Our catch


Atlantic Cod (MSC certified)

Saithe / Atlantic Pollock (MSC certified)

Langoustines / Nephrops

Scallops

Plaice

Atlantic Wolffish

European Squid

Haddock (MSC certified)

Hake

Monkfish

Whiting

Megrim

Lemon Sole

Gray Sole

 

*Check with us for current catch and shipping list as some species may not be available in all markets.  


 

 

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 cod 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 fleshed fish.

logo MSC copy.png

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

 

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

 

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)

 

european squid

Loligo vulgaris

The European squid is a widespread species, caught in our Scottish waters. It has a long, moderately slender and cylindrical body is more squat in appearance than the slender common squid.  It also has eight arms surrounding the beak and two longer prey-catching tentacles with suckers on the end. The colour is usually white with red/pink speckles and spots.

The European squid is generally found in water anywhere between the surface and a few hundred meters deep during the summer months, although they seek out deeper water in winter where there is less variation in temperatures. The European squid is a predator which will hunt small fishes and other squid. They will also prey on small crustaceans and any other marine creatures they find on the seabed. 


 

Lemon SOle

Microstomus kitt

Lemon sole is a misnomer since the fish is neither a true sole nor does it have the taste of lemon. Some have surmised that it comes from the French name : "limande" or "sole limande". They are a right-eyed flounder with a reddish-brown top-side, with marbled patches of pink and orange sprinkled with flecks of green and yellow. Some lemon sole have a distinctive orange patch behind the pectoral fin. 

Lemon sole has a delicate, sweet flesh and is best cooked grilled or fried and served with the most delicate of sauces.  

Here are a few lemon sole dishes we particularly love:

Chef Tom Brown – Lemon sole with oyster, smoked leeks and tarragon oil

Chef Galton Blakiston - Lemon sole with Parmesan cream

Chef Nathan Outlaw - Deep fried lemon sole with cucumber salad and lime mayonnaise


 

Atlantic Wolffish

Anarhichas lupus

A superb eating fish also known as Seawolf, Ocean catfish, Atlantic catfish, Wolf eel, Devil fish, Woof, Sea cat, Wolf-fish, Cat-fish or, as well call it, the Atlantic wolfish.

As one can tell by the name, this fish has a set of impressively aggressive looking teeth that stick out of its mouth even when closed.  These teeth are used to eat hard bodied shellfish and other invertebrates like sea urchins, crab, langoustines, echinoderms and other molluscs and crustaceans found along the seafloor.

The wolfish has a long sleek eel-like body, but it is not an eel and is instead part of the sculpin family.  Its body consists of large head, mouth, small eyes and a rounded snout.  It has ten irregular stripes along its body with color ranging from slate blue to dull olive green.

Another thing, the skin can be used for leather.

Our fleet does not specifically target Atlantic Wolffish. Instead in an effort to offer whole-net-catch to the market, we will offer wolfish as a special catch when we land it.

Check out this link- wolffish was featured on Food Network’s Sara’s Secrets: Wolf fish and Littleneck Clams in Almond-Tomato Sauce (Recipe courtesy of Legal Seafood Restaurant & Oyster Bar)