It was an absolute pleasure to welcome a group of visitors including top Scottish chef Stevie McLaughlin – the Head Chef of Andrew Fairlie and Graham Singer, Culinary Director of Compass ESS, to Fraserburgh Harbour, where they joined Jimmy Buchan of Amity Fish Company for a hands-on look at the journey behind some of Scotland’s finest seafood.
The visit included a tour of our newly refurbished fishmarket, where they met skippers, buyers and auctioneers – and picked up some of the morning’s catch – including the famous Fraserburgh langoustines!
There was plenty of discussion around provenance, quality and why local seafood has such a strong reputation both at home and further afield. The group also visited the Grateful pelagic vessel, learning more about the different sectors of the fishing industry including pelagic, demersal and creel fishing, as well as the skill and knowledge involved across the fleet.
Stevie then did exactly what he’s renowned for – creating some fabulous looking (and tasting!) dishes – with our seafood, in a cook-along session with six apprentice chefs, helping the next generation better understand not just how to prepare seafood, but the industry, people and practices behind it.
A brilliant day showcasing Fraserburgh’s fishing industry from sea to plate!
