 |
Is there such a fish as a scampi? |
 |
Scampi is a crustacean - it's Latin name is Nephrops norvegicus (commonly known as Dublin Bay Prawns, Norwegian Lobster or Langoustine). Breaded scampi is produced by peeling the scampi tail, and coating in breadcrumbs. |
| |
The popular dish we know today as Scampi originated in London in 1946. It was the post-war era, shortages were commonplace, and when Manetta's restaurant in London's West End rang Young's Seafood to order lobsters, none could be found. Instead Young's offered an alternative shellfish ('Nephrops norvegicus'), a member of the lobster family. |
| |
Chef Augusti peeled and fried the shellfish as discussed with Young's, and Scampi appeared on the menu that night, named after the seafood from Augusti's native Italy, Scampolo. |
| |
Within months Scampi had established its popularity in London, and it was not long before Young's, with their tradition for offering the finest seafood, introduced Young's Scampi to the rest of the country. |
 |
|
Why should I include fish in my diet? |
|
As well as tasting delicious, fish is good for you. |
| |
The C.O.M.A. Report (Committee on Medical Aspects of Food Policy, 1994) advises that fish should be eaten as part of a healthier lifestyle. |
| |
As part of a balanced diet it recommends that: 'Two portions of fish should be eaten weekly, of which one should be oil-rich fish.' |
|
|
Are your products nut free? |
|
All Young's products are manufactured in production units where no nuts are present. |
|
|
Where can I purchase the music which is on your Television Advertisement? |
|
The music with vocals used on our original Television Advertisement is taken from an album called Folk Songs/Story Songs Part 2. The title of the track used (Track 10) is 'When The Boat Comes In'. |
| |
Sung by Mick Sands
Track arranged by Robert A White/Tim Laycock. |
| |
A copy of this album can be obtained from: |
| |
KPM Music Ltd
127 Charing Cross Road
London
WC2H 0QY
Telephone number 020 7412 9111 |
| |
The recent instrumental version using the penny whistle used in our latest advertisements was played by Andy Findon. |
| |
The music was arranged by Garry Bell of Jeff Wayne Music Group Ltd. |
| |
www.andyfindon.co.uk |
|
|
Should your frozen products be defrosted prior to cooking? |
|
It is recommended that all of our frozen products are cooked from frozen. Just follow the cooking guidelines printed on each pack. Should you require any additional guidance or information, please do not hesitate to contact our Careline Monday-Friday, between the hours of 9.00am and 6.30pm. |
|
|
What type of fish is used in products described as whitefish? |
|
Due to seasonal variations in the supply of fish, the type of whitefish used can change. Commonly used whitefish are Alaskan Pollack and Hoki. Please see our fact page for more information on various types of fish. |
|
|
How can I find out which retailers stock your products? |
|
Most retailers stock some of the Young's range of products. Unfortunately, we are unable to provide specific details of which shops have current stock of our products, as we deliver direct into wholesalers or the retailers own distribution centres. If you are having problems trying to locate a specific product, please drop us an e-mail, or ring our Careline and we shall do our upmost to supply you with the information you require. |
|
|
How can I obtain details of all Young's products? |
|
Either drop us an email request, or contact our Careline, and our Advisors will endevour supply you with details. |
|
|
Can your products be frozen/reheated after cooking? |
|
To ensure full microbiologically safety of our products, we do not recommend refreezing or reheating of our products once cooked. |
|
|
What is the reason for standing times during or after microwave cooking? |
|
This standing time allows for temperatures to equilibrate throughout the product, thereby avoiding cold spots. Please ensure that products are piping hot and no cold spots remain prior to serving. |
|
|
Why do you not always state which species of fish is used? |
|
This is because, due to seasonal variations and supply reasons, a specific type of fish may not be available when we need to produce certain products. By using the generic term Whitefish, we have the option to change between various species, depending on availability and raw material quality. |
