Let’s dive in and en­joy na­ture’s own har­vest

Sunday Herald Life - - TRAVEL FEATURE -

SCOT­LAND is blessed with thou­sands of miles of pris­tine coast­line and as a re­sult our seafood is the envy of the grate­ful din­ers all around the world.

The clean, cool wa­ters of the deep lochs and sur­round­ing sea pro­duce more than 65 species of fish and seafood.

Although many tra­di­tions have re­mained un­changed, sus­tain­able and re­spon­si­ble fish­ing prac­tices en­sure that the sea con­tin­ues to pro­vide a healthy way of life for the many pic­turesque coastal com­mu­ni­ties that dot the land­scape from Sol­way to Shet­land.

And many of these towns are so well­known for the qual­ity of their catch that tourists will flock there in sum­mer months to en­joy the very best of what’s on of­fer.

But late au­tumn al­lows lo­cals to en­joy the fruits of the har­vest.

While the darker days may pro­vide slim pick­ings on land, the cool­ing seas are now brim­ming with life and it is the per­fect time to savour the finest of catches; lob­ster and lan­goustines are at their juici­est, white­fish, mack­erel and salmon are abun­dant and mus­sels and scal­lops are plump and di­vine.

And our grow­ing pas­sion for ex­plor­ing global cui­sine styles means our ways to en­joy fish and seafood are greater than ever be­fore.

Scot­land’s pas­sion­ate and creative chefs are as likely to serve seafood with a Thai-in­flu­enced ginger and chilli sauce or Tan­doori crust as a clas­sic squeeze of lemon juice.

But at the end of the day … there is lit­tle to beat a tasty fish sup­per.

AD­VER­TIS­ING FEA­TURE

IN THE RED: Scot­tish lob­ster is quite pos­si­bly the best in the world.

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