#nephrops norvegicus

[sitting-on-me-bum]

'Pipe reef' (Taken in Loch Fyne, Scotland)

Langoustines (Nephrops norvegicus) 

by Dan Bolt

Underwater Photographer of the Year 2023

[mixotrophics]

Supermarkets and intl farming corporations are evil I think: international trade, refrigeration, and the race for the bottom

nowadays we have refrigeration, freezing, and fast-moving vehicles with these technologies installed. This means that it's now possible to move perishable goods over longer distances.

Up front, seems pretty cool. You can get mangoes in Norway and saltwater fish in deeply-landlocked places. There have been benefits to some people too. Primarily this is with fisheries for desirable catches with a restricted geographic range and no real farms. For example, Nephrops norvegicus is a crustacean that lives in cold water. It is known as scampi† or langousteen when sold as food . As a shellfish, it spoils incredibly quickly, and so is primarily sold in two forms: frozen, and live (to be killed immediately before cooking). Neither of these options would be possible to sell to far-away locations without modern tech, and french desire for high-quality nephrops was the main thing keeping many individual crustacean fishers in Scotland afloat financially (until Brexit happened, and customs slowed down trade enough that live nephrops weren't able to be sold to france, so the fishers had to sell frozen ones for less profit and it's been very not good and pushed a lot of people into poverty , Brexit, babey )

but the Big Thing here is that a lot of foods are not geographically restricted in a way we can't overcome right now. A lot of things can be just fine living somewhere else, but just can't swim across the ocean to get there, etc. Quinoa farms in england, olives in california, cacao in africa, potatoes almost ubiquitous. So when something can be grown wherever and technology means we can ship perishables around the planet no-prob , big supermarkets can now choose where they get their goods from a wide range of options.

And where do they pick? They pick to buy from the cheapest places; the places where environmental + workplace safety regulations don't impose more costs, where the workers are underpaid or enslaved and their wages don't mess with their boss's bottom line. The way a country can attract a big company (and its money) is by crushing unions, allowing slavery, and so on. If a government enforces environmental regulations or minimum wage etc, then the big company moves its operations to a different country. This is the race to the bottom, where countries gain jobs by disenfranchising their people. Sometimes, "structural adjustment programs" and the like are used by companies to say: Hey, financially-struggling country, we'll pay you a bunch of money in exchange for some land & for implementing laws that reduce workers' rights.

& in countries with better workers rights and environmental protections, jobs evaporate into thin air as supermarkets by goods elsewhere.

Who benefits? only the higher-ups in these companies, buying goods at the lowest possible cost, and then selling them at a huge profit margin in countries where the living costs are different. Buy one chocolate bar in exchange for the money a cacao-picker may earn in a day of backbreaking labor.

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I live in a less-populated country where low-density urban centers are surrounded by farms.

On the bus ride to the hospital i saw fields of oilseeds, edible brassicas, strawberries, potatoes ... sheep and cow pastures ... forest-banks grown lush from the high-latitude midnight sun, full of wild edibles.

In town center there is one store that sells local goods, only meat.

I go to the store and the produce is sourced from despotic regimes and countries implicated in human rights abuses and forced labor. fresh vegetables cost money people don't have. health issues from insufficient nutrition are chronic and frequent. the supermarket CEOs have multiple mansions.

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the Brazilian city of Belo Horizonte established ABasteCer markets, land in prime (town central) locations where proprietors could bid to run the market; certain important foods such as fresh vegetables would be sold at a fixed, lower price, while buying the goods from farmers for a higher price, while others would be sold as normal. While the fixed-price foods didn't have a profit margin, the proprietors didn't have to worry about rent , & the unfixed foods provided enough of a wage for them.

Local farmers got paid more, exploitation elsewhere avoided. Lower prices meant poor people could buy important foods, nutrient deficiency dropped.

i wonder how much fighting it would take for such a thing to be established elsewhere in the world . Shall we?

