Published in Scotland Magazine Issue 16 on 15/9/2004.

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No better time to try seafood

The first week of October is Seafood Week organised by the Seafish Industry Authority. We mark it by publishing some recipes using Scottish fish and seafood

When it comes to compiling lists of essential things you really must do once in your life, sailing on the west coast of Scotland should figure somewhere. Not only is the coast rugged and beautiful, but it provides the ideal opportunity to try fantastic whisky. And of course fantastic seafood. These are worrying times for our planet, of course, and across the world environmental changes mean that many food supplies are at a critical stage. Seafood and fish are struggling in many areas.

More than that, demand for the world’s premium products often mean that you can find the best stocks on the dinner table of a major capital city rather than in the place it actually comes from.

But if you’re lucky and you’re sailing up past Oban or over to Skye or Islay, it’s just possible that you might come across someone with a supply of langoustines, oysters or freshly caught fish. Dribble on a drop of local malt whisky and try and deny that you’re tapping in to a truly wonderful taste of heaven.

Scotland can still boast some of the best seafood in Europe, and its abundance and the stunning variety of flavours make it a must for anyone visiting the country.

But there’s an added reason for eating more seafood, too. Its health benefits are well documented but still too few people are fully taking advantage.

And that’s why the powers that be in the United Kingdom are supporting the sector with a special Seafood Week aimed at promoting all that is good about one of the country’s greatest na.....

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By Dominic Roskrow

Section : Scottish Food

Page number : 50