A CELEBRATION of Sustainable Scottish Seafood was held at the Scottish Parliament last night, with the best in Scottish seafood served up to about 100 guests from the fishing, retail, wholesale, catering and political sectors.

Sustainable haddock, langoustine, crab, monkfish, squid and scallops were on the menu at the event which was organised by Seafood Scotland for the Scottish Fisheries Promotions Group (SFPG). Part of the ongoing Eat More Fish campaign, it was arranged during Scottish Food & Drink Fortnight to highlight the measures the Scottish fishing industry is undertaking to ensure that seafood stocks remain sustainable for future generations to harvest.

George West, chairman of the SFPG said: “Our group was set up by an enthusiastic band of fishermen who want to improve the public's perception of Scottish seafood, encourage increased consumption, and put across the positive aspects of our work. We are funding a number of projects that will be delivered by Seafood Scotland to help achieve these aims.”

The event included Scottish seafood cookery demonstrations by Nico Simeone, the Young Scottish Seafood Chef of the Year, and Craig Sandle, head chef of Michelin-starred Number One at The Balmoral, Edinburgh. Live traditional music was provided by local group Folk It, while whisky tasting was hosted by Gordon & MacPhail, and featured its Benromach distillery.

Iain MacSween, CEO of the Scottish Fishermen’s Organisation and Louize Hill of WWF gave short presentations on the sustainable aspects of the Scottish fishing industry and the event was closed by the First Minister.

First Minister Alex Salmond said: “At each of the Cabinet meetings across Scotland this summer, the Scottish Government hosted food and drink receptions to showcase the very best in local produce.

“I have had the privilege of sampling Scotland’s delicious seafood - ranging from mussels from the Dornoch Firth, trout from the Isle of Bute, smoked salmon from Lothian and fresh salmon from Argyll, to name just a few dishes.

“Our seafood is rightly regarded as the finest in the world and the Eat More Fish, Scottish Food & Drink Fortnight and Year of Food and Drink campaigns are all helping to take this message to new audiences, as well as strengthen existing markets.

“Scotland is now recognised as leading Europe through its responsible fishing methods. An increasing number of Scottish fisheries are being certified by the Marine Stewardship Council, the gold standard of sustainability. Seafood Scotland has played a pivotal role in making this progress, helping to make more buyers and retailers aware of our sustainable produce, but we can do even more.

“We are determined to add value and that is not just about landing more fish, it’s about finding and keeping new markets, and impressing upon consumers across the world that our nation’s product is healthy and of outstanding quality.”

The event was sponsored by SNP MSP David Thompson.