Scampi Nº1
The Scampi is one of the most appreciated shellfish in Spain today because of its delicate and sweet flesh. It can only survive a short time outside of the water and is therefore hard to find alive. It is best prepared cooked, roasted or charcoal-grilled.
Sizes:
10-12 pieces/kg
Cooked Crawfish:
If the Scampi is alive, place it in cold, salted water and heat it up until the water boils. For our crawfish, which weighs between 70 -100g, we recommend a cooking time of 2-3 minutes counting from the moment the water starts boiling.
If the Scampi is already dead, place it in boiling, salted water for 2-3 minutes.
When it is cooked, take it out and cool it in cold water with some added ice.
The amount of salt should be 70g / liter and the Scampi should be covered by it.
Próximamente
Description
Binomial Name:
Nephrops Norvegicus
Other names:
Dublin Bay Prawn, Norway Lobster, Langoustine
Sizes:
Nº 1
Packaging Format:
Expanded Polystyrene Box
Place of Origin:
Atlantic
Production Method:
Fishing
Consume within:
4-5 days stored at <5ºC
Nutrition Facts (in 100 grams):
| Sugars | 0 gr. |
| Protein | 15 gr. |
| Total Fat | 0,7 gr. |
| Saturated Fat | 0,14 gr. |
| Monounsaturated Fat | 0,15 gr. |
| Polyunsaturated Fat | 0,25 gr. |
| Iron | 2,7 mg. |
| Calcium | 27,5 mg. |
| Magnesium | 24,5 mg. |
| Potassium | 524 mg. |
| Sodium | 400 mg |
| Phosphorus | 250 mg. |
| Zinc | 2,2 mg. |
| Iodine | 30 mcg. |
| Vitamin A | 0,05 mcg. |
| B1 | 0,08 mg. |
| B2 | 0,05 mg. |
| B3 | 1,30 mg. |
| B6 | 0,10 mg. |
| B12 | 1 mcg. |
| Vitamin E | 1,5 mg. |
More details:
With its prolonged body and large, thorny pincers, the Scampi has a bright orange shell and white spots.
When it hatches it is of green color and gradually turns red, reaching maturity within two years.
Among all crustaceans, the Scampi provides the most protein.
Información adicional
| Weight | 1 kg |
|---|---|
| Cigalas |
