Some of the most picturesque Scottish harbours are located in Moray. Although at one time the busy little harbours from Findhorn to Cullen were the scene of much activity as daily catches were landed, these are now filled with peace and tranquillity.  These little gems combine pleasure sailing with the ideal locations for bathing, walking or just a lovely picnic.  Lossiemouth, with its large marina and quaint little shops and cafes holds much interest.

A century ago Buckie boasted a fleet of well over 300 steam drifters. The history of the herring fleets, their crews and the herring lassies can now be experienced in the unique Fishing Heritage Centre where the past comes to life.  In conjunction with the Heritage Centre visitors may also appreciate the true cost of fish at the Seaman's Memorial Chapel.

Moray Video

Watch the Moray Seafood Film

Recipes from Moray

History of Moray's Fishing Industry

Links and contacts to explore

Recipes from Moray

Winning Cullen Skink Recipe 2014
Makes 3 hearty or 4 generous portions

Medium onion very finely diced (I lost a bit of fingernail during the competition, THAT fine)
250 g Duke of York potatoes diced to 1cm
25g unsalted Scottish butter
10ml Stark’s rapeseed oil
Salt and pepper
300ml water from your favourite well
250g undyed smoked haddock
500ml full fat gold top milk from Graham’s
Chiffonade of parsley and chives

Lay the fish in a wide enough pan for it to lie flat, cover with the milk and bring to the boil. Turn off the heat and leave to rest for five minutes.
Tip the onion, butter, oil, salt and pepper into a large pan and fry gently until the onion is transparent. You are smart enough to know that if the onion colours it will become bitter and you will have to start again. Tip in the potato and fry for another few moments. Crank up the heat and add the water, lift the fish from the milk and pour it in. Ease down to a gentle simmer (the soup, not you). Break the fish into large chunks, removing any skin or bones. Chop some parsley and chives until you can’t bear to chop any more, that is a chiffonade. *Tricky bit klaxon*
Not that tricky, really. Take a couple of ladles of the soup and pound in a mortar and pestle until smooth, then tip back in. You now have a thick soup that still has chunks in it, Aren’t you clever!
Slide the fish back into the soup, warm through gently then serve with a sprinkle of chiffonade on top and crusty home made bread on the side. You DO make your own bread, don’t you!

Neal Robertson
World Cullen Skink Champion 2014

Community Food Fund

The East of Scotland Seafood project is a partnership initiative led by local authorities, business leaders and coastal communities. It is supported by the Community Food Fund, which is financed by The Scottish Government and has been created to promote local food and drink, in line with Scotland's National Food and Drink Policy.