Market Seafood · Langoustine
Dublin Bay Prawns
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Despite the name, most 'Dublin Bay prawns' sold today are caught well beyond Dublin Bay itself — the name stuck from when the old fish markets first popularised them.
These langoustines are simply boiled or grilled and served with brown bread and butter or a squeeze of lemon, letting the sweet, delicate meat speak for itself. Dublin's fish stalls and seafood shacks sell them by the bag, shell-on, for cracking and eating by hand.
Why it's made this way: They took the city's name because Dublin's old fish markets were where they were historically landed and sold in bulk, even though the langoustines themselves range far up and down the Irish coast.
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