Langoustine - also known as scampi, emperor lobster or Norwegian lobster
The North Atlantic Langoustine, also known as Nephrops Norvegicus, true scampi, or Norway lobster, hails from traditional coastal fishing in the glacial waters of Norway. These cold-water gems are harvested at depths exceeding 300 meters by small boats, braving the daily currents of the icy fjords. Our fishermen catch the langoustine between January and April in limited quantities, a practice aimed at preserving populations and ensuring sustainable enjoyment. Langoustine are regarded as one of the finest crustaceans globally and are employed as an excellent foundational ingredient by countless top chefs worldwide.
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One fish for free
One fish for free
Buy 5 fish, automatically pay only 4
Buy 5 fish, automatically pay only 4
tail meat, raw
from CHF 56.99*
with head, shell & scissors
from CHF 79.99*
Head, scissors & shell
CHF 49.99*
CHF 12.50 /kg
Sold out
Base for soups & sauces
from CHF 13.99*
Savor the Peak Flavor: Langoustine at Its best
1. DEFROST Allow the langoustine to thaw in the refrigerator overnight or at room temperature on the same day. 2. COOK Melt butter over medium heat until a brownish layer forms on the bottom (milk sugar caramelizes). After the butter has cooled slightly, add the langoustine and cook, turning several times, for about 5 minutes. 3. FLAVOR Refine the carefully cooked flesh of the langoustine with a little lime zest and salt and serve plain or with lemon mayonnaise.
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THINGS YOU NEED TO KNOW ABOUT THE LANGOUSTINE
HONEST CATCH has consciously chosen not to offer live langoustine, as live shipping is neither ethical nor contemporary, and the fluctuating meat quality in stressed animals does not meet our quality standards. Instead, HONEST CATCH relies on cutting-edge processing and freezing methods to ensure unparalleled quality and practical handling. The North Atlantic langoustine from HONEST CATCH is humanely killed and processed using a gentle and appropriate High-Pressure Processing (HPP) technique. High-pressure processing is a highly advanced technology recently integrated into the food industry. It has various applications, such as cold pasteurization of foods (e.g., fruit juices) and the deshelling of shellfish. High-pressure pasteurization in seafood is primarily used for meat separation and preservation. Without any chemical additives, the meat is separated from the shell 100% intact and undamaged. This offers significant advantages: the shelf life of langoustine is gently extended, preventing the growth of harmful microorganisms and minimizing the risk of contamination. Nutrients, vitamins, and minerals are preserved, maintaining the texture and flavor of the scampi. After this gentle processing, our langoustine is immediately shock-frozen using the innovative cryogenic freezing process at -90°C. In the cryogenic freezing process, the North Atlantic langoustine is transported on conveyors, unpackaged, into so-called shock tunnels. Within these tunnels, refrigerants such as carbon dioxide (-78°C) or nitrogen (-196°C) are used and sprayed onto the raw langoustine through fine nozzles. The refrigerant is supplied from a pressure vessel into the freezing tunnel. A sudden change in pressure creates gas, which absorbs the langoustine's heat and can then be removed. Upon exiting the tunnel, the langoustine has a core temperature of -18°C and can be immediately packaged and stored. The langoustine remains individually removable. The refrigerants displace oxidative oxygen and prevent dehydration (drying out) on the langoustine meat's surface due to the rapid temperature drop. Additionally, the low temperatures of -196°C to -78°C immediately inhibit the proliferation of microorganisms. This freezing method is vastly superior to conventional techniques, resulting in lower moisture loss (only up to 1% instead of up to 4%), reduced meat color loss, optimal quality preservation through gentle handling and preservation of cell structures, maintenance of the natural flavor and sensory attributes of langoustine, and the immediate preservation of the raw langoustine's freshness.
FREQUENTLY ASKED QUESTIONS ABOUT LANGOUSTINE
Can I buy sustainable langoustine from HONEST CATCH?
Why should I buy my langoustine from HONEST CATCH?
Where does the langoustine come from that I can buy at HONEST CATCH?
How do you recognize good Norway lobster?
What should I consider if I want to buy langoustines online?
How does langoustine from HONEST CATCH taste?
What sets langoustine apart from shrimp?