Scottish langoustine (Nephrops norvegicus)

Langoustine is the most valuable catch for the Scottish fleet, which has the world's largest quota share of this species. In fact, Scotland lands over two thirds of the world's langoustine and we pride ourselves on delivering a top quality product, whether live, fresh or frozen.

Langoustine live in burrows in soft sand and mud on the seabed, and are widely found in the Northeast Atlantic and North Sea. Scottish langoustine are caught using trawls or creels; those caught in creels for live sale are kept in individual cells and are constantly sprayed with water. Trawled langoustine are either kept chilled on ice, or sometimes frozen onboard the vessels, all fishermen treat the catch with the utmost care to maximise the quality for their respective markets.

Feeding takes place at night, when the animals emerge from their burrows to eat small molluscs and crustaceans. Egg bearing females rarely leave their burrows and so avoid being caught in trawls. This is one element that has helped maintain such a healthy stock in Scottish waters.

Catches are subject to quota and a minimum landing size. In addition, management measures including the use of nets with escape panels that allow small individuals to avoid capture have been put in place to minimise unwanted by-catch.

Scottish langoustine have a sweet, rich taste and are renowned the world over for their unique and delicious flesh. The colour of the shells varies around the coast, with light pink/orange shells found on the East coast and deep orange/red on the West.

For the Bocuse d'Or 2011 chefs will be provided with Scottish langoustine size 6/8 pieces per kg.

For more information or to source these products please email sarah@seafoodscotland.org

Scottish Crab (Cancer pagurus) (TORTEAU)

The important Scottish fisheries for crab are in the waters around South East Scotland, Orkney, the Western and Shetland Isles. Much of the Scottish crab fleet is made up of small under 10m boats which fish close to shore using baited creels and land their catches daily. There is also a small fleet of large vivier vessels which target the offshore crab grounds around the north and west coast of Scotland. Scottish fishermen carefully handle their crab to maintain premium quality, placing them in seawater tanks, or keeping them covered and cool with water sprays.

Scottish vessels are not permitted to land any female crabs whilst they are carrying eggs and there is a restriction on the landing of crab claws. There is also a minimum landing size of 140mm that protects the breeding stock. Other sustainable fishing practices include the use of escape hatches in creels to allow undersized crabs to get out.

A license is required to fish for crabs in Scotland and stock levels are continually assessed by scientists to ensure that the populations of crabs are sustainable. With a rich fishing heritage and large fleet of vessels, Scotland supply top quality crab all year round.

The waters around Scotland's coast are clear and cold and this enhances the flavour and texture of the crab's flesh. The rich white meat found in the claws is very sweet and the brown meat is particularly rich in omega 3 and other beneficial vitamins and minerals.

For the Bocuse d'Or 2011 chefs will be provided with 2 whole live crabs weighing between 800g to 1kg

For more information or to source these products please email sarah@seafoodscotland.org

Scottish Monkfish (Lophius piscatorius) (baudroie)

Monkfish are found all around the Scottish coast and in the cool clear waters of the North Sea. They live on sandy and rocky sea beds at a variety of depths, from close inshore to around 1,000 metres. Smaller fish tend to be caught closer inshore. Monkfish are a bottom dwelling predatory species they feed mainly on fish but also eat shellfish and even diving birds.

This fish is also known as the anglerfish as it uses a fishing lure attached to the top of its head, which dangles in front of the eyes and attracts prey into its large mouth.

Monkfish in Scotland are part of a mixed fishery. Scottish fishermen capture monkfish in trawl nets and the fish are immediately gutted, cleaned and carefully packed in ice to maintain superb quality.

Scotland adheres to strict fishing quotas set by the EU to ensure the long-term sustainability and viability of the species. In addition Scottish fishermen provide additional information about their monkfish catches and where the fish were caught and have participated in directed observation programmes to help provide scientists with a more detailed picture of the stocks.

The wide mouth and flattened body of the monkfish gives it a very distinctive appearance. Although monkfish have very large heads the main flesh is found in the tail. Meat from the cheeks and liver is also eaten.

Monkfish flesh is white, firm in texture, and sweet in flavour. Monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins.

For the Bocuse d'Or 2011 chefs will be provided with 1 whole (gutted) monkfish weighing between 6 and 8kg.

                                                                                     For more information or to source these products please email sarah@seafoodscotland.org