Fish & seafood

Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish

1 May 2009

The smoking of fish is one of the few Scottish traditional practices related to food to be flourishing today. Here we provide a spotters’ guide to the differences in Scotland’s best-known smoked fish, while Michelin-starred chef Martin Wishart offers…

Certified sustainable fish

30 Apr 2009

More guidance at www.msc.org South African hake One of the most easily available MSC-labelled seafood products, hake are deep-sea members of the cod family. Although they have a more subtle flavour than cod, they are considered one of the best fish…

Eat your way along the Fife Coastal Path

A guide to one of Scotland's great food areas by local chef Christopher Trotter

10 May 2010

The 105-mile Fife Coastal Path starts at the Burgh of Culross and winds its way along beach, rough paths, villages and towns to the Tay Bridge in the north. The walk is best completed in sections, and it’s always worth leaving time for some food…

Food culture: What to expect in 2010

7 Jan 2010

The new vegetarianism Nigel Slater Tender and Simon Hopkinson The Vegetarian Option made the Christmas bestseller lists with books giving much more respect to vegetables. It’s not about going completely veggie, but eating less meat, of better…

Robert Macpherson, head chef at the Isle of Eriska Hotel, on Andy Race Fish Merchants

Chef's Choice

1 May 2009

Andy Race has delivered fish and shellfish to the Isle of Eriska for several decades, establishing himself as a supplier long before I joined the hotel in 1998. I first came across Andy’s company as a trainee chef more than 26 years ago, so I feel that…

Food: Something Smells Fishy

1 Dec 2008

There’s a distinct muskiness in the air. It’s the kind of smell that old men often get blamed for. Or for which dogs receive pitying stares. Sweaty, smoky and sharp, the smell of Arbroath smokie envelops the farmers’ market. Iain Spink, the stall owner…

Striped Bass

24 Apr 2008

All the best chefs and critics advise that the best way to cook fish and seafood is to keep it simple. Pop it in the pan or under the grill for a few minutes, with just a squeeze of lemon or a drizzle of oil or a scattering of herbs. Don’t over…

Take Three: Restaurants with sustainable fish policies

24 Apr 2008

Mussel Inn 157 Hope Street, Glasgow & 61–65 Rose Street, Edinburgh, www.mussel-inn.com Established ten years ago by shellfish farmers from the West Coast of Scotland, the Mussel Inns are underwritten by a clear sense of provenance. Mussels are…