0:00:20 > 0:00:23Hello and a very warm welcome to Landward, which this week
0:00:23 > 0:00:27celebrates the produce of our 11,000 miles of coastline and
0:00:27 > 0:00:31takes a look at the seafood we eat, sell and enjoy at home and away.
0:00:35 > 0:00:38I'm on my way to Brussels for the world's largest seafood event,
0:00:38 > 0:00:39Seafood Expo Global,
0:00:39 > 0:00:42along with others from the Scottish fishing industry.
0:00:42 > 0:00:46Now, most of the seafood we produce is not sold at home, but abroad,
0:00:46 > 0:00:49and I want to find out how we go about selling it to the world.
0:00:49 > 0:00:51Also coming up on the programme...
0:00:53 > 0:00:57Sarah gets the lowdown at the fish market.
0:00:57 > 0:00:59I can see a nod from that man over there, what do you do?
0:00:59 > 0:01:01I'll give you a wink, Sarah!
0:01:03 > 0:01:07I'll be investigating a new scheme to protect our waters.
0:01:07 > 0:01:09The protection for these important habitats
0:01:09 > 0:01:10is 50 years behind that on land.
0:01:12 > 0:01:15And Nick tempts the good folk of Glasgow with an unsung hero
0:01:15 > 0:01:16of the seas.
0:01:16 > 0:01:19I'm giving the ecstasy face but it is beautiful.
0:01:30 > 0:01:31ACCORDION MUSIC
0:01:38 > 0:01:40As the world's largest seafood fair,
0:01:40 > 0:01:43Seafood Expo Global gives companies the chance to do business
0:01:43 > 0:01:47with potential buyers and also find a place on the global market.
0:01:47 > 0:01:51Now, we may be a small country, but last year, our seafood industry
0:01:51 > 0:01:57exported a staggering £572 million worth of seafood.
0:01:57 > 0:02:01It's one of our biggest exports and it is vital to our economy.
0:02:07 > 0:02:12But with over 1,600 companies exhibiting here from 75 countries,
0:02:12 > 0:02:16the Scottish industry needs to fight to stand out from the crowd.
0:02:16 > 0:02:20From salmon to shellfish, to white fish and mackerel, Scottish seafood
0:02:20 > 0:02:24businesses need to keep working hard to stay ahead of the competitors.
0:02:26 > 0:02:29And to demonstrate what the Scottish industry
0:02:29 > 0:02:33is capable of producing, Scottish companies selling seafood
0:02:33 > 0:02:34will exhibit right here,
0:02:34 > 0:02:37in this large and very impressive Scottish pavilion.
0:02:44 > 0:02:48Our biggest export by a long, long way is salmon,
0:02:48 > 0:02:51and one small Scottish company hoping to capitalise on this
0:02:51 > 0:02:54are these guys, the Hebridean Smokehouse from North Uist.
0:02:54 > 0:02:56- Christopher, good morning. - Good morning to you.
0:02:56 > 0:02:59Tell me about your biggest seller. I am presuming it is salmon.
0:02:59 > 0:03:01Our main product is salmon, yes.
0:03:01 > 0:03:05We've sold mail order to pretty much every country in the world
0:03:05 > 0:03:09- since about 1987.- I presume you are coming here to expand
0:03:09 > 0:03:11- things even more?- Yes, that's right.
0:03:11 > 0:03:13This is really a showcase for what we do.
0:03:13 > 0:03:15And it is THE place to meet people.
0:03:15 > 0:03:18It's the biggest show in Europe bar none.
0:03:20 > 0:03:23Nolan's, a fish processing company from Aberdeen,
0:03:23 > 0:03:27are using the event to launch their new Pure Scottish branding.
0:03:27 > 0:03:31We want to take the focus, Scottish produce,
0:03:31 > 0:03:34best in the world, out there in the marketplace.
0:03:34 > 0:03:38In previous years, you had to go on the road, you had to visit all
0:03:38 > 0:03:42your customers, took you weeks and weeks and weeks out of your life.
0:03:42 > 0:03:44Now, you can meet them all here in three days.
0:03:44 > 0:03:49Everyone who's anyone is here and all the booths are taken.
0:03:49 > 0:03:51All the bigger companies are represented here.
0:03:52 > 0:03:55And the Scottish shellfish sector are also here to make
0:03:55 > 0:03:59the most of this unique marketing opportunity.
0:03:59 > 0:04:01We have been attending exhibitions
0:04:01 > 0:04:04and making inroads into particularly Asia and China.
0:04:05 > 0:04:08And we hope to meet more of those customers here.
0:04:08 > 0:04:12How big potentially is that area for all Scottish producers?
0:04:12 > 0:04:13Simply massive.
