What fish is Scampi???

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taliesin238 | 15:54 Thu 16th Aug 2007 | Food
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We had a huge debate at work as to just what fish scampi is made from. Most people said lobster tail but some people said it depends on the type of scampi. They said that some scampi is simply reformed fish shaped and breaded where as whole tail scampi is the full fish!!
Can anyone help???


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Norway lobster or called dublin bay prawns.

on the packet it will say whether it is reformed, some of it is from minced lobster tail.
Whole tail scampi is the full flesh of a Norway lobster. It has to be this to be called a scampi -(actually the plural of a scampo - comes from Italian in case you ever wondered...) But they are not caught in Norway and they are not lobsters (actually a specific variety of crustacean....)

A Dublin Bay Prawn is the same under a different name. In France, the same is a langoustine just to confuse everyone.

In the US, scampi dishes are made with shrimps.....

Shaped / minced and reformed white fish meat is often called scampi - monkfish was used for this in the past but now has its own place as a product when before it had no other value. Reformed scampi must be labelled as such under current labelling legislation.

Cheap reformed scampi has a lot of added water - which bulks it up and when sold by weight adds cost, and looks nice but when when cooked reduces as the water cooks out.

Cheaper products will have mechanically recovered scampi, prawns, cereals and minced white fish residues as well as a percentage of actual scapmi - which can be tumbled flesh forced through moulds to make it look like whole tail or can be simply chopped and shaped flesh plus the additional cheaper ingredients.

in short, stick to whole tail, avoid the cheap stuff and do read the contents on the backof the pack....actual contents of scampi in breadcrum is around 34%, so you end up paying scampi prices for a bit of bread and water.
Scampi was inventid by Young's sea food. Youngs say scampi originated in London back in 1946 due to the pos war era shortages. So it states on there site.
scampi is not one of the fruits of the sea as prawns and clams are but are made from reformed pieces of monkfish tail.
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Scampi - crustacean from Italy
Limited availability in NA

Large shrimp broiled with butter/garlic erroneously called scampi
Scampi - crustacean from Italy
Limited availability in NA

Large shrimp broiled with butter/garlic erroneously called scampi
Several varieties of lobsters are known as scampi. The "true" scampi are Norway lobsters (Nephrops norvegicus), which are found in the Adriatic, parts of the western Mediterranean, and the Irish Sea, hence its name in Ireland and the United Kingdom, the Dublin Bay Prawn. The Italian word for "Dublin Bay Prawn" is scampo, plural scampi.

The French term is langoustine. The English word scampi was originally the plural of Italian scampo, but that form is rarely used in English. The name is used loosely both in Italy and elsewhere to refer to other similar species, though some food labelling laws (in Britain, for example) define "scampi" as Nephrops norvegicus.

The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish rather than prawn or shrimp.
Stop quoting Wikipedia: this is a reverse engineered definition.

I am a chef and I am yet to ever be delivered 'scampi' - scampi isn't a kind of lobster: that is a lobster. A scampi was invented in the 1940's to feed the war hungry Brits, but it was actually made from mixed up white bait, prawns, lobsters, etc. anything caught off the coast that could be conveniently repackaged with batter...
A number of years back, here in the northwest it was Monk fish sold mostly in pubs as Scampi and chips. Ferryman
Well there is no creature called a 'scampi', it is the name of a food. As such what it actually is these days varies according to usage of the word. When it was created in the UK in the 1950s (by Youngs Seafood) it was langoustine tails (AKA Norway Lobster or Dublin Bay Prawns). Before Monkfish was a popular dish in its own right, it was used to make cheaper immitation scampi. If you see it on a menu these days it might say 'whole tail scampi' which means it is langoustine. If not it might not be and could be monkfish, or more likely a mixture of various bits of white fish leftovers made into scampi shapes. However, I have to say it tastes pretty much the same.

As for the chef who has never been delivered 'scampi': well if you ordered bags of frozen scampi you would surely be delivered it. What would be interesting to hear is whether any chef ever orders langoustine and makes 'home made' scampi, or does it always come from the freezer?
On holiday in North Wales I caught some dogfish. The landlady of the hotel we were staying at asked that if I caught some dogfish would I give her some, she said the loin of the fish was Scampi. She prepaired some for entree the following evening and I though it was Scampi.
Scampi can be prepared from various crustaceans depending on which part of the world you are in but most commonly it is prepared from the Norway Lobster (aka: Langoustine, Dublin Bay Prawns, latin: Nephrops Norvegicus) which is about the size of a large crayfish. The tail is considered to taste more like Lobster with the rest of the Langoustine being compared to shrimp or prawn! Other small lobster species such as Metanephrops as well as shrimps or prawns may be used but the Norway Lobster is first choice.

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