Megrim Sole
Lepidorhombus whiffiagonis
One of Scotland's most underappreciated catches. Megrims are landed in huge quantities by the Scottish fleet but almost entirely exported to Spain, where they're called 'gallo' and served in every coastal restaurant. In Scotland, fishmongers sell them for a fraction of what Dover sole costs. The flesh is delicate, sweet, and takes butter beautifully. Pan-fry whole for 3-4 minutes per side — the bones lift out cleanly. An excellent introduction to flatfish for home cooks who've never cooked anything beyond salmon fillets.
At a glance
Stocks are stable. Better-managed than some other deep-water flatfish.
Best choice: Scottish-caught megrim
Seasonality
Compare every Scottish species month by month in the seasonal seafood calendar.
Best quality: Summer months for best quality.
Best value: Affordable — one of the cheapest flatfish. Often overlooked locally.
Frozen: Fresh preferred but freezes adequately.
How to buy
- White, delicate flesh
- Mild smell
- Whole fish with bright eyes
Where to buy
Supermarkets: Occasionally at M&S. Primarily from fishmongers.
How much to buy
Storage
Fridge: 2 days
Freezer: 2 months
How to prepare
Prep time: 5 minutes
Cooking methods
Pan-fry fillets 2 min per side maximum. Whole fish: grill or bake 180°C, 12 minutes. Suits simple preparations — brown butter, lemon, capers.
- Overcooking (very thin fish)
- Heavy saucing that masks the delicate flavour
Recipes
Grilled megrim with lemon butter
- Brush with butter, grill whole fish 5 min per side. Finish with lemon and parsley.
Drink pairings
Nutrition per 100g
Most Scottish megrim goes to Spain before Scots see it. What stays behind is good, affordable, and underappreciated. It suits simple cooking and won't disappoint.
Megrim Sole vs…
Frequently asked questions
What's megrim sole?
Megrim (Lepidorhombus whiffiagonis) is a deep-water flatfish caught off Scotland's west coast. It's similar to lemon sole in flavour and texture but less well-known.
Why is it so cheap?
Most Scottish megrim is exported to Spain and France where flatfish command higher prices. The domestic market doesn't value it highly — to Scotland's loss and your benefit.
When is megrim sole in season?
Peak season for Scottish megrim sole is May–September. Summer months for best quality.
How do you cook megrim sole?
You can pan-fry, bake, grill or poach Scottish megrim sole.
How much does megrim sole cost per kg in the UK?
Fresh Scottish megrim sole typically costs £8–£14 per kg from a fishmonger, depending on size, season and how it's prepared. Per portion that works out around £3–5 per portion. Affordable — one of the cheapest flatfish. Often overlooked locally.
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.
Cod (North Sea)
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.
Mackerel
Cheap, sustainable when line-caught, and a brilliant introduction to oily fish cookery. Scottish line-caught mackerel in late summer is one of the best value food items in the country.
King Scallop
Hand-dived scallops from the west coast are one of Scotland’s premier luxuries. Much better than dredged, with zero seabed damage and notably plumper meat. Pay the extra.
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