seafood scotland species guide 2014

Consumer’s guide to

Seafood Speciesfrom Scotland

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11695 Species Guide 2014_COVER_AW.indd 2 19/02/2014 17:14

Produced by Seafood Scotland www.seafoodscotland.org


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Seafood is delicious, versatile, and one of the most nutritious foods we can eat. It is low in calories, high in protein and rich in vitamins, minerals and natural oils. Oil-rich fish such as herring and mackerel are high in Omega 3 fatty acids, which have been shown to have a lowering effect on cholesterol. Oil-rich fish is also a great source of vitamins A and D.

Scottish fishermen and processors are committed to the future of their industry, the sustainability of the marine environment, and supporting coastal communities. Working with a finite wild resource, the fisherman have adapted and changed strategies over time to ensure stocks are harvested responsibly and sustainably, and have a quality approach throughout the supply chain.

Responsibility to the marine environment is demonstrated by initiatives to gain third party accreditation for best practice on board vessels, through the Seafish Responsible Fishing Scheme. In addition many Scottish fisheries have achieved or are seeking Marine Stewardship Council certification as one approach to sustainable and well-managed fisheries.

Working with Seafood Scotland and in collaboration with Government, scientists and environmental groups, the Scottish industry is seeking to preserve stocks and enhance quality. Recent examples include the development and adoption of environmentally friendly fishing gears, and the implementation of voluntary closed areas to protect juvenile and spawning fish.

For further information visit www.seafoodscotland.org

The consumer’s guide to

Seafood Species from ScotlandA guide to the abundance of Seafood available from Scottish waters.

11695 Species Guide Reprint 2014_TEXT_AW.indd 1 19/02/2014 17:21

2 www.seafoodscotland.org

Shopping for FishFish can be bought in various formats, including fresh, frozen, cured or canned. Your fishmonger or supermarket fish counter will stock a wide selection, and staff will be happy to prepare fresh fish for you in exactly the way you want it.

What to look out forTo ensure you make the best purchase look out for the following:

• Whole fresh fish should have clear eyes that are bright and not sunken.

• The skin should have a shiny, moist, firm appearance with a sea fresh aroma.

• When buying whitefish fillets, look out for neat, trimmed fillets and white translucent flesh.

• If buying frozen fish, check that the fish is frozen solid with no signs of partial thawing. Make sure that packaging is undamaged.

• Smoked fish should look glossy and have a fresh, smokey aroma.

• Take care when selecting shellfish to choose shells which are tightly closed and without any gaps or cracks.


www.seafoodscotland.org 3

Storage and Cooking TipsStorage TipsTo ensure that your fish tastes good, you should observe the following storage instructions. If you are in any doubt, ask your fish supplier for advice.

• Remove fresh fish from its original wrappings, rinse in cold water, pat dry, cover and place towards the bottom of the fridge.

• Always store cooked fish at the top of the fridge, separately from raw fish.

• Store fresh and smoked fish separately to avoid mixing flavours.

• Fresh fish, unless otherwise stated on the packaging, is best eaten within two days.

• Frozen fish should be stored at -18°C or colder.

• Defrost fish overnight in the fridge, or cook from frozen, adding a couple of minutes to the cooking time.

It is recommended that if fish is stored at -18°C, the maximum storage periods are:

Whitefish 4monthsFlatfish 4monthsSmokedfish 3monthsOil-richfish 3monthsShellfish 3months


Commoncookingmethods

Cutsavailable: Whole • Fillets Cutlets • Steaks

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Haddock Melanogrammus aeglefinus All year



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Whitefish

Scotland’s favourite whitefish, caught in the North Sea and off the West coast of Scotland at Rockall. A sweet flavoured fish versatile for many cooking methods. Look out for the MSC logo on Scottish North Sea haddock products.

An excellent fish, underutilised in the UK and very popular in Europe. A great alternative to more popular whitefish species, it has a soft flesh that firms up when cooked.

Hake Merluccius merluccius

Mar-Nov





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Saithe (Coley) Pollachius virens

All year



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Cod Gadus morhua

All year

Whitefish

Caught in the North Sea, stock levels in Scottish waters are steadily increasing. A sweet flavoured fish with large flakes lending itself to a great variety of filleting options and cooking methods.

A member of the cod family, this is a fine flavoured species abundant in all waters around Scotland. Saithe is considered an underutilised species in the UK.


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Cutsavailable: Whole • Fillets

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Monkfish Lophius piscatoriu / L. budegassa Oct-May

Whiting Merlangius merlangus

All year

Whitefish

Superb, premium fish, monkfish has a firm meaty textured flesh with a strong and sweet flavour. Caught on the continental shelf to the north and west of Scotland.

A member of the cod family, whiting is a smaller fish and best in winter. Mainly caught in the northern North Sea.





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Cutsavailable: Cutlets • Steaks

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Catfish Anarhichas lupus

Feb-July

Conger Eel Conger conger

Mar-Oct

Whitefish





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Pollock Pollachius pollachius

May-Sept

Whitefish



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Gurnard:Red Gurnard (shown) Aspitrigla cuculusGrey Gurnard Eutrigla gurnardusTub Gurnard Trigla lucerna July-Feb



Whitefish



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John Dory Zeus faber

All year

Red Mullet Mullus surmuletus

May-Nov



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Flatfish Plaice Pleuronectes platessa May-Dec



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Good healthy stocks, fished sustainably. A versatile meaty flatfish with a sweet and mild flavour, this species is abundant in summer.



