right on our doorstep!” Mark Greenaway, Restaurant Mark Greenaway, Edinburgh. For more information about Scottish Seafood visit www.seafoodscotland.org or to help find your nearest supply, contact the Seafood Scotland team on 0131 557 9344.