0:04:15 > 0:04:20China could swallow all of our products if we wanted,
0:04:20 > 0:04:23but we want to take our time. And they are right.
0:04:23 > 0:04:25You have got to take your time.
0:04:25 > 0:04:28You have got to learn about the culture, the distribution channels,
0:04:28 > 0:04:32choosing the right partner and we envisage that.
0:04:32 > 0:04:34That's a four or five year process.
0:04:36 > 0:04:39At the moment, the bulk of Scottish seafood exports go to
0:04:39 > 0:04:42European countries like France, Spain and Italy.
0:04:42 > 0:04:46But there is massive potential for opening up new markets.
0:04:46 > 0:04:49The man leading this trade mission is Graham Young,
0:04:49 > 0:04:52chief executive of Seafood Scotland.
0:04:52 > 0:04:56- Is it important to you to have a big presence here?- Absolutely.
0:04:56 > 0:04:59We have 18 companies on stands and other people what
0:04:59 > 0:05:01they call walking the show, going around meeting people.
0:05:01 > 0:05:04We've got five or six other companies in the hall,
0:05:04 > 0:05:07so a fantastic Scottish presence at the show here this year.
0:05:07 > 0:05:10How much of the seafood we produce in Scotland
0:05:10 > 0:05:12do we actually end up exporting?
0:05:12 > 0:05:15We export a significant quantity of our seafood, to primarily
0:05:15 > 0:05:18France, Spain and Italy, which has been the traditional market.
0:05:18 > 0:05:20And recently we have been looking at other markets in Asia, what
0:05:20 > 0:05:23we call the emerging markets so we are doing quite a lot of work there.
0:05:23 > 0:05:27How difficult, or how much of a challenge is it to break into these emerging markets?
0:05:27 > 0:05:30We've been identifying chefs groups to work with around the world
0:05:30 > 0:05:33and the number of people who have been in Scotland who have gone
0:05:33 > 0:05:36abroad to work, people who have come to Scotland to work,
0:05:36 > 0:05:38they know our produce, they seek it out,
0:05:38 > 0:05:40and it is trying to identify them, the importers and distributers,
0:05:40 > 0:05:44working with those to create the supply chains we want to develop.
0:05:44 > 0:05:46I've been walking around quite a lot of the stands this morning
0:05:46 > 0:05:48and every country says they are the best,
0:05:48 > 0:05:50every country says they are the freshest.
0:05:50 > 0:05:54What gives Scotland the edge, if we indeed have an edge?
0:05:54 > 0:05:56Scotland's reputation goes before it.
0:05:56 > 0:05:58There is a fantastic whiskey industry in the country,
0:05:58 > 0:06:01that's known around the world and we are trying to bring the same
0:06:01 > 0:06:04cues as to why people want to buy whiskey, back into seafood.
0:06:05 > 0:06:08Our salmon is well known around the world so by joining that lot up
0:06:08 > 0:06:11and bringing a Scottish basket of goods together, that is
0:06:11 > 0:06:14what is helping to get us leverage with other countries.
0:06:15 > 0:06:19Later, I'll be finding out what the foreign buyers think of us...
0:06:19 > 0:06:23It is OK to tell your story because no-one else will do it for you,
0:06:23 > 0:06:28and so I'd kind of like to see Scotland shake it up a little bit.
0:06:28 > 0:06:32..and see just how much free food I can scoff.
0:06:32 > 0:06:35But first, Sarah is finding out about a company who want
0:06:35 > 0:06:37to sell more fish to us at home.
0:06:39 > 0:06:41She's been to Kinlochbervie to investigate.
0:06:49 > 0:06:5382, four, six, eight, 20, two, four, six...
0:06:54 > 0:06:56- 96, 100...- It's five o'clock
0:06:56 > 0:07:00and the fish market here in Kinlochbervie is in full swing.
0:07:00 > 0:07:05Boats have landed and we've got cod, haddock, coley, squid,
0:07:05 > 0:07:09an array of fish on offer and the trading is brisk.
0:07:09 > 0:07:14Eight, 100, and two, four, six, £106.
0:07:18 > 0:07:21I'm here with Alan, a local skipper, and what I didn't appreciate
0:07:21 > 0:07:25is that everything on market today is from one boat, your boat?
0:07:25 > 0:07:27- That is correct. - And you just came in this morning?
0:07:27 > 0:07:30- That is correct, yes. - My goodness. This is quite a haul.
0:07:30 > 0:07:33There's over 1000 boxes, almost 1,100 boxes,
0:07:33 > 0:07:38- there's about 58 tonne of fish.- So what fish, if any, are you targeting?
0:07:38 > 0:07:40- We are targeting monk. - Where does the monk go?
