What we say
The Blue Marlin takes its responsibilities on sustainability seriously, they have a sustainability policy and they serve species from healthy stocks such as coley and hand dived king scallops. They filled in our questionnaire and then answered the questions we raised. Their salmon is organically farmed, the red snapper comes from the Maldives, yellowfin from the Indian Ocean and the seabass is line caught from Vietnam. Their tiger prawns are farmed but we don't know if they come from an organic farm which puts them on the MCS fish to avoid list.Â We would like to see a bit more information available on sourcing and for the restaurant to adopt a boat to plate scheme. Having said that the restaurant clearly strives to source its seafood as carefully as it can and very much deserves its two blue fish rating.
What they say
Every great chef knows that the quality of a dish depends on the excellence of the ingredients. At the Blue Marlin Seafood Restaurant in Monifieth near Dundee, chef proprietor Steve Hyatt takes care when sourcing his products to ensure sustainability, quality, variety and value. We are blessed with superb Scottish seafood and fish which he complements with quality fish and shellfish from around the world. Living in Tayside allows Steve to raid the country's abundant larder to satisfy seafood lovers with his eclectic selection of dishes influenced by his travels.
About The Blue Marlin Seafood Restaurant
The Blue Marlin, located in Monifieth near Dundee, is hugely popular with storming reviews on the internet. It’s also something of a celeb hangout, with a picture of the owner/ head chef Steve Hyatt and Rod Stewart on the restaurant's website. Seafood is the main item and a wide variety of species and dishes indicate Chef Hyatt’s world travels to ‘many exotic locations’. For example, you might choose pan-fried sesame crusted catfish fillet with a honey, soy, wasabi and citrus sauce served with Thai style spiced noodles and mixed peppers (£19.95), or a Catalan style seafood stew with tomatoes, peppers, onion, coriander, chilli and chorizo sausage (£21.50). For those who prefer a more straightforward option, there is a choice of simply grilled fish.
Those travels may have also influenced the interior decor which resembles a Cape Cod eaterie. The restaurant, however, is not suitable for children under 12 years old.
The Menu of the Week, smoked mackerel pate with oatcakes, perhaps, followed by Scottish seafood stew, is top value (2 courses for £14 or 3 courses for £17.50).
5 star Google rating