Scottish seafood is making a splash this Ramadan as the latest on-trend UAE import

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  • Scottish seafood’s versatility has been showcased by chefs from Mare by Bussola during a specially curated Iftar using the finest seafood from Scotland
  • The MENA region is a key market for Scotland, with F&B exports currently totalling over AED1.3 billion, with Scottish salmon and seafood leading the way 
  • Prior to COVID-19 the MENA region imported 1,600 tonnes of Scottish Salmon, with the UAE accounting for 640 tonnes, with figures now returning to prepandemic levels

Dubai, United Arab Emirates: Seafood Scotland, Scotland’s national trade and marketing body for the Scottish seafood industry, has showcased why one of Scotland’s finest exports is becoming an increasingly popular choice for UAE chefs by hosting a specially curated Iftar at Mare by Bussola.

Scottish Development International (SDI) is celebrating the versatility of Scottish seafood at Mare by Bussola at The Westin Dubai Mina Seyahi after they created a delectable Iftar menu including lobster, crabs, langoustine, scallops, and salmon, all from the shores of Scotland.

“Thanks to the high quality of Scottish seafood, it is not only delicious on its own, but it can also be adapted and used with other flavours to create spicy, creamy, or zesty dishes. We’re also seeing a growing trend from consumers for clams, mussels and oysters, which is being met by great-tasting produce from Scotland,” said Chef Simone Montanaro from Mare by Bussola at The Westin Dubai Mina Seyahi. 

Starters on the evening included langoustine samosa, lobster and potato dauphine, and scallop tartare, citrus and caviar. The main course consisted of creamy langoustine risotto, candied lemon and tarragon oil, and linguine with lemon butter, lobster nage and caviar. To share, guests were treated to a whole oven-baked salmon and mixed seafood grill with lobster, langoustines, and scallops served with herbs and lemon.

For dessert, shortbread, another Scottish export staple, was used to create a cheesecake alongside the Bussola Signature tiramisu and more traditional Arabic sweets.

Scotland is recognised worldwide for having the best salmon, and as a result, it is the third biggest producer globally. Each year over 1.5 million kilos are exported worldwide, with France, the United States, China, Poland and Ireland as some of the largest markets. Scotland also produces two-thirds of the world’s langoustines and is one of Scotland’s most valuable shellfish exports. 

Prior to the onset of COVID-19, the MENA region was responsible for importing over 1,600 tonnes of Scottish Salmon, with 640 tonnes attributed to the UAE market, according to statistics from industry body Salmon Scotland Ltd. Demand from the region has also increased from both a consumer and business perspective for high-quality seafood, with seafood from Scotland the ideal source. 

Sitti Mariyah Abu who is the senior trade advisor for food & drink, Middle East Market, at Scottish Development International (SDI), said: “Scotland is internationally renowned for producing the best seafood. As a result, we have seen increasing interest from the MENA regions’ leading restaurants that want to serve the finest salmon and other seafood on the market.

“Scotland has grown an enviable reputation for seafood products that stand out from its competitors thanks to unique factors such as the people, the landscape and the waters, underscored by generations of farming heritage to create the best seafood produce. In Scotland, we farm and fish over 60 different species, giving customers a wide range of delicious and sustainable seafood options to choose from.”

A host of F&B industry professionals, retailers and suppliers partook in the evening, including Chef Uwe Micheel, Culinary Adviser at Radisson Blu Hotel Deira Creek, and Chef Christos Lymperis, Resident Chef at Waterfront Market, as well representatives from Lulu,  Choithrams, Chef Middle East, Isla Seafoods, East Fish, ELFAB, Repertoire Culinaire, Maison Duffour, Casinetto and Food Source.