Monkfish
Lophius piscatorius
One of the ugliest and most expensive fish in UK waters. The tail meat is firm, meaty and almost scallop-like — the only white fish that can genuinely hold its own against robust flavours like chorizo, curry spices or smoked bacon. Mostly landed in Peterhead for export to France and Spain.
Seasonality
Buying
Ask your fishmonger to remove the purple membrane around the tail — it turns rubbery when cooked. Flesh should be pearly white and firm.
Storage
Fridge for 1–2 days. Drier than most fish — freezes surprisingly well.
Cooking methods
Monkfish wrapped in Ayrshire bacon, roasted. Monkfish curry with coconut and lime. Pan-roasted tail with brown shrimp butter.
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.