Wild Prawns 101

Industry Overview

Australia’s wild prawns – caught from east to...

Sustainability

Buying Australian wild prawns, you’re buying...

Buying, preparing, cooking

Buying wild prawns – what to look for

What to look for when buying fresh wild prawns

Wild prawn handling – boat to kitchen

How to thaw wild prawns for just-caught flavour and texture

Wild prawn size grading – pieces per kg

Wild prawn grading descriptions translated into prawns per kg

Common wild prawn formats – whole, cutlet, meat

Formats available for preparation: Whole, Presentation,...

Wild prawn preparations – by prawn format

Preparing wild prawns and working with available formats for...

Cooking techniques – 6 ways with wild prawn species

Six cooking techniques and their best suited wild prawn...

Species

King prawns

A sweet, yet savoury prawn with rich, moist, firm flesh best...

Banana prawns

A sweet, moist prawn with a crisp bite best for crumbing,...

Tiger prawns

A prawn with deep, rich savoury notes and firm, meaty...

Endeavour prawns

A prawn with a sweet and deep umami medium to strong flavour...

School prawns

A quintessential Australian summer experience, a school prawn...

Cooking
Industry
NSW
Queensland
South Australia
Victoria
Western Australia
King

King prawns

A sweet, yet savoury prawn with rich, moist, firm flesh best suited to boiled, steamed, grilled, stir-fried, deep-fried and roasting preparations.

Cooking
Industry
Gulf of Carpentaria
Queensland
Western Australia
Banana

Banana prawns

A sweet, moist prawn with a crisp bite best for crumbing, tempura, poaching, boiling & stir frying.

Cooking
Industry
Gulf of Carpentaria
Queensland
Western Australia
Tiger

Tiger prawns

A prawn with deep, rich savoury notes and firm, meaty juiciness best suited to butterflying and grilling, roasting or even BBQing.

Cooking
Industry
Gulf of Carpentaria
Queensland
Western Australia
Endeavour

Endeavour prawns

A prawn with a sweet and deep umami medium to strong flavour best for poaching whole, use in salads, tempura or crumbing cutlets.

Cooking
Industry
NSW
Queensland
Victoria
School

School prawns

A quintessential Australian summer experience, a school prawn is best suited to boiling, frying or steaming whole and peeled for salads, pastas or risottos.

Buying
Sizes
Formats
Handling

Buying wild prawns – what to look for

What to look for when buying fresh wild prawns

Buying
Formats
Handling
Preparation
Industry

Wild prawn handling – boat to kitchen

How to thaw wild prawns for just-caught flavour and texture

Buying
Sizes
Formats
Preparation
Cooking

Wild prawn size grading – pieces per kg

Wild prawn grading descriptions translated into prawns per kg

Buying
Sizes
Formats
Preparation
Cooking

Common wild prawn formats – whole, cutlet, meat

Formats available for preparation: Whole, Presentation, Cutlet, Meat, Broken Meat

Sizes
Formats
Handling
Preparation
Cooking

Wild prawn preparations – by prawn format

Preparing wild prawns and working with available formats for the menu

Formats
Handling
Preparation
Cooking

Cooking techniques – 6 ways with wild prawn species

Six cooking techniques and their best suited wild prawn species

Industry

Industry Overview

Australia’s wild prawns – caught from east to west, tropical north to the cold Great Australian Bight.

Buying
Industry

Sustainability

Buying Australian wild prawns, you’re buying sustainability measured to standards

Discover where the wild prawns are.

Australian Wild Prawns have merroir, the unique natural flavour found only in nature, the wild Australian waters where we catch them.

Learn more

We’re all connected to the sea.

If the ocean is your office, your livelihood, you want to protect and preserve it. Here’s what we care about and why.

Learn more

Fisheries, species and seasons

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