Brown Crab
Cancer pagurus
Scotland's most important crab species and the meaty workhorse of British shellfish cookery. UK-creel-caught brown crab has one of the best sustainability profiles of any commercial seafood — low-impact pot fishing, healthy stocks. White claw meat is sweet and firm; brown body meat is rich and intense.
Seasonality
Buying
Heavy for its size is the key tell — light crabs are watery. Live crabs should be active; cooked crabs should smell fresh and saline, not ammonia.
Storage
Live: fridge in a damp cloth for up to 24 hours. Cooked: eat within 2 days.
Cooking methods
Dressed crab with mayonnaise and brown bread. Cromer-style crab sandwich. Crab linguine with lemon and chilli.
At a glance
More species guides
Langoustine
Scotland’s most valuable seafood export — and, bafflingly, a product most Scots have never eaten. Also called Dublin Bay prawns, Norway lobster, or scampi in its cheapest incarnation. Fresh, whole langoustines landed on the west coast are one of the great seafood experiences in the world.
North Sea Cod
The backbone of Scottish fish and chips. North Sea cod has been through stock collapse and recovery cycles; look for MSC-certified Icelandic or Barents Sea if you’re unsure about provenance.
Scottish Salmon
Scotland’s most exported food product by value. Virtually all salmon you buy is farmed — wild Atlantic salmon is critically endangered and mostly reserved for catch-and-release sport fishing. Look for RSPCA Assured or organic labels for higher welfare.