Anstruther Fish Bar

"The biggest challenge we foresee in the protection of our oceans is education. As individuals, we can all do our own wee bit but we most importantly need to help raise awareness on a global scale that our oceans need protecting … now!"

Alison Smith, Anstruther Fish Bar

Ocean Ambassador Q&A

When and why did sustainability first become important to you?

Generations of both our families made their living in the fishing and related industries here in this wee corner of Fife, from the early 1700s right through to present day. Mainly as fishermen and fish curers but also as carters, coopers and herring girls, they worked hard to provide for their crews and their families. So, I think that we have always been aware of the need to protect our seas and oceans for future generations, not just here in Fife, but throughout the world.

Considering the huge amount of fish that is sold in fish and chip shops up and down the country, we took it upon ourselves to get in touch with the MSC back in 2008 to see if there was any way we could become involved in getting the sustainability message out to our customers. It’s been an incredible journey since then; we proudly became the ‘World’s First MSC Certified Fish and Chip Shop’ and have been kept busy ever since, promoting the need to keep our oceans healthy and full of fish for future generations.

How big a challenge for humankind is the protection of our oceans?

The biggest challenge we foresee in the protection of our oceans is education. As individuals, we can all do our own wee bit but we most importantly need to help raise awareness on a global scale that our oceans need protecting … now! 

At Anstruther Fish Bar, we support our Scottish fishing industry’s traceable supply chain by only purchasing seafood that has been caught sustainably. We are passionate about working towards the conservation of the world’s fish stocks and protecting the marine environment for future generations.

Your restaurant in Fife has scooped multiple awards for its delicious seafood. What’s your top-selling dish?

We are fortunate to have access to some of the finest Scottish seafood right here on our doorstep in the East Neuk of Fife. While many customers are adventurous and love trying the different seafood dishes on our Catch of the Day board, we have to say that our most popular meal, by far, is still a fish supper … freshly-caught prime Scottish haddock in our own crispy batter with a generous portion of chips. People will travel from all over the country for a fish supper.

You’re in a fish and chip shop, what’s your go-to order?

You would think, working in a fish and chip shop ourselves, that we might choose not to visit others on our days off, but we always make a point of popping into a local chippy when we’re out and about on our travels. Robert is a die-hard fish and chip man, whereas I’m definitely more adventurous and will try anything from the sea! Having said that, you can't beat a white pudding supper either!

Which country do you visit for foodie inspiration?

Looking at some of the meals we enjoy, I’d say we are heavily influenced by Spanish food. Years of family holidays in the Balearics have left us with great memories of huge paellas, fish soups and stews, grilled gambas and other fantastic fish dishes and easy to cook. Similar to us here in Scotland, Spain has a vast array of fantastic seafood … it just tastes different on holiday!  

When you’re too tired to cook at home what do you prepare?

When you’ve just finished a long shift at work and really just need to chill with something quick and easy to eat, a real store cupboard favourite in our family is simply tuna pasta.  There are always cans of tuna on standby in our cupboard! Washed down with a nice crisp white, of course!

Say a friend is visiting Fife for the first time, where would you take them and what would you do?

Our son lives and works in the US and last summer he told us that his boss’s family were visiting Scotland for the first time, taking a coach tour to nearby St Andrews for the day, and would we like to meet them. I jumped at the chance to be their private tour guide for that few hours and thoroughly enjoyed giving them a whirlwind trip along the coastline from Elie to Crail. The small towns and villages here are all beautiful and all very different; varying from the long sandy beaches in Elie that are popular with watersports enthusiasts; the historic windmill and salt pans in the pretty village of St Monans, which also has a famous boatbuilding past; the larger working harbour of Pittenweem, where langoustines are landed daily (known as prawns here) and the rows of colourful cottages along the seashore.

Anstruther is famous for The Scottish Fisheries Museum – a must-visit when in the area, as well as nearby ‘Scotland’s Secret Bunker’ – a secret underground nuclear command centre from the 1950s that was built to house the local elite in the event of a Nuclear War with the USSR. We finished the tour of the East Neuk in the lovely village of Crail, with its very photogenic harbour that has graced the pages of many a Scotland Calendar through the years. We have a rich and varied history here in Fife; an abundance of golf courses; scenic locations and top photo spots; there are lots of small independent shops and the food is amazing. Have I succeeded in selling the area? We’re not biased at all; it’s a fabulous place to live.

What ingredients are always in your fridge?

Not quite ingredients, but we always have brown sauce and tomato sauce in our fridge. You just can’t have a fish supper without some! But when we are cooking there’s usually a nice cheese and a bottle of wine handy to rustle up a sauce for some fish!

Beer or wine?

Wine is the answer …… what was the question?!

In the sea or in the kitchen?

In the sea for a change … we spend our lives in the kitchen!

Fish or crustaceans?

Given both our families’ fishing heritage, it would have to be FISH!

What would your last meal be?

We often have this conversation sitting round the dinner table (which we have been doing more of recently) and our family more or less agreed that a fish pie I produced last month was a real contender for that ‘last meal’ status. Too much time on my hands during lockdown so I spent a bit more time on it than usual … poached haddock, salmon, prawns and some seared scallops in a hollandaise sauce topped with creamy mash and finished off in the oven. Comfort food at it’s best … even if I do say so myself! We’ll be back to the basic version very soon, no doubt!

Meet all the UK Ocean Ambassadors

From award-winning chefs to frontline doctors and youth ocean advocates, the UK Ocean Ambassadors are united by a love of the oceans and the seafood they bring us.