Fierce in appearance yet extraordinary on the plate, the Scorpion Fish, or Rascasse, is one of the most characterful and sought-after fish in Mediterranean and Atlantic cuisine. With its dramatic spiny profile, vivid reddish-orange skin and remarkable ability to camouflage against rocky seabeds, it commands attention long before it reaches the kitchen.

Wild-caught from the Eastern Atlantic and Mediterranean, the Rascasse is above all famous as the soul of bouillabaisse, the legendary Provençal fish stew that cannot, by tradition, be made without it. Its flesh is firm and deeply flavourful, carrying a richness and intensity entirely its own that infuses broths, stews and sauces with an unmistakable depth no other fish can replicate. Equally impressive roasted whole or pan-seared, it rewards bold, confident cooking, and each fish delivers a generous, impressive yield.

Why choose Sea House Scorpion Fish?

• Intensely flavourful flesh. Unrivalled depth for stocks, stews and whole preparations.
• Essential to bouillabaisse. Irreplaceable in classical Provençal cuisine.
• Wild-caught origin. Genuine provenance from the Eastern Atlantic and Mediterranean.
• Striking presentation. A dramatic appearance ideal for whole-fish dining experiences.
• Certified fresh. Handled with care from catch to delivery.