Whole deep-water scampi with a banded orange-red shell and a tail that stays firm and sweet when it is barely cooked. The meat is dense rather than watery, which is what lets it be served raw and still hold its shape.

What you get

• 2 kg net weight per box, whole with shell and head on
• Roughly 24–32 pieces per box, graded for even size
• Raw frozen, never pre-cooked, so the tail can be served as sashimi
• Packed in a single layer tray to keep the shells unbroken

Where it comes from

Caught in deep cold water where the animals grow slowly, then frozen at sea. Slow growth is what gives the tail its tight, lobster-like bite.

How to cook

• Thaw in the refrigerator, split the shell along the back and serve raw with wasabi and light soy
• Brush with butter and grill shell-side down for 3–4 minutes
• Top with cheese sauce and bake until the surface blisters
• Toss the peeled tails through a seafood pasta at the end of cooking

Condition and storage

• Frozen solid at dispatch; keep at −18 °C or colder
• Thaw slowly in the refrigerator; keep the pack cold right up to service
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 12 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival and check the pack is firm

Allergens

Contains crustaceans (shellfish).