FISH & SHELLFISH ■
WHERE TO BUY
Inverawe Smokehouses
EDINBURGH & LOTHIANS ■ George Armstrong Fishmonger Fish, Smokery 80 Raeburn Place, Edinburgh 0131 315 2033 www.armstrongsofstockbridge.com Tue–Fri 7am–5.30pm; Sat 7am–5pm. Closed Sun/Mon.
This excellent fishmonger in Stockbridge sources fish from Scotland’s coast as well as more exotic produce such as tuna from Sri Lanka and swordfish from Equador. The staff are particularly friendly and will prepare your fish to suit your needs. (They’ll also give you tips for cooking it.) There’s a smokery on site and a good selection of shellfish.
■ Belhaven Smokehouse Fish, Smokery Beltonford, Dunbar, East Lothian 01368 864025 www.belhavensmokehouse.com Mon–Sun 10am–5pm. Web/mail order.
Established in 1975, Belhaven is one of only a few independent fish farm processors in Scotland. Their Dunbar smoked salmon is made by smoking a fillet over oak chips from whisky barrels then preserving it using a traditional rum cure. Belhaven has a shop open all week – as well as their own fresh, marinated and smoked trout, they also stock smoked cheese and Ballencrieff smoked bacon and premium sausages.
■ Clark Brothers Fish Merchant Fish, Smokery 220 New Street, Musselburgh 0131 665 6181 Sat & Mon 7am–5pm; Tue–Thu 7am– 5.30pm. Closed Sun.
Live lobster tanks and wriggling razor clams are testament to the freshness of the seafood at the Clark Brothers’ harbourside Musselburgh outlet. This reputable fishmonger has been in business for more than 100 years and the outstanding quality and variety of its range help to draw regular queues. Alongside cod, haddock and salmon are more exotic fish – jumbo tiger prawns, swordfish and tuna. Their speciality is smoked salmon from their smokery.
■ Eddie’s Seafood Market Fish 7 Roseneath Street, Edinburgh 0131 229 4207 Tue–Fri 7.30am–6pm; Sat 7.30am–5pm.
Eddie’s Seafood Market, true to its name, has the feel of a mini market. Supplier to many of Edinburgh’s restaurants, it overflows with sealife: Scotland’s waters provide most of the fish and there’s a
Come to the Tailend for the perfect seafood lunch or dinner. Haddock, cod, sole, langoustines in addition to a host of specials from monkfish, seabass, halibut, hake or plaice can be battered, breaded or grilled. Other typical specials on the menu include cullen skink, mussels, whitebait and hot smoked salmon fishcakes. Meat & vegetarian alternatives are also available and all dishes are freshly cooked to order.you can also enjoy a glass of wine or champagne from our wine list and take in the atmosphere.
14-15 Albert Place, Leith Walk EH7 5HN ◆ 0131 555 3577 www.tailendrestaurant.co.uk ◆ Open 7 days: 11.30am-10pm
particularly wide range of home-grown shellfish. Lobsters and langoustines meander around a large tank while exotic sea creatures packed into ice-filled boxes on the floor might include snapper or even a whole shark. Everything is palpably fresh, from swordfish and tuna (sliced from the fillet in front of you) to haddock. Very busy at times, it’s best to arrive early in order not to miss out.
■ Something Fishy Fish, Smokery 16a Broughton St, Edinburgh 0131 556 7614 Tue–Fri 8am–5.30pm; Sat 8am–5pm. Closed Sun–Mon.
This traditional, independent fishmonger offers a large and varied selection of fresh fish – from monkfish, bass and bream, to Pollack and salmon and a whole host of shellfish. They also produce their own delicious smoked
We are proud to produce smoked salmon of outstanding quality – our reputation, recognised by a series of industry awards over two decades, is based on the difference in taste and texture achieved through the time taken to properly cure, smoke, mature and prepare our products. We smoke wild Scottish salmon and superior ‘freedom food’ accredited salmon sourced from waters off the North West of Scotland. Our smokery is situated in the heart of the historic village of Dunkeld in Perthshire. Visit our on-site shop. Tel. 01350 727639 www.dunkeldsmokedsalmon.com THE LARDER 85
85-89 Fish.indd 85
25/8/10 15:47:12