Scotland is part of an island – thus fish is one of its main natural resources. According to the NHS Good Food website [Tip: hold Ctrl and click a link to open it in a new tab. (Hide tip)] , ‘a healthy diet should include at least two portions of fish a week, including one of oily fish’.
Although Scotland is surrounded by water and boasts 8 per cent of Europe’s coastline, a staggering 17,000 km, 70 percent of Scots are not eating this healthy food as often as they should.
A dietician quoted in this article, states that fish should be eaten twice a week. Oily fish like herring, salmon and mackerel, all caught in Scottish waters, provide vitamins, protein and omega 3 which are nutritious and help protect against several serious diseases.
In contrast to the fact that people in Scotland might not eat enough of this resource, Scottish seafood has developed an international reputation.
Watch this video to discover the wide variety as well as the international reputation of Scotland’s seafood.
6.3 Scran, piece and jeelie piece
6.5 Herrin, caller an saut: herring, fresh and salt