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† note that if its Cheap then they're probably lying and selling you intensively-farmed Litopeneaus prawns ... these are implicated in ecological problems such as mangrove destruction.

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World Hunger: 10 Myths. Frances Moore Lappé and Joseph Collins, 2015.

[k00297602]

Movement Project - Sketchbook Visualising

(11/1/24)

Before attending my first discipline workshops I wanted to draw out some native Irish Sealife to help visualise my project concept.

On the left is the Nephrops norvegicu also known as the Dublin Bay Prawn and on the right is the famous Bottlenose Dolphin, Fungie.

Below is the Grey seal and various sketches I made of my dog from when I tried to get him to swim with me in the sea, a fish I found that same beach visit that I could not identify and another Dublin Bay Prawn.

Using primary sources and sketching out my ideas helped me see my first concepts more clearly and I plan to make use of these in my first workshop.

[amateurchefstuff]

CIGALES, FAVETES I GALERES

INGREDIENTS: 2 pots de favetes “baby” conservades en oli (marca “Casagrande”, de 160 g net cadascun) 2 nyores 6 cigales (= escamarlans) (Nephrops norvegicus) 200 g de galeres 1/2 litre d’aigua mineral 20 fulles de julivert 4 alls Oli d’oliva de Beneixama Sal Pebre blanc 1 gotet (dels de vi) de cava PREPARACIÓ: És una mica laboriosa. Posem a remull (dues hores abans) les dues nyores perquè…

[fb20232024]

Toute Petite Sculpture n°289 (pain, beurre salé, antennes de Nephrops norvegicus /Langoustine) 

https://toutepetitesculpture.tumblr.com

[toutepetitesculpture]

n°289 Mai 2023  (pain, beurre salé, antennes de Nephrops norvegicus /Langoustine) 

[incucinaconvioletta]

In Cucina con Violetta #Risotto con #Scampi (Nephrops Norvegicus) http://incucinaconvioletta.blogspot.it/2014/07/risotto-con-scampi-nephrops-norvegicus.html incucinaconvioletta #food #yummy #instafood #delicious #cibo #cucina #gnam #foodblogger #Ilovefood #instamood #instagood #tasty #delicious #eat #eating #sharefood #thebestfood #foodzie #foodstyling #foodlove #foodpost #foodism #foodaddiction #cooking #recipes #cibo #cucina #ricette #saporedimare https://www.instagram.com/p/B6FY_atBAmw/?igshid=NGJjMDIxMWI=

[protectoursharks]

Thoughts on lobsters? I really like them, especially Norwegian, squat, and reef lobsters (:

Lobsters are some really funky creatures, I love them.  

^ Enoplometopus or Reef Lobster

1. As far as we know, lobsters don't stop growing. They don't live forever, like some people say, but they never stop growing! (Although under the right circumstances, they can live for a long time- the oldest known lobster was 140 years old!) 

2. They will eat each other. This is actually a reason why lobster farms aren't really a thing- the enclosed lobsters will literally eat each other.

^ Nephrops norvegicus or Norwegian Lobster

3. Lobsters have a gastric mill, which is sort of like teeth in the stomach. This is how lobsters and many other invertebrates chew their food. The teeth-like fixtures grind it up in the stomach.

4. They do have some regenerative powers. It takes a while, usually up to a few years, but they can regrow claws.

^ Scyllaridae or Slipper Lobsters (my favorite family of lobsters) 

5. Lobsters have a dominant claw, kinda like people. They can also be ambidextrous.

6.  Lobster blood is colorless until it’s exposed to oxygen, then it becomes blue! 

[antiqueanimals]

From Der Strandwanderer by Paul Kuckuck, 1905.

1.Norway Lobster (Nephrops norvegicus), 2. Chameleon Shrimp (Hippolyte varians), 3. Black Squat Lobster or Montagu's Plated Lobster (Galathea squamifera), 4. Common Spider Crab (Stenorhynchus rostratus), 5. Great Spider Crab (Hyas aranea), 6. Common Swimming Crab (Portunus holsatus), 7. Macromysis flexuosa, 8. Idothea tricuspidata, 9. Beach-hopper (Orchestia litorea), 10. Sand Hopper (Talitrus saltator).

