Scots salmon on Asian radar
Called Seafood from Scotland, the book includes recipes such as sweet-flavoured shellfish and salmon sushi style, showcasing the best creations of skilled chefs from China, Japan, South Korea and Singapore.
Copies will be distributed to chefs in key Asian cities such as Tokyo, Hong Kong, Beijing and Seoul via Worldchefs, a global network representing over 10 million professional chefs worldwide, in an ongoing mission to inspire and engage Asia’s culinary creators of tomorrow with Scottish salmon and seafood.
Stephanie Mander of Seafood Scotland said: “We are very proud to present this excellent piece of collaborative work. It symbolises the culinary friendship between Scotland and Asia and continues to strengthen our cross-continental bond while maximising opportunities for Scottish businesses.”
Scott Landsburgh, chief executive of Scottish Salmon Producers’ Organisation, said: “The culinary competition provided an ideal opportunity to promote Scottish salmon to prominent and influential chefs across Asia. The sheer volume of entries clearly demonstrates just how popular Scottish salmon is to the Asian market and that’s down to the reputation it enjoys as a high quality, healthy and versatile product. Its success continues to create significant economic benefits for Scotland generating jobs and spending on supplies and services, enhancing economic sustainability of the industry, while supporting employees and the communities where we farm.”
Over 50 recipes were initially submitted and the best have been collated in this book. The featured dishes show off modern and refined cooking techniques and mix distinct Asian ingredients such as edamame, perilla and kumquat with quality Scottish salmon and seafood – blending the traditional flavours of east and west in a joint celebration of excellence in produce.
