| Comment | Yes, they basically all go to Europe.
Our local fisherman in the Highlands only did langoustine, although they would sell to local hotels.
The most delicious things, aren’t they? But a couple of years of eating them most nights, took the shine off a little bit.
What time of year did you visit? The quantities we’d have to buy usually mean that they were only viable in the peak of the season.
An interesting observation was the difference in brits vs European families. European children would sit for hours picking away at shellfish (even the langoustines smaller relative, squat lobsters). Where as brits would ask if you could cut their children’s fish to look like fish fingers, or they couldn’t eat it...
On fish, it was actually near impossible to get locally caught fish on the west coast. All came from the east. Unless you were willing to buy off the trawler boats, who would get all sorts of bycatch. |
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