Lobster
Latin - Homarus gammarus
Norsk - Hummer
Deutsch - Hummer
Français - Homard
Nederlands - Kreeft
Italiano - Astice
Español - Langosta / Bogavante
Português - Lagosta / Lavagante

    

The lobster is one of the largest crustaceans found in Norwegian waters. It does, however, grow very slowly, roughly 2–3 cm per year, and the females only reach maturity
when they are about 23 cm long.. Lobsters are mainly found in shallow waters, down to depths of 40 metres, with rock or stony beds where they can find plenty of good hiding places.
Lobsters spawn in the summer, and the female carries the roe throughout the winteru ntil they hatch in June or July of the following year.
The larvae swim around in the upper waters for 14 days or so until they, at a length of 18 mm, they begin to resemble adult lobsters and settle down to life on the sea floor.

Due to a dramatic drop in the lobster stocks in Norwegian waters during the last fifty years, it is now protected by conservation orders and minimum sizes.
Lobster may only be caught using lobster pots, and the minimum size for lobster is today 24 cm.

Research is currently being undertaken to develop commercial lobster farming, and attempts are made to strengthen local stocks by setting out young lobster bred in captivity.

Season: October to December.
Lobster is caught between 1 October and 31 May.

Size: Up to 50 cm, weight up to 4 kg.

Fishing methods: Lobster pots.

Use
Sold alive, cooked, frozen or tinned. Prepared lobster is mainly served by itself, but it can also be served as a special cold or hot dish.
Served by itself it is tasty with a well-seasoned dressing instead of the traditional mayonnaise.

Nutritional content
Lobster is rich in vitamin B12, vitamin E and zinc. Furthermore it contains approximately 0,6% fat.
Zinc is an important trace element, which is necessary for many of the body’s important metabolic functions. For example, there are about 80 zinc dependent enzymes in the body.

Nutritional content table.

Commercial product:
Lobster is sold alive or boiled and frozen.

Fresh lobster

• Packed alive in polyboxes
• Size: -1,3 kg/1,3-2 kg/ +2 kg/ one-claw mix





Norway lobster / Shellfish
Latin - Nephrops Norvegicus
Norsk - Sjøkreps
Deutsch - Kaisergranat
Français - Langoustine
Italiano - Scampo
Español - Cigala
Português - Lagostim
       

The Norway lobster (also called Dublin Bay prawn, langoustine, scampi.or scampo), is a slim, orange-pink lobster with slender claws that may be almost as long as the body.
The Norway lobster live in burrows on soft sea bottoms at depths of 10–250 m (33 to 820 ft), grows up to 24 cm long (9-10 in) (including the tail and clawed legs),
and weigh about 200 g (7 oz). Norway lobsters are solitary predators, feeding on other animals such as worms and fish..It is found in the north-eastern Atlantic Ocean
and North Sea as far north as Iceland and northern Norway.

As food
Norway lobster is eaten on special occasions and it is regarded as a delicacy, especially as "Norway lobsters, steamed in white wine".

Fishing methods:
Most scampi caught by bottom trawling.nets, but some are caught in baited lobster pots.

Commercial product:
Sold cooked, either chilled or frozen in their shell.

Red deep water Prawn
Latin - Pandalus borealis
Norsk - Reker / Dyphavsreke
Deutsch - Tiefseegarnele / Garnelen
Français - Crevette nordique / Crevettes
Nederlands - Noorse garnaal
Italiano - Acque profonde gambero
Español - Camarón norteño
Português - Camarão vermelho do Árctico

          

About 50 species of schrimp live in Norwegian waters, along Svalbard, in the Barents Sea, in the shallow waters along the coast of Norway and in the deep fjords.
Only the red deep-water prawn is harvested and sold in Norway. Deep-water prawns are found in the fjords, offshore banks and in the Arctic regions.
The red deep-water prawn is the most common prawn in most catches.

