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Common name - Norway Lobster, Langoustine, Dublin Bay prawn or scampi
Scientific name - Nephrops norvegicus
Average rating
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Visit Fishonline for the full range of options available for this species.
Consumer Information
A slim, orange relative of the lobster which can grow to about 24cm in length. Hugely popular in Spain and widely used in classic French cuisine. Scampi is the name for deep-fried langoustine tails, though confusingly other prawns and fish cooked similarly may be sold as ‘scampi' too. They are most often served deep fried in batter and breadcrumbs, served with chips, peas and tartare sauce, but you may also find them cooked whole, boiled or steamed. Increase the sustainability of the langoustine or scampi you eat by choosing pot or creel caught rather than trawled scampi.
Summary
Trawl (demersal otter trawl) fisheries for langoustine or scampi (Nephrops) are associated with large quantities of bycatch, including overfished species such as cod and juvenile fish. Increase the sustainability of the scampi you eat by choosing pot or creel caught rather than trawled scampi. If choosing trawled fish ask for Nephrops trawled in nets using separator grids and larger meshes to increase their selectivity and reduce bycatch and discards. The Clyde Nephrops Creel and Trawl fishery, Management area C, Functional Unit 13 and the Southern North Sea Nephrops fishery in the Farne Deeps, Functional Unit 5 and 6 are currently under MSC assessment. The Loch Torridon Creel Fishery MSC certification has been suspended as of 11th January 2011. Stocks off Portuguese coast and from North Galicia and Cantabrian Sea are depleted and scientists advise zero catch in 2013.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.