| Spot Prawn
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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
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| Per 3.5 oz/100 grams of raw edible
portion
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| Calories
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85
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| Total fat
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0.4 g
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| Protein
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20.0 g
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| Cholesterol
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145.0
mg
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| Sodium
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112.0
mg
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| Source: The Complete Seafood Handbook
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