Fresh from the sea: #SeafoodScotland

Chef Mark Greenaway at work. Photo: courtesy of Seafood Scotland
Chef Mark Greenaway and his assistant at work. Photo: courtesy of Seafood Scotland

Seafood Scotland, a non-political organisation that works throughout the supply chain with fishermen, fish/shellfish farmers, processors, retailers, food service companies, caterers, NGOs and consumers, has organised its annual event in London to present the wonderful Scottish fish and shellfish.

The scallop. Photo: courtesy of Seafood Scotland
Pan roasted Isle of Mull scallop – vanilla, pork crackling, sea vegetables. Photo: courtesy of Seafood Scotland

Fish and shellfish were presented through dishes created by the Scottish chef Mark Greenaway, head chef of Restaurant Mark Greenaway in Edinburgh who beautifully showcased the richness of the Scottish sea and through people who work with sea products on the daily basis. All dishes were paired with cocktails based on Edinburgh Gin.

Photo: courtesy of Seafood Scotland
Blackened mackerel fillet – carrot meringues, roasted shallot puree, tortellini, shallot tile. Photo: courtesy of Seafood Scotland

We have, between other dishes, tasted the “happy halibut” as Gigha Halibut calls their fish due to the care they get and high quality organic food. The halibut on our table was traditionally smoked using oak chips from whisky barrels and masterfully prepared by the chef.

We specially enjoyed the delicious scallops brought by The Ethical Shellfish Company – a family run company with the mission to provide top quality hand dived Isle of Mull scallops directly to top chefs throughout Britain, with two key priorities: quality and marine conservation. Mr Guy Griviere, the owner of the company has enchanted all the guests with his honest love and passion for the sea and nature and high ethical standards.

Read more about Seafood Scotland.

Photo: Flickr
Photo: Flickr

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