With the intention to increase sales of Scottish seafood in the U.S. market, trade body Seafood Scotland has launched the new website www.SeafoodfromScotlandUSA.com.
Aimed at retail seafood buyers, chefs, restauranteurs, and foodservice customers in the United States, the online resource provides details on the 60-plus different varieties of wild-caught and farmed seafood species produced in Scotland, the seasonality of these products, any sustainability and certification information, and also connections to producers and distributors.
"With this new online resource, we have created an efficient way for U.S.-based customers to find, source, and learn about the origin of the seafood they're buying to serve to their customers," Seafood Scotland Head of Trade Marketing for the United Kingdom and North America Clare MacDougall said. "In Scotland's clean waters, our fishermen and women find some of the world's finest seafood, providing a valuable, high-quality resource that has been harvested by Scottish fishermen for generations.”
Kevin McIntosh, the owner of the Kilted Kod restaurant in Boise, Idaho, U.S.A., which features Scottish-inspired fish and chips on its menu, said the new site is a good resource for restaurateurs looking to learn more about the seafood products on offer from Scotland.
"Having an online resource like this is just what chefs like me value when sourcing high-quality seafood and know exactly where it's coming from," he said.
Also in Scotland, funding has been given that will see some 100 defibrillators fitted to Scottish fishing vessels, as well as free safety training for crews.
The investment, through Marine Fund Scotland (MFS), is aimed at improving safety and well-being in the industry.
“This funding will help to deliver vital fishing safety training to our fishing fleet, while the provision of defibrillators will provide crucial assistance while at sea,” Scotland Rural Affairs Secretary Mairi Gougeon said. “In the case of sudden cardiac arrest, we know the sooner a defibrillator can be deployed the better the survival chances.”
Image courtesy of Seafood Scotland
