What's on the Menu!

View Our Seafood

Our Opening Times

Please see below for our opening hours.

Guests' Comments

Absolutely fabulous! Can't wait for my bi-annual visit with my great friend Sandra from Australia as we always stop here either on our way up or down to Gairloch to visit her relatives.

Elizabeth, Scotland - October 2015

Loved the crab! Very friendly staff! The food was "lekker" (Dutch for delicious)

Mireille, Netherlands - November 2015

Great food with friendly service set in a stunning location!

Norrie, Outer Hebrides Scotland - July 2015

Just great, will be back!! Loved the Kishorn Seafood Bar, from the blue and white paintwork, to the spectacular view across the bay, but most importantly the local produce. The food is perfect: locally-sourced from Skye, Shieldaig and so on, the seafood is beautifully presented and delicious. They cater for non-fish eaters too, with sandwiches and salads. We arrived in a busy spell in warm April sunshine and ordered drinks while we sat in the grass and waited for an outside table to become vacant, before enjoying a delicious lunch. The staff were attentive and friendly. Just perfect - unpretentious and unfussy good food. Loved it.

Anonymous, U.K. - April 2015

Value for money. We just stopped there in a busy Highland tour, and found absolutely fresh seafood, easy but tasty cooking, correct pricing and smiley service people. If you are around this location don't miss it, few extra miles will be forgotten soon.

Laszlo, Hungary - June 2014

Brilliant fresh produce. Stopped here whilst visiting Lochcarron and we were very impressed with the food on offer. Excellent mussels and scallops, with other snack options such as sandwiches and rolls. Staff very friendly and welcoming. Reasonable prices and would definitely go back!

Jimmy, Belfast - July 2014

Our Seafood Produce

We serve beautiful fresh local seafood, prepared simply for the fullest natural flavour. All our shellfish is locally sourced using sustainable methods of production or capture and includes Oysters, Mussels, Prawns, Scallops, Crabs, Squats and Lobster.

You can view and download a sample copy of our menu here.


We serve beautiful fresh local seafood, prepared simply for the fullest natural flavour. All our shellfish is locally sourced using sustainable methods of production or capture and includes Oysters, Mussels, Prawns, Scallops, Crabs, Squats and Lobster.


This is a dish of a variety of different preparations of salmon, all from Wester Ross. Smoked Salmon and Hot Smoked Salmon (Salmon which is smoked and cooked) from Torridon Smokehouse, Shieldaig. Gravadlax from Achiltibuie and Fresh Salmon supplied from Wester Ross Salmon and poached in house. Accompanied by home-made Dill Sauce and oatcakes.

Taste of Salmon

This is a dish of a variety of different preparations of salmon, all from Wester Ross.

Smoked Salmon and Hot Smoked Salmon (Salmon which is smoked and cooked) from Torridon Smokehouse, Shieldaig.

Gravadlax from Achiltibuie and Fresh Salmon supplied from Wester Ross Salmon and poached in house.

Accompanied by home-made Dill Sauce and oatcakes.

Ostrea edulis is the flatter "European" oyster. They were very common in Britain up until the 1920's. At one time being used to "beef up" steak pie, then a culmination of over fishing and a disease attached to oyster beds, decimating the stocks. Ostrea edulis grows to market size in about 3-4 years and to a certain extent is seasonal- as they spawn. Crassostrea gigas (Pacific Oyster), which we sell, are now farmed in Scotland particularly on the warmer west coast. They are cupped shape and grow much faster than the native's species approx 2 years. They also have the advantage in the fact that it is too cold for them to spawn in this country so they are available all year round.

Oyster

Ostrea edulis is the flatter "European" oyster. They were very common in Britain up until the 1920's. At one time being used to "beef up" steak pie, then a culmination of over fishing and a disease attached to oyster beds, decimating the stocks.

Ostrea edulis grows to market size in about 3-4 years and to a certain extent is seasonal- as they spawn. Crassostrea gigas (Pacific Oyster), which we sell, are now farmed in Scotland particularly on the warmer west coast. They are cupped shape and grow much faster than the native's species approx 2 years. They also have the advantage in the fact that it is too cold for them to spawn in this country so they are available all year round.

In 2000 we purchased a lobster tank. Lobster is probably the most expensive shellfish partly due to the difficulty in catching them in individual parts close to rocky conditions. Lobsters are a beautiful sapphire blue colour until cooked when they become an orange/red. Many people believe that lobsters are always this colour! Lobsters once grown out of the juvenile stage have few if any predators apart from man. One lobster taken of the coast of Virginia in the 1930's weighed 44lbs. However they are very susceptible when moulting (shedding their shell of protection). We have lobster available when the price becomes more reasonable around July and August.

