Langoustine Sales Down

The export slump has forced shellfish merchants to look for alternative outlets for the 33,782 tonnes of langoustine landed at Scottish ports each year. Some, like Cook, are focusing on the domestic market. He has opened a fish shop next door to his fish restaurant, Marynka, in Linlithgow, West Lothian, where he hopes to encourage the sale of langoustine.

“We are trying to let people know that this is a top-quality product and not as expensive as they think. We can have them for sale just 24 hours after they were caught,” he says. See Full Story


A langoustine is a marine crustacean which looks a little like a miniature lobster and a lot like the river dwelling crayfish. Its proper name is Nephrops norvegicus. It can grow up to a foot in length and is prized for its delicious tail meat. Smaller langoustine have their upper parts discarded and their tails used for scampi. Larger langoustine are sold to be cooked whole. Then the meat from the tail and, in larger specimens the claws, is eaten either as part of a more complex dish or straight from the shell. They are a common feature in the traditional French bistro seafood platter and a very important element in Spanish cuisine
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