Herring
Clupea harengus
The fish that built the Scottish east coast — Wick, Buckie, Peterhead, Eyemouth were all herring towns in the 19th century. Still fantastic value, still underused, and the base for proper Scottish kippers. Line-caught North Sea herring is a strong sustainability pick.
Seasonality
Buying
Bright silver, firm body, clear red gills. Oil-rich and fragile — buy and cook the same day.
Storage
Same day ideally. Refrigerate up to 24 hours on ice.
Cooking methods
Oatmeal-crusted herring with mustard butter. Proper Arbroath-style kippers for breakfast. Pickled herring with rye bread.
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.