New Zealand Langoustines (Scampi)
Metanephrops challengeri
The most elegant crustacean the world’s oceans have to offer. These deep-water gems are caught off the far southern and eastern coastlines of New Zealand, snap frozen at sea to preserve their perfect condition and brought to you here in French Polynesia as the ultimate celebratory product. Catch volumes are regulated by the NZ Quota Management System (QMS) and these limits are set annually to ensure sustainability for future harvest.
As they are caught well offshore, the fishing conditions are often very harsh, and subsequently the prized catch is of very high value. Not only are NZ langoustines visually show-stopping, with their slender, colourful-ringed carapace and tail, but their taste and texture is on a whole different level.
Flavour-wise they have a sweet and delicate shellfish taste and texturally they are fine and silky – far superior to larger-flaked lobster and crayfish species.
As they are caught well offshore, the fishing conditions are often very harsh, and subsequently the prized catch is of very high value. Not only are NZ langoustines visually show-stopping, with their slender, colourful-ringed carapace and tail, but their taste and texture is on a whole different level.
Flavour-wise they have a sweet and delicate shellfish taste and texturally they are fine and silky – far superior to larger-flaked lobster and crayfish species.
HOW TO COOK IT?
Tradition calls for poaching them in a court bouillon, but they can also be steamed, grilled, sauteed, made into risotto and soups etc, basically any cooking technique that showcases the product and does not overpower with unnecessary flavour. And on this note, our NZ langoustine possibly shine the brightest when prepared raw as sashimi, having been produced specifically to result in ‘A+ sushi-grade’ quality. Options abound – try it both ways and be delighted by this absolute delicacy from the ocean’s depths.
Associated recipes
Other products from New-Zealand
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