Prawn Facts

The Aristaeomorpha foliacea, or prawn, is a kind of crustacean that resembles shrimp in appearance but differs from shrimp in that it has branching gills. The prawn shares ancestry with the crab and lobster. It is actually a common name for small aquatic crustaceans (i.e., a member of the order Decapoda) with ten legs and an exoskeleton, some of which are edible. In the United Kingdom, Ireland, and other Commonwealth countries, large swimming crustaceans or shrimp, particularly those with commercial significance in the fishing sector, are referred to as "prawns." This group of shrimp frequently includes members of the suborder Dendrobranchiata.

On calmer seas, prawns can nest in water plants to lay their eggs. The prawn tends to prefer the warmer seas of the tropics, much like the shrimp; however, several species are also found in the Northern Hemisphere. Because the shrimp feeds by removing nutrient-rich particles from the water flowing around it, it is frequently found on rocks or close to the ocean floor. Prawns have a two- to three-year lifespan. The spawning process takes place in offshore seas when they are between six and eight months old. Tiger prawns primarily spawn in the spring and summer, but king prawns tend to do so all year. In any given year, a single prawn can give birth more than once. The female discharges a huge number of eggs.

Habit

Along with rivers and streams, coastal waterways are home to adult tiger and banana prawns. Prawns prefer areas with lots of mud to hide in, but they are even more content if surrounding seagrass meadows or algal beds exist because these are excellent sites for them to rear their young. Before swimming into open seas, young prawns spend up to six months in these shallow nursery zones.

Diet

Prawns are mainly scavengers and omnivores. Some prawns are planctivores, or vegetarians. Plant matter, decomposing organic matter, microorganisms, small shellfish, and worms are all food sources for prawns. Due to their sensitivity to light, king prawns bury themselves during the day and feed actively at night. Tiger prawns are typically active both during the day and at night. The type of food changes depending on the species of prawn and its stage of growth.

Predators

Juvenile and adult prawns are both prey for squid, cuttlefish, and demersal (bottom-dwelling) fish. They are very vulnerable during the period of larval development, when predators are the main cause of high mortality rates.

Lifecycle

Prawns have a two- to three-year lifespan. They reach maturity at around six to eight months. Offshore waters are where spawning takes place. Tiger prawns primarily spawn in the spring and summer, whereas king prawns tend to do so throughout the year. In any given year, a single prawn can spawn more than once. Large numbers of eggs are released by the female.

Within a day, fertilised eggs hatch, and larvae spend time swimming in the water, going through several stages of development as they drift shoreward into shallow, hypersaline (very salty) waters. They are known as "postlarvae" when they arrive in these shallow waters and are prepared to settle on the bottom, where they will eventually mature into juvenile prawns.

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They spend up to six months in the nursery areas, and when physical changes are needed, they return to the sea to mate and spawn.

During this migration, the prawns visit the trawling grounds (often sandy or muddy bottom areas), where they are first commercially caught. Usually, these regions are offshore, in waters that are 10 to 30 metres deep. This annual migration, which takes place in the summer and fall, is referred to in the business as "recruitment."

Color changes

Like the majority of other crustaceans, prawns can change colour based on their stage of development, their surroundings, and the time of day. Under the external shell of the prawn are tiny, unique cells called chromatophores that are responsible for this coloration. These chromatophores frequently contain the hues sepia-brown, red, yellow, yellow-white, and blue. The quantity and placement of these cells over the prawn, as well as the relative proportions of each pigment in each cell, determine the overall colour of the prawn.

Thus, when observed under a microscope, the colour bands on tiger prawns look like hundreds of pigment cells, arranged in bands and packed with colour pigments. In contrast, school prawns have pigment cells that are more widely spaced apart and have their pigment concentrated in the centre, giving them a pale, speckled look. Deep-water prawns are crimson or brilliant red in colour and feature a lot of red chromatophores.

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Jumbo Prawns

These are the prawns that are meaty, large, and juicy.They are the prawn equivalent of monsters, weighing in at a whopping 200–400 g each. Jumbo tiger prawns are very tasty to eat. The best barbecue meats include jumbo tiger steaks.

Langoustine

Langoustine is used to make scampi, If it's not BBQ weather, you can grill them and achieve the same result. They are raw and great on a BBQ since the shells like to roast and add more depth and taste.

Wild Carabineros Prawns

Carabineros have a vivid red color. They are absolutely stunning, and their particular size and colour make them highly prized in the culinary world. You're sure to impress guests with a carabineros dish, not least because of its powerful and rich flavour. They are also excellent discussion starters.

Wild Argentinian Prawns

These Argentinian prawns are attractive in pink and taste just as well. They are a large prawn, with 15-20 in a kilogramme and a lot of meat concealed under the shell. The delicate flesh needs only a flash in the pan or under a grill to make the most of its sweet, buttery taste with a very slight nuttiness.

Cocktail Prawns

The cocktail prawn is actually slightly larger than your typical cocktail prawn; these cooked and peeled prawns are lovely in a butty or in a simple prawn cocktail. They taste great with prawn toast and Asian prawn dumplings.

Gambero Rosso Prawns

Deep sea gambero rosso has meltingly soft, exceptionally delicious, and delicate flesh. You won't be shocked to find that they are a delicacy that doesn't appear on store shelves given their fishing depth of 1,000 metres. Instead of having your dish overshadowed by a hearty risotto, try tossing in a light dish of garlic and herb linguine. They have a flavour that you won't soon forget.

Brown Shrimp

Small, sweet, cooked, peeled, and beyond amazing. These shrimp can be made with potted shrimp, flavoured butter, which goes well with steak, or simply with bread, butter, and a lemon wedge.

Jumbo Wild Spot Prawns

The wild spot prawns are possibly some of the most unique of the new prawns that have just appeared in our stores. The chilly Alaskan seas where they reside in the wild contribute to their delicate, sweet, and buttery flavour; this gives the prawn a nice firm texture and a genuine depth of character.

Easy Peel Prawns

The great prawns for BBQs are these; simply skewer them and enjoy. They are uncooked, headless, and have had the vein cut out, creating a split in the shell that makes them simple to peel and pleasing to the eye.

Mantis Shrimp

This is a sneak peek at a wonderful prawn. The mantis shrimp, despite its name, resembles lobsters more than shrimp and has a tough shell that must be broken to reveal its firm flesh.

Crevettes

Whole cooked prawns are great for platters and picnics, and the larger ones taste amazing in paella or a prawn cocktail. The smaller crevettes are the ones you would find at a pub as a pint of shrimp. They have a little bit more sweetness than tiger prawns.

Tiger Prawns

Tiger prawns are uncooked; entire prawns are fantastic and versatile; they are great in curries and on the BBQ because they readily absorb other flavors. The shell can be retained and used to make soup or stock.