Dublin Bay prawn, scientifically known as Nephrops norvegicus and commonly referred to as Norway lobster, langoustine, or scampi, is a species of crustacean found in the eastern Atlantic Ocean, particularly in the waters of the northeast Atlantic, including the Irish Sea and the waters off the coasts of Ireland and the United Kingdom.
Dublin Bay prawns belong to the same family as lobsters, and they have a similar appearance with a long, cylindrical body covered in a hard exoskeleton. They can grow up to 25 centimeters in length and possess a pair of large, sharp pincers at the front. Their colors range from pale pink to orange, and they have distinctive, long antennae.
These prawns inhabit sandy or muddy seabeds up to depths of around 500 meters and are typically nocturnal, emerging from their burrows at night to search for food. They are opportunistic omnivores, feeding on a varied diet that includes small fish, mollusks, crustaceans, and even detritus.
Dublin Bay prawns are highly valued for their sweet and delicate meat, which is often compared to that of lobsters. They are a popular seafood delicacy in many European countries, particularly in Ireland and the United Kingdom, where they are frequently used in various culinary preparations, such as soups, stews, pasta dishes, or grilled and served as a standalone seafood dish.
Due to their economic importance and overfishing concerns in some areas, measures have been implemented to regulate the harvesting and conservation of Dublin Bay prawns, including minimum size limits and closed fishing seasons, to ensure the sustainability of their populations in the wild.
