Irish langoustine are available in a wide range of product formats.

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Detailed information on Irish langoustine from processors can be sourced from the companies listed here.

Irish langoustine can be sold in a number of ways:

Size grades

Industry size grades and EC marketing size grades for Irish langoustine from EU Council Regulation (EC) No. 2406/96 'Laying down common market standards for certain fishery products' are outlined in the Dublin Bay Prawn Handling and Quality Guide.

Live is obviously the freshest form of Irish langoustine you can get. Langoustine are caught live either by potting or by taking very short bottom trawls (<1hr). Once brought onto the vessel, langoustine are kept alive either by storing them in specially designed tubes and trays in chilled seawater tanks or by using rubber bands on their claws to prevent them fighting, as they are quite territorial by nature. See Fishing Methods for more information. 

During fishing trips, ample supplies of clean ice are used to maintain the quality of Irish langoustine, as reduced temperatures inhibits bacteria growth and enzymatic spoilage.
The majority of Irish langoustine are caught by vessels towing for approximately 5 hours. The langoustine are then brought onboard rapidly and carefully sorted by hand. The by-caught fish are removed for gutting and washing, and undamaged langoustine are carefully size graded, washed and iced for storage in the refrigerated hold.
Smaller langoustine are tailed onboard. Under food labelling legislation only langoustine can be called scampi, even though there are other imitations in the markets.

As vessels fish further offshore and fishing trips become longer, skippers have started to use freezing as a means of maintaining quality. Over 20 Irish vessels have invested in state of the art blast freezing technology. Maximum quality and freshness is 'locked in' as powerful blast freezers freeze the Irish langoustine down to -38⁰C within 4hrs.  Advanced labelling and traceability systems allow the product to be traced back from the finished product to the vessel. See Adding Value Onboard for further information.