Common name: Norway lobster
Scientific name: Nephrops norvegicus (Linnaeus, 1758)
Seasonality: March, April , May
Biological and ecological features of the species: Its tubular, elongated body is covered by a robust carapace, a frontal rostrum holds three or four front teeth on the lateral margins of the upper side and one or two on the lower part. It has long antennae and two strong claws. The abdomen has six moving parts. It is pinkish in colour with hints of orange that can be more or less noticeable.
Max length: 25 cm
Minimum conservation reference size: 7 cm L.T. – 2 cm L.C.
Fishing gear: Bottom trawl
Nutritional qualities: The Norway lobster, like shrimp and other crustaceans, is a good source of protein but has low fat and n-3 polyunsaturated fatty acids contents. Its cholesterol content (120-130 mg/100 g edible portion) is higher than that of most usually eaten fish. This species is a good source of vitamin E and minerals like iron, zinc and selenium.