Skye diving for scallops.(Food for thought)

Publication: Spectator

Publication Date: 13-DEC-03

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COPYRIGHT 2003 The Spectator Ltd. (UK)

Lunching the other day at the excellent Fishworks restaurant in Bath, I was intrigued to sec Isle of Skye diver-caught scallops on the menu. Would divers from Skye, however hardy and intrepid, really be plunging into those stormy, if not icy, Hebridean waters in mid-November? Surely the scallops had been dredged, or possibly frozen since the summer? No, the waiter assured me, they were caught by a husband and wife working together, who always dived for scallops at this lime of year. Whether the scallops actually taste better if lifted from the seabed by hand rather than by net, I rather doubt. But there may be something about the personal touch, and one can have nothing but admiration for these Skye divers prepared to surfer...

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