There's More to Seafood Than Fish and Chips Seafood Special

Evening Times › October 04, 2004

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Summary

HERE in Scotland we are surrounded by rich seas which provide some of the finest and freshest seafood in the world.

But too many of us, according to Derek Marshall, right, head chef at Glasgow's award-winning Gamba restaurant, fight shy of cooking it. For every box of fish that's eaten in Scotland another 20 or so are sent off to feed the seafood lovers of France and Spain. Industry authority Seafish wants to encourage us to take full advantage of the seas and not be intimidated by cooking seafood.

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Extract

There's More to Seafood Than Fish and Chips Seafood Special

As Derek sets out to prove, simplicity holds the key to enjoyment

TOP restaurants around the globe boast of having Scottish seafood on their menus.

From scallops and langoustines caught off the west coast, to haddock from family-owned boats that fish off the north east coast, to wild salmon caught in Perthshire's roaring rivers, its rep...

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