Recipes give Scottish salmon an Asian twist

WORKING with some of the best chefs in contemporary Asian cuisine, the Scottish Seafood Collaborative Group has produced a new recipe book, Seafood from Scotland, featuring 17 winning dishes from its recent Asian culinary competition.

From teriyaki drizzled monkfish, sweet flavoured shellfish and salmon sushi style, the book showcases the best creations of chefs from China, Japan, South Korea and Singapore.

The recipes combine the heritage of Asian cuisine with the best seafood that Scotland can offer.

Copies will be distributed to chefs in key Asian cities such as Tokyo, Hong Kong, Beijing and Seoul via Worldchefs, a global network representing more than 10 million professional chefs.

The promotion is part of an ongoing mission to inspire and engage Asia’s culinary creators of tomorrow with Scottish salmon and seafood.

Scott Landsburgh, chief executive of the Scottish Salmon Producers’ Organisation said: ‘The culinary competition provided an ideal opportunity to promote Scottish salmon to prominent and influential chefs across Asia.

‘The sheer volume of entries clearly demonstrates just how popular Scottish salmon is to the Asian market and that’s down to the reputation it enjoys as a high quality, healthy and versatile product.

‘Its success continues to create significant economic benefits for Scotland generating jobs and spending on supplies and services, enhancing economic sustainability of the industry, while supporting employees and the communities where we farm.’

Chan Hon Cho, chef de partie at Hong Kong’s Jockey Club and contributor to the book, said: ‘Scottish seafood benefits from particularly strong natural flavours that shine through when mixed with a variety of ingredients and used in different types of cooking.

‘It is therefore an excellent choice for chefs that like to experiment and innovate.’