LANGOSTINOS

Species Characteristics

Distinguishing Characteristics: A langostino is a small crustacean between a shrimp and lobster in appearance. This species has a pair of pinchers that are as big as the langostino itself. Cooked meat is white with red tinges.

Source: Langostinos can be found off the coast of Chile and Central America.

Harvest Method: This specie is trawled and is available year -round. Peak harvests occur May through September.

Market Segments: Langostinos are appropriate for the QSR, Family -style, Buffet, Fine Dining, B&I, Schools, Healthcare, Military, Hotel, Resort/Club, and Food Contractor segments.

Flavor: Langostinos have a sweet lobster-like flavor.

Texture: Langostinos are firm in texture.

Alternatives: Alternatives to langostinos could be lobster, shrimp, crawfish, or crab.

Quality Control: When purchasing langostinos, be sure to request net weight and be sure that the product is not over-glazed. In addition, the langostino should be used shortly after they have been thawed.

Product Information

Other Information: Also known as a squat lobster, the edible portion of the langostino is the tail that yields a bite-sized piece of meat. Langostinos are a trendy and inexpensive alternative to shrimp and lobster. The Chilean product offers the most consistent quality and is
higher in price.

Specie Facts: Langostinos are nicknamed the “Popeye of decapods.”

Specs: Langostino frozen tail meat contains cooked and peeled tails and are sized 90-110, 110-130, and 100-200 ct./lb. Pack size for this form is 4 X 5 lb. IQF. The 100-200 ct./lb. come packed 11 X 12 X 12oz. block-frozen bars or 4 X 12 X 12 oz. (twin 6 oz.). Frozen tails are sold raw with shell-on and vary in
size. The pack for this form is 1 X 20 lb. IQF.

Information taken from The Slade Gorton Interactive Seafood Guide™.