Loch Fyne oysters, briny and cold-water plump, are shucked to order across Glasgow, served on ice with a shallot mignonette or a squeeze of lemon. They are the taste of the sea lochs an hour away.
Where to eat it: 3 restaurants across 1 city.
Loch Fyne, the long sea loch an hour west of Glasgow, has farmed oysters since the 1970s, when the Loch Fyne Oyster Bar was founded at its head. Scottish oysters were once so common they were a poor man's food; today they are a delicacy shucked to order in the city's seafood rooms. Crabshakk and Gamba pour them straight from the west-coast beds.
Common allergens: Molluscs
Tip from the editors. Keep each oyster cup-side down as you shuck so you do not lose the briny liquor, which is half the pleasure.
Crabshakk is the tiny Finnieston seafood bar that sparked Glasgow's Argyle Street boom, a marble counter of langoustine, oysters and fried haddock.
Signature: Langoustine, Fried haddock and chips
Order: A plate of langoustine with garlic butter and a glass of the house white.
Tip: The upstairs mezzanine and the counter both take walk-ins, so try your luck if the booking diary looks full.
Gamba is Glasgow's long-running seafood basement on West George Street, where a fish-first kitchen has drawn diners across Scotland for over two decades.
Order: The fish soup with crab, ginger and prawn dumpling, a menu fixture since Gamba opened.
Tip: The pre-theatre menu before 18:45 is one of the best-value fine-dining seafood deals in the city.
The Finnieston is a snug former drovers' tavern on Argyle Street, Glasgow, pairing sustainable Scottish seafood with more than 60 gins in a candlelit room.
Signature: Grilled langoustine, Beer-battered fish
Order: A gin and tonic from the long list, then whatever shellfish is freshest that day.
Tip: It is as much a gin bar as a restaurant, so come early for a drink before the kitchen gets busy.
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