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Lemon sole Microstomus kitt

Apr-Dec

A high quality, high value favourite. Best sourced during the summer season for prime fish with a delicate sweet flavour.


www.seafoodscotland.org

Witch Glyptocephalus cynoglossus All year



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Flatfish



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Megrim Lepidorhombus whiffiagonis Jan-Sept

Sometimes known as Torbay sole. A lesser known and underutilised flatfish which is great cooked whole.

Caught on the continental shelf to the north and west of Scotland. Hailed in Spain as the king of flatfish, but underutilised in the UK.



Flatfish



3 3 3 3 3 3 3

Halibut (farmed Atlantic) Hippoglossus hippoglossus

All year

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Dab Limanda limanda

Sept-May



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Oil-rich Fish



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Herring Clupea harengus

June-Sept



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Mackerel Scomber scombrus Jan-Feb &

June-Nov

Fished during the summer months, high in Omega 3, this sustainable oil rich fish is great grilled or baked whole. Look out for the MSC logo on Scottish herring products.

Scotland’s most abundant and valuable species, sustainable and high in Omega 3, this is an excellent healthy choice. With a strong unique flavour this species is growing in popularity. Available all year round but at its best in summer months.




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Oil-rich Fish



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Atlantic Salmon (Farmed) Salmo salar

All year

All year

Rainbow Trout (Farmed) Oncorhynchus mykiss

‘Scottish Farmed Salmon’ holds EU protected name status (PGI Protected Geographical Indication). Scotland is the largest farmed salmon producer in the EU making this fish a vital contributor to the economy.

High in Omega 3 and many other vitamins and minerals including vitamin D and selenium. Trout has a more subtle sweet flavour than salmon and can be filleted in a variety of ways.



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Oil-rich Fish

Sprat Sprattus sprattus

Oct-Mar


Langoustine Nephrops norvegicus All year


Cutsavailable: Whole live • Tails • Breaded

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Shellfish

Lobster Homarus gammarus

Apr-Dec


Cutsavailable: Whole live • Tails • Claws

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Sustainably caught in the North Sea and from inshore Scottish waters. Scotland has the world’s largest share of langoustines, which are highly prized and sought after. The langoustine tail is sweet with a prawn-like texture.

Traditionally fished by pot and creel all around Scotland’s coastline, Scottish lobster are some of the finest in the world. With a sweet flavour and meaty texture they are versatile to cook with.



ShellfishKing Scallop Pecten maximus

All year


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Queen Scallop Aequipecten opercularis

Sept-Mar


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Caught around Scotland’s coast, using mobile gear or by hand diving. Scallop meat has a sweet delicate flavour, needs very little cooking and is superb in simple dishes. Look out for the MSC logo on Scottish king scallops.



Shellfish


Best eaten raw

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Native Oyster Ostrea edulis

Sept-Apr

Mainly cultivated on the west coast and on Scottish isles, oysters are a much sought after product. They are delicious served raw with lemon and pepper or cooked with garlic butter.


Availableas: Whole live • Meats

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Besteatenraw

Pacific Oyster Crassostrea gigas

All year



Shellfish


Availableas: Whole live

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Velvet CrabNecora puber

Sept-Nov


Availableas: Brown meat • White meat Claws • Whole live • Dressed

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Brown Crab Cancer pagurus

All year

Traditionally fished by pot and creel, particularly on the west coast and around the Scottish isles, brown crab can be bought live, cooked, dressed or with the meat already made into products such as crab cakes or terrines. Look out for the MSC logo on Scottish brown crab.



Shellfish


Availableas: Whole live • Cooked • Meats

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Mussel Mytilus edulis

All year

Largely cultivated on the west coast of Scotland and around the Scottish isles, mussels are a highly sustainable species and are quick and easy to cook with. Look out for Scottish sustainably certified mussels.

Razor ClamSolenidae

Apr-Nov



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A hand gathered delicacy with a fine delicate flavour. They are often used in classic linguine and chowder dishes or even served raw just like oysters.


Whelk Buccinum undatum

Feb-Aug


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Winkle Littorina littorea

Sept-Apr


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ClamChamelea gallina

All year

Shellfish

CockleCerastoderma edule

May-Dec



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Squat Lobster Munida rugosa

All year

Shrimp Palaemon serratus

Apr-July

Commoncookingmethods 3 3 3 3 3 3 3 3

Availableas: Whole cooked • Raw

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www.seafoodscotland.org

Cephalopods

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3 3

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May-Dec


Availableas: Tentacles • Small whole

Octopus Octopus vulgaris

SquidLoligo forbesii May-Oct


Availableas: Tubes • Rings • Tentacles

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With a firm texture and strong flavour, squid also known as calamari is an underutilised species, found on the west coast, Moray Firth and east coast of Scotland. It is available all year round, most abundantly from March to October whilst the best quality is found from October to March.



While every care has been taken in compiling the cooking methods for the different species, Seafood Scotland cannot accept responsibility for any errors or omissions that may be found in the text,

nor any problems that may arise as a result of cooking fish using any of the suggested methods.


sustainable

delicious

versatile

responsibly caught

well-managed

high quality

rich variety

nutritious

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Seafood Scotland, 18 Logie Mill, Logie Green Road, Edinburgh EH7 4HS Tel: +44 (0)131 557 9344 E-mail: [email protected] Web: www.seafoodscotland.org

@SeafoodScotland


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