Langoustines

Scampi (Nephrops norvegicus) tend to live on soft, fine sandy seabeds, where they often hide in burrows they’ve dug out themselves. They’re found in both the Atlantic Ocean and the Mediterranean Sea.

It’s a decapod crustacean with a narrow, elongated body and abdomen and is less robust than the rest of the species in the family. It has a pink hue with more extensive areas of colouration. Its head is long, with lateral spines and highly developed pincers. The male has tiny legs located between the base of the wide pincers, while the female has even smaller and finer ones.

Scampi is the perfect food for balanced and healthy diets. It’s recommended for people on weight loss diets. It also contains a significant mineral content (potassium, selenium, magnesium and calcium) and vitamins B12 and E.

Scampi requires very little culinary preparation. It can be boiled in salted water for two or three minutes, depending on its size, counting from the moment the water starts boiling again after submerging the scampi. Once done, quickly take it out and place on ice for rapid cooling and to ensure the meat stays consistent and firm.

It’s also exquisite grilled and seasoned with coarse salt.

Name: Langoustines (Nephrops Norvegicus)

FAO 3-alpha code: NEP

Catch or farming area: FAO-27

Sub-area: To be specified at time of delivery

Method of production: Caught

Fishing gear: Pots

Store between: 0-4°C

IMPORTANT: The net quantity and expiry date of the product shall be specified at the time of delivery.

The langoustine will arrive in a sealed box to keep it cold during transport....

See how we prepare your langoustine order here.

The langoustine is a live and fresh crustacean, which you can keep between 3 and 5 ºC, stored and covered with a damp cloth. The sooner you eat them, the better their properties will be.

To freeze them, it is best to cook them first, as if they are frozen raw, their heads may blacken and not look as good when defrosted. Once frozen, they can last 4-6 months.

Langoustines require very little culinary preparation. Our recommendation is to enjoy them grilled and seasoned with coarse salt, delicious! They are also delicious grilled, and the smaller pieces are perfect to complement rice dishes and stews. How to cook langoustines If they are cooked, they should be cooked in boiling salted water for two or three minutes from the moment they come to the boil, depending on their size. Take them out quickly and put them on ice, so that they cool quickly and the meat is firm and firm. To cook the langoustines on the griddle To cook them on the griddle, it is necessary to open the langoustines into a carcass, have a very hot griddle, and place them with the meat on top and without turning them over so that they do not dry out excessively. Season with coarse salt and enjoy!