Large-sized, consistent meats and elegant taste. Only the cold currents of the South-West Atlantic can give this magic result.
The Cigala or what we would like to call Spanish lobster ( typically called Norway lobster) is a one-of-a-kind crustacean with a morphology similar to that of the lobster but smaller in size. It also has two mouths or claws with which it hunts and defends territories. The upper half of its body is butane orange, while the lower half is white. They live in fine sand bottoms at depths of up to 800 meters off the coast of Huelva, where they have been fished with trawling for thousands of years.
Cigala de Huelva is popular culinary seafood due to its white, soft, and flavorful meat. Its presence and bearing on the table are both spectacular, especially when cooked whole and in one piece. There are countless good times dedicated to shredding its claws, work that is more than rewarded by the fine and smooth flavor that said meat provides in the mouth.
STORAGE & CARE
Keep frozen at -18 degrees.
Do not refreeze after thawing.
They can be prepared in a variety of ways, making them suitable for both elaborate recipes and seafood stews, as well as simpler ones such as grilled open in the carcass with the meat on top without being turned or cooked. Never forget the incredible flavor explosion that they carry around in their heads.