[chilirasbora]

Norway lobster | Nephrops norvegicus

Photo credit: x

[whattolearntoday]

April 28th is...

Biological Clock Day -  Both men and women have a biological clock, and it affects their behaviour and mood on a daily basis. It maintains a sleep-wake pattern that fits in with the light and dark of a day on Earth. More formally known as the circadian rhythm, it monitors light, temperature and other environmental factors to influence things like alertness, energy levels, hunger and motivation.

Blueberry Pie Day -  Blueberries, or star berries as the Native Americans call them, are one of nature’s superfoods. Rich in antioxidants and vitamins, and extremely healthy, blueberries are one of nature’s many good gifts that humans can use to create a myriad of delicious recipes!  

Clean Comedy Day -  While it’s true that comedy is often built on the back of crossing societal norms and humorously presenting these situations, it isn’t always necessary to spout profanity as part of a comedy routine. Some of the best comedy in the world is based on absurdity, and the absurd need not be bawdy.

Cubicle Day - It  presents an opportunity for departmentalized office workers to rise above the conformist standards, customize their cubes and announce their individuality. Designed by Robert Propst and known for a complete absence of individuality, cubicles were first introduced in 1967 as a way to subdivide open office space and provide workers with a degree of privacy.

Guide Dogs Day -  Guide dogs have been around since the 79 AD when paintings of guide dogs being used to help the blind was seen at the excavations in Pompeii. This day honors the work that these service dogs provide for people everywhere. These dogs have skills ranging from leading a blind person around an area to providing emotional comfort during their service.

Pay It Forward Day -  The aim of the day is to make a difference by doing a kind act. The hope is that this will have a ripple effect, with kindness being felt across the globe.

Shrimp Scampi Day - It turns out there’s actually quite a number of different varieties depending on where in the world you are. It all comes down to what, precisely, scampi is. Scampi, as it turns out, is the name given to Nephrops Norvegicus, otherwise known as the Norway lobster. But in the US it’s also the common name for shrimp when served as part of Italian-American food in the states. British Scampi appears to be served as a form of fish-and-chips, with the Nephrops Norvegicus being served battered and fried.

Stop Food Waste Day -  Today,  45% of root crops, fruit, and vegetables produced globally are wasted per year as well as 33% of all food produced globally. With those percentages, there is a significant food waste epidemic that people are globally facing.

Superhero Day -  The first fictional superhero stories were published in a comic strip in 1936 (Phantom), then in 1940 a female counterpart was introduced (Fantomah), and since then hundreds of them have been created and developed.  Other kinds of superheroes are out there in the world, who are probably less obvious but no less important. These are the heroes who wear Firemen’s Uniforms or Police Uniforms, those that drive ambulances or Medivac Helicopters. Or, sometimes they just wear the clothes of mother or father hard at work.

Workers’ Memorial Day - We often forget to take the time to remember that there were amazing people and lives that went into building the structure of the society we live in. It wasn’t that long ago that everything from the clothes we wear to the buildings we inhabit were built in highly dangerous conditions lacking the rules and regulations that serve to keep workers safe in modern industry. Workers’ Memorial Day commemorates the lives that have been given in the pursuit of modern comfort and convenience, and stands for the worldwide efforts to create safety in the workplace.

