Find out about our fishermen and the wealth of world class seafood from Scotland in our monthly seasonal update with The Staff Canteen. 

Seafood Scotland is the national trade body for the Scottish seafood Industry. For further help on fishing methods, sustainability or advice on sourcing Scottish seafood for your restaurant, get in touch: [email protected], 0131 557 9344.

Monthly Catch

As green shoots start to appear in the cold winter soil, thoughts are turning to the arrival of spring crops and the creation of fresh new dishes and menus. But spare a minute for our fishermen, the heroic harvesters of the North Sea, for whom spring is still a long way away. Our fishermen must brave some of the most extreme working conditions to bring fresh fish to market and into your kitchen- haddock, cod, whiting and saithe all of which are in season right now.

“The North Sea can be a very hostile and vicious environment in February,” says Peter Bruce, who skippers the Budding Rose from Peterhead with a crew of six and travels up to 200 miles into the famously inhospitable North Sea. “It’s a dangerous job, no doubt about it,” continues Peter. “At this time of year it is very changeable, flat calm one day then the next it’s stormy with battering rain and rolling seas. It’s certainly not comfortable, and coming home after a six-day trip I always have bruises on my body.” He adds that safety of his crew takes precedence over catching fish. “We have to be very careful in how we handle the boat, and always study the weather reports.”

Despite the dangers, he’s never wanted to do anything else, for him fishing is a way of life. Peter has been a fisherman for 40 years, and says stocks of white fish have improved dramatically, partly down to smaller fleets, reduced days at sea and better nets. He works alongside Brian Buchan’s Lapwing trawler, and averages around 30 tonnes per trip. In poor weather especially the boats have to come extremely close to each other so the gear can be shot out and the tow can begin, which calls on their expert boat handling skills to avoid mishap. “It’s all about respecting the sea,” says Peter.

Seasonal Species Focus

None of us need telling that February means prepping for St Valentine’s Day, one of the most popular dates for eating out among couples. Rock oysters from Argyll are among the most popular on UK restaurant menus. These are Pacific rock oysters, and take over two years to grow to around 100g live weight. Along with mussels – currently the fastest-growing seafood dish in the UK* - oysters have become an essential offer on Valentine’s Day because of their aphrodisiac qualities: they are rich in rare amino acids which are said to trigger levels of sex hormones.  

They’re at their best in February when they’re coming out of the winter rest period and the water is freezing cold, forcing them to develop and fill their shell rather than put their energies into reproduction. At this time salinity is high, which helps keep their condition firm. Oysters mainly feed on plankton and have a sweet, slightly salty taste and a soft creamy texture, helped by a blend of sea water and fresh water coming from the Scottish hills. 

Native oysters, on the other hand, can take five years to grow to a similar weight, but the wait is worth it for those who can afford them (they’re around double the price of Pacific) for they have complex flavours, a meaty texture and are darker in colour.

*Seafood Menu Trends Report 2016 (Seafish Authority: Prepared by Technomic July 2016)

Scotland produces some of the world’s finest seafood from the cool clean waters of its deep lochs and surrounding seas. 

>>> Take a look at what else is available from Scotland here.

CLICK HERE If you would like a copy of the Seafood Seasonal Guide for your kitchen  or  help on fishing methods, sustainability or advice on sourcing Scottish seafood for your restaurant, get in touch: [email protected], 0131 557 9344.