This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

M&J Seafood offers sustainable giant langoustine

28 October 2010

Fresh fish specialists M&J Seafood has announced it is to offer sustainable, UK sourced giant langoustines to foodservice customers

Also known as scampi, Dublin bay prawns or Norway lobster, the UK shores are well-stocked with this delicious species, making them a sustainable menu option to customers. Until now the majority of the UK catch has been exported to other European countries.

Three new products, ‘whole’, ‘peeled’ and ‘breaded’ giant langoustine have just been launched by M&J Seafood. Sourcing from two key fisheries, the fresh whole langoustines and the peeled scampi meat are supplied from the Scottish coast and the frozen giant breaded scampi is supplied from Northern Ireland.

Langoustine is also one of the most sustainable species in the sea. As Mike Berthet, director of fish and seafood for M&J Seafood said: “The population is carefully monitored and the Scottish fishery is currently undergoing MSC assessment. That means our UK fishermen have well-managed, healthy stocks all year round.

“Sadly, with the UK mainly using langoustine as breaded scampi, the majority of our giant langoustines get exported to other European countries. We are looking to change this, by highlighting the delicious alternatives ways of serving langoustine, especially whole. So we have asked our dedicated suppliers to hold back catches destined for Europe for us to supply to our chefs in the UK.”

Chefs can look forward to creating new recipes with these new giant langoustine thanks to their versatility and delicate flavour. They are quick and easy to prepare – with preparation and serving time usually a few minutes. Whole langoustines can be barbequed, oven cooked, pan fried or gently poached, and look impressive on the plate. While the peeled can be lightly sautéed in garlic butter or used as a substitute in any king prawn dish.

Mike added:“Tasting is believing with these giant langoustines; they are extra special.”

Print this page | E-mail this page


Article image 'Seafood factory worker cooked to death in horrific accident'

A 62-year-old employee was cooked to death at a Southern California seafood plant for tuna maker Bumble Bee Foods, according to the Huffington PostFull Story...

Article image Investment boost for Loch Fyne Oysters

Scottish seafood business Loch Fyne Oysters says it has secured significant investment which will allow it to capitalise on its brand and penetrate new export marketsFull Story...

U&S fishes for clean replacers

£767,000 grants boost for English fish processors

Associated Seafoods acquires Lossie Seafoods


Article image Artificial intelligence in the food industry

Artificial intelligence (AI) has been heralded as the next best thing since sliced bread. But what might it really mean for the food industry and what are the implications? Stephanie Duvault-Alexandre explains. Full Story...

Article image Reduce, reuse, recover

Taking simple steps to reduce water consumption or access wastewater treatment technology can help change the way this valuable resource in managed, says Simon EmmsFull Story...

Added value: the best way to deliver ROI

Food Processing Awards 2018: Rewarding excellence and innovation in food engineering

A recipe for continuous improvement success