Haddock
Melanogrammus aeglefinus
The Scottish fish and chip shop default (never, ever cod in the east of Scotland), and the base of proper Arbroath Smokies and Cullen Skink. North Sea haddock stocks are now MSC-certified sustainable, making it one of the smarter white fish choices.
Seasonality
Buying
Firm, white, translucent fillets. A distinctive 'thumbprint' dark mark above the pectoral fin is the visual signature of haddock. Smoked: look for natural unclaimed colour, not the bright yellow of dyed haddock.
Storage
Fridge for 1–2 days. Freezes well.
Cooking methods
Proper Scottish fish supper. Cullen skink. Arbroath Smokies with poached egg. Smoked haddock kedgeree.
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.