Atlantic Cod (MSC certified)
Saithe / Atlantic Pollock (MSC certified)
Langoustines / Nephrops
Haddock (MSC certified)
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.
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 fished fish.
Scottish Pollock (Saithe)
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 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.
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.
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.
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.
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.
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.
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.