Scottish salmon with its succulent pale pink flesh has long been considered a delicacy. The Rivers Tay and Tweed are the main waterways to pursue the 'king of the fish' as the salmon is known in Scotland. Recently fish farms have been set up to satisfy the demand for salmon, though purists consider farmed salmon to be inferior to the wild fish. Farming has resulted in cheaper prices and the salmon is not longer considered the elite fish it once was. Gourmets however still seek out the natural item.
Trout, long considered the poor cousin of salmon, can be found in most of the rivers and lochs in Scotland. The main types are Scottish rainbow trout, brown trout and blue trout.
As for saltwater fish, haddock and herring are the most popular fish in Scotland, as the former is used in fish and chips, the staple British dish. And around 30000 tonnes of herring are caught in Scotland each year. Much of it goes to satisfy the national passion for herring in oatmeal.
Other Seafood:
Once plentiful in Scottish waters, lobsters are now severely depleted. This has resulted in crab becoming more popular, especially the brown crab and velvet crab. Crabs are available year-round, but considered to be at their tastiest between April and November.
Mussels, oysters and scallops are also popular sea foods found in the seas around Scotland. The blue mussel is the most common in Scotland along with the Horse mussel. Cultivated oysters are available all year round and scallops have long been a Scottish delicacy. The main centres for oyster and scallop farming are the west coast of Scotland and the Shetland Isles.
Trout, long considered the poor cousin of salmon, can be found in most of the rivers and lochs in Scotland. The main types are Scottish rainbow trout, brown trout and blue trout.
As for saltwater fish, haddock and herring are the most popular fish in Scotland, as the former is used in fish and chips, the staple British dish. And around 30000 tonnes of herring are caught in Scotland each year. Much of it goes to satisfy the national passion for herring in oatmeal.
Other Seafood:
Once plentiful in Scottish waters, lobsters are now severely depleted. This has resulted in crab becoming more popular, especially the brown crab and velvet crab. Crabs are available year-round, but considered to be at their tastiest between April and November.
Mussels, oysters and scallops are also popular sea foods found in the seas around Scotland. The blue mussel is the most common in Scotland along with the Horse mussel. Cultivated oysters are available all year round and scallops have long been a Scottish delicacy. The main centres for oyster and scallop farming are the west coast of Scotland and the Shetland Isles.