Scotland – the land of kilts, haggis, and gorgeous salmon. The country’s rugged coastline spans over 7,000 miles, and that combined with the fish in their lochs, Scotland is home to more than 65 species of high-quality seafood. The country also has Peterhead Harbour, the largest whitefish port in Europe, and top seafood exports include salmon, langoustine, crab, whitefish, and mackerel.
With a strong backbone in sustainable fishing and aquaculture, Scotland is recognized for its seafood. While the country exports a large amount of seafood, Scotland's own chefs also get to take advantage of the high-quality seafood in their restaurants.
One such chef is award-winning Scottish private chef Mark Heirs, who won Private Chef of the Year for 2018. Growing up in the kitchens of his parent’s pubs and restaurants, Heirs never considered another career and became passionate about all the local produce that came through the doors. He travels the globe cooking for celebrities and tycoons, and spreading the love for Scotland’s food culture.
Chef Heirs has provided SeafoodSource with recipes for five of Scotland’s leading seafood exports:
