Armstrong's of Edinburgh needs no introduction in Scotland’s capital - we are well known as one of the best. And since opening our doors over 50 years ago we have constantly maintained standards of professionalism and quality.
When I took over a few years ago, having worked there as apprentice since I was 15, I might have witnessed changes of fish varieties (there was little call for hot-smoked seabass or sashimi-quality tuna a couple of decades ago!) but in terms of the freshest fish traditionally prepared by fully-trained fishmongers in front of your eyes, nothing has changed.
From home-cured finnan haddock to some of the world’s best smoked Scottish salmon or lobsters caught specially for Armstrong's in the River Forth, quality is paramount.
Our staff are also on hand to give advice on how to store the fish, how to cook it – and you will also be given a friendly welcome.
At Armstrong's you will still find old-fashioned charm but also state of the art interiors, modern efficiency and a world-class range of the freshest of fish.
