Scampi

What are the Scampi

The scampi are Decapod crustaceans of the family Nephropidae , belonging to the genus Nephrops ; the Latin noun della Specie is norvegicus, therefore the binomial name of the scampi corresponds to Nephrops norvegicus .

Scampi are organisms similar to prawns (a term that is generic and unscientific), from which they are distinguished (as well as lobster and crayfish) due to the presence of two particularly developed frontal claws.

The scampi are pink or orange on the back and white on the belly, while the eggs (like the eyes) appear completely black. The body of the scampi is subdivided into: a cephalic portion, which contains the brain and to which the legs and claws are fixed ventrally, and an abdominal portion, of long and segmented shape, which ends with the fan-shaped tail. The claws of the scampi, unlike those of the lobster, are narrow, elongated and superficially serrated; proportionally, the claws of the scampi are much longer than those of the other Nephropidae .

The prawns easily reach 18-20cm (with a maximum of 25cm) in length, but are captured and marketed (alas!) Even in smaller sizes (≤10cm). Scampi live from 5 to 10 years and rarely up to 15; their reproductive cycle can be annual or biennial depending on the temperature of the water which, if too hot or too cold, can prolong the incubation of the eggs preventing the females to participate in the following reproductive cycle. The scampi change the carapace twice a year at a young age and only once as adults.

Scampi fishing is a fundamental European resource and, along with a few other fishery products, supports the commercial fish economy of the old continent; ultimately, the scampi represent the most important species of shellfish in Europe.

Biology

Biology, ecology and fishing for scampi

Currently, the most exploited fishing places for the catch of scampi are the north-east Atlantic and the North Sea, or the whole area between Iceland and Norway up to Portugal; elsewhere, in the Mediterranean basin, they are captured in the area of the Adriatic Sea where this (albeit pressing) fishing is less profitable. Nephrops do NOT colonize the Baltic and Black Seas.

The geographical distribution of scampi is not accidental; they prefer backdrops and biological niches that are absolutely peculiar and it is very rare that, once established, they make long journeys. The prawns prefer muddy bottoms, rich in silt and clay (very abundant in the north-western Adriatic, thanks to the mouths of the large river courses), in which they dig dwellings of lodging that they leave in night or crepuscular hours and ONLY for eating or for mating . NB . The scampi are predatory-diggers that feed mainly on small invertebrates and fish caught using long and powerful claws.

The scampi are therefore sedentary crustaceans and currently, in the world, about thirty colonial areas are known where, obviously, the withdrawal is concentrated. Among other things, the scampi suffer from a vast series of parasitic diseases of which one in particular seems to have a greater impact on the demographic trend of the species: the Hematodinium infestation. This organism, vehicle of numerous pathogens, compromises the exchange of the carapace of the scampi making them more vulnerable.

Unfortunately, due to their limited biological adaptability, their gastronomic value and the relative hunting ambitions attributable to merchants (60, 000 tons of prawns are caught a year), these crustaceans are destined inexorably to disappear from the seas and oceans of the world.

Purchase and Preparation

Like prawns, scampi are also subject to strong enzymatic alterations (browning and release of ammonia) and bacteriological changes (release of ammonia and putrefaction).

To prevent them from blackening and degrading, the freshly caught scampi would require the immediate abatement of temperature; on the contrary, if they were to reach retail in "fresh" form, by logic, they should present (even after a very short time) a browning (tending to green) of the head which, over time, extends to some areas of the carapace. In order to counteract this last process, the chromatic maintenance of the scampi is very widespread through the addition with sulphites, which effectively preserve the natural pigment of the carapace but do not interrupt the bacterial proliferation just as effectively; on the other hand, these additives should NECESSARILY appear on the food label since, although added in quantities harmless to human health (questionable), they are still potentially allergenic molecules responsible for very serious histamine reactions (anaphylactic shock and / or death).

To evaluate the freshness of the scampi it is therefore necessary to resort to an olfactory and tactile rather than visual analysis; through the addition of sulphites, the scampi tend to maintain a satisfactory color even after several days of capture but, what the expert does not betray, are the smell and the compactness of the animal.

Scent of scampi: scampi and crustaceans generally contain a considerable amount of free amino acids and proteolytic enzymes in the tissues; this characteristic determines an early release of nitrogen groups and the consequent ammonia smell. It is not certain that this reaction is related to a bacteriological contamination of the food, but the organoleptic and gustatory value are absolutely compromised.
Scampi consistency: As anticipated, the consistency of the scampi is also a remarkable indicator of freshness; fresh crustaceans have firm and firm body segments, while the tail muscle is always firm and fixed to the head. On the contrary, the "older" scampi appear semi-empty (dehydrated) and, raising them by the tail, you would notice a significant space between the latter and the head.

The scampi lend themselves to all types of cooking although, in my opinion, they are totally wasted in frying. If fresh and large they are the main ingredient of crustacean crudités, but they do not disfigure inside a well-assorted Catalan . In Italy roast and oven preparations are preferred, but very few restaurateurs are able to guess the right cooking time; the result of an excessive heat treatment is the inexorable acquisition of a stringy consistency and an insignificant or unpleasant taste. Do not miss the first courses based on scampi in which small crustaceans and (often) less fresh than average are preferred. Probably the most well-known recipe is the prawn cocktail, although, although it is a good appetizer, it does not gratify what one would expect.

Nephrops cleaning is not difficult; if the crustaceans boast excellent freshness (purchased in a short supply chain), SCONSIGLIO both to wash them and to cut them, but on the contrary, if the recipe requires it, it is possible to open them by the back with a scissors or a knife and remove the " intestinal thread ".

How to Clean and Shell the Scampi

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Nutritional characteristics

There are few nutritional information on scampi; it is logical to suppose that, like the prawns, they do not detach from the average of the Decapoda Crustaceans . If this were the case, they would bring few calories, most of which come from peptides with a high biological value. A few grams of lipids and a significant amount of cholesterol would also be present. Carbohydrates, on the other hand, would be irrelevant.

As for the vitamins, the scampi should provide good amounts of riboflavin (vit. B2), niacin (vit. PP) and probably also astaxanthin (β-carotene) and should also be rich in sodium, iron, potassium, phosphorus and football.

The carapace of the scampi, like that of the prawns, contains an indigestible polysaccharide called chitin. This complex molecule, treated with basic solutions, changes into chitosan, a product used as a chelator of fats in slimming therapies (the results are however of little significance and almost zero).

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