New Zealand, Wild-caught
Scampi is one of New Zealand’s most noteworthy delicacies. This small, slender deep-water lobster is widely recognized as the finest-tasting in its class with sweet, succulent flesh and great omega-3 content. It has long, thin claws and beautiful red rings which stretch around its body. It is exported to Asia, Europe and the United States and fetches lofty market prices based on its exquisite flavor and appearance.
Scampi inhabits much of New Zealand’s deep waters and the commercial fishery is focused on the continental shelf areas of the Bay of Plenty, as well as the Auckland Islands, Campbell Plateau and Chatam Rise. They are caught in depths of 500-2000 feet, and these small crustaceans live in burrows in the soft sediment, so are caught via specialized deep-sea trawl gear.
The volume of Scampi available for fishermen to harvest is strictly regulated, with a TACC (Total Allowable Commercial Catch) set at 1224 tons. This quantity is set at a level which is in accord with the Quota Management System and guarantees sustainability by leaving enough biomass in the water to regenerate and cover each year’s harvest.
Scampi is caught far off the coast so the catch is snap-frozen at sea in order to retain optimum freshness. We import it in the frozen state and the product is graded into packs by size, so we can offer the perfect sized scampi depending on the type of recipe they are destined for. It can be used in a host of applications and is rapidly gaining in popularity throughout a range of cuisines. This is the world’s most elegant lobster and a species which is at home on the menus of the world’s finest restaurants.