Halibut
Hippoglossus hippoglossus
The largest flatfish in UK waters and one of the most expensive. Wild Atlantic halibut is critically endangered and should be avoided — look instead for Gigha Halibut, a Scottish farmed operation on the Isle of Gigha using sustainable land-based recirculating tanks. Meaty, firm, almost steak-like flesh.
Seasonality
Buying
Buy Gigha farmed or certified sustainable only. Flesh should be pearl-white and firm. Steaks benefit from a brine before cooking.
Storage
Fridge for 1–2 days. Steaks freeze well.
Cooking methods
Pan-roasted halibut with brown butter and capers. Halibut tranche with crushed Jersey Royals and herbs.
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.