I left for Scotland with no expectations whatsoever. The forecast predicted rain and cold weather. Foodwise, my anticipations didn't stretch far beyond meat pies and hearty meals or the popular Fish and Chips. My first stroll along The Royal Mile confirmed the cliché – every pub offered “unique” Fish and Chips recipe, dating back 200 years and more, and what appeared to be, the most popular Scottish delicacy – Haggis. Haggis, however, is another story.
The pleasant surprises started with the nice Scottish weather (high clouds, blue sky and sun, peeking through the clouds), and continued with the trip to Oban. Oban (An t-Oban in Scottish Gaelic, meaning The Little Bay) is a small town on the southwest coast of Scotland. It is a popular tourist destination, because of the ferry port, linking the mainland with the northwest islands.
Oban is a fisherman's town. The sea scent is mixed with the aroma of freshly cooked seafood dishes. The blackboards in front of the small seashore restaurants are crammed with the variety of fresh fruit de mer offered inside – oysters, prawns, langoustines, mussels, scallops, huge lobsters and crabs, smoked salmon, cod and haddock fish.
We headed for the port side itself, where the fishermen were relaxing in front of a few sheds and workers were snacking. Rich garlic aroma wafted from a skillet placed over a portable hot plate. Large scallops were steamed in a garlic-buttery sauce. A grinning lady offered us smoked salmon, freshly taken out of the Smokehouse. The fishing baskets in front of the shed were filled with quarrelsome crabs, which were offered in a variety of salads and platters to the visitors.
