Up here in the North of Scotland, our pristine waters produce some of the finest seafood in the world, and creel-caught langoustines are a true delicacy. Unlike trawling, which can damage the seabed and result in lower-quality catches, creel fishing is a sustainable, selective, and hands-on method that ensures only the best langoustines make it to your plate!
While generally available all year round, the peak season for langoustines is February to March, so there’s no better time to enjoy them.
Our creel-caught langoustines are landed and delivered alive, meaning they’re as fresh as possibly could be on arrival to your doorstep. This method prevents the stress and bruising associated with large-scale trawling, resulting in firmer, sweeter meat. The gentle handling preserves the delicate texture and flavour, making them a favourite among top chefs in Michelin star restaurants and home-cook seafood lovers alike. Our Royal Warrant to both Queen Elizabeth and recently King Charles is testament to the fact that our langoustines are the best going!
Whether served simply grilled, in a rich bisque, or as part of an elegant seafood platter, our creel-caught langoustines offer unparalleled taste and freshness. When you choose them, you’re not just enjoying world-class seafood, you’re supporting sustainable fishing and Scotland’s coastal communities.
Explore the difference today and taste the best of the North Sea! 👇