Written for Daily Hive by Jenice Yu, owner of Fresh Ideas Start Here (FISH), a purveyor of local and sustainable BC seafood.
BC Spot Prawn season has arrived. A local delicacy, BC Spot Prawns are always met with excitement in the Lower Mainland.
The short window of availability — 30 days or so, depending on the harvest — usually creates a frenzy of people seeking them out around town, buying them to take home to enjoy, or ordering creative dishes from local restaurants.
Unlike some other prawns from around the world, BC Spot Prawns have a firm texture and are naturally sweet. They are also known for their reddish-brown colouring with distinctive white spots.
Here are some tips on how to buy, prepare, and eat this local delicacy.
How to buy
Spot prawns at FISH (Jenice Yu)
If you are new to BC Spot Prawns, it’s always a great idea to start by buying live prawns.
Look for a translucent appearance. The prawns should also smell like the ocean (in a good way). They should have an overall firm texture and not be soft or melty between the head and the body.
A large bucket or pail will ensure the live prawns stay safe and sound while travelling from store to home. Do not submerge prawns in tap water; use an ice pack or bag of ice instead.
How to prep
Spot prawns at FISH (Jenice Yu)
Live spot prawns are best enjoyed on the same day. If you plan to eat them raw and sashimi-style, take extra care in choosing your prawns, and be sure to eat them as quickly as possible so they stay fresh.
If you must enjoy your prawns later, separate the head from the tail on the same day and store them in a closed-lid container in the coldest part of your refrigerator. When spot prawns are left whole overnight, the heads will darken, and the tail meat can become mushy.
To peel prawns before cooking, use scissors to cut along the backside. However, it is much easier to peel prawns after they’ve been cooked, as the shells are less brittle.
How to eat
Spot prawns at FISH (Jenice Yu)
There are several ways to enjoy BC Spot Prawns. I like to opt for simple ingredients that let the prawns’ natural sweetness shine.
Five of my favourite ways to prepare BC Spot Prawns include:
- Sashimi style: I normally serve them with light soya sauce or ponzu sauce
- You can deep-fry the heads after with a Japanese-style tempura batter, a popular way to enjoy the whole prawn. In addition, the shells are great for making stocks and bisque.
- Ceviche: Easy to prepare and great for a hot summer day
- Make a lime, orange, and lemon juice blend and submerge diced prawns until the desired texture
- Steamed: Serve with ginger and dark vinegar
- Sauteed: Serve with butter and lemon juice
- Poached: With coconut milk and lemongrass
Live BC Spot Prawns are now available at FISH. Be sure to get them while you can!
This article originally ran in 2021.