Fish
Scampi
A tier
Scampi is the culinary and trade name most associated with Nephrops tail meat—especially in Britain, where breaded scampi became a pub classic—and more broadly with langoustine cookery in Italian (scampo). True scampi should taste sweet and delicate, closer to lobster than to farmed tropical prawn. Whole shell-on scampi and naked breaded tails are very different products. For whole scampi, grill or pan-roast with minimal seasoning. For classic British scampi, high-quality tails in a light crumb need hot oil and a quick fry so the centre stays juicy. Italian scampi dishes may mean whole langoustines in wine and garlic. Read the label: some cheap “scampi” historically used other white fish—seek genuine Nephrops when the name matters.
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History
Italian Adriatic cookery used scampo for Nephrops and similar slender lobster-prawns.
British processors popularised breaded scampi as a post-war restaurant and chip-shop favourite.
Frozen scampi tails became a supermarket staple, with variable species authenticity at the low end.
Chefs and campaigns pushed real langoustine scampi and whole-animal service over anonymous scraps.