M&J Seafood offers sustainable giant langoustine to foodservice

Sourcing from two key fisheries, the fresh whole langoustines and the peeled scampi meat are supplied from the Scottish coast and the frozen giant breaded scampi is supplied from Northern Ireland. Whole langoustines can be barbequed, oven cooked, pan fried or gently poached. Whilst peeled they can be lightly sautéed in garlic butter or used as a substitute in any king prawn dish. Langoustine is also one of the most sustainable species in the sea. Mike Berthet, director of fish and seafood for M&J Seafood, said: "The population is carefully monitored and the Scottish fishery is currently undergoing MSC assessment. That means our UK fishermen have well-managed, healthy stocks all year round. "Sadly, with the UK mainly using langoustine as breaded scampi, the majority of our giant langoustines get exported to other European countries. We are looking to change this, by highlighting the delicious alternatives ways of serving langoustine, especially whole. So we have asked our dedicated suppliers to hold back catches destined for Europe for us to supply to our chefs in the UK."