One of the rarest, most incredible British Shellfish Species. Their official name is a 'common prawn', but they couldn't be anything further. A little sweeter than a langoustine, we recommend cooking them whole, grabbing them by their horn and eating the whole prawn with shell on. Every one is caught in a small pot and gathered by hand during the 8-12 week season. Prized across the world including Japan, I defy you to find these anywhere else right now. The advantage of buying direct from the best fleet in the world.