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Crustaceans in the kitchen: Norway lobster Nephrops norvegicus Linnaeus, 1758

Crustaceans in the kitchen: Norway lobster Nephrops norvegicus Linnaeus, 1758


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Classification and fishing area

Phylum: Arthropoda
Subphylum: Crustacea
Class: Malacostraca
Order: Decapoda
Family: Nephropidae
Kind: Nephrops
Species:N. norvegicus

Fishing Area: Mediterranean, in particular Ligurian Sea, Adriatic and southern Tyrrhenian Sea; also present in the eastern Atlantic, from Morocco to Norway, to Iceland. It prefers muddy and sandy bottoms of medium depth (300 meters). Main productions from Norway to Scotland. Fishing systems: bottom trawls.

Norway lobster Nephrops norvegicus (photo www.habitas.org.uk)

Norway lobster Nephrops norvegicus (photo www.ryaninstitute.ie)

Purchase and conservation

Fishing seasonality: fishing all year round, especially in the spring months. They must be eaten or frozen as soon as possible. They can be kept in the refrigerator, well covered with plastic wrap, for one day. If they are very fresh, you can also freeze them, at -18 ° C, in special well-closed bags. Thus it can be kept for 3 months.

Use in the kitchen

It is usually cooked whole, rinsing it first in running water. For grilling it is necessary to open the Norway lobster lengthwise and remove the black thread which gives the meat a bitter taste.

Risotto with scampi and zucchini
Separate the head of the prawns from the tails and deprive them of the carapace.
For the preparation of the broth, brown the head of the prawns and the carapace left over from the cleaning of the tails with a little dolio. Once toasted, add cold water with a small amount of celery, carrot, onion and peppercorns. Boil for an hour, crush the heads well and filter everything in a colander.
Cut the small courgettes into cubes and sauté them in a non-stick pan with a little dolio, for a very short time, leaving them crunchy.
Blow up the prawn tails in a non-stick pan with salt oil to taste, flambé them with a little brandy.
In a saucepan, toast the rice with oil, then start adding the broth (hot) by reducing the heat.When there is 5 min at the end of cooking, add scampi, zucchini, pepper and salt as required.

Nutritional values

Nutritional values ​​100 grams of shelled prawn tails: 100 kcal
Fat 0,97 g
Carbohydrates gr 0
Protein 14.85 g
Fibers 0 gr
Water 84.05 g
Ashes gr 1

Sources
www.valori-alimenti.com
www.distrettopesca.it


Video: Nephrops norvegicus feeding trial (May 2022).