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I have tasted a lot"
We use fish that are 5-6 kg in order to achieve nice thick steaks that are great for pan-frying or baking
Our peeled scampi is unique because we use no glaze (added water) when freezing
so the perfect tool is a pair of scissors
Wild Scottish Langoustines Serving:S 17-20 I have tasted a lot"Sold in 4 different sizes, raw whole Scottish langoustines Great when steamed or simmered in a fragrant sauce check this recipe out A 700g box of whole langoustines would feed 4 as a starter The langoustine is a big prawn with an extra fine taste. It's also known as the Dublin Bay Prawn or the Norway Lobster, and in its most popular role, as scampi that's what we call the meat in the tail once it has been peeled. If you are looking for the peeled and