But his favourite winter fish is plaice, currently on the menu at Scholars public restaurant in the college campus.
“Plaice is a gorgeous looking specimen with orange spots on its back. It has a bigger flavour than Witch or Lemon sole which are also in season,” adds Maclean. “I like to skin it and cut through the bone to get a nice big double steak. Pan-fried and finished in the oven bone-in helps enhance the flavour even more. And you can’t go wrong with the classic caper and lemon butter to add a refreshing sharpness. Plaice is a delicious Scottish fish that is often overlooked.”
lobster and langoustine from the waters around Skye. He’s been doing this since he was 12 and, now 61, says local demand for fresh shellfish is unprecedented in his lifetime.
“It used to be that Skye only had hotel restaurants and cafes, and the only seafood available was salmon, while all the local shellfish went straight to Spain. You couldn’t sell a prawn or a crab or a lobster locally,” he recalls. “Now with the arrival of good independent restaurants like Scorrybreac and Sea Breezes, and the increase in tourism on the island, that’s no longer the case. People now demand local seafood because they know it’s the best in the world. They queue up every Sunday to photograph us bringing in live shellfish.
“Seeing visitors enjoy our local seafood is a joy, and I’m happy that a growing percentage of my catch is staying on the island.”
John DoryLobsterWhitingWitch Sole
CLICK HEREIf you would like a copy of the Seafood Seasonal Guide for your kitchen or help on fishing methods, sustainability or advice on sourcing Scottish seafood for your restaurant, get in touch:[email protected], 0131 557 9344.
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