0:07:40 > 0:07:45- It's mainly Italy and Spain. - So most of the monk goes abroad?- Yes.
0:07:45 > 0:07:50And how much of the fish here today will stay in the UK?
0:07:50 > 0:07:53- Percentage-wise, maybe 40%.- 40%.
0:07:53 > 0:07:56But would you like to see more fish stay in...
0:07:56 > 0:07:58I would love to see more fish stay in the UK.
0:07:59 > 0:08:00There are several reasons,
0:08:00 > 0:08:05relatively little of the Scottish catch stays at home.
0:08:05 > 0:08:08For many years, the Europeans have bulk-bought species that the
0:08:08 > 0:08:11UK market has been traditionally wary of.
0:08:12 > 0:08:16So even as tastes at home have become more adventurous, it has been
0:08:16 > 0:08:21easier and more profitable to keep selling the fish abroad.
0:08:21 > 0:08:23But one of the buyers here, Stroopy,
0:08:23 > 0:08:26is sourcing seafood for the local market.
0:08:28 > 0:08:31I haven't seen you bid yet, have you been bidding?
0:08:31 > 0:08:34- I have been, aye, haven't you noticed?- what is your bid technique?
0:08:34 > 0:08:37I can see a nod from that man over there, what do you do?
0:08:37 > 0:08:39I'll give you a wink, Sarah!
0:08:42 > 0:08:45Some of what Stroopy has brought is destined for a new,
0:08:45 > 0:08:49small local company with an innovative way of distribution.
0:08:52 > 0:08:54That company is owned by Magnus Houston
0:08:54 > 0:09:00and they also buy from smaller boats fishing from local harbours.
0:09:00 > 0:09:02Building on the popularity of the veg box movement,
0:09:02 > 0:09:05the company distribute fish boxes to individuals
0:09:05 > 0:09:09and restaurants across Scotland and further south.
0:09:10 > 0:09:14I've come to meet Magnus at his base in Inverness.
0:09:14 > 0:09:17Everything comes in and it's all hands-on on deck?
0:09:17 > 0:09:19We sort them all out, we package them up
0:09:19 > 0:09:22and what we're doing here is we are skimming off what
0:09:22 > 0:09:28we want for local customers and the rest of it, we send away to Europe.
0:09:28 > 0:09:30So where did the whole idea come from?
0:09:30 > 0:09:37- Basically, I am not from a fishing background.- What is your background?
0:09:37 > 0:09:41- Er, a motorcycle racer, before that!- A motorcycle racer?
0:09:41 > 0:09:45From motorcycle racing to fish boxes?
0:09:45 > 0:09:50Yes, basically I had an accident which stopped me racing
0:09:50 > 0:09:53and me and my girlfriend went up to the West Coast to see one of her
0:09:53 > 0:09:57friends and her husband had a wee lobster boat in Kylesku,
0:09:57 > 0:10:02and we went out in the lobster boat and I just thought, this is for me.
0:10:02 > 0:10:03So I started fishing and...
0:10:03 > 0:10:07Less dangerous, I suspect, than motorcycle racing.
0:10:07 > 0:10:10Only slightly, I would say. Only slightly.
0:10:10 > 0:10:11At that time I hadn't tried lobster,
0:10:11 > 0:10:14I hadn't tried brown crab, and I used to take some home at night
0:10:14 > 0:10:19and me and my girlfriend would cook it up and we were sitting there
0:10:19 > 0:10:22basically eating it going, how can everyone get this?
0:10:25 > 0:10:30Once the amazing array of seafood has come in, the clock is ticking
0:10:30 > 0:10:34to get it sorted, filleted and packed as quickly as possible.
0:10:35 > 0:10:40But it does throw up a few occupational hazards.
0:10:40 > 0:10:43What's the key to holding a crab? Stay away from the...
0:10:43 > 0:10:44Grab it from the back.
0:10:44 > 0:10:46Just like that, but it will still get you.
0:10:46 > 0:10:48It will still get you. Let's have a go.
0:10:48 > 0:10:50Oh, oh!
0:10:50 > 0:10:54- Squeeze the back. - Oh, squeeze the back? Oh!
0:10:56 > 0:10:59Just like other fruit and veg box schemes, the emphasis
0:10:59 > 0:11:03is very much on seasonality and what is available at the time of year.
0:11:04 > 0:11:06Also on the team is Magnus's partner Fiona.
0:11:09 > 0:11:10So how does the system work?
0:11:10 > 0:11:13Basically, customers can sign up to a fish box
0:11:13 > 0:11:17- and they choose how much they want to spend.- How do you keep it fresh?
0:11:17 > 0:11:21We send out the fish boxes in these little poly boxes.
