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Langoustines explained

Langoustines

"You can't go to Finistère and not try langoustines...."

One of the iconic local foods, the langoustine is a noble shellfish, part of the lobster family, but far easier to prepare.

English speakers would more readily recognise the name 'Dublin Bay Prawn' or even 'scampi' but in Finistère you won't see these parcelled up into neat breaded squares - langoustines are sold whole, ready to cook and serve.

Mostly caught by trawler between April and August they tend to arrive in the ports of Le Guilvinec, Loctudy, Lesconil, Penmarc’h and Concarneau. They can be pan-fried, poached, grilled, roasted or barbecued, and have a delicate flavour that tastes of summer by the sea. A little mayonnaise - especially home-made - brings out the flavour even more.

Once cooked, they turn a delicate pink with white flesh that is just delicious. It would be hard to come to Finistère and not try them.. and it would certainly be a shame!

Find out more

In Le Guilvinec, Haliotika is welcoming the public, raising awareness and imagining all sorts of inventive ways to help people discover local fish and learn about the industry. It will tell you all about langoustine in the bigouden country.

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