316
THE SEAS
.
for the animals remaining alive out of water, care has to be
taken not to squeeze this region during packing.
In the English Channel the place of the lobster is to
-
some
extent
taken
by the handsome Spiny or Rock
Lobster or Crawsh
(Palinurus vulgaris), Which diers
from the lobster in- its larger size, its brown beautifully
sculptured shell and lack of large claws (Plate 114).
It
.
is seldom eaten in England but is regarded as a great
delicacy in France, where it is known as “ Langouste;”
'
Other kinds of Spiny Lobsters are used as food in different
parts of the world such as California, South Africa, Australia,
New Zealand, and India.
In the North Sea and off Norway
&
much smaller animal, the Norway Lobster (Nepk70ÿs
—
norvegicus), is caught (Plate 113).
This has long slender
.
claws and is orange coloured with red and white markings.
It generally lives on a muddy bottom and inhabits much
greater depths, usually from thirty to sixty‘ fathoms,
and has to be captured by trawling, being often caught in
numbers by- steam-trawlers on their return journey
to the northern shing ports of Great Britain.
It is useless
if caught on the ‘outwàrd journey because, unlike the
-
ordinary lobster, it cannot bekept alive and sent to the
market fresh but has to be boiled almost immediately
,.
after it is caught.
It was once shed in large numbers
.in the Irish Sea, those sold in London markets being known
as
Dublin Prawns.”
In the Mediterranean it is extremely
'
_plentiful in the Adriatic and is- sold in the Italian ports
under the name of
“
Scampo.”
-
,
In the British Isles'the edible Grab (Cancer ÿagwus)
comes
second to— the lobster in importance among the
Crustacean shellsh.
It lives in shallow water along rocky
,
coasts and in regions of submerged valleys under much the
same conditions as the lobster and is caught in pots in the
sameway.
Fine specimens may weigh as much as twelve
THE SEAS
.
for the animals remaining alive out of water, care has to be
taken not to squeeze this region during packing.
In the English Channel the place of the lobster is to
-
some
extent
taken
by the handsome Spiny or Rock
Lobster or Crawsh
(Palinurus vulgaris), Which diers
from the lobster in- its larger size, its brown beautifully
sculptured shell and lack of large claws (Plate 114).
It
.
is seldom eaten in England but is regarded as a great
delicacy in France, where it is known as “ Langouste;”
'
Other kinds of Spiny Lobsters are used as food in different
parts of the world such as California, South Africa, Australia,
New Zealand, and India.
In the North Sea and off Norway
&
much smaller animal, the Norway Lobster (Nepk70ÿs
—
norvegicus), is caught (Plate 113).
This has long slender
.
claws and is orange coloured with red and white markings.
It generally lives on a muddy bottom and inhabits much
greater depths, usually from thirty to sixty‘ fathoms,
and has to be captured by trawling, being often caught in
numbers by- steam-trawlers on their return journey
to the northern shing ports of Great Britain.
It is useless
if caught on the ‘outwàrd journey because, unlike the
-
ordinary lobster, it cannot bekept alive and sent to the
market fresh but has to be boiled almost immediately
,.
after it is caught.
It was once shed in large numbers
.in the Irish Sea, those sold in London markets being known
as
Dublin Prawns.”
In the Mediterranean it is extremely
'
_plentiful in the Adriatic and is- sold in the Italian ports
under the name of
“
Scampo.”
-
,
In the British Isles'the edible Grab (Cancer ÿagwus)
comes
second to— the lobster in importance among the
Crustacean shellsh.
It lives in shallow water along rocky
,
coasts and in regions of submerged valleys under much the
same conditions as the lobster and is caught in pots in the
sameway.
Fine specimens may weigh as much as twelve