0:11:21 > 0:11:23So that keeps it cold
0:11:23 > 0:11:25but what we also do is pop in these frozen gel packs.
0:11:27 > 0:11:31The boxes then go to customers across the country.
0:11:31 > 0:11:35The popularity of the fish box scheme shows there is a growing appetite
0:11:35 > 0:11:39for fresh and varied seafood close to home.
0:11:41 > 0:11:45Because a lot of what was landed goes directly abroad, it is difficult
0:11:45 > 0:11:48to get hold of, and perhaps more of us should be demanding
0:11:48 > 0:11:52that the fresh fish, the amazing array of fresh fish
0:11:52 > 0:11:56that is landed here and in other ports, stays on our shores.
0:12:08 > 0:12:11Back here in Brussels, it looks like the battle to keep more
0:12:11 > 0:12:15Scottish seafood at home could be a long one.
0:12:15 > 0:12:18There's no shortage of foreign buyers showing interest
0:12:18 > 0:12:20in the Scottish stands.
0:12:20 > 0:12:23There are lots of other countries who do scampi and scallops,
0:12:23 > 0:12:27why do you choose Scottish produce in particular?
0:12:27 > 0:12:30- It's for the quality. - It's all about quality?- Yes.
0:12:30 > 0:12:34And would you like to develop this relationship
0:12:34 > 0:12:35and buy more Scottish produce?
0:12:35 > 0:12:37Yes, for sure!
0:12:38 > 0:12:39That's why I'm here!
0:12:40 > 0:12:44But while the quality may speak for itself, Scottish businesses need to
0:12:44 > 0:12:49market themselves effectively to stay ahead of the competition.
0:12:49 > 0:12:52Polly Legandre is a brand specialist in the food industry.
0:12:53 > 0:12:56I think Scotland should do a little bit more reaching out
0:12:56 > 0:13:01and pulling that in and owning a little bit of that modernity,
0:13:01 > 0:13:05owning that attitude, not just being stuck in the classic
0:13:05 > 0:13:08"this is how we always do it, this is how we've always done,"
0:13:08 > 0:13:10and showing up a little bit more innovation,
0:13:10 > 0:13:13a little bit more creation and owning that story.
0:13:13 > 0:13:16It's OK to tell your story and toot your own horn,
0:13:16 > 0:13:18cos nobody else is going to do it for you.
0:13:18 > 0:13:21So I would kind of like to see Scotland shake it up a bit
0:13:21 > 0:13:24and try to pull people in and say no, seriously,
0:13:24 > 0:13:26we're really onto something here.
0:13:31 > 0:13:34An essential part of the Scottish story are the clean waters
0:13:34 > 0:13:36we fish from.
0:13:36 > 0:13:39I've been to find out how the appetite for seafood can be
0:13:39 > 0:13:43balanced against the protection of the marine environment.
0:13:44 > 0:13:47Scotland's seas are home to some stunning creatures.
0:13:47 > 0:13:51From the tiny jewel anemone to the vast basking shark.
0:13:51 > 0:13:55All part of a complex ecosystem that needs protection from human
0:13:55 > 0:13:58exploitation like dredging and drilling.
0:14:00 > 0:14:03The Scottish government is legally required to set up
0:14:03 > 0:14:07a network of marine protected areas around our shores.
0:14:07 > 0:14:11The plan is to have them in place by 2016.
0:14:11 > 0:14:14Earlier this month, the government's own advisers recommended
0:14:14 > 0:14:17that 33 different areas should be protected.
0:14:19 > 0:14:22These are the suggested MPAs.
0:14:22 > 0:14:24They are not designed to manage fish stocks.
0:14:24 > 0:14:26They are more like nature reserves at sea,
0:14:26 > 0:14:29planned to protect habitats or species.
0:14:29 > 0:14:33Anything from this ocean quahog which can live to 400 years,
0:14:33 > 0:14:36to the critically endangered common skate.
0:14:37 > 0:14:42But can these marine protected areas make any difference to our seas,
0:14:42 > 0:14:44and at what costs to fishermen?
0:14:44 > 0:14:46That is what I want to investigate.
0:14:51 > 0:14:53First up is Loch Fyne
0:14:53 > 0:14:56where I am meeting Calum Duncan from the Marine Conservation Society.
0:14:57 > 0:14:59- Hi, Dougie, nice to see you. - Nice to see you.
0:15:01 > 0:15:04Part of Loch Fyne is a proposed MPA.
0:15:07 > 0:15:10Why do these areas need protecting?
0:15:10 > 0:15:14Well, on land, we are used to areas for farming, for forestry
0:15:14 > 0:15:17but there are also areas recognised as important for wildlife,
0:15:17 > 0:15:19local nature reserves, national nature reserves.
