According to the news report Industry body Seafood Scotland (SFS) has been successful in its bid to have Scottish monkfish, langoustines and crab chosen as the seafood selection for the final of the Bocuse d’Or Competition in France. SFS said that this is the first time in the history of the competition that Scottish seafood will be represented.
Commenting on this Fisheries Secretary Richard Lochhead said that it is pleasure to know that the event showcases the outstanding quality of Scotland’s delicious, healthy and sustainably sourced seafood, at one of the world’s most prestigious events. This is a first for Scotland and it will help to enhance the country’s reputation as a land of food and drink.
SFS Chief Executive Libby Woodhatch said that this is a significant vote of confidence in Scotland’s fisheries. Over half by value are now either MSC-certified or in the full assessment process and many more are on track to achieve the gold standard of sustainability. He added that the Bocuse d’Or and the culinary heats will provide an excellent opportunity to raise the profile of Scotland as a supplier of high quality, sustainable seafood, and we hope to see a number of the world’s top chefs including it on their menus in the future.
