scampi
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GC: n

S: FAO – https://www.fao.org/fishery/en/openasfa/6a3b66a5-e0f4-4c77-a756-bad60d4bf399 (last access: 29 September 2024); Livseasnw – https://www.livingseasnw.org.uk/wildlife-explorer/marine/crustaceans/scampi (last access: 29 September 2024).

N: 1. “prawns eaten as a delicacy,” by 1930, popular from 1960s, plural of Italian scampo “prawn,” a word from Venetian dialect, ultimately from Greek kampē, also “caterpillar, silkworm, grub,” probably all in the sense of “the curved animal,” literally “a bending, bow, curvature” (see campus).

Italian, plural of scampo, a European lobster. The first known use of scampi was in 1925.

  • : a usually large shrimp

    also : large shrimp prepared with a garlic-flavored sauce

2. scampi, (Nephrops norvegicus), edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and as a gastronomic delicacy it is commercially exploited over much of its range, particularly by Great Britain, France, Denmark, and Italy.

3. The scampi lives in burrows on soft sea bottoms at depths between 10 and 250 m (about 33 to 820 feet). It grows to about 200 mm (8 inches) in length and weighs about 200 g (0.44 pound). It is easily identified by its long, slender claws, which can be almost as long as the body. Most scampi are fished using a small trawl, but a few are caught in baited lobster pots. They are marketed in a variety of ways: whole or as tails, shelled or unshelled, fresh, frozen, or cooked. The term scampi is sometimes used loosely to refer to any large shrimp. See also lobster.

4. The true lobsters (Homaridae) have claws (chelae) on the first three pairs of legs, with very large claws on the first pair. They have a distinct rostrum, or snout, on the carapace, which covers the head and thorax, or midsection. The American lobster (Homarus americanus) and the Norway lobster, also known as Dublin Bay prawn and scampi (Nephrops norvegicus), are the most valuable species and are often marketed alive; people eat the heavily muscled abdomen and claws.

5. Crustaceans; Seafood and Freshwater Food (Food Industries); Commercial Fishing: norway lobster, Norway lobster, Dublin prawn, Dublin Bay prawn, scampi.

  • Latin: Nephrops norvegicus.
  • A lobster … of European seas resembling the American lobster but much slender.
  • scampi: trade name recommended by the “Comité de normalisation de la terminologie des pêches commerciales” and by Fisheries and Oceans Canada.

S: 1. Etymonline – https://www.etymonline.com/search?q=scampi (last access: 29 September 2024); MW – https://www.merriam-webster.com/dictionary/scampi (last access: 29 September 2024). 2 to 4. EncBrit – https://www.britannica.com/animal/scampi, https://www.britannica.com/animal/lobster (last access: 29 September 2024). 5. TERMIUM PLUS – https://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?lang=eng&i=1&srchtxt=scampi&index=alt&codom2nd_wet=1#resultrecs, https://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?lang=eng&i=1&srchtxt=scampi&index=alt&codom2nd_wet=1#resultrecs (last access: 29 September 2024).

SYN: Dublin Bay prawn, Nephrops norvegicus, Norway lobster, langostino, langoustine.

S: EncBrit – https://www.britannica.com/animal/scampi (last access: 29 September 2024).

CR: arthropod, edible crab, spider crab, spiny lobster.