And the award for the city with the best fish and chips goes to ...

The first chippies sold fried fish and potatoes to workers out of mobile carts and simple stalls. Today there are hundreds of takeaway shops, battering and frying cod and haddock for the hungry masses. There's an everyman appeal to the straightforward menus and lack of pretension.

I stop by Blue Lagoon on Argyle Street to pick up a takeaway dinner. It's a stone's throw from where I'm staying at aparthotel Native Glasgow. Doused in salt and vinegar, then wrapped in butcher's paper, the meal is simple, decadent and filling. I resist the temptation of the chippy's other specialty, the deep-fried Mars bar. There must be limits, I tell myself sternly. Besides, I'm saving myself for tomorrow's culinary indulgence.

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The next night, out for dinner at iasg restaurant at the Kimpton Blythswood Square Hotel, there's an emphasis on sustainable seafood from the waters of Scotland. The name "iasg" - pronounced "ee-usk" - is the Gaelic word for fish. Menus change regularly, reflecting the riches of the Atlantic coastline. Cumbrae oysters licked with fermented chilli and lime, smoked haddock and clam chowder, seared scallops with kimchi butter sauce. And that's just for starters.

The restaurant's main courses are inventive and surprising - monkfish satay and steamed Shetland mussels tempt the tastebuds - shining a spotlight on the freshness of the day's catch. Naturally, there are fried potatoes and skin-on fries. They're dipped in seaweed mayonnaise to make them posh. peoplemakeglasgow.com, iasgrestaurant.com