North Sea Cod
Gadus morhua
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.
Seasonality
Buying
Clear eyes, firm flesh that springs back, mild sea smell. Fillets should be translucent white, not grey.
Storage
Refrigerate and use within 1–2 days. Freezes well.
Cooking methods
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.
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.