George Campbell and Sons
George Campbell first opened his door for business in 1872, hoping to create a reputation for providing the finest fresh and smoked fish and shellfish in Scotland. Four generations of Campbells have since followed the same ideals, and today the enterprise supplies restaurants and hotels throughout Scotland. The Perth premises are at the heart of the operation, where fishmongers work through the night, receiving fish from boats landing at markets all over the country. The Whitefriars Street shop is also open to the public, selling a wide range of fresh and frozen fish and seafood, with the aroma of smoking salmon and haddock from the kilns serving as an appetising backdrop to the shopping experience.
Fresh and smoked fish shop, shellfish, salmon smoked on the premises. Range of frozen fish products eg large king prawns. Game in season. Associated delicatessen products.
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