|The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
A gobbet-sized piece of fish in crumb or batter.
There is some confusion over the term, as it can refer to a particular group of marine crustaceans or to a method of culinary preparation, and the two do not necessarily go together.
Scampi is the plural of scampo, the Italian name for the Norway lobster (Nephrops norvegicus) langoustine or 'Dublin Bay Prawn', traditionally prepared in Italy by deep-frying the crumbed tails.
Nephrops norvegicus, the Norway lobster, Dublin Bay prawn, or langoustine
In England, the word 'scampi' when applied to a fish is defined in the The Fish Labelling (Amendment) (England) Regulations 2005 as being necessarily synonymous with Nephrops norvegicus, or the Metanephrops lobster species. But when the word is applied to the method of preparation rather than the meat it is less clearly defined, and often taken to refer to any small seafood (or seafood-like) pieces in breadcrumbs or batter, deep fried. The name has even been extended to "fried-chicken scampi" and, by Linda McCartney Foods, into a "Fish Free Scampi" made with a confection of whey protein and potato.
Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018