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A Journey to Savour for Seafood Connoisseurs

Departing from busy harbours such as Lochinver and Ullapool in the west or Banff and Buckie in the east, hard-working fishermen head out in all weathers to land the fresh catch demanded by thriving local seafood producers and hotels and pubs across the Highlands and Islands.

Because, whether it’s over on the west coast, where the warm water of the Gulf Stream meets the cold current of the North Atlantic, or on the east, where the North Sea stretches away to the Arctic, these pristine waters provide the ideal environment for producing high-quality fish and shellfish.

Today, from Orkney to Skye, from Barra to Lochaber, and from the Caithness and Moray coasts to Oban and Argyll, this is a region renowned for serving up some of the world’s finest seafood. From quirky seafood shacks to high-end restaurants, the menus can include a mouth-watering choice of everything from mussels and langoustines to scallops and crab and from fresh oysters and salmon to herring and haddock. So, whether it’s Cullen Skink in Cullen or smoked salmon in Shetland, any fresh seafood connoisseur travelling in the Highlands and Islands will always be well catered for.

Crinan, Argyll and the Isles (Credit: Airborne Lens)

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