Langoustine, the sweet west-coast shellfish landed from Loch Fyne, is Glasgow's finest seafood, grilled or boiled and served simply with garlic butter and lemon at the Finnieston counters.
Where to eat it: 3 restaurants across 1 city.
Langoustine, also called the Dublin Bay prawn or scampi, is landed all along Scotland's west coast, much of it historically exported to Spain and France. As Glasgow's food scene grew, chefs kept more of the catch at home. Crabshakk helped lead that shift when it opened on Argyle Street in 2009, serving the shellfish barely cooked, and Finnieston became the place in the city to eat it.
Common allergens: Crustaceans
Tip from the editors. Cook them briefly and stop the moment the shells turn; overcooked langoustine goes woolly and loses its sweetness.
Crabshakk is the tiny Finnieston seafood bar that sparked Glasgow's Argyle Street boom, a marble counter of langoustine, oysters and fried haddock.
Signature: Langoustine, Fried haddock and chips
Order: A plate of langoustine with garlic butter and a glass of the house white.
Tip: The upstairs mezzanine and the counter both take walk-ins, so try your luck if the booking diary looks full.
The Finnieston is a snug former drovers' tavern on Argyle Street, Glasgow, pairing sustainable Scottish seafood with more than 60 gins in a candlelit room.
Signature: Grilled langoustine, Beer-battered fish
Order: A gin and tonic from the long list, then whatever shellfish is freshest that day.
Tip: It is as much a gin bar as a restaurant, so come early for a drink before the kitchen gets busy.
Gamba is Glasgow's long-running seafood basement on West George Street, where a fish-first kitchen has drawn diners across Scotland for over two decades.
Order: The fish soup with crab, ginger and prawn dumpling, a menu fixture since Gamba opened.
Tip: The pre-theatre menu before 18:45 is one of the best-value fine-dining seafood deals in the city.
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