%20—%2020–30%20in%20a%20454g%20pack./strong%20295g%20net%20weight.%20A%20close%20relative%20of%20the%20lobster,%20with%20a%20sweeter%20flavour%20than%20prawns.%20The%20dinner-party-banquet%20starter./pul%20%20listrongPack:/strong%20454g%20gross%20/%20295g%20net,%2020–30%20scampi/li%20%20listrongCatch:/strong%20wild/li%20%20listrongForm:/strong%20peeled,%20raw%20whole-bodied%20scampi/li%20%20listrongUse:/strong%20banquet%20starter,%20BBQ,%20butter-poached/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Peeled-Scampi-454g1.png)
A 454g pack (295g net weight) of peeled wild whole scampi — also known as Dublin Bay prawns or langoustines — with 20 to 30 scampi per pack. Many chefs argue raw scampi has a better flavour than prawns: succulent, sweeter, with a refined texture closer to lobster than to prawn. A genuine delicacy normally reserved for banquet starters.
Pack details
- Pack: 454g gross weight, 295g net
- Count: 20–30 peeled scampi
- Catch: wild
- Form: peeled, raw
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook
- Pan-fry: 1–2 minutes per side in butter and garlic.
- Butter-poach: in melted butter with thyme and lemon for 2 minutes.
- BBQ skewers: thread, brush with garlic-lemon butter, grill 2 minutes per side.
- Risotto: add to a finished risotto and warm through.
Pair with a chilled Sancerre, Chablis or English sparkling wine.
Sourcing and delivery
Wild peeled scampi, frozen at source. Dispatched frozen from our UK warehouse in insulated packaging.
