Let PEI have their mussels (even though I prefer BC ones). Let Nova Scotia have their lobsters (which Im kind of jealous about). Let Manitoba have their pickerel (which Im not so jealous about). Why do we care when we have BC spot prawns? In fact, they should be jealous of us.
This species of large local shrimp are firm in texture and sweet in flavour and only available for six to eight weeks. Or are they?
BC spot prawn season officially starts today, so for the next two months expect to see it dominating menus. Seafood enthusiasts anticipate the season, but it is a shame we can only enjoy them within this precious time frame; after all, they flourish throughout the summer months too.
Spot prawns are available and best May-September when they have a firmer flesh and no eggs, but fisheries restrict fishermen to about six weeks in which they can harvest in unlimited quantities.
So if youre eating spot prawns out-of-season at a restaurant, they will have likely been frozen and will perhaps taste a bit saltier from being packed in salt water.
Even though Spot prawns technically exist past said season, this managed, shotgun approach does create excitement as well as prevent over-fishing. On the other hand, fisheries could do the same good by giving fishermen a quota, which would open doors to extending spot prawn season into the summer months.
Fishing for five months instead of two not only would we get spot prawns for longer, but it would also encourage sustainable seafood choices by giving diners more options.
Currently tiger prawns are offered all year, but it is not a sustainable choice. Most of them are farmed in South East Asia and China and fed a diet of chemicals and antibiotics, so tasting good is subjective and questionable. Think about the last time tiger prawn sashimi came up on a menu probably never.
Nowadays it is great we can look for ocean-friendly symbols on menus, but the symbol doesnt always represent the entire menu. It gets a bit confusing, so be careful with ordering if sustainable dining is of concern.
It is always exciting to see chefs get creative with spot prawns, but this great-as-is ingredient can be easily enjoyed at home too.
If eating them sashimi, the smaller ones are more tender and sweeter. If eating them cooked, dont cook them for more than one to two minutes.
Whichever you choose, remember not to put live prawns in tap water or waste the heads. The brains are full of flavour.
If squeamish about sucking out the brains then try them deep fried and crispy. The whole thing is safe to eat. If you still cant do it, use them to make a prawn stock.
The 7th Annual BC spot prawn Festival on May 11 at False Creek Fishermens Wharf is already sold out, but you can buy live, local and sustainable spot prawns directly from fishermen at the wharf.
Spot prawn facts:
A worldwide delicacy recognized by their reddish brown colour and white spots on tail
Wild BC spot prawns are the largest of the seven commercial species of shrimp on the West Coast of Canada
Some larger females exceed 23 cm in length
Wild BC spot prawns are hermaphrodites: they spend their first two years male, and then change to female
Roughly 2,450 metric tonnes are harvested annually
More at WildBCSpotPrawns.com
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Catch up with Mijune at An Evening with Mark Bittman at Blue Water Café on May 11, Cinnamon Bear Bar & Grille at Hilton Whistler Resort & Spa May 16-17, and at the Globe YVR relaunch at The Fairmont Hotel on May 15.
Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter @followmefoodie.