0:15:19 > 0:15:22And we need to think of the sea in the same way, the sea bed
0:15:22 > 0:15:25and the life above it.
0:15:25 > 0:15:29There is a whole range of uses that we can have of the sea
0:15:29 > 0:15:31but the protection for these important habitats
0:15:31 > 0:15:33is 50 years behind that on land,
0:15:33 > 0:15:36and that is why these new marine protected areas are so important.
0:15:39 > 0:15:42Exactly what type of fishing is allowed in each zone is still
0:15:42 > 0:15:44to be confirmed and will vary.
0:15:45 > 0:15:48Many people think the network of MPAs will succeed or fail
0:15:48 > 0:15:51depending on how strictly fishing is controlled within them,
0:15:51 > 0:15:55particularly types of fishing where gear is towed along the sea bed
0:15:55 > 0:15:56like scallop dredging.
0:15:59 > 0:16:02- How are you?- Very good, welcome on board.- Thank you very much.
0:16:02 > 0:16:06David Ainslie is taking me out on to the Firth of Lorn to see a stretch
0:16:06 > 0:16:10of water that has already been protected for the last seven years.
0:16:10 > 0:16:13He campaigned to have scallop dredging banned here
0:16:13 > 0:16:15and succeeded in 2007.
0:16:17 > 0:16:21David is convinced that the sea floor is recovering well,
0:16:21 > 0:16:23but surprisingly, even a rocky reef in the firth
0:16:23 > 0:16:26alongside the dredged area is changing, too.
0:16:29 > 0:16:34We have lots of film of what that reef was like
0:16:34 > 0:16:36while dredging was going on.
0:16:36 > 0:16:39And we have lots of film of the same part of the reef now that
0:16:39 > 0:16:41dredging has stopped.
0:16:41 > 0:16:44Now, in the old days, jewel anemones were very colourful
0:16:44 > 0:16:48anemones which kind of form a band underneath the kelp.
0:16:48 > 0:16:50You could hardly find them in the Firth of Lorn.
0:16:50 > 0:16:54- There was the odd bunch, but that was it.- Yes.
0:16:54 > 0:16:59Now, this reef and a number of other reefs have really quite
0:16:59 > 0:17:03healthy populations of jewel anemones.
0:17:03 > 0:17:06In these pictures taken before the dredging ban,
0:17:06 > 0:17:09you can clearly see sediment lying on the surface of the rock.
0:17:09 > 0:17:12David believes this is silt kicked up by dredging
0:17:12 > 0:17:14that smothers out jewel anemones,
0:17:14 > 0:17:18which need clear water in the summer months to thrive.
0:17:18 > 0:17:21These pictures filmed after dredging had been banned show
0:17:21 > 0:17:23the colourful anemones blooming.
0:17:26 > 0:17:29People might say you wouldn't stop us dredging just to protect
0:17:29 > 0:17:31a few anemones,
0:17:31 > 0:17:37but they are bit like the canary the miners used to take into the mines.
0:17:37 > 0:17:40They are an indicator of the health of the ecosystem.
0:17:40 > 0:17:42If the jewel anemones are doing well,
0:17:42 > 0:17:45then everything else is probably quite good.
0:17:45 > 0:17:50But, does all this protection come at a cost for fishermen?
0:17:50 > 0:17:53Archie McFarlane from the Clyde Fishermen's Association
0:17:53 > 0:17:56is concerned that if MPAs control fishing to strictly,
0:17:56 > 0:18:00they could put some of his members out of business.
0:18:00 > 0:18:04He is also frustrated that fishermen are often accused
0:18:04 > 0:18:05of not caring about conservation.
0:18:06 > 0:18:10We recognise the importance of protecting the marine environment.
0:18:11 > 0:18:15After all, our future depends on a good healthy ecosystem
0:18:15 > 0:18:20and to be able to take our catch out of that ecosystem.
0:18:20 > 0:18:24Local fishermen have voluntarily restricted their fishing
0:18:24 > 0:18:25in some areas.
0:18:26 > 0:18:28In Loch Shira we don't fish in there
0:18:28 > 0:18:31to protect the fireworks anemone.
0:18:31 > 0:18:33Around the point here,
0:18:33 > 0:18:38we have got a depth restriction to protect the seagrass beds.
0:18:38 > 0:18:41The features are protected and it's worked really well.
0:18:41 > 0:18:46If the proposals that we see so far are carried through
0:18:46 > 0:18:50and it could mean the exclusion of fishing activity from certain areas,
0:18:50 > 0:18:53and that's going to be a big issue,
0:18:53 > 0:18:57that's going to cause a lot of financial pain.
