Everything about The Norway Lobster totally explained
The
Norway lobster,
Nephrops norvegicus, (also called
Dublin Bay prawn,
langoustine or
Scampi), is a slim orange-pink
lobster up to 24
cm long found in the north-eastern
Atlantic Ocean and
North Sea as far north as
Iceland and northern
Norway, and south to
Portugal; it isn't common in the
Mediterranean except in the
Adriatic, notably the north Adriatic .
The tail is muscular, and is frequently eaten, often under the name "
scampi". Norway lobster is eaten on special occasions in
Spain and Portugal, where it's cheaper than the
European lobster .
Norway lobsters are solitary
predators, feeding on other animals such as
worms and
fish .
The Norway lobster is an important species for
fisheries, being caught mostly by
trawling. Around 60,000
tonnes are caught annually, half of it in the
United Kingdom's
waters . Discards from
Nephrops norvegicus fishery may account for up to 37% of the
energy requirements of certain marine
scavengers, such as the
hagfish Myxine glutinosa . Boats involved in
Nephrops fishery also catch a number of fish species such as
plaice and
sole, and it's thought that without that revenue,
Nephrops fishery would be economically unviable .
In December 1995, the commensal
Symbion pandora was discovered attached to the mouthparts of a Norway lobster, and was found to be the first member of a new
phylum, the Cycliophora .
On Sunday, May 25, 2008, Langoustine was the secret ingredient on Episode IA0609, "Flay vs. Lacovone" on
Food Network's
Iron Chef America.
Further Information
Get more info on 'Norway Lobster'.
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