Fresh outlook Enjoy some of the world’s best seafood

NOT all heroes wear capes, but some wear wellies. From sea to plate, Scotland’s seafood industry is working extremely hard, adapting to new guidelines and developing new ways to supply fresh, nutritious seafood to consumers during the coronavirus pandemic, according to Seafood Scotland, the national trade and marketing body for the Scottish seafood industry. With upwards of 80% of Scotland’s catch normally being exported internationally, the sector and the communities which depend on the sea for their livelihoods have been particularly impacted. But their survival is critical, and luckily for us in Scotland, we can help – simply by taking advantage of their supply of fresh seafood, which is an important part of our healthy diet. Normally around 60% of the fish we eat in Scotland is imported from abroad, but the current situation has caused a surge in demand from Scottish consumers who want to eat their ‘own’ seafood. And seafood businesses have taken the bait. Scottish seafood businesses have quickly developed new distribution networks closer to home, with some delivering direct to the doorsteps of their local communities. Scottish consumers have fast, fresh and widespread access to some of the finest seafood in the world, and it’s at times like these when they are really showing their loyalty to home-grown businesses, checking labels and demanding Scottish when they shop.

SEAFOOD MYTHS

There are many myths surrounding seafood – here are some of the most common, and the reasons why they need not be a barrier to enjoying Scottish seafood at home:

I don’t like the taste of fish.

In Scotland, we have over 60 native species of seafood, from meaty whitefish to delicate shellfish, so we’re sure there’s one to suit you!

Seafood is difficult to cook.

Of course, some fancy recipes will challenge even the most accomplished home cooks. However, for a basic white fish dish try creating a tinfoil parcel, adding a fillet of fish, a couple of slices of lemon or lime and some herbs, sealing and steaming in a hot pan for 5 minutes, and voila – a tasty, healthy dish is on the table.

There’s not enough fish in the sea.

Scotland’s fishing industry is one of the world leaders in sustainability and the entire industry works together to protect resources, stocks and the marine environment for generations of fishermen to come. It’s also a very heavily regulated and managed sector, so that stocks maintain a balanced level.

CHOOSE THE FRESHEST

IT’S not hard to find some of the best seafood in the world, right on our doorstep. Supermarkets across the country stock a wide range, just check the label to make sure its Scottish. Your local fishmonger is a true seafood hero, and under present circumstances, many have established delivery services so you can have the finest seafood, packed with essential vitamins and omega-3s, delivered direct to your door. For those who live near a fishing port, check to see if any local fishing businesses are selling direct to the public from the boat or pier-side – you can’t get any fresher!

For skipper Peter Bruce of the Budding Rose, fishing isn’t just a business – it’s a way of life...

SEAFOOD HEROES

“I WAS never interested in doing anything else,” says Peter. “I was always destined to become a fisherman. When I was a kid, I probably spent more time on my father’s boat than I spent in school.” At age 16, Peter officially became a deckhand on his father’s boat, joining an older brother who unfortunately died in a road accident later that year. Peter’s twin brother also joined the crew a year later. “It was a true family business,” says Peter. His first real challenge on the boat came at age 22, when Peter became skipper after his father retired due to ill health. “I never planned on becoming a skipper at that age. I was qualified, though, and I didn’t want to sell the boat, so it was the right choice to make. “The first year or so was hard. I didn’t have an advanced knowledge of the fishing grounds, and it takes a while to gain that in-depth level of expertise. That comes in time, and if you’re in love with the job, you’re happy to put in the hard work to learn.” Peter and the crew fished without any major hitches until 1988, when their ship sank 100 miles off the coast of Peterhead, and they had to be rescued. “It was a freak accident, but it was also a turning point,” says Peter. His father insisted building a new boat was the right decision, and so the current Budding Rose PD284 was constructed in 1990 at Campbeltown Shipyard. Peter tells us he knew he was in for the long haul after that. “After 15 years in fishing, my brother eventually moved on, and I wondered if the family fishing line would end with me. But my 29-year-old son recently joined the crew, and he’s really enjoying it. It’s hard work, but it’s very gratifying work, as well.” After 40 years at sea, Peter is optimistic about the future of the industry. “Scottish seafood is a natural, delicious product with a big demand. The quality of our seafood can’t be beaten, and buyers know that. “Promoting Scottish seafood is actually one of the most pleasant parts of my job. For example, I get to visit schools and speak about careers in fishing and seafood. The kids are always enthusiastic, because they know seafood is such a big part of our local culture. As long as we keep encouraging the next generation, our future will be in good hands.”