Langoustine
Nephrops norvegicus
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.
Seasonality
Buying
Look for firm, glossy shells and live/very recently killed specimens. If the tail is curled in tightly, it was alive when cooked. Avoid pre-frozen ‘scampi’ if you can.
Storage
Cook on the day of purchase. If you must, store on ice in the fridge for up to 24 hours.
Cooking methods
Split, grilled with garlic butter. Simply boiled 2–3 minutes. Served raw as crudo with olive oil and lemon.
At a glance
More species guides
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.
Native Oyster
The traditional British native oyster is in season when there’s an ‘R’ in the month. Loch Ryan is the last commercially active native oyster bed in Scotland. Meatier, more metallic, and more characterful than the common Pacific rock oyster.