Wow you have been a busy girl.

Interesting one the 'Scampi' - although often used by chefs as a term for
any crustacean they can lay there hands on fried up in a bit of butter and
garlic - it is supposed to be the tail of the humble "langoustine",
sometimes known as the Norway Lobster - a slender prawn/crayfish thing with
pincers.  And very tasty too!

Interestingly unlike their Gods, this Viking product does not grow to a huge
size for a 'lobster' !!!!

Julian


----- Original Message -----
From: "Krazy Kiwi Viv" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Thursday, November 21, 2002 3:36 PM
Subject: Re: [SCUBA-SE] Pom and Oz English question


> On Thu, 21 Nov 2002 Julian Pool <[log in to unmask]> wrote:
>
> >Viv wrote: Wednesday, November 20, 2002 5:32 PM
> >> Prawn = shrimp
> >> Lobster = crayfish
> >> Viv
> >
> >Keeping this on the scuba front......
> >I don't think these are interchangeable are they, cos.....:
> >
> >We don't get Lobsters in this part of the world, but we do get some kind
of
> >salt water Crayfish (a different creature - it doesn't have the big claw)
> >and just call it a Lobster due to our ignorance and jealousy.
> >
> >Again, shrimp and Prawn are two different creatures are they not - its
just
> >that people don't know how to tell the difference and think it is all
down
> >to size (and we know that size isn't everything!).
>
> Wgat's worse, the more I look in to this the more confused I get ;-)
> What's in a name eh .. so I had to look up my trusty dictionary :-)
>
> - CRAYFISH from OZ & NZ  are actually small lobster-like freshwater
> crustaceans.  Lots of pics of different types of crayfish worldwide on the
> 2nd link also. One thing is that many of the sea critters on that site are
> commonly called marron or yabbies in OZ.   Go figure .. I'm still trying
to
> get my head around what has 10 legs and comes with/without claws :-)
>
> http://www.mackers.com/crayfish/
> My elders back home called these crawfish in the early days.
>
> http://www.crayfishworld.com/pictureindex.htm
>
> - LOBSTER large marine stalk-eyed ten-footed long-tailed edible crustacean
> of family Homaridae, with large claws formed by first pair of feet.
> But the funny thing is when you get read some of the lobster reference
> details on the net you find they also cover the spiny lobster and other
> things that don't have large claws.
>
> http://octopus.gma.org/lobsters/allaboutlobsters/species.html
>
> For example, what we sell overseas as Western Rock Lobster are commonly
> called crays or crayfish in the local markets.  This year our recreational
> cray season runs from Nov 15 to June 30.
> http://aqwa.com.au/lobster.html
>
> - PRAWNS are marine crustacenas like large shrimp
>
> http://www.foodtv.com/terms/tt-r2/0,4474,3602,00.html
>
> In Western OZ our fisheries target nine commercial species of prawns
> including white banana, red-legged banana, brown tiger, grooved tiger,
blue
> endeavour, and red endeavour.  Scampi, squid, scallops and bugs are also
> taken.
>
> Four types of Australian farmed prawns are in demand for the export
market:
> Kuruma, banana, brown tiger and black tiger prawns. Of these the Kuruma
> prawns are the most valuable and are in high demand for the gourmet
> Japanese market.
>
> In many of New South Wales estuaries the commonly known species are the
> eastern king prawn, the school prawn and the greasyback prawn which are
> caught by commercial trawlers offshore. The most commonly cultured prawn
is
> the black tiger or leader prawn.
>
> - SHRIMP are small aquatic edible decapod crustacean.
>
> I found this in my fish reference book - "The terms "prawn" and "scampi"
> are often used interchangeably with shrimp: "prawn" commonly refers to
> freshwater shrimp or large saltwater shrimp; "scampi" is often used by
> restauranteurs to describe shrimp cooked in butter and garlic. All shrimp
> are divided into three basic categories: cold-water or northern; warm-
> water, tropical, or southern; and freshwater. You may find all three
> categories in your local market."
> Viv
>