Fish
Shell On
Shell-on langoustine is tail or whole animal sold with the carapace still attached—preferred for grilling, roasting, and butter-basting because the shell shields the meat and contributes roasted flavour. Diners peel at the table or cooks split the shell lengthwise for easier eating. Meat yield is lower by weight than peeled product but quality is usually higher when cooked from shell-on. Split the underside or butterfly for even heat; baste with garlic butter or olive oil. Save empty shells for stock. Do not overcook—opaque flesh and firm bounce mean done.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.26 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Cholesterol 55.8 mg
- Sodium 80 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 4.11 g
- Water 68.3 g
- Energy 18.8 kcal
- Water 68.3 g
- Protein 4.11 g
- Fat 0.26 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Omega-3 0.01 g
- Vitamins 42.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.43 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 439 mg
- Major Minerals 438 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 55.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.43 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.8 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.
History
Shells enriched seafood stocks and were by-products of nut processing.