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Premium Seafood. for Professional Kitchens.
Restaurant menus live and die by the quality of the main ingredient. A langoustine that arrives tired, a salmon fillet that's been handled too many times, a turbot that's travelled too far — your guests can tell, even if they can't say why. At Clark Seafoods we buy daily from Peterhead fish market, source from Shetland, and land our own catch at Buckie, keeping the supply chain short and the quality high.
For restaurants across the Highlands, Moray Coast and North Scotland, that means fresh Scottish seafood handled properly, delivered on schedule, and traceable back to source.
What Restaurants Get From Clark Seafoods
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Named supplier provenance — put Clark Seafoods, Buckie on your menu. Guests dining in the Highlands want to know where their langoustines came from. We give you that story.
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Daily availability — we tell you what's landed so your specials board reflects what's actually in the water that week, not what was convenient to order.
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Professional preparation — salmon pin-boned and de-scaled, monkfish loins trimmed, whole fish gutted and scaled to your spec — less prep time for your kitchen team.
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Seasonal species — halibut, turbot, megrim, hake, lemon sole alongside the everyday staples, so your menu can change with the season and the catch.
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Shellfish to order — langoustines, hand-dived scallops, crab, lobster and mussels available on a scheduled basis.
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Reliable delivery — scheduled routes across the Highlands, Moray, Western Isles and North Scotland, built around your kitchen's delivery days.
Putting Scottish Seafood on Your Menu
The Highlands and north of Scotland has some of the finest seafood waters in the world. Restaurants in this region have an opportunity that most of the country doesn't — to serve genuinely local, genuinely fresh seafood with a real story behind it.
Clark Seafoods is that story. Based in Buckie, sourcing from Scottish fishing communities, delivering to your kitchen. If your menu says "locally sourced Scottish seafood" we can make sure it means something.
Fresh haddock and cod supplied by clark seafoods, expertly filleted to give the customer exactly what they want. Haddock Page
Halibut, Turbot, Lemon Sole and plaice are some of the flat fish we can source. Port to Plate in under 48 hours. More Flat Fish
We at Clark Seafoods know the importance of a reliable supply of shellfish like Dressed Crab, Scallops, Squid and Langoustines. See all Shellfish
Our Monkfish loins have become one of the most popular seafood dishes for our restaurants. More Whitefish
We guarantee our salmon and sea trout are pin-boned and de-scaled so there is less work for the chefs we deal with. Smoked Options too
FAQs
Do you supply restaurants in the Highlands and remote locations?
Yes — we have established delivery routes throughout the Highlands including Inverness, the Moray Coast, Caithness, Sutherland, and the Western Isles. Remote locations are part of what we do, not an exception.
Can I put Clark Seafoods as a named supplier on my menu?
Yes — we're a named Scottish seafood business based in Buckie with over 50 years of heritage. We're happy for restaurants to reference us on menus, in social media, and in any food provenance communications.
Do you supply langoustines and premium shellfish for restaurant menus?
Yes. Scottish langoustines, hand-dived scallops, dressed crab, lobster and mussels are all available to order. We source from Scottish waters and can advise on seasonal availability.
Can you supply seasonal species for a changing menu?
Yes — beyond the everyday staples we supply halibut, turbot, hake, megrim, lemon sole and other species as they land. Daily availability updates mean you can plan your specials around what's actually fresh.
How do I open a trade account?
Complete our short application form online. We'll review it and be in touch within 24 hours to discuss your requirements, delivery schedule and pricing.