Norwegian lobster (Langoustines, also known as scampi, Nephrops or Dublin Bay prawn)

The issue:

These are spiky fellows, quite prickly till you get to know 'em. And prickly even then.

Langoustines are mainly caught through bottom-trawling, one of the most destructive fishing practices there is. The net is dragged over the seafloor catching not only langoustines, but also crushing, catching or smothering in sediment, other organisms. Trawlers can use several trawls simultaneously. The practice means it's not only langoustines that are caught. Under-sized Norwegian lobsters are discarded, usually so damaged they won't survive, alongside many other marine creatures. This trawling also catches and kills the juveniles from other species, such as cod, plaice, whiting, and haddock.

Action:

There are alternatives - Norwegian lobsters caught using creels, a kind of trap, are currently a good choice, as traditional creel fisheries generally have minimal impact on the marine environment, suffer from much lower rates of bycatch than trawl fisheries, and return unwanted catch back to the sea unharmed to sustain the fishery for the future. And there's an MSC-certified creel fishery in Scotland! There are also a further four Norwegian lobster fisheries, including trawl fisheries, seeking MSC certification – so keep a look out and keep asking for MSC. Avoid buying langoustines which are bearing eggs.

Quote:

"Once thrown away as unwanted bycatch, Norway lobster is now a highly valuable catch, particularly in the UK. But the soft muddy seafloor in which Norway lobster live is particularly sensitive to bottom trawling, one of the most damaging fishing practices." - WWF

Read more:

Sustainable seafood: Consumer guides

Where to buy MSC fish

Discover alternative sustainable seafood recipes