0:19:00 > 0:19:03It seems clear that if Marine Protected Areas are to have any
0:19:03 > 0:19:07impact, they are going to have to be ambitious and properly enforced.
0:19:07 > 0:19:11But fishing is a crucial component of the rural economy.
0:19:11 > 0:19:13So in the coming months, the government
0:19:13 > 0:19:16is going to have to strike a balance between conservation
0:19:16 > 0:19:18and protecting people's livelihoods.
0:19:27 > 0:19:31Back in Brussels, everyone is enjoying free food.
0:19:33 > 0:19:34Nice work if you can get it.
0:19:36 > 0:19:39One of the great things about coming to an event like this is
0:19:39 > 0:19:42trying all the samples that are on offer and the centrepiece
0:19:42 > 0:19:45of the Scottish pavilion is the Scottish seafood bar.
0:19:45 > 0:19:48Kevin, can I come round here? Good to see you. Do you need a hand?
0:19:48 > 0:19:51- Yes, here's an apron for you, Dougie. - I'll take my gear off.
0:19:51 > 0:19:53So, Dougie we're going to cook up some beautiful
0:19:53 > 0:19:54Scottish scallops here.
0:19:54 > 0:19:57- Get the pan nice and hot. - Nice hot pan, yes.
0:19:58 > 0:20:00- Oh, lovely. - Some nice plump scallops.
0:20:02 > 0:20:06The secret of cooking the scallops is not to move them all, the pan.
0:20:06 > 0:20:08Don't be starting shaking the pan about.
0:20:08 > 0:20:10Keep the pan still so the scallop seals.
0:20:12 > 0:20:14We get a nice caramelisation on the scallops.
0:20:14 > 0:20:17Now, one thing I've really noticed is when you are cooking here,
0:20:17 > 0:20:19people just flock to this place.
0:20:19 > 0:20:21Having the Scottish reputation,
0:20:21 > 0:20:24is that quite important with the stuff you're actually cooking?
0:20:24 > 0:20:25Yeah, yeah, without a doubt.
0:20:25 > 0:20:27We've been cooking here the past two or three days
0:20:27 > 0:20:30and as soon as we start cooking, the crowds just...
0:20:30 > 0:20:31It's fantastic, the amount of people.
0:20:31 > 0:20:33And they appreciate what we're cooking
0:20:33 > 0:20:34and asking questions about it.
0:20:34 > 0:20:36It's not just people grazing.
0:20:36 > 0:20:38People actually inquisitive about what we're doing.
0:20:38 > 0:20:40Are these people who understand,
0:20:40 > 0:20:42are they from the European market or from all over the world?
0:20:42 > 0:20:44All over the world, yeah, very much so.
0:20:44 > 0:20:46- Ready. Nice and juicy. - Don't look there.
0:20:46 > 0:20:49There's thousands of people already. We've just started.
0:20:49 > 0:20:51Lots of people are starting to smell things.
0:20:54 > 0:20:56- One that got away.- Easy now.
0:20:58 > 0:21:02OK, and that's just a wee cup of gorgeous Scottish scallops.
0:21:02 > 0:21:04- How's your arm there?- Very hot.
0:21:04 > 0:21:06THEY LAUGH
0:21:06 > 0:21:10- You're not meant to roast your arm. - No, try not roasting your arm.
0:21:11 > 0:21:13Lovely. Here we go.
0:21:15 > 0:21:18- Sensational.- Tasty? Very simple and tasty. That's the secret.
0:21:18 > 0:21:21- And cooked in a minute and a half or something?- Yeah, minute and a half.
0:21:21 > 0:21:24Incredible. I clearly can not cook. There's no doubt about that,
0:21:24 > 0:21:26but our man Nick Nairn knows a thing or two
0:21:26 > 0:21:29when it comes to cooking seafood and he is in Glasgow just now
0:21:29 > 0:21:33trying to convince the good people there to take to hake.
0:21:33 > 0:21:35I'll scoff this in the meantime.
0:21:39 > 0:21:42This week, the street food van is in Buchanan Street.
0:21:47 > 0:21:50And of course, because the Landward street food van is a partnership,
0:21:50 > 0:21:53- I'm again joined by Sarah. - Thank you very much, Nick.
0:21:53 > 0:21:56Later on, Nick and I are going to be heading out on to the streets to
0:21:56 > 0:22:01find out what the lovely people of Glasgow make of what we made.
0:22:01 > 0:22:03Speaking of which, what are we making?
0:22:03 > 0:22:06- We're going to make fishcakes with hake.- Hake?
0:22:06 > 0:22:09Sometimes, half of the Peterhead Market, which is
0:22:09 > 0:22:11the biggest fish market in the whole of Europe is hake
0:22:11 > 0:22:15and often the whole lot goes to Spain, but it's highly prized.