Deep-water prawns prefer cold water, and is known to disappear from shrimping fields if the water temperature gets too high.
Deep-water prawns start life as a male and then, sometime between the age of 2 and 4 years, they change sex and become female. Prawns mate in the autumn, and the female carries the eggs round in her abdomen throughout the winter.

The main catching grounds for the Norwegian vessels are: the Svalbard area, the Barents Sea and the Greenland area.
Along the coast of Norway and in the fjords fisherman using smaller shrimp trawlers, in the Barents Sea and up near Svalbard and Greenland is performed using
large ocean-going trawlers. Deep-water prawns are processed in different ways, everything from fresh and frozen to onshore and seagoing processing.

Season: All year round.

Size: Up to 10–12 cm.

Fishing methods: bottom trawling.nets.
Fresh prawns are caught in the south by smaller vessels, while the larger trawlers freezing at sea are used in the northern areas.

Use
Sold cooked, either chilled or frozen in their shell, peeled and frozen or preserved in brine. Deep-water prawns are eaten by themselves, or in various cold and hot dishes. Make a salad with plenty of deep-water prawns, stuff it in the pocket of a pitta bread and lunch is ready. Care should be taken when re-heating cooked deepwater prawns;
it must be done quickly if at all.

Nutritional content
Deep-water prawns are a good source of vitamin B12 and are also rich in the fat-soluble vitamins A, E and D. Deep-water prawns contain very little fat.
Prawns are rich in vitamin B12, as well as the fat-soluble vitamins A, E and D. The total fat content is about 0,8%

Nutritional content table.

Commercial product:
Prawns are sold cooked shell on, coocked and peeled or raw shell on.

Coocked prawn
Shell-on, cooked:
• IQF
• Packed in 5 kg cartons or according to order
• Size: 50/70, 70/90, 90/120

Raw prawn
Shell-on:
• Packed in 1 kg cartons, 12 kg master cartons
• Size: 50/70, 70/90, 90/120
• Treated with anti-oxydants

Industry prawn:
• Raw for peeling industry

Brown Crab, Common Crab
Latin - Cancer pagurus
Norsk - Krabbe
Deutsch - Taschenkrebs / Kurzschwanz Krebs
Français - Tourteau
Nederlands - Krab
Italiano - Brown granchio / Granchio comune
Español - Buey de mar / Cangrejo
Português - Sapateira / Caranguejo

   

The Brown crab lives along the Norwegian coast and up to the far north. It is most common at down to 50 metres. Mature crabs move to deeper waters in the winter
but in the summer they are found all the way up to beachlevel.

This type of crab is easily recognisable by its brown-red colour on the overside of the shell and the yellow-white colour on the underside. The shell is broader than it is long.
The black clawtips are another important feature. The female crab has a broader apron than the male, whereas the male has a flatter carapace and larger claws.

The largest specimens of the Cancer carapace, can reach a maximum width of 30 cm and weigh up to 5 kilos. Along the Norwegian coast however,
one rarely finds specimens with a shell width of over 22cm. Among other things the crab feeds on mussels, crawfish, snails and dead fish.

Normally, brown crabs spawn every second autumn after they have reached maturity at the age of roughly 5-8 years.
The female crab carries the eggs around in her abdominal apron throughout the winter until they hatch in the summer.
The crab larvae are pelagic, i.e. they swim around in the water for the first 4-6 weeks of their lives, before descending to the sea floor.

Season: June until beginning of December.

Size:
The male brown crab can be up to 30 cm across the carapace, females up to 20 cm.
Weigh up to 5 kilos.

Fishing methods: Pots.

Use
Sold live, or cooked and dressed and presented in the shell, as well as frozen and tinned.
Prepared crab is eaten by itself, but it can also be included in special dishes or as a garnish for other seafood recipes. Try a sour cream dressing with herbs and chillies
as a variation from mayonnaise when serving crab by itself.

