SCOTLAND is famous the world over for its delicious seafood - from the United States to the Far East and beyond, many of the world’s finest restaurants covet the fruits of our seas.

In fact Scottish lobsters are currently used in more than 20 Michelin-starred restaurants across Tokyo.

For many years Argyll has been a main hub for the production of these quality Scottish products. The clear waters and the protective nature of the lochs make it an excellent location for fish and shellfish to flourish.

Now in its 40th year of business, the family-run Inverawe Smokehouse in Taynuilt produces beautifully 48-72 hour smoked fish including Loch Etive trout and Inverawe

Around 30 minutes’ drive from Taynuilt is the iconic Loch Fyne Oysters Restaurant and Deli which prides itself on the provenance, quality and sustainability of its seafood productsincluding oysters and langoustine as well as its in-house cured smoked salmon.

Scattered throughout Loch Fyne are a number of salmon farms operated by the Scottish Salmon Company. The company credits the pristine Argyll waters and surroundings as the perfect environment for producing the finest quality Scottish salmon.


About The Author

Stephen Emerson

Digital Editor for The Scotsman Publications. Studying Masters in Mobile Web Development at the University of the West of Scotland

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