Nolan are expert seafood processors, with multiple production lines within a modern 85,000 sq ft facility in Aberdeen harbour.
They specialise in hand filleting Scottish whitefish and salmon, and use sophisticated portioning and cryogenic freezing technology to offer a huge array of tinned and frozen products which are distributed across the UK, Europe and further afield. Their parent company is International Fish Canners.
The Seafood Bothy is carving out a name for itself from its position on Stonehaven pier, offering freshly prepared seafood caught from its own fishing boat, the Even Less. Dishes can be bought live, served hot or cold and enjoyed on the pier or taken away. A favourite of returning customers, the Bothy has been described as “a seafood experience like no other, set in a beautiful location in the harbour.
This state-of-the-art facility can handle up to 10,000 boxes of fresh fish per day and is designed to create optimum conditions for preservation of the catch. It holds a gold standard AA rating from the British Retail Consortium. Fish shops and distributors flock to the market to bid for and buy seafood for their customers.
Arbroath Smokies have been produced by Alex Spink and Sons since 1977.
The family-run company specialises in making Smokies the traditional way over an oak wood fire. They sell fresh fish online from their premises in Arbroath and also through retail outlets in Blairgowrie and Dundee.
Supplying to hotels, nursing homes and businesses and offering home deliveries across Angus, Tayside and Fife, their wholesale market is also growing, with fish supplied to Edinburgh and London outlets.
The Harbour Cafe can be found in the seaside village of Elie, in the popular East Neuk of Fife, just a stone’s throw from the water’s edge. It serves freshly caught and expertly prepared seafood and other locally produced products. Owners Amy and Jack Elles are dedicated to their local suppliers and being as organic as they can. Both are passionate about using first class ingredients and creating food which “good for the soul”.
For over 27 years, this family-run business has been processing and supplying fish shops, restaurants, and hotels with the freshest and finest quality seafood along the East Coast of Scotland. Their suppliers are handpicked to ensure the best products and most sustainable fishing methods are used to keep trade flourishing.
A major producer of finest quality salmon, Bakkafrost Scotland (Scottish Salmon Company) operates across the Western highlands and islands of Scotland and provides crucial employment in rural communities. It is committed to environmental best practice, combined with genuine passion for celebrating its Scottish heritage. Many products have achieved the coveted ‘Label Rouge’ quality status.
A leading provider of some of Scotland’s finest seafood. Whether it’s from their renowned Restaurant and Oyster Bar on the banks of Loch Fyne or through the products sold around the world, Loch Fyne Oysters pride themselves on provenance, quality and sustainability. Their seafood graces the tables of award-winning and Michelin-starred restaurants and is stocked by prestigious retailers such as Selfridges in London.
Ask for a recommendation for a quality seafood restaurant in Glasgow and Crabshakk is sure to be mentioned. Firmly established at the centre of a thriving bar and restaurant scene in Finnieston, a second Crabshakk has now opened in the Botanics area of the city.
The restaurant – under the stewardship of Executive Chef David Scott – focuses on sourcing great produce and serving it “with care and imagination”.
In 2021 Cail Bruich restaurant became the first restaurant in Glasgow to achieve the honour of a Michelin star in 18 years. Head chef Lorna McNee and her team champion the finest British produce, offering a unique and relaxed dining experience in Glasgow’s West End.
The team work closely with producers and suppliers to offer guests the highest quality of food. They provide two tasting menus that change with the seasons, focussed on sustainable ingredients, including some from their own kitchen garden.