You will find Langoustines more and more often in supermarkets. But are they the same as scampi? And more important, are they tasty?
After reading this article from a specialist langoustine and shellfish processing company, you will know the differences and some fun facts.
Langoustines can be quite large. They are often smaller, but on this picture you can clearly see what they look like.
This was caught by North Sea fisherman Sander Meijer who also took the picture. This week, he was caught on the North Sea, 300 kilometers above Schiermonnikoog (Netherlands) And to be precise 150 kilometers West of Hvide Sande DK.
Text goes further below the imange
Langoustine and Scampi are the same. Just look further down the article at the translations per country.
Even for many restaurant owners and consumers the different names are unclear. The latin name is Nephrops Norvegicus is therefore used in commerce. Buyers and sellers want to be sure they're talking about the same product.
Langoustines are considered a delicacy. The white fleshy meat in the tail and body is juicy, slightly sweet and lean.
Spawn in the heads of a langoustine is a natural appearance.
When heating during the preparation, the spawn will turn into a red / orange color, and this will give extra flavor.
It is important that you unfreeze correctly. You do this by removing the Langoustine from the plastic tray and putting it in a colander, then keeping it under cold running water until the product has been thawed.
The most fresh are the tastiest. That's why we prefer the ones that are caught in our own North Sea.
Gambas, for example, are not caught in the North Sea but are grown in "discarded" rice fields which have been flooded with water.
(Personal not from the Author: Oromar is a company in the small fishing village called Urk, the Netherlands. It's located few miles from the fishing grounds on the North Sea. Scampi is deliverd fresh from the fishing ships. Sometimes even within a day from catching. It's quickly deep frozen and packaged. After that it's delivered trough whole Europe. Because of the quick processing the quality remains, and that's why our customers love it)
Yes, it is safe to eat shellfish while you're pregnant. But please do cook them thoroughly. If you like to read more about eating fish and shellfish during pregnancy, please read this article.
There is a lot of confusion about the name of Langoustines. That starts with the different languages. That is why we have listed this for each country:
The Norwegian lobster is a lobster that can reach 10 to 30 centimeters, which is caught in the North Sea. A langoustine is orange on the top and sides and white on the bottom. They are relatively long and slim compared to other lobster species.
When judging the color of Langoustine, we pay attention to a clear orange color of the whole shellfish. As the product ages, a light gray glow will appear on the head. That black color continues to progress the older the product becomes.
Source: VCU / ILVO
Langoustines have a large habitat. They live in the North-East Atlantic, around Iceland, Norway and the Faroe Islands to Northwest Africa and the Mediterranean Sea. But due to the change in the temperature of the seawater, they are becoming more common in the areas of Dutch fishermen.
If a norway lobster wants to escape, he 'swims' backwards by striking his tail. This is called 'lobstering'.
You should actually see this video how best to peel and prepare.
Are you a purchase manager of a wholesale company? Then please contact Oromar
Are you a private person or a restaurant owner? Then look for the fish store or local wholesaler.
Enjoy your meal!
Foto: Jaume Escofet via Flickr
Foto: s-velasco via Flickr