[thegrandimago]

Taken the same day as the previous post, this is a Norway lobster (Nephrops norvegicus), or havskräfta, but is more likely to be recognized by the commercial name as scampi. Not much can be said beyond what I already have mentioned the first time I posted one, but this one is living and you can see what rest of the body looks like as opposed to the ventral like last time. This specimen is a female that was used for our identification exam, though I'm sure she would rather be on a dark burrow than exposed to the world. #animal #animals #djur #wildlife #natur #naturliv #nature #fauna #invertebrates #invertebrate #arthropods #arthropod #kräftdjur #crustacean #crustaceans #lobster #lobsters #humrar #hummer #animalia #arthropoda #crustacea #malacostraca #decapoda #nephropidae #nephrops #nephropsnorvegicus #norwaylobster #havskräfta #scampi (at Klubbans biologiska station) https://www.instagram.com/p/CeYos1kKqWy/?igshid=NGJjMDIxMWI=

[backtornado]

night NIGHT i’m dissecting a nephrops norvegicus tomorrow and it’s gonna be GREAT cause i think i know what to do this time around

[thehiddenfolders]

Еда Оргазм-креветки с чесночным соусом

Креветки-креветки, также называемые креветками Дублинского залива или норвежскими омарами (Nephrops norvegicus), являются съедобными омарами отряда Decapoda. Он широко распространен в Средиземноморье и северо-восточной Атлантике, от Северной Африки до Норвегии и Исландии, и является гастрономическим деликатесом. Креветки стали единственным видом в роду Nephrops после того, как несколько других видов были ��еремещены в близкородственный род MetaNFrops.

[tastesfaces]

Fresh Langoustine or Nephrops norvegicus 💡. ⁠ Also known as the Norway lobster, Dublin Bay prawn or scampi, is a slim, orange-pink lobster found in the north-eastern Atlantic Ocean. 🦀⁠ ⁠ According to the Fish Stop, Killybegs, the meat is more tender than lobster with a rich succulent, sweet note to it. ⁠ .⁠ 📷 using natural light⁠ .⁠ #seafoodlover #freshseafood #shellfish #freshfish #seafoodie #seafoodplatter #shoplocal #supportsmallbusiness #buylocal #supportlocalbusinesses #eatlocal #shoplocalbusiness #tastesfaces #theloserfam — view on Instagram https://ift.tt/ANdVwhQ

[clemarn]

La saison de la langoustine

 En cuisine: la langoustine

Dans un monde post-Brexit, les langoustines à grandes taches se retrouveront-elles une fois de plus nichées dans son panier tressé finement ouvragé dans les plus beaux points d'eau de notre fière nation? Sera-ce adieu à la langoustine européenne voyante, toute carapace et griffes? Déportation pour le prédateur invasif qu'est le beurre à l'ail? Est-ce l'heure du carton rouge pour les frites françaises étrangères, les usurpateurs d'allumettes des chips frites dégoulinantes qui ont fait la grandeur de cette nation? Sera-t-il annonciateur de la renaissance des tranches de citron en pot et du brin de persil perdu depuis longtemps? En ce qui concerne la crevette de la baie de Dublin, les négociations frontalières sont aussi tortueuses que le sens de l’humour d’un chef de file. [Assez déjà, Ed.] Mais peu importe comment vous les appelez - crevettes de la baie de Dublin, langoustines (italien), langoustine, cigale et langostina (espagnol), kaisergranat (allemand), jomfruhummer (danois) - ils répondent tous au nom latin de Nephrops norvegicus. Oui, ils sont essentiellement identiques et tout aussi populaires. Y compris la homard de Floride merveilleusement surnommée.

Dans l'alignement du clan des crustacés, ils prennent leur place quelque part au milieu, étant plus gros qu'une crevette, plus petits qu'un homard, et fournissent une viande douce et fragile - même s'ils ressemblent à des monstres aux yeux d'insectes. Leurs coloris ont cependant une élégance design: rouge fougueux à rose pâle, rose, rouge orangé et blanc. Exceptionnellement, ils changent à peine de couleur lorsqu'ils sont cuits, bien que la chair sur le dessous passe de translucide à opaque.

Pour une créature aussi féroce, les langoustines sont étonnamment timides. Leurs maisons sont des terriers dans des parties limoneuses et boueuses du fond marin d'où ils émergent la nuit pour se nourrir de vers, de poissons et de petits crustacés, et pour se reproduire. Une fois avec les «baies», les femelles peuvent rester blotties pendant des mois pendant l’incubation des œufs.

