Seafood

10 Scottish Fish You Should Be Eating (But Probably Aren't)

Beyond salmon and haddock, Scotland's waters produce extraordinary fish that most Scots have never cooked. Here are 10 underrated species, where to buy them, and what to do with them.

By Gary·24 April 2026·7 min read

Scotland lands over 60 commercial fish and shellfish species. Most Scots eat three of them: salmon, haddock, and prawns. Here are 10 you should add to the rotation — all caught or farmed in Scottish waters, all available from fishmongers, and none of them difficult to cook.

1. Megrim sole

The overlooked flatfish. Megrims are landed in huge quantities by the Scottish fleet but almost entirely exported to Spain, where they're served as "gallo" and considered a delicacy. In Scotland, fishmongers sell them for £8–12/kg — a fraction of what Dover sole costs. The flesh is delicate, sweet, and takes butter beautifully. Pan-fry whole for 3–4 minutes per side. The bones lift out cleanly.

Where to buy: Any fishmonger who stocks flatfish. Ask specifically — they might have them behind the counter even if they're not displayed. Season: year-round, best May–February.

2. Rope-grown mussels

Scottish mussels are superb and absurdly cheap — £3–5/kg from a fishmonger, sometimes less at farmers markets. Rope-grown (farmed on suspended ropes rather than dredged from the seabed) are cleaner, meatier, and more sustainable than wild-harvested. Shetland and west coast mussels are the best.

Cook in a covered pot with white wine, garlic, and shallots for 4–5 minutes until they open. Serve with bread to mop up the broth. Feeds four for under £10 including the wine. There is no cheaper quality protein in Scotland.

Where to buy: Most fishmongers, some supermarkets (M&S and Waitrose stock Scottish rope-grown). Season: September–April. Check our mussel species guide.

3. Pollock

Not to be confused with Alaskan pollock (the fish finger fish). Scottish pollock is a proper wild fish — firm, white-fleshed, and significantly cheaper than cod or haddock at £6–10/kg. It's sustainable (MCS rates it 1–2), holds up well in curries and stews, and takes a batter as well as haddock does.

The reason it's underrated: the name. "Pollock" doesn't sound appetising. Ignore that. Buy it.

Where to buy: Fishmongers, and increasingly in supermarkets labelled as "pollack." Season: year-round. See our pollock species guide.

4. Razor clams

Dramatic-looking shellfish — long, narrow shells that resemble an old-fashioned cut-throat razor. Sweet, tender meat with a clean ocean flavour. Pan-fry with garlic butter and parsley for 2–3 minutes, or grill with breadcrumbs and lemon. They cook fast and overcooking ruins them.

Mostly hand-gathered by divers on the west coast. The sustainability credentials are excellent. Prices are £10–18/kg depending on size and season.

Where to buy: Specialist fishmongers, some farmers markets. Ask for them — they're not always on display. Season: October–February peak, available year-round. See our razor clam species guide.

5. Sea trout

Wild sea trout (also called sewin in Wales) is migratory brown trout that goes to sea. The flesh is pink, richer than farmed salmon, and has a more complex, slightly gamey flavour. It's a seasonal delicacy — available June to August from rivers across Scotland.

The catch: it's harder to find than salmon and more expensive (£15–25/kg). But if you see it at a fishmonger or farmers market in summer, buy it. Bake whole with lemon and herbs, or pan-fry fillets skin-side down. See our sea trout species guide.

Where to buy: Summer only, specialist fishmongers and farmers markets.

6. Squid

Scottish squid. Yes, really. The waters around Scotland produce excellent squid, mainly caught as bycatch by the prawn trawler fleet. Most of it is exported to Mediterranean markets where squid is a kitchen staple.

Domestically, fresh Scottish squid from a fishmonger costs £8–14/kg — much cheaper than restaurant calamari. Clean it (or ask the fishmonger to do it), slice into rings, and flash-fry for 60–90 seconds in a screaming hot pan with chilli and garlic. Any longer and it turns to rubber.

Where to buy: Fishmongers with good turnover. Frozen is fine for cooking — buy in bags from Asian supermarkets for even better value. Season: July–October. See our squid species guide.

7. Brown crab

Scotland lands thousands of tonnes of brown crab annually. Most goes to France and Spain. Domestically, you can buy whole brown crab from fishmongers for £5–10 per crab — yielding a generous amount of both white and brown meat. The brown meat (from the body) is intensely flavoured and makes extraordinary pasta sauces, sandwiches, and crab on toast.

The barrier is the picking — getting the meat out of a whole crab takes 15–20 minutes and some confidence. Ask your fishmonger to show you, or buy dressed crab (pre-picked) for convenience. See our brown crab species guide.

Where to buy: Fishmongers, some supermarkets (dressed). Season: May–September peak.

Check what's in season right now across all 22 Scottish species with our Seasonal Seafood Calendar.

8. Mackerel

You probably know mackerel exists, but most people buy it smoked or tinned rather than fresh. Fresh mackerel — caught that morning, barbecued whole within hours — is a completely different experience from the vacuum-packed supermarket fillet. The flesh is rich, oily, and stands up to strong flavours: mustard, horseradish, lime, chilli.

The most sustainable fish on this list (MCS rating 1–2 for Scottish-caught). Incredibly cheap at £3–6/kg when in season. The catch: freshness matters more than any other fish. Mackerel deteriorates fast. Buy it the day it was landed and cook it that day.

Where to buy: Fishmongers, fish vans, harbour-side sellers in summer. Season: June–September peak. See our mackerel species guide.

9. Lemon sole

Not actually a sole (it's a flounder), but who's counting. Lemon sole is a sweet, delicate flatfish that's less expensive than Dover sole (£12–20/kg vs £25–40/kg) and, honestly, just as good in most preparations. Pan-fry in butter for 3 minutes per side, or bake whole with capers and brown butter.

Available year-round from Scottish waters. Often overlooked in favour of more fashionable flatfish, which keeps the price reasonable. See our lemon sole species guide.

Where to buy: Fishmongers, some supermarket fish counters.

10. Cockles

The humblest shellfish on this list and possibly the most rewarding. Scottish cockles are sweet, briny, and cook in 3–4 minutes. Steam open with white wine and eat as-is, toss through pasta with chilli and parsley, or do what the Portuguese do and serve them with coriander and garlic butter.

Available year-round from fishmongers and some farmers markets at £4–8/kg. They're a fraction of the price of clams and taste better. See our cockle species guide.

Where to buy: Fishmongers, particularly on the west coast.

The common thread with all 10: they're swimming in Scottish waters, they're landed by Scottish boats, and they're available from Scottish fishmongers at reasonable prices. The only thing stopping most people from eating them is habit — and maybe a bit of confidence in the kitchen. Start with the mussels (cheapest, easiest, most forgiving) and work your way up to the razor clams.

Find your nearest seafood source with our Farmers Market Finder, or check what's in season with the Seasonal Seafood Calendar.

TasteSCOT is an independent editorial site. We are not affiliated with any distillery, brewery, producer, or tourism body. All opinions are our own. Prices, availability, and opening hours are checked at the time of writing but may change — always verify with the retailer or venue before visiting or purchasing. If you drink, please drink responsibly.