Cooked peeled scampi

The Nephrops norvegicus scampi is a decapod crustacean that has a light yellow-orange color.
It is caught throughout the year in the North-Eastern Atlantic ocean (FAO zone 27), using twin otter trawls.
It is then peeled in Thailand to improve the quality of the product (homogeneous and sand-free), compared to older process done locally, but with a lower quality.
The absence of any chemical treatment enables its gustative qualities to express entirely.
We essentially offer it peeled. The meat is white, very tender, fine and delicate, and can be a bit crunchy.
This scampi can be appreciated in flaky pastries, cassolettes, gratins or salads.
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