Les langoustines se trouvent de l'Islande au Maroc et dans l'ouest et le centre de la Méditerranée. Ils sont abondants sur la côte de la Norvège, d'où leur nom alternatif, et il y a une grande colonie dans l'Adriatique; ils jouent dans un risotto particulièrement délicieux de la côte dalmate. Selon la FAO, 60 000 tonnes sont capturées chaque année dans le monde, dont la moitié dans les eaux britanniques. Ironiquement, il n'y a pas de crevettes de la baie de Dublin dans la baie de Dublin. Ils ont acquis le nom parce que les bateaux de pêche entrant dans la baie de Dublin les avaient surpris ailleurs par accident. N'étant pas du poisson, ils ne pouvaient pas être transmis aux vendeurs ambulants de Dublin, ils étaient donc vendus dans la baie dans une sorte de marché noir flottant.

Au milieu du XIXe siècle, les archives de Billingsgate montrent que de nombreux langoustines ont été importées; pour chaque homard ordinaire vendu, quatre des premiers ont été vendus. Néanmoins, il y a encore une génération, les pêcheurs britanniques ont jeté les langoustines qu'ils ont capturées, car elles ne valaient pas la peine. La pêche au chalut a augmenté les prises, mais elle présente des inconvénients tels que la perturbation de l'habitat et les rejets d'autres espèces.

Bien qu'il y ait une taille minimale de débarquement en place, le moyen le plus durable d'attraper les langoustines est la méthode écossaise, avec des nasses ou des pots. Une fois capturés, les vivants entiers peuvent être traités comme des mini-homards et bouillis. Vous devez être rapide, cependant; ils n’ont tout simplement pas la résilience d’un homard ou d’un crabe et mourront en quelques heures. Le regretté William Black a décrit les langoustines «fraîches» mortes depuis longtemps comme ayant un goût de coton.

Une pratique britannique courante consiste à séparer les queues et à les congeler, ce qui brise la membrane qui retient la viande sur la carapace. Ceux-ci sont ensuite décongelés, décortiqués, nettoyés et recongelés. Ils n'ont besoin que de la cuisson la plus brève.

Les langoustines sont extrêmement importantes pour l'industrie de la pêche écossaise, juste derrière le maquereau. Les mers froides turbulentes du «tourbillon» de Corryvreckan, entre la côte ouest de l’Écosse et les Hébrides intérieures, abritent ce que beaucoup considèrent comme les meilleurs crustacés du monde - certains peuvent même peser 500 g. Une grande partie des captures est envoyée en Europe; une grande partie du reste est encore transformée en langoustines en miettes.

Les langoustines se marient bien avec des saveurs telles que le citron, l'ail, le basilic et la sauge. Les queues sont excellentes dans les sautés, les tartes au poisson chics et les plats de pâtes. Michel Roux Jr leur offre le traitement de la haute cuisine avec de la sole de Douvres, des asperges, du samphire et de la sauce au vin blanc, tandis que les Hairy Bikers reviennent aux basiques britanniques avec leurs langoustines à la bière et leur sauce tartare. Un autre favori rétro est le Scampi Provençal poché.

Hugh Fearnley-Whittingstall privilégie les approches les plus simples, en les assortissant avec de la mayonnaise citronnée ou une vinaigrette à l'huile d'olive. Elizabeth David pensait que leur saveur délicate était mieux savourée si les queues étaient cuites dans leur coquille dans de l'eau salée pendant dix minutes, puis servies chaudes avec du beurre fondu.

Manger une langoustine entière est une expérience sybarite, quoique parfois désordonnée. L'astuce consiste à tordre la tête, à pincer la queue pour casser la coquille, puis à l'éloigner de la chair. Vous pouvez jeter les têtes (ou les utiliser dans le bouillon de poisson), mais elles contiennent une pâte rose crémeuse comestible que vous pouvez retirer avec un bâton à cocktail. Craquer, peler, tremper. Slurp, savour, soupir. Répétez pour toujours.