0:22:15 > 0:22:18So tell me more about hake. It looks a bit like cod. It's very meaty.
0:22:18 > 0:22:20It's very meaty. It's similar to cod.
0:22:20 > 0:22:24A slightly different bone structure. It's got quite a dense texture.
0:22:24 > 0:22:27- It makes a brilliant fishcake or a hake cake.- A hake cake.
0:22:27 > 0:22:30- Shall we get started? We're going to make some hake cakes.- What can I do?
0:22:30 > 0:22:32I've taken a whole side of hake
0:22:32 > 0:22:35and baked that in a hot oven with a little bit of water and butter for
0:22:35 > 0:22:39about eight minutes and then just let it cool in the water and butter.
0:22:39 > 0:22:43It now needs to be flaked so if you just take...
0:22:43 > 0:22:45Oh, look, lovely.
0:22:45 > 0:22:48It's actually very translucent.
0:22:48 > 0:22:51When you're cooking fish for fishcakes, don't overcook it.
0:22:51 > 0:22:53Hake, of all the fish,
0:22:53 > 0:22:56will take a little bit more cooking than something like cod.
0:22:56 > 0:22:58Cod, you would cook for six minutes.
0:22:58 > 0:23:01A piece of hake, about eight minutes.
0:23:01 > 0:23:05So what we're going to do is just enough mashed potato.
0:23:05 > 0:23:07There's nothing in this mash. There's no cream or butter.
0:23:07 > 0:23:11- Just enough that you can bind it together.- Right.
0:23:11 > 0:23:14- Freshly chopped parsley. In we go there.- I'm not going to bind yet?
0:23:14 > 0:23:19A little bit of seasoning, salt, some freshly ground black pepper.
0:23:19 > 0:23:24If you could pass it because your hands are hakey. Mine aren't.
0:23:24 > 0:23:26- And then a little bit of lemon zest.- OK.
0:23:26 > 0:23:28I'm not going to put an awful lot of flavouring in this
0:23:28 > 0:23:31because I really want people to be able to taste the fish
0:23:31 > 0:23:34and a little bit of the juice of the lemon as well. That's it.
0:23:34 > 0:23:35It really is that simple.
0:23:35 > 0:23:38Once again, you're doing all the hard work. I'm just standing with...
0:23:38 > 0:23:41- No, you're going to do this.- OK. - I'm going to stand and watch
0:23:41 > 0:23:44as you gently use your hands to bring it together.
0:23:44 > 0:23:47- Feel the fish, feel the potatoes. - I'm feeling the heat.
0:23:47 > 0:23:50You're caressing them. You're not munching them.
0:23:50 > 0:23:52You don't want to break down the hake too much.
0:23:52 > 0:23:53You want to mix the whole thing together.
0:23:53 > 0:23:55So I think actually if you carry on doing that,
0:23:55 > 0:23:58I'll take these over and start cooking them. You carry on.
0:23:58 > 0:24:01OK, no worries. In a loving way.
0:24:01 > 0:24:07Most fishcakes would be covered in breadcrumbs and deep fried,
0:24:07 > 0:24:11but these, we're doing them like a traditional Scottish soda scone.
0:24:11 > 0:24:14We're just doing them in flour and then we'll cook them
0:24:14 > 0:24:15on the griddle plate.
0:24:15 > 0:24:18We'll just cook them for two or three minutes
0:24:18 > 0:24:21until you get a nice little crust starting to form
0:24:21 > 0:24:25- and there's no sizzle because it's griddling rather than frying.- Yeah.
0:24:25 > 0:24:27We should have a bit of colour on the outside.
0:24:27 > 0:24:32- But do you see that scone-like look? - Yes.- That's what we're looking for.
0:24:34 > 0:24:38- Don't they look delicious?- They do look amazing, yeah, I have to say.
0:24:38 > 0:24:41- Let's go.- Will the public like hake cakes?- Who knows?
0:24:45 > 0:24:47Taste one. Tell me first of all if you like it.
0:24:47 > 0:24:49Secondly, what fish it is.
0:24:51 > 0:24:54- I'll try it. He's not a fish lover. - Not a fish lover.
0:24:54 > 0:24:57- Very fishy.- I'll give you the ecstasy face. It's beautiful.
0:24:57 > 0:24:59- Absolutely lovely. - What do you think?
0:24:59 > 0:25:05- I think it tastes great actually. - Not much of a flavour.- OK.
0:25:05 > 0:25:08- Not a great taste. - It depends what you add to it.
0:25:08 > 0:25:11- What's this?- Fishcake. - This is a fishcake.
0:25:12 > 0:25:15- So would you eat much fish at home? - He's better looking in the flesh.
