Pollock
Pollachius pollachius
The honest, cheap substitute for cod — and often the more sustainable choice. Scottish line-caught pollock is one of the MCS's top recommendations. Milder than cod, holds together better than haddock, and costs half as much. Chefs love it; the public hasn't quite caught up yet.
Seasonality
Buying
Line-caught Scottish pollock for sustainability. Firm, pearly-grey flesh. Fillets should smell like clean sea, not fishy.
Storage
Fridge for 1–2 days. Freezes well.
Cooking methods
Sustainable alternative in fish and chips. Beer-battered with tartare sauce. Baked with tomato, olives and capers.
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.