A slim, deep-water crustacean with long narrow claws and bright orange-red shell segments. The tail meat is pale, sweet and fine-grained, closer to lobster than to prawn, and it stays tender as long as it is cooked fast.

Where It Comes From

Wild-caught from cold northern fishing grounds and frozen aboard or on landing, which is why the shells keep their colour and the meat keeps its snap.

Size And Grade

• Whole bodies with heads, shells and claws intact
• Even length across the pack so a tray cooks through together
• Packed as a 2 kg bag, sold by weight

How It Is Frozen

Raw and frozen whole, never cooked, so you decide how far to take it.

Storage

Keep at -18°C or colder. Thaw slowly in the refrigerator — a fast thaw costs you the texture. Cook the same day and do not refreeze.

Shelf Life And Delivery

Best within 9 months of the packing date on the bag. Shipped frozen with gel ice in an insulated box; check the pack is solid before it goes into the freezer.

How To Cook It

Split the tails lengthways and grill cut-side up with garlic butter for three or four minutes until the meat just turns opaque. Or poach briefly in salted water and serve cold with a sharp mayonnaise. For a richer plate, top the split tails with cream and grated cheese and bake until the surface blisters. Overcooking is the only way to spoil them.

Allergen

Contains crustacean shellfish. Packed in a facility that also handles fish and molluscs.