0:25:15 > 0:25:18He's better looking in the flesh!
0:25:18 > 0:25:21- Is it hake?- What?!
0:25:21 > 0:25:24Well done. You have a very educated palette. Yes, it is.
0:25:24 > 0:25:27That means, everybody around here now knows exactly what it is.
0:25:27 > 0:25:31Do you know, I don't like fishcake, but that's gorgeous. Ten out of ten.
0:25:31 > 0:25:35- That's a result.- You have a convert. - That's a result.
0:25:35 > 0:25:38OK, one sad cake left. What are we going to do, share it?
0:25:38 > 0:25:41- I think we should share it.- Right. I haven't tasted them so let's go.
0:25:44 > 0:25:47- Well, yummy. Very good.- Delicious.
0:25:47 > 0:25:51- You've done an amazing job, can I just tell you?- Thank you very much.
0:25:51 > 0:25:53We've had a fantastic time here in Buchanan Street with the
0:25:53 > 0:25:57Landward street food van, but we'll be back again later in the series.
0:25:57 > 0:26:00Of course, if you've got something that you would like Nick to cook
0:26:00 > 0:26:03then get in touch with us. Details are on our website.
0:26:08 > 0:26:12After three days of gorging on seafood, it's almost time for the
0:26:12 > 0:26:14buyers and sellers, along with the freeloading seafood
0:26:14 > 0:26:18fanatics like me, to head back to Scotland.
0:26:18 > 0:26:21But not before I've had a chance to catch up with some of those Scots
0:26:21 > 0:26:24who have been visiting Brussels, including Magnus and Fiona
0:26:24 > 0:26:26who Sarah met earlier.
0:26:28 > 0:26:32This is the biggest seafood show in the world
0:26:32 > 0:26:36and everyone is here including all the software guys.
0:26:36 > 0:26:39From salmon to white fish to shell fish, it's all here,
0:26:39 > 0:26:42it's all under nine buildings.
0:26:43 > 0:26:46It's incredible how big it is, isn't it? It's just extraordinary.
0:26:46 > 0:26:50- Yeah, I think we've probably done not even a quarter of it.- I know.
0:26:50 > 0:26:52We always seem to come back to the Scottish pavilion
0:26:52 > 0:26:54and have a cup of tea.
0:26:54 > 0:26:56I know, it's massive.
0:26:56 > 0:26:59Also here is skipper Alan Addison who
0:26:59 > 0:27:01we met landing his catch at Kinlochbervie.
0:27:03 > 0:27:07- What have you thought so far of the show, Alan?- The show's very good.
0:27:07 > 0:27:09It's exceptional to see all the seafood.
0:27:09 > 0:27:13It puts Scottish produce in perspective in a global scale.
0:27:13 > 0:27:14Uh-huh.
0:27:14 > 0:27:19We know our product's good, but it's got to step up to the mark
0:27:19 > 0:27:21and be very good, excellent.
0:27:21 > 0:27:24I think our product is better than anybody else's.
0:27:24 > 0:27:29It's fresh, it's sustainable. Our stocks are super-healthy.
0:27:29 > 0:27:33No, I think we have got the edge on a lot of the others here.
0:27:34 > 0:27:37Wandering around here and talking to people, it's clear that,
0:27:37 > 0:27:39despite being a small country,
0:27:39 > 0:27:42we are doing pretty well in the seafood sector,
0:27:42 > 0:27:45but with markets emerging all the time around the globe,
0:27:45 > 0:27:49it's really important we continue to market our world-class produce.
0:27:49 > 0:27:52Now I'm leaving and heading back to Scottish shores
0:27:52 > 0:27:54for next week's programme.
0:27:56 > 0:27:58Euan's back in the farmyard.
0:27:58 > 0:28:02I'm in the lambing sheds with the world's ugliest sheep, the Texel.
0:28:02 > 0:28:05- You might disagree.- I think you'll find that's personal preference.
0:28:05 > 0:28:09There's not a sheep can compete with it.
0:28:09 > 0:28:13Sarah goes in search for a cure for a fatal horse disease.
0:28:13 > 0:28:16It is one of the great unsolved mysteries of veterinary science
0:28:16 > 0:28:20and a disease which, above all others, horse owners dread.
0:28:22 > 0:28:25And we meet a young Scottish athlete who's covering
0:28:25 > 0:28:27the miles in pursuit of gold.
0:28:31 > 0:28:33So please join us for that
0:28:33 > 0:28:37and much more at the slightly later time next Friday night 7.30pm
0:28:37 > 0:28:38on BBC Two Scotland.
0:28:38 > 0:28:41In the meantime, from all the Landward team here in Brussels,
0:28:41 > 0:28:44thanks so much for your company. Bye for now.