The most popular species (and highest priced) are King Prawns and Tiger Prawns, both being larger prawns with very firm flesh and attractive presentation traits.
Generally larger than tiger prawns, king prawns are Australia's most popular prawns. They have moist, medium-firm flesh and a rich flavour. Their tail ends are bright blue when raw.
Pink shrimp – Small in size and pink in colour, these shrimps are exceptionally juicy, flavourful, and have a unique taste that makes them stand out from the rest of the prawns. Add them to pasta or use them in biryani, you will be surprised by their appetizing taste.
Many consumers prefer medium sized prawns for peeling and eating straight out of the shell. Medium-Large prawns are good in exotic dishes. And Extra-Extra Large are fantastic to share with a few friends.
The biggest difference between wild-caught and farmed shrimp for most consumers, however, is taste. Because the ocean is the natural environment for shrimp, per Mmmediterranean, they're able to feed on their natural diet. As a consequence, wild shrimp usually taste better.
They're healthy, flavour-some and cheap enough to count as an affordable treat, perhaps on a skewer for a barbecue or daintily arranged for a dinner party starter.
Queensland's warm waters are home to the most species of Australian Prawns – the king, banana, tiger, endeavour, coral, scarlet, bay and red spot prawn, but you will find significant fisheries in NSW, South Australia and Western Australia with a boutique fishery off Lakes Entrance in Victoria.
this is a scarlet prawn. they're known for their beautiful deep red color. tremendous size and amazing flavor and texture. in Spain they're known as carabineros.
Tropical prawn species are mainly found in tropical and sub-tropical waters around Australia. They occur from Shark Bay in Western Australia along the Northern Territory and Queensland coastlines (including waters in Torres Strait between Australia and Papua New Guinea) and midway down the New South Wales coast.
For superior quality, texture and taste, Spencer Gulf King Prawns (Melicertus latisulcatus) are renowned throughout the world as the premium species of prawn.
Gambas de Palamós live in the Mediterranean on the Palamós coast in Catalunya. These large shrimp of a beautiful pearly red are distinguished from red prawns (called “carabineros”) by their more delicate and sweet, almost vanilla, taste.
Tiger prawns from Skull Island in the Gulf of Carpentaria are the biggest you can find in Australia. Measuring up to 26cm in length and 100g in weight, these juicy behemoths of the prawn underworld are truly the king on the plate.
Why? Supply and demand. Christmas is the traditional time in Australia to eat prawns, and demand skyrockets therefore affecting prices, but prawns are generally available most of the year round. Even when trawlers aren't at sea, in Queensland a number of sustainable aquaculture farms supply prawns year round.
Global Prawn Farming
The two dominant species of farmed prawns in the world are Black Tiger Prawns (Penaeus monodon) and Vannamei (Penaeus vanname), Vannamei prawns are not farmed in Australia.
The black tiger prawn (Penaeus monodon) is a fast-growing tropical to subtropical species suited to warm, brackish waters. The black tiger prawn is one of 3 prawn species farmed in Queensland, and the main species farmed in Australia.
Black Galaxy Pinto Shrimps are one of the most expensive shrimps on the market and are still rare in Australia.
It turns out that bigger is NOT better. the larger the shrimp, the older it is. The older it is, the tougher and more iodine-y the shrimp tastes. Smaller younger shrimp are sweeter and more tender.
Tiger or king prawns, which are big and juicy, are the types most commonly sold raw, either whole in their shells, or with their heads removed (if the latter, they are called prawn tails). The North Atlantic prawns are smaller and are also sold raw, usually whole. When cooked, prawns turn pink.
INGREDIENTS: Large Cooked Farmed Australian Black Tiger Prawns (Penaeus monodon) [Prawns (Crustacean)), Salt, Antioxidant (586)].
INGREDIENTS: Australian Farmed Whole Cooked Black Tiger Prawns (Penaeus monodon)[Prawns, Salt, Antioxidant (586)].
That's right, these little gems are farmed in Far North Queensland by Seafarms prawn farmer, Dallas (pictured in the header image).
Aussie grown prawns are one of the healthiest sources of protein you can eat, and our farmers have arguably the best management practices of any prawn growing region in the world. Our local prawn farmers don't use antibiotics or hormones, and our prawns are grown in natural seawater.
Constitutes one of the recommended two portions of seafood per week. A healthy, balanced diet should include at least two portions of fish or seafood per week, and one portion should be an oily variety of fish. Shellfish, like prawns, constitutes one of these recommended portions.
Both shrimp and tuna are lean protein sources that are nutrient-rich and contain essential omega-3 fats, but tuna is slightly more nutritious than shrimp. You should vary your seafood choices to maximize your nutrient intake and minimize your mercury intake.