Sea Trout
Salmo trutta
Scotland's answer to wild salmon now that Atlantic salmon is effectively off-limits. Sea trout is brown trout that has migrated to sea, returning to spawn, and its flesh is pinker and more delicate than its freshwater cousin. Short summer season, mostly from rod-caught sport fisheries.
Seasonality
Buying
Firm, glossy, pale pink flesh. Most legally-sold sea trout comes from rod-and-line fisheries; ask about provenance.
Storage
Fridge for 1–2 days. Excellent for smoking.
Cooking methods
Whole roast sea trout with herbs and lemon. Sea trout gravadlax. Pan-seared fillet with samphire.
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.