Hugh is off to one of the British Isles’ fishiest hotspots - the Hebrides in Scotland. Here he learns how strongly the sea and the food it provides have shaped life on these islands.
On his journey he meets some of the locals, for whom fish is a way of life. Caretaker Bill, one of the few occupants of the Isle of Rona, is ‘ruled’ by the sea and its seasons. Bill has run out of his frozen supplies but thanks to Hugh they manage to catch a few for lunch.
In the Hebrides, Hugh sees first hand the sorry state of Scottish wild salmon stocks. Though this fish was once abundant it is now common practice of any sustainable fisher to catch and return any wild salmon to protect future stocks. Fish farms are the only place to get salmon in Scotland is from a local fish farm but can an unconvinced Hugh be converted to farmed fish?
Later on it’s time for Hugh to get hands on. He goes diving for scallops and razor clams with delicious results, catches, kills and prepares brown crabs, an every day staple and offers his services helping to catch Scottish langoustines. The day winds up with a visit to an ecologically friendly ‘cultured’ mussel farm.
Not satisfied with catching fish Hugh decides to take over a chip shop on Skye where he pitches his sustainable beer battered pollock against the standard but scarce haddock. Will he win over the locals?
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