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Published on : Saturday, June 6, 2015
Scotland’s unsung ‘scampi’ will be the toast of the Glasgow Science Festival this year as we celebrate this delicious indigenous seafood and ask why more people on the continent buy Scottish langoustine than here at home.
As part of Creel to Meal, which is supported as part of Year of Food and Drink Scotland 2015, delivered by VisitScotland and EventScotland, marine biology researchers from the University of Glasgow and the Scottish Creel Fishermen’s Federation will serve up a feast of langoustines, or Nephrops norvegicus, at two exciting pop-up restaurants to encourage more people to seek out, eat and enjoy Scottish seafood.
The curated dinners will take place at the city’s most experimental venues, Stravaigin (Thursday 4th June) and the Drygate Brewery (Thursday 11th June).
At Stravaigin, guests will tuck into four course seafood-themed spectacle of langoustines and the delicious ‘bycatch’ hauled up in the creels – crabs and squat lobsters.
At Drygate, it’ll be ‘posh scampi’ and chips all round with a flight of beers created in the micro-brewery to get the taste buds tingling.
Through the events, project partners Glasgow Science Festival, the University of Glasgow and the Scottish Creel Fishermen’s Federationwill share the fascinating journey of this sustainable food source and how these giant shrimp get from West of Scotland waters to our table.
As well as raising awareness of the provenance and value of Scottish langoustine, which was regarded at by-catch forty years ago and is now seen as world-class seafood, the partners will share their latest research developing best practice environmentally sensitive creel fishing methods to help protect this industry into the future.
Creel to Meal builds on a wider, decade long research programme by the University of Glasgow and partners looking into the potential of langoustines to sustain the Scottish fishing industry in the face of dwindling white fish stock.