For Scotland’s leading restaurants, provenance is key. Where once “locally sourced” might have sufficed, we’ve now grown accustomed to menus revealing the wider story behind the ingredients on our plates in fascinating detail.

Steakhouses proudly champion their butchers, brunch spots are desperate for you to know their eggs are truly free-range, and the concept of 'farm-to-fork' dining has firmly infiltrated the mainstream. 

But when it comes to Scottish seafood, there's another, perhaps even more pressing, question that not every restaurant is so eager to address. 

That's not simply which part of the country the likes of scallops and crab have come from, or even who has brought them to the kitchen door that week, but exactly what methods were used to pluck them from our waters. 

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