|
Description: Spot prawns are the largest of
the 7 commercial species of shrimp found in
Canada’s west coast waters. The prawn’s body
colour is usually reddish brown or tan with white
horizontal bars on the carapace (shell) and
distinctive white spots on the first and fifth
abdominal segments. While large females can
exceed 23 cm (9 inches) in total length, the
restricted carapace (shell) size limit for harvest is
33 mm (1 1/3 inch) long.
The spot prawn is known for its sweet, delicate
flavour and firm texture.
Product Forms: Prawns are available live,
fresh, fresh landed then frozen, and frozen-at-sea
(FAS). Fresh and frozen prawns are available whole
or tailed (head and thorax removed).
Availability: Fresh and live prawns are
available during the harvest season which usually
starts in May and lasts approximately 80 days.
Frozen prawns are available year round.
Buying Tips: When buying spot prawns ensure
that they feel firm, have few or no black spots and
smell of the sea with no hint of ammonia.
Storing Tips: Store thawed or fresh-cooked
prawns in rigid, airtight containers for up to 3 days.
For best quality, eat the prawns within 2 days of
thawing.
Store frozen product at approximately -30° C
(-20° F). Properly frozen prawns will last 9 months.
Transport live prawns in aerated tanks at
approximately 1 .5° C (35° F). Hold live prawns in
aerated tanks between 5° C and 5 .5° C (41° F and
42° F) ensuring they are not overcrowded.
Preparation/Usage: Prawns can be prepared
whole or as peeled and deveined. To quickly peel
and devein prawns take a pair of sharp kitchen
scissors and cut down the middle of the back shell
right to the tail tip. Then break open the shell and
pull it off leaving the tail attached. Finally pull or
wash out the vein.
To thaw prawns, place the packaged product in
the refrigerator overnight, or place package in cold
water until defrosted.
While prawns can be grilled, baked, sautéed,
boiled or steamed, they only require 1 to 2 minutes
cooking time and are done when they just turn
pink. Overcooking will toughen the prawns.
Sushi restaurants tend to serve the tail raw while
in western cuisine, prawns are commonly sautéed
in their whole or split form, or skewered and grilled.
Area of Origin and Range of Availability:
Spot prawns are found in the northeastern Pacific
Ocean from Unalaska Island, Alaska to San Diego,
California, and in the northwestern Pacific Ocean
from the Sea of Japan to the Korea Strait. While they
are found in a depth range from the intertidal zone
to 487 metres (1,598 feet), most commercial fishing
in British Columbian waters occurs in depths of 40
metres to 100 metres ( 131 feet to 328 feet). In British
Columbia, 65% of prawns are harvested in the inside
waters of Vancouver Island.
|
Harvest Method:
Spot prawns are commercially
harvested in traps deployed on long-lines commonly
from 55 metres to 90 metres (180 feet to 295 feet) onto
the ocean’s rocky bottom. Prawn traps vary in size, can
be either oblong or cylindrical in shape and feature
about 2 or 3 funnel-shaped openings each. These
baited traps are laid out along a bottom line with the
position of the traps marked with surface buoys.
Processing Method: While some prawns are
harvested live and sold as fresh and live, the majority
of the catch, which is destined for export, is frozen
at sea and then “finger packed”. When “finger
packed”, the prawns are first dipped in a sulphite
solution to improve colour and storage
characteristics, then individually laid into a clean,
white one kilogram box. All prawns are laid in the
same direction and with all antennae tucked into the
box which must remain unmarred.
Markets: More than 90% of the commercial catch
is frozen and exported to Japan. Most of the
remainder is sold fresh or live directly in British
Columbia.
Sustainability: A number of measures have
been implemented over the years to sustain the industry
including: limitation on the number of licences; trap
per licence limitations; harvest log requirements;
minimum mesh size restrictions; minimum harvest size
requirements; required trap escapement modifications;
vessel length restrictions; hail requirements; single
haul per day limitations; maximum trap volume;
implementation of a monitoring program; collection of
management fees by licence holders, and; fishery
closures implemented when the number of spawners
falls below a predefined level.
Historical and Anecdotal Information:
Spot prawns are protandric hermaphroditic meaning
that each individual initially matures as a male and
then passes through a transition stage to become a
female. In British Columbia, spot prawns usually
live for about 4 years, starting their lives as males
and maturing at one year of age. They function as
mature males for 2 years and then transform into
females in their final year of life.
| NUTRITIONAL
INFORMATION |
| Per
3.5 oz/100 grams of raw edible portion |
 |
| Calories |
85 |
| Total
fat |
0.4
g |
| Protein |
20.0
g |
| Cholesterol |
145.0
mg |
| Sodium |
112.0
mg |
|
|
Source: The Complete Seafood Handbook |
|
For Additional Information And A List
Of Current Product Suppliers, Contact:
| Pacific Prawn Fishermen’s Association
112 – 9202 Horne Street,
Burnaby, British Columbia,
Canada V3N 4K2
Phone: 604.415.2491
Fax: 604.648.8737
email: ppfa@telus.net |
|