Nutritional content
Brown crab is a very good source of vitamin B12 and zinc and is also rich in vitamin E. In addition the fat content is 1,8%.

Commercial product:
Crab is sold live, boiled, and frozen - picked and presented in the shell, claws only, crab meat, and canned.





Red King Crab
Latin - Paralithodes camtschaticus
Norsk - Kongekrabbe
Deutsch - Kamschatka-Krabbe / Königskrabbe / Kamtschatkakrabbe
Français - Crabe Rouge Royale / crabe royal du Kamtchatka
Nederlands - Rode koningskrab
Italiano - Paralitodes Camtschaticus / Re granchio
Español - Rey Cangrejo / Cangrejos rusos / Cangrejo Rojo Real
Português - Rei caranguejo / Caranguejos reais

    

The Red king crab is the largest of all the commercially important crab species and is always in high demand, and is considered a delicacy

An adult king crab can reach a legwidth of up to 1,8 metres and has only 6 legs, whereas most crabs have 8. The shell is covered with spikes and the upper side has a brownish colour.
It can weigh up to 8 kilos, and it feeds on benthic fauna and many kinds of flora, particularly bristle worms, snails, mussels and starfish.

The Red King Crab is a cold water species that is currently found in both coastal stretches and at sea in the southern reaches of the Barents Sea, at depths of 5 to 400 metres,
depending on the season, it moves down to depths in the spring and summer, and then returns to shallower waters in November.
The Red king crab found from Lofoten at the northwestern coast of Norway, to the North Cape and the Barents Sea.

Season: October to December.

Size: Up to 8 kg, legwidth up to 1,8 metres, and a carapace length of 23 cm in Norwegian waters.

Fishing metods:Pots.

Use
Usually sold cooked, but also frozen raw. Boiled Red King Crab claws are regarded by many as a delicacy and can be used as a garnish in hot dishes or as special cold dishes.
It can be served by itself in a similar way to other crustaceans. Raw Red King Crab claws can be boiled or served au gratin and can be prepared in various dishes
in a similar way to lobster or crayfish.King Crab is very attractive in Japan.

Nutritional content
The meat of the Red King Crab is a good source of protein and contains little fat.

Commercial product:
The king crab is sold both cooked and raw, whole or half.

Sea Urchin
Latin - Echinus esculentus
Norsk - Kråkebolle
Deutsch - Seeigel
Français - Oursin
Nederlands - Zee-egel
Italiano - Riccio di mare
Español - Erizo de mar
Português - Echinoidea / Ouriço do mar

     

Sea urchins are dispersed throughout the Northeastern Atlantic, Northern Norway and Iceland. On the Norwegian coast, 7 different species of sea urchins have been registered,
where the Edible Sea Urchin is the most common. This species thrives among algae on hard substrates from the supratidal zone down to about 40 m.

The Edible Sea Urchin, also known as the Common Sea Urchin, is the largest Norwegian sea urchin. It has a spherical red and/or pink shell densely packed with relatively short,
violet-tipped spines, of roughly the same length. The spines have white bosses.
The species grazes primarily on larger species of algae, especially kelp, and particularly those that are overgrown. It also consumes other attached fauna.
Propagation occurs in early summer.

The gonads (reproductive glands) are a highly prized delicacy in many countries, e.g. Japan, Great Britain and Portugal.
The gonads taste best before propagation occurs in early summer.
There is increasing interest in harvesting sea urchins for feed in Norway, and become a new industry for Norwegian coastal communities.

Season: Best in autumn and winter.

Size: Rarely larger than 100 mm. The largest sea urchins are probably 7–8 years old.

Catch/harvest
Harvesting sea urchins is only done by divers at present.

Use
The roe and gonads are edible. They are served raw in the same way as oysters, but they can also be heated and added directly to a hot sauce as a garnish.

Nutritional content
Sea urchins are extremely rich in A vitamins, and enzyme that neutralize alcohol .