Frozen Whole Deep Sea Scampi

Deep sea scampi — langoustine — are built for the middle of the plate: a long body, a bright orange-red shell and a high proportion of translucent white meat. These are graded as sashimi quality, which means the meat is firm enough to slice cleanly without going soft.

They are frozen at sea immediately after landing, so the flesh keeps its moisture and its sweetness instead of picking up the flat, watery taste that comes with slow freezing. Each shrimp arrives whole, with the head on and the shell intact.

Serve them raw as sashimi, split and sear the flesh side in butter, or bake with garlic and lemon. Thaw slowly in the refrigerator; hot water or a long spell at room temperature will spoil the texture before you cook them.

• Large, slender bodies with a bright orange-red shell
• Sashimi grade: tender, springy meat with natural sweetness
• Flash frozen right after catching to keep the juices in
• Good for sashimi, pan searing and baking