The Mediterranean Langoustine has a finer and more delicate flavour compared to those from the northern fishing grounds. The salty and cold bottoms where they live give them a texture full of nuances that differentiate them from their northern relatives to a great extent (they are known for having the most tender meat of all the shellfish). The large specimens are destined for haute cuisine, where it overflows the imagination of the great chefs when it comes to preparing dishes. It is also known as the red-ringed langoustine, due to the ring around its neck, which gives it vivid tones that allow it to be distinguished from northern European specimens (flat in colour and flavour, and of a lower commercial value).
