Would fresh dead langoustines be inferior to ones that were frozen shortly after harvest? I have a source that gets them from Brittany fresh, but dead. I seem to recall someone here posting something about their flesh quickly turning mushy after they die. Would frozen be a safer bet?
I thought it was pretty outstanding. The wine sauce went well with the fish.
Out of curiosity, what method do you typically use for removing marrow? I just soaked the bones in some warm salty water for a few hours, and was able to push it out pretty easily. Proper technique?