These tasty crustaceans are the largest type of prawns on found off the West Coast of Canada. They have an extremely sweet and succulent flavour & can be distinguished by white spots on their tail. The commercial season for these delicacies is very short, starting mid May and going for about 6 weeks only.
The spot prawn fishery is very well managed & by adopting measures such as limiting the numbers of licenses & restricting the length of the season, these prawns are a very sustainable seafood choice. Over the past month we’ve enjoyed a number of spot prawn feasts. Nothing beats steamed prawns with garlic, white wine & butter. We’ve also tried them with ginger beer & butter which was scrumptious.
The going rate around town is $12 per pound for live spot prawns (sometimes $10), you can’t get fresher than that! They can be purchased at Granville Island’s Lobster Man or right off the fishing boats (next to GoFish) across from the market. You’d better hurry as the season is almost over….!
Quite so, quite, so, Vivie! A good diner began with a sharp knife up a prawn’s arse!Still love prawns, thugoh I love just about every morsel spawned in water, sweet or salty.In a big political party I held many years ago, in the back yard of our old house, a Greek member of my branch prepared some raw sardines. Just the right amount of salt, olive oil and vinegar. I don’t think he added anything else. He had prepared some 10 kilos or so of them. We also had a goat and a lamb on the spit as well as a piglet and tons of other things, like prawns, oysters, souvlakis, mousaka and suchlike. The sardines were the first to disappear. Amazingly morish and delish! Al Grassby (to drop but one name) was most taken by them!I’ve long since lost his number. He was in his sixties back then so he’s probably now sitting with his maker -Poseidon I’d suggest- playing backgammon.