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WHOLESALE SEAFOOD FOR HOTELS
Hotel kitchens have no margin for error. A table of guests who've driven three hours into the Highlands for a special occasion expects the langoustines to be perfect, the salmon to be pin-boned, and the monkfish to arrive fresh and trimmed. That's the standard we supply to.
Based in Buckie on the Moray Coast, with our own fishing vessels and daily buying from Peterhead and Shetland, we offer Highland and Scottish hotels something most wholesale suppliers can't — a genuine local provenance story backed by a short, traceable supply chain. Fish landed on the Scottish coast, delivered to your kitchen, with the story your menu needs.
What Hotels Get from Clark Seafoods
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Full traceability — every product traceable back to source, giving your kitchen and your guests confidence in what's on the plate.
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Professional preparation — salmon pin-boned and de-scaled before delivery, monkfish loins trimmed and ready, so your chefs spend time cooking not prepping.
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A provenance story that's actually true — fish landed at Buckie and Peterhead, from fishing communities that have worked these waters for generations.
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Consistent species availability — langoustines, halibut, turbot, scallops, crab and lobster available to order, not just when convenient.
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Scheduled deliveries — delivery days built around your kitchen schedule, not ours.
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50 years of seafood knowledge — a family business that has supplied Scottish hospitality since 1975 and understands what a professional kitchen needs.
The Provenance Story Your Menu Deserves
Guests staying at Highland hotels, lodges, and coastal retreats increasingly expect to know where their food comes from. "Locally sourced Scottish seafood" on a menu means nothing without a supplier who can back it up. Clark Seafoods can.
Our fish lands at Buckie on the Moray Coast and at Peterhead, two of Scotland's most significant fishing ports. We work with fishing communities we know, and we can tell you exactly where your catch came from. For hotels that take their food provenance seriously, That's the kind of supplier relationship that goes on a menu and means something.
Fresh haddock and cod supplied by clark seafoods, expertly filleted to give the customer exactly what they want. Haddock Details
Halibut, Turbot, Lemon Sole and plaice are some of the flat fish we can source. Port to Plate in under 48 hours. Flat Fish Variety
We at Clark Seafoods know the importance of a reliable supply of shellfish like Dressed Crab, Scallops, Squid and Langoustines. Shellfish Products
Our Monkfish loins have become one of the most popular seafood dishes for our hotels. Whitefish Products
We guarantee our salmon and sea trout are pin bonned and de-scaled so there is less work for the chefs we deal with. Smoked Options
FAQs
Do you supply hotels in the Highlands and remote locations?
Yes — we have established delivery routes throughout the Highlands, including remote and rural locations. Getting seafood to Scotland's more isolated hotels reliably is something we've built our distribution around.
Can you supply the shellfish we need for fine dining menus — langoustines, scallops, lobster?
Yes. Scottish langoustines, hand-dived scallops, crab and lobster are all available to order. We source from trusted Scottish suppliers and our own vessel landings, so availability is consistent and quality is high.
Is your salmon pin-boned before delivery?
Yes — we supply salmon and sea trout pin-boned and de-scaled as standard, reducing prep time for your kitchen team.
Can we put Clark Seafoods on our menu as a named supplier?
Yes — we're a named Scottish seafood business with traceable sourcing and over 50 years of history. We're happy for hotels to reference us on menus and in food provenance communications.
How do we open a trade account?
Fill in our short trade account application. We'll be in touch within 24 hours to discuss your requirements, species, delivery schedule and pricing.