Langoustine
This little prawn with large claws has many names including Dublin Bay Prawn, Norway Lobster and Scampi.
It's usually eaten steamed, grilled, or peeled and deep fried in batter. Over a third of total landings globally are made in Scotland.
Langoustine, lobster, prawn, shrimp, crayfish and crab - many varieties of these crustaceans are enjoyed around the world. They contain an amino acid called Glycin.
A unique Umami taste comes from the Glycin combined with Glutamate and Inosinate.