Berwickshire coast is on the Seafood Trail

The East of Scotland Seafood Trail arrives in Eyemouth
The East of Scotland Seafood Trail arrives in Eyemouth

A celebration of Scottish seafood takes pride of place during November as part of Scotland’s Year of Food and Drink.

Scotland’s natural larder generates £2.5 million a day through food and drink tourism and the East of Scotland Seafood Trail sailed into Eyemouth recently as part of the November celebration which focuses on sustainable shores.

From the Borders to Shetland the seafood trail provides information about historical and cultural links with traditional coastal communities and its dedicated website went live last week providing links to organisations involved with seafood, and showing specially commissioned video clips from each area.

Scottish Borders Council is one of the project partners and they asked Eyemouth businesswoman Kerry Waddell to narrate the Berwickshire coast video from Giacopazzi’s, (http://bit.ly/scotborders1) describing the busy working harbour and the other fishing villages along the region’s coastline.

“We were immediately keen to be involved as we thought it would be a brilliant way of putting our town and area on the map,” said Kerry.

“We also hope the video and our wee story will help give visitors a better understanding of the current state of the fishing in Eyemouth and of the fragility and ongoing importance of the industry to businesses like as ourselves, whose survival depends on the continued availability of sustainable seafood.

“People still travel from far and wide to visit Eyemouth as a working harbour and to enjoy fish and chips and we’re happy to do anything we can do to help sustain and protect this for years to come.”

Project co-ordinator Viv Collie added: “The East of Scotland Seafood Trail aims to make fish and shellfish products visible and available to tourists. Links on where to eat and buy quality Scottish seafood will be signposted on the website, where you can also find recipes and other useful information.”