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
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