Our catch


Atlantic Cod (MSC certified)

Saithe / Atlantic Pollock (MSC certified)

Langoustines / Nephrops

Scallops

Plaice

Haddock (MSC certified)

Hake

Monkfish

Whiting

Megrim


 

 

Atlantic Haddock

Melanogrammus aeglefinus

Scottish Seas haddock is caught by a MSC-certified fleet both in the North Sea and the West Coast of Scotland. Haddock is a flaky white fish that lends itself to all types of cuisine, from the humble fish-n-chips to the top tables in Paris and around the world.

Available fresh, frozen and value-added.

Few fisheries in the world have reached the standard set by the Scottish haddock fleet. Their work over the past five years of MSC certification really shows their commitment to sustainability and responsible management. It’s good to see that MSC certification is bringing tangible benefits to the Scottish haddock industry and I hope we will see these continue.
— -Claire Pescod, MSC

Atlantic cod

Gadus morhua

The ever popular cod is one of the main species our fleet targets. We fish for cid under strict MSC certification and responsible management practices so that we can continue bringing cod to your table.

Our cod is perfect for all types of cuisines, from elegant restaurant diners to the weeknight dinner table at home. It is a flaky, light and beautifully white fished fish.


Scottish Pollock (Saithe)

Pollachius virens

While pollock can be a suitable stand-in for cod or haddock, Scottish Seas pollock is well equipped to stand on its own in the kitchen.  It's a plentiful fish, caught all around Scotland.

It's mild and flaky, making it popular for chefs and retailers.

This fishery is certified by the Marine Stewardship Council

 


Hake

Merluccius merluccius

Hake is a perfect fish for chefs and retailers looking for a plentiful and sustainable whitefish fillet. Extremely popular across Europe, chefs pair this fish with a full range of flavors and cooking styles.  Scottish Seas hake is a different species than that found in the Pacific. Hake fillets present as slightly softer than haddock or cod when raw, but the flesh becomes firmer with cooking. Scottish Seas hake is a fit for both chefs and home cooks alike.

Hake can be matched with flavours as diverse as bacon, horseradish and coconut and this versatility, along with its subtle, sweet flavour, means it is a popular fish the world over.
— Great British Chefs

Whiting

Merlangius merlangus

Smaller than either cod or haddock, Scottish Sea whiting is a quick-cooking whitefish that is underexposed in the US market.  A great value for fillet or portion programs in foodservice and retail.

Whiting fish supplies important nutrients, including protein and a small amount of fat. A 3-ounce serving contains about 15 grams of protein, with about 1 gram of fat, some of which is healthy, omega-3 fatty acids that help protect your heart from disease
— Livestrong

Monkfish

Lophius piscatorius / L. budegassa

Monkfish is a premium market choice caught in the deep cold waters on the continental shelf, as well as off the West Coast of Scotland. Chefs use the firm textured tails in a wide range of preparations. It's a top culinary choice with a sweet, brilliantly white and almost shellfish-like richness. Monkfish is considered a delicacy across Europe and in Japan.

Monkfish is sometimes called “poor man’s lobster” because of its sweet, firm white flesh, but don’t think that it’s a second choice ingredient. Chefs love monkfish because it’s so versatile...
— Food & Wine magazine

megrim

Lepidorhombus whiffiagonis

A flatfish similar in flavour to the better known Dover sole — yet at a better price. It has a white flesh and sweet sole taste profile.

The majority of the catch is exported to France and Spain, but will now be available to North American buyers as well.

 

The seafood demands respect, and for the American visitor, it offers the chance to head to the docks and take home varieties, like megrim, that cannot be found outside the British Isles.”
— William Grimes, New York Times, on the seafood of the UK

 

Langoustines

Nephrops norvegicus

Historically a decadent menu offering across Europe, these small lobster-like crustaceans are relatively new to chefs in North America. The tails can be prepared in or out of their thin pink shell, while the heads and claws make for rich stocks and broths. The tail meat is sweet and has enough rich taste to stand on its own merits. Yet the flavor pairs well with meats such as veal or bacon. Langoustines from Scottish waters are famous with chefs around the globe, and home cooks are becoming increasingly familiar with this newly available seafood.  

Scottish Seas langoustines are frozen immediately after being caught to ensure maximum freshness.

Scottish Seas langoustines are caught by both trawl and creel.

Forget foie. Forget caviar. Langoustines are the new marker of haute cuisine. Slim, pinkish-orange, and built like a basketball player (all arms and legs), Nephrops norvegicus is a shrimpy-looking crustacean in the lobster family. Its body can grow up to ten inches long, but it’s basically just the delicious tail meat that has chefs from Copenhagen to Vegas in a full-on frenzy.
— Bon Appétit magazine

 

Scallops

Pecten maximus, Aeuipecten opercularis

Scallops are the go to for chefs and home cooks looking for incredible tasting seafood that is simple to prepare. From the cold waters of the Scottish Seas, our scallops are fresh, firm and rich in texture and taste. Great raw, cured or cooked, these little gems are always sure to please.

*Scottish Seas scallops are currently available in the UK, Europe and Asia.

There’s nothing like eating a raw scallop, freshly plucked from the ocean, to get a sense of a country’s natural bounty.
— Author Chris Wright

 

Plaice

Pleuronectes platessa

Plaice is a versatile flatfish that is popular in all types of cuisines.  It is delicate in texture and flavor, and cooks relatively quickly compared to other types of fish.  Plaice is very recognisable by the orange spots on brown skin and the it's white underside. Enjoy plaice in all recipes calling for sole, flounder or other flat fish.

The simple I advice would give to chefs is that plaice should be on the ‘to buy’ list – buy it and support our UK fishermen and their huge efforts to move towards a sustainable future.
— Mitch Tonks (via Chef Talk/Fish2Fork)