Seafood is often on the menu for Christmas dinner, with prawns often being used as a starter and salmon as a main course. Scotland produces both wild and farmed salmon. Salmon farming is an important industry in Scotland and our salmon is exported round the world, as well as being consumed locally. Prawns are also a highly valuable commercial species. While many of the prawns which are eaten in the UK are imported, there are commercial fisheries for UK prawns, mostly working out of ports in south-west England and parts of Scotland.
Choose responsibly caught fish, that is handled with care and can be traced right back to a sustainable source. This helps maintain fish stocks and protect from overfishing. Look out for the blue MSC label.
Further information on salmon production can be found here. There is also a sustainable seafood product finder.
Making the most of your fish
Both prawns and salmon are a source of protein and low in fat. However, remember to watch how you prepare them as the calories often come in the dressings that are used – like marie-rose sauce!
Fish pie is a good way of using up any leftover fish. You can use fish like salmon, prawns, haddock and pollock in the pie and top it with potatoes, or try fish lasagne.