Scottish Squid
Loligo forbesii
Scottish veined squid is mostly caught as a summer bycatch by west coast and Moray Firth boats. Sweet, firm, and miles better than most imported calamari from Southeast Asia. Most is exported to Spain and Italy where squid is understood better than it is in the UK.
Seasonality
Buying
Glossy, dappled skin and clear eyes. Smaller squid (under 20cm) are more tender. Ask your fishmonger to clean it unless you want the practice.
Storage
Fridge for 1–2 days. Freezes well — in fact a quick freeze-thaw tenderises it.
Cooking methods
Quickly grilled with garlic, chilli and lemon. Salt-and-pepper squid. Squid ink pasta with chorizo.
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.