The Scots crew might find this interesting….
TBH I didn’t even know what a langoustine was until they told me!
In the basement of Glasgow University’s zoology building, at the end of a corridor lined with discarded computers, cracked laboratory flasks, old fridges and creaky plumbing pipes, there is a tiny room filled with racks of grey storage boxes. This is an odd, uncomfortable place. The air-conditioning is chilled to near freezing while the boxes are linked together by pipes that are constantly flushed with seawater. It feels more like a showroom for second-hand cisterns than a place of science.Yet the work carried out in this gloomy little cellar has little to do with plumbing and has much to do, instead, with biological regeneration – for each of these boxes is inhabited by a creature that researchers believe could be saviour of our most threatened industry: fishing. These basement denizens are members of the crustacean family Nephrops norvegicus – usually known as the Dublin Bay prawn, or scampi, or the Norwegian lobster or – most often – the langoustine.
http://observer.guardian.co.uk/foodmonthly/story/0,,1925020,00.html
