British seafood
British fish and shellfish is well-known and very popular in Europe; it has great many various types of fish, prawns, lobster, mussels, oysters, crab and scallops. Fresh fish can be easily bought in most coastal towns, and also in the big cities, where restaurants have well-organized supplies. Restaurants please their clients with delicious dishes, though the best seafood dishes are frequently the simplest.
Fish farming has become widely spread and contributed to creation of significant industry in the Highlands and Islands, that made once expensive treasured salmon relatively inexpensive. Both salmon and trout, which is one more commonly farmed fish, are often smoked and served cold with only bread and butter. Herring, once the main fish in Scotland, is still popular.
They say now that the traditional methods of boiling lobsters, langoustines and other sea products alive is cruel as it can take very long time for the animals to die. Some advise to freeze them for at least two hours before boiling or cooking, or experienced chefs or fishmongers may kill them quickly by cutting through the nerve centers.