Scottish seafood & craft beer at The Tall Ship.

Scotland is famous for its seafood & Glasgow is famous for ship building, so it seemed pretty obvious to have a night dedicated to Scottish seafood one of only five remaining ships built on the River Clyde. Seafood Scotland invited a select group of foodies and industry experts to taste some of the finest seafood in Scotland paired with Scottish craft beers.
Scotland aims to inspire the food industry and showcase the quality and versatility that Scottish seafood has to offer. Jimmy Buchan of the Scottish Seafood Association encouraged us to eat more Hake & expressed his passion for Scottish seafood through stories of his fishing adventures! Jamie Delap (pictured) from The Brewers Association of Scotland carefully selected a craft beer to compliment each dish that chef Andrew Cumming had prepared.
The theme of this event was street food, which seems quite fitting as it was paired with craft beer. Imagine trendy food vans & pop up restaurants showcasing cuisine from around the world. Andrew Cumming took us on a culinary journey through different flavours to show us just how versatile the fruit of Scottish waters are.
(The engine room)
Patrick Hughes, Head of Seafood Scotland, said: “As part of our ongoing mission to inspire and engage the trade, chefs and culinary stars of tomorrow, we aim to demonstrate the sheer versatility of Scotland’s seafood. Seafood street food and beer is perhaps not the most likely pairing, but it works – the quality of both the seafood and the beers make them perfect partners.”
The first beer of the night from Fyne Ales was Devine! That’s the name of the beer & it wasn’t too shabby either. This is the first authentic Italian Grape Ale in the UK. The beer is blended with moscato grapes which gives this beer a fruity aromas & it’s sweet to the taste.

The first dish we tried was inspired by the famous Mexican fish tacos. We tried the blackened hake tacos with kale slaw & a roasted jalapeno salsa. With tacos you hope for the tacos to be crispy, the filling to be fresh & packed with flavour & the meat to be plentiful (& delicious). Thankfully, the tacos checked all three requirements on my wishlist! The jalapeno salsa also added a welcomed kick.
This dish was paired with Black Isle Brewery’s Anything Gose was paired with this dish. This beer is brewed in the Scottish Highlands& has a citrus & wheat aroma with slight coriander.

It’s hard to pick a favourite dish of the night but I think the beer battered langoustine tails are definitely high on the list. Who doesn’t love the age old combination of fish & chips? This take on scampi ramped up the levels in flavour & quality. The langoustine tails were succulent, juicy & downright delicious.
This dish was paired with Loch Lomond Brewery’s Southern Summit, a hoppy extra pale that was easy to drink.
Moving on to an Indian inspired dish, we tried the tandoori spiced mackerel wraps with marinated cucumber & onion salad. Not only were these wraps generous on the mackerel, they were also generous on flavour. I had never imagined using mackerel in an Indian dish but the strong flavours of mackerel complimented the spices instead of floundering in the heat.
This dish was paired with my favourite beer of the night, the Drygate Disco Forklift Truck . This pale ale has an aroma of mango & citrus flavours making this a really refreshing & delicious beer.
We moved on to the flavours of USA with the New York Style lobster roll. The lobster was light & sweet but I was surprised at how sweet the roll was & how this enhanced the flavour of the creamy lobster.
This was paired with Stewarts Skeleton Blues, an American Wheat Beer. With a fruity aroma & almost bitter taste, the beer was almost as interesting as the art work!
To finish we had vanilla waffles with marinated Scottish berries & ricotta cream. What a lovely end to a wonderful meal! 
This fruity desert was paired with West Brewery’s Heidi-Weisse wheat beer. This is a classic Bavarian style wheat beer inspired by the German unfiltered style of brewing. This blonde beer is light & hoppy with banana & clove flavours.
(What’s morse code for a taxi?)
The night on the Tall Ship was educating, delicious & most importantly fun! It was wonderful to be reminded of the sheer quality of Scotland’s seafood & I’m definitely inspired to prepare more meals revolving around seafood originating from Scotland… Oh & maybe some more craft beer to pair with it! A massive thank you Seafood Scotland for inviting me!
Fionn
xox

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