A UNIQUE PRODUCT FOR AN INCOMPARABLE TASTE AND TEXTURE

​

  Fishing period from January to April  

 

Our langoustines are fished from traps in Scotland and Norway. They are carefully conserved in sea water in compartmented crates. Any langoustine that is too small is returned to the trap, immersed again, then released at the bottom of the sea so that it does not get attacked by predators. The peak season for langoustine fishing is concentrated outside the breeding period. They are fished using traditional techniques in limited quantities to preserve the population.

 

Then, langoustines are delivered live to our holding tanks until the high pressure processing which is adapted to their fragility. This unique process means the meat retains its special characteristics which are a combination of a pearly colour, a pink membrane and a slightly crisp texture.