Nephrops norvegicus
Fishing gear: Trawling. It is fished mainly in spring and summer, at sunrise and sunset.
Consumption season: All year round
Cooking: It is highly prized for its flavour. Its flesh is soft and light. It can be grilled, fried with garlic or boiled, to accompany fish sauces, seafood stews, cocktails, soups or rice dishes.
