Razor Clams
Ensis siliqua
Scotland's most underrated shellfish — sweet, firm, and cheap relative to scallops, but almost impossible to find in supermarkets. Most hand-harvested razor clams are exported to Spain, where they're a restaurant staple. Look for hand-dived or diver-caught for the best product and best sustainability credentials.
Seasonality
Buying
Hand-dived only for quality and sustainability. Shells should be tightly closed or close when tapped. Avoid broken shells.
Storage
Cook same day. Keep on ice in the fridge until ready.
Cooking methods
Grilled whole in the shell with garlic, chilli and parsley butter. Quickly pan-fried and tossed through linguine.
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.