Some interesting facts about these tasty animals
Here you can learn more about shellfish (than how to cook them!).
Back to top ▲
The latin name of langoustine is Nephrops norvegicus, but this crustacean is also known as Dublin Bay prawn, Norway lobster or simply as prawn. It can grow up to 25 cm (10 inches) and is orange-pink coloured with very long and thin claws compared to the length of body.
Langoustines are found in the nort-eastern Atlantic Ocean and North Sea and in parts of the Mediterranean Sea. Adult langoustines live in semi-permanent burrows 20 to 30 cm deep, which they dig in muddy-sandy seabed sediments found between 20 and 800 m deep. They spend most of their time lying in their burrows or by the entrance and leave their shelter at night (or during periods of subdued light) to feed or mate but they do not go far away and adults stay within 100 m of their burrows.
Langoustines are scavenger and predator, leaving their burrows for short periods to feed. They feed mostly on worms, fishes and small crustaceans, which they capture with their claws and walking legs.
Langoustines have a life span of 5 to 10 years. Adults moult once or twice a year. In Scottish waters, females are mature at 3 years of age and mating occurs in spring or early summer. They spawn during autumn and then stay most of their time in their burrows, with the eggs assembled under their tail, until they hatch in April or May. The larvae develop in the plankton before settling to the seabed six to eight weeks later.
Langoustines are mainly caught at dusk, dawn or during the night, by trawling: a fishing net, adequatly weighted so that it stays on the seabed, is pulled behind the boat to catch the langoustines that are "out and about": not lying in their burrows. They can also be caught using lobster creels, and such animals will command higher prices than those caught by trawling.
According to the FAO 60,000 tonnes of langoustines are caught annually around the world, half of it in UK's waters.
Here are some links if you want to learn more:
Back to top ▲