Wild Extra Large Naked Scampi
- 190g pack of Scottish naked scampi
- 100% peeled langoustine
- Perfect for making delicious breaded scampi at home
Scampi is the meat from inside the tail of the langoustine. These grades are rarely seen outside the smartest restaurants and hotels, and despite the prices, peeled scampi...
- 190g pack of Scottish naked scampi
- 100% peeled langoustine
- Perfect for making delicious breaded scampi at home
Scampi is the meat from inside the tail of the langoustine. These grades are rarely seen outside the smartest restaurants and hotels, and despite the prices, peeled scampi is one of our most popular items. The Scottish scampi is unsurpassed. XL size contains about 12 pieces of scampi per 190g pack - that’s around 16 grams each, which is a serious mouthful. Size L (when available) are about 10g each - which is still a huge piece of scampi. Our peeled scampi is unique because we use no glaze (added water) when freezing. We always sell 100% scampi and will never compromise on this.
If you like a coated oven bake scampi we also offer great battered scampi and breaded scampi options.
- Wild
- Raw
- Scotland
- Trawled
“One of the best sources of fish by mail order. Everything is frozen, but don't let that put you off – it's to ensure freshness.”
"The UK's Leading Online Fishmonger" - Gordon Ramsay
“The Fish Society is a great source”
“The best home fish delivery service”
“With endless varieties of frozen fish to shop, you’ll be spoilt for choice”
“One of the best sources of fish by mail order. Everything is frozen, but don't let that put you off – it's to ensure freshness.”
"The UK's Leading Online Fishmonger" - Gordon Ramsay
“The Fish Society is a great source”
“The best home fish delivery service”
“With endless varieties of frozen fish to shop, you’ll be spoilt for choice”
“One of the best sources of fish by mail order. Everything is frozen, but don't let that put you off – it's to ensure freshness.”
"The UK's Leading Online Fishmonger" - Gordon Ramsay
“The Fish Society is a great source”
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