Australians love prawns but it is during the festive season that our fondness borders on obsession. A staggering 40 per cent of Australian prawns are consumed over the Christmas and New Year period.
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Peter Hofbauer knows his prawns and is happy to share some tips with Fairfax Media readers. The owner of Fishermen’s Wharf Seafoods at Nelson Bay says the first step when it comes to picking prawns is to know your species.
There are four, he said: king, tiger, banana and endeavour.
“All Australian prawns are fantastic quality but tiger prawns tend to be best for eating whole as they have such an impressive red colour,” Hofbauer said. “They are also great for cooking and barbecuing as they have a medium flavour and their firm flesh holds together well.”
When it comes to picking a prawn there are a few tell-tale signs to look for that indicate its freshness. Look for heads that are firmly attached, Hofbauer said, and for prawns that have bright, glossy shells and their legs and feelers intact.
“When it comes to picking, use all your senses starting with your nose,” he said. “Prawns should smell like the ocean. If there’s a hint of iodine, then be wary. The main thing to avoid when picking prawns is to look for any prawns with dark or discoloured heads or dark spots on the body. However, there can also be genuine reasons why some prawn species have a darker head than others. For example, some species of prawns may have dark heads if they’ve been on a feeding frenzy just before being caught.”
Storing prawns properly is also important. Food safety starts from the moment you leave the store so bring an esky and some ice or a cold pack to keep your prawns as cold as possible.
Hofbauer said prawns that have been snap-frozen at sea will be good for up to 12 months if they are kept at -18 degrees Celsius or lower. Prawns not frozen on board, or pre-thawed prawns, will keep for three days.
“It is best to keep prawns in a sealed container and out of their own juices,” he said. “Just like frozen peas and vegetables, freezing immediately after harvest retains the nutrients and goodness of Australian prawns. The integrity and quality of snap-frozen prawns will often be superior to fresh prawns that have endured lots of handling. The quicker prawns are frozen after harvest and the slower they are thawed, the better the quality.”
Port Stephens fisherman Phil Blanch predicted prawns would be big this season. It had been dry and the prawns would not have bred a lot. Because of this, the price of fresh prawns could be higher than usual.
