While the Tandem Tasters were at Sirha and Bocuse d’Or, we were impressed with Seafood Scottland’s booth. Once we tasted this delicious fresh seafood, we were delighted.
Seafood Scotland, after much competition, earned the right to be the seafood of choice for the 24 countries participating in Bocuse d’Or to use for their presentations during the competition. That was an exceptional fete, the first time Seafood Scotland has been awarded this honor.
I was fortunate to be able to interview Nicki Holmyard in Communications who told me how this wild seafood is fished and processed. I hope you enjoy. After the video, check out The Asian Style Scottish Brown Crab Salad recipe.
Asian Style Scottish Brown Crab Salad (Serves 4)
3/4 to 1 pound fresh white Scottish crabmeat
2 bunches of cooked rice noodles
2 tbsp of roasted sweetcorn
2 tbsp diced fresh mango
1 tbsp fresh coriander
4 tbsp of sweet chili dipping sauce
juice and zest of 1 lime
4 tbsp of olive oil
Mix the noodles along with the sweet chili sauce and coriander.
In a bowl mix the crab meat with the lime zest and juice and a little seasoning.
Place the noodles on a plate and place the crab on top. Sprinkle with the diced mango and corn and dress with the olive oil.
Fish Fact: Crab is a superior source of Omega 3.
Niki Holmyard, Communications