If you have never tried a true BC spot prawn, you absolutely must try them! Named because of the two distinctive white spots on each side of the tail, BC Spot Prawn season usually begins around mid May and lasts only a few weeks. This is the only time you can get them fresh and they have such a remarkable flavor and texture. So sweet in flavor and firm in texture. The taste and texture almost reminds me of lobster, except even sweeter and more delicious. In BC, we even have Spot Prawn Festivals to pay homage to the delicate crustacean, and several fine dining restaurants offer prix fixed, seasonal menus centered around the spot prawn. So right now is the time to get them.
They are nothing like a farmed tiger prawn. It is like night and day. Tiger prawns are what I grew up eating when I was living in Calgary and I didn’t know what a spot prawn was back then. When I compare the two, I find farmed tiger prawns to be a little mushy in texture, and there is not much flavor to them. That’s why I normally cook them with some type of sauce so then it takes on the flavor of the sauce.
I went to the local seafood store recently and saw the live, beautiful, bright colored, spot prawns for the first time this season. You can eat them raw or cook them. I normally just steam them as they are, and they are so flavorful that you don’t really need to do anything else to them.
B.C. spot prawns are a good choice for consumers as they are caught using responsible, sustainable fishing practices so you can feel good about eating these delicious delicacies!
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