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Langoustine

Langoustine

Langoustine belongs to the crustacean family and thrives best on soft bottoms, such as clay and silt, at depths between 20 and 800 meters along the coast of the Northeast Atlantic, including the Skagerrak and the North Sea. It prefers water temperatures between 6 and 12 degrees Celsius. Langoustine can grow up to 25 cm long, measured from the tip of the rostrum to the tail fan, and weigh around 200 grams. The main fishing season for langoustine typically runs from spring to autumn, generally from April to November, but it is available year-round. The meat in its tail is white, tender, and sweet, with a delicate flavor that makes it a highly sought-after delicacy. It is exceptionally well-suited for boiling, steaming, frying, gratinating, and in exclusive seafood dishes.

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Cold-Water Prawns – Pandalus Borealis

Shrimp belongs to the crustacean family and can be found in a wide range of marine environments, from cold polar regions to tropical waters, at various depths from the shoreline down to several hundred meters. They thrive best in water temperatures suited to their specific species. Shrimp vary in size, but the most common species in Norway, such as northern prawns, rarely exceed 15 cm in length. The shrimp fishing season varies regionally, but in many areas, they are available year-round, with peaks during certain periods. Shrimp meat is tender, sweet, and succulent, and is a popular seafood delicacy. Their delicate flavor and texture make them exceptionally well-suited for boiling, steaming, frying, in salads, and as a topping.

Brown Crab

The brown crab belongs to the crab family and thrives best on hard bottoms, such as rock, stone, and gravel, at depths from the intertidal zone down to around 200 meters. It prefers water temperatures between 5 and 18 degrees Celsius. Brown crabs can reach up to 25 cm in carapace width and weigh over 3 kg, with males often being larger than females. The main fishing season for brown crab in Norway typically runs from spring to early autumn, usually from April to October, though availability can vary. The meat in its claws and body is sweet and delicate, making it a sought-after delicacy. Its white, flavorful meat makes it exceptionally well-suited for boiling, gratinating, and in salads.