Lobster

In 2000 we purchased a lobster tank. Lobster is probably the most expensive shellfish partly due to the difficulty in catching them in individual parts close to rocky conditions. Lobsters are a beautiful sapphire blue colour until cooked when they become an orange/red. Many people believe that lobsters are always this colour! Lobsters once grown out of the juvenile stage have few if any predators apart from man. One lobster taken off the coast of Virginia in the 1930's weighed 44lbs. However they are very susceptible when moulting (shedding their shell of protection). We have lobster available when the price becomes more reasonable around July and August.


Up until the 1960s these were commonly discarded as worthless by fishermen in Scotland. Now it is the most valuable crustacean catch of the Scottish coast. The Norway Lobster or Dublin Bay Prawn as it is sometimes called lives on a muddy sea bottom in burrows from which it emerges at night to seek food. Prawns Served at Kishorn Seafood Bar are creel caught (not trawled, which damages the sea bed) which is a selective way of fishing. Many of our locally caught prawns are exported to Spain.

Prawns

Up until the 1960s these were commonly discarded as worthless by fishermen in Scotland. Now it is the most valuable crustacean catch of the Scottish coast. The Norway Lobster or Dublin Bay Prawn as it is sometimes called lives on a muddy sea bottom in burrows from which it emerges at night to seek food

Prawns served at Kishorn Seafood Bar are creel caught (not trawled, which damages the sea bed) which is a selective way of fishing. Many of our locally caught prawns are exported to Spain.

Squat lobster seems to be peculiar to the West Coast. They are creel caught and are found just off the prawn ground on harder seabed. They taste a bit like a prawn but are sweeter. They do not travel as well as prawns so this may account for the fact that they are not so widely distributed. There are actually about four different varieties, the tail is carried tucked under the body which gives them a 'squat' appearance, hence the name. Their claws are covered in small spines so they are often referred to as 'spinies'. The tail is the only part worth eating, which is 1/5 of the body weight so there is a lot of waste.

Squat Lobster

Squat lobster seems to be peculiar to the West Coast. They are creel caught and are found just off the prawn ground on harder seabed. They taste a bit like a prawn but are sweeter. They do not travel as well as prawns so this may account for the fact that they are not so widely distributed. There are actually about four different varieties, the tail is carried tucked under the body which gives them a 'squat' appearance, hence the name. Their claws are covered in small spines so they are often referred to as 'spinies'. The tail is the only part worth eating, which is 1/5 of the body weight so there is a lot of waste.

Queen Scallops are also locally dived for. They are smaller than their king cousins but are a different animal. They share two curved shells and do not grow very much bigger than 6-10cms. They are sweeter tasting than the king scallop and they are sometimes referred to as 'Princess Scallops'.

Queen Scallops

Queen Scallops are also locally dived for.

They are smaller than their king cousins but are a different animal.

They share two curved shells and do not grow very much bigger than 6-10cms.

They are sweeter tasting than the king scallop and they are sometimes referred to as 'Princess Scallops'.


Crabs are very common. They are best eaten around late summer or September this is when the female is full of bright orange roe. There is an awful lot of work in dressing a crab hence the price of dressed crab is relatively expensive compared with the whole beast. The male crab is usually characterised by large claws, which have delicious white sweet meat.

Edible Crab

Crabs are very common. They are best eaten around late summer or September this is when the female is full of bright orange roe.

There is an awful lot of work in dressing a crab hence the price of dressed crab is relatively expensive compared with the whole beast.

The male crab is usually characterised by large claws which have delicious white sweet meat.

The scallops we serve in Garlic Butter with a croissant are the House Speciality. These scallops are hand dived for and are much sought after. Dredging is a form of fishing but causes great damage to the seabed and in my opinion should be banned. King Scallops have one flat shell and one curved shell. They are asexual, so reproduce alone. The orange roe being the female ova and the white roe being the male contribution. Scallops can be farmed but this takes 4-5 years and can be difficult to obtain the spat (microscopic baby shells).

King Scallops

The scallops we serve in Garlic Butter with a croissant are the House Speciality. These scallops are hand dived for and are much sought after. Dredging is a form of fishing but causes great damage to the seabed and in my opinion should be banned. King Scallops have one flat shell and one curved shell. They are asexual, so reproduce alone. The orange roe being the female ova and the white roe being the male "contribution". Scallops can be farmed but this takes 4-5 years and can be difficult to obtain the spat (microscopic baby shells).

Mussels are very common worldwide. Cultured mussels are usually rope grown in Scotland. They take approx 18 months to reach marketable size. The advantage in quality they hold over 'wild' mussels is that because they are not gathered on the seabed they don't have any grit in them. They tend to have cleaner shells and because they are suspended in the water all the time, not inter tidal they can feed constantly and therefore the meat ratio is much higher.

Mussels

Mussels are very common worldwide. Cultured mussels are usually rope grown in Scotland. They take approx 18 months to reach marketable size. The advantage in quality they hold over 'wild' mussels is that because they are not gathered on the seabed they don't have any grit in them. They tend to have cleaner shells and because they are suspended in the water all the time, not inter tidal they can feed constantly and therefore the meat ratio is much higher.