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Arguably the best tasting shrimp in the world, Spot Prawns are the largest commercially caught shrimp off the Westcoast. Selectively and sustainably caught using traps, these Ocean Wise approved prawns are harvested during a short season between May and June every year. A delicacy all over the world, Spot Prawns have a sweet and elegant flavour and when prepared correctly, have a firm lobster like texture. Just as important, the shells and heads of the Spot Prawns can be used to make an amazing soup base so we use the entire prawn and let nothing go to waste.
Making a soup base with the shells and heads is so simple but still might be intimidating to many home chefs, so we've made it easy by creating our own signature Spot Prawn Bisque Base for all your gourmet meals. Our rich and decadent Spot Prawn Umami Bisque was created by Chief Culinary Officer, Chef Robert Clark. This smooth and creamy bisque is perfect on it's own but it's especially delicious with added cream and your favourite seafood. Why not intensify with some peeled spot prawns, scallops or Dungeness crab meat? Or use it as a sauce base with your favourite pasta or risotto. Check out this simple recipe to create the ultimate creamy Spot Prawn Bisque that promises to make you look like a culinary hero at your next dinner party.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Spot Prawn||Pandalus platyceros||Wild||Pot/Trap||Canada||FAO 67||Canada||OW, SWBC|