This species is found all around New Zealand at depths of 200 to 750 metre.
Whitish or pinkish with darker orange stripes at the joints. The rostrum is long and curves upward with strong spines. The white flesh is medium to firm.
Scampi belongs to the Nephropidae family (clawed lobsters). Scampi is from the same family as Norway lobster and Dublin Bay prawn. It is a species of lobster, and not a prawn.
Scampi was introduced into the Quota Management System in 2004 replacing a management regime based on competitive catch limits. Research surveys primarily use deepwater digital photography to estimate scampi abundance based on counts of scampi burrows. Commercial catch rates and trawl surveys also contribute to stock assessments. Successful scampi assessments have only been recently achieved. The North Island east coast stocks are currently assessed as being above or well above target abundance levels, while full stock assessments are still to be completed for other stocks.
Scampi are caught using specialised deepwater trawls.
Scampi has medium to firm delicate-tasting white flesh.
Bake; bbq; marinate; sushi/raw
Buying & Storage Tips
Scampi are available whole and raw; whole and cooked, and occasionally as tails only.They should smell slightly sweet but not pungent.