The mainland of Scotland has 6,158 miles of coastline and is surrounded by clear, cold seas. It has a proud history of sea fishing for both fin and shellfish.
Worldwide consumers know that Scottish seafood and salmon delivers quality, healthy and high provenance products.
Scottish seafood is internationally recognised as a quality product, whether it is caught or farmed. That quality is being recognised with the inclusion of Scottish seafood in the Bocuse d'Or finals in 2011. The Bocuse d'Or committee only select the finest ingredients from which the contestants must produce their dishes. The seafood chosen by the committee for 2011 are Scottish monkfish, langoustine and crab.
Scottish salmon is celebrating 18 years of Label Rouge designation in 2010. Scottish salmon was the first fish and first non-French food to receive the highly-prized designation. In the past 18 years some 20 million fish have been exported internationally.
More information on Aquaculture and Sea Fisheries can be found at the Marine Scotland website.