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Wednesday, 28 January 2015

Sea to Plate: The Fisherman, as told by Peter Bruce of FV Budding Rose



The Scottish White Fish Producers Association (SWFPA) wanted to explain how an MSC certified Scottish haddock is caught, handled, landed, sold at market, processed, delivered and sold to eat all with in 24 hours. 

Calum Richardson, owner of The Bay, Stonehaven, believes that shops need to act responsibly and provide customers with not only as much fresh produce as possible, but also educate customers to the provenance of the food we eat. This is exactly what the people in this series believe. 

In the first in the series we meet Peter Bruce, skipper of The Budding Rose. Peter has been going to sea for more than 30 years. We spoke to Peter immediately after he landed 400 boxes of MSC accredited haddock and he explained his part of the process.