With amazing sea-loch views and being located on the West Coast of Scotland near Oban, we may be excused for sometimes forgetting how blessed we are to have access to fresh, great quality seafood. So the Seafood Week 2015 organised by Seafish is a brilliant opportunity to help share and celebrate the fabulous ingredients that we use to cook with on a daily basis.

Each day Seafood Week will highlight a different type of seafood and on twitter you can follow activity using the #seafoodweek hashtag. Here’s our daily homage together with examples of the fantastic seafood available at the restaurant at Loch Melfort Hotel.

Day #1 – Hake

Tarbet landed Hake, squid ink risotto, organic brocolli, pan fried stem, smoked haddock sauce, salsa verdi.

Day #2 – Scallops

West Coast Scallops at Loch Melfort
Pan-roasted West Coast Scallops, Grilled Chorizo Terrine, Wilted Baby Spinach, Coriander Gel, Crispy Crackling.

Day #3 – Mackeral

Line-caught Argyll Mackerall
Line-caught Argyll Mackeral, ‘Barigoule’ of Artichokes, Carrot and Onion, Fennel Puree

Day #4 – Lobster

Officially #Seafoodweek day 4 highlights prawns, but we love lobster too! In the photo: Argyll-landed Lobster Mousse, Pan-fried Tail, Shellfish Bisque, Chef Foraged Sea Herbs. #Foodie heaven!

Day #5 – Seafood.. with a View!

Seafood with a sea-view. Watch the sun set or just soak up the scenery.
Pan Fried West Coast Scallops, Pan Fried Stornoway Black Pudding, Heather Smoked Cauliflower Puree, Lambs Leaf Lettuce, Pancetta Crisp, Lightly Smoked King Scallop Roe Mousse.

Day #6 – ‘Sea and Shore’

Today, we’re sharing details of our two ‘Sea and Shore’ Gourmet Nights – a very special 7 course menu and matched wine flight.

The gourmet night menu is indeed a homagè to the wonderful #seafood found in the UK featuring local West Coast specialities such as Argyll crab and King Scallops, locally landed Halibut as well as hand picked whelks and cockles. Shoreline ingredients include Chef-foraged sea scurvy grass, sea lettuce, sea aster, wild spearmint, wild peppermint, wild garlic, wild flowers (including rosehip, dogrose petals) and blackberries!

More details here

Day #7 – Sea Bass

West Coast Sea Bass
West Coast Sea Bass, Saffron Potato Cubes, Buttered Ardfern Spinach, Pickled Fennel, Steamed Mussel Sauce, Black Olive Puree.

About Seafish, the organisation:

Seafish is a Non-Departmental Public Body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry – essentially it’s purpose is to secure a sustainable and profitable future for the UK seafood industry.

Running from Friday 9th to Friday 16th of October, Seafood Week 2015 aims to raise awareness and provide the focus to celebrate the very best that seafood has to offer.