Passionate About Fish - How to prepare fresh langoustine
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@steve37uk Hi, really glad you like the vids! Price is complicated - dictated by Europe, where the majority of whole fish are bought. They're quite hard to catch, living in burrows up to 1m below the seabed & only come out for food, nookie and to shed their shells, so quite elusive. Small or damaged fish are sent to make scampi, and only large whole, premium fish are kept as whole langoustine. There has also been a big reduction in quota, so less are being caught - all adds to the cost, Sue x
Suelucas1965 8 months ago
fantastic video as always.i would love to try this one but they always cost to much in my nearbye tescos.have you any idea why they are so exspencive
steve37uk 8 months ago