Western King Prawn

Sustainably harvested, premium quality

King Prawn Fishing

The King Prawn Melicertus latisulcatus is the premium prawn, with the world’s largest known population found in the pristine, cool waters of South Australia’s Spencer Gulf.

Sixty nights of the year, according to the moon phase, the Port Lincoln Marina empties as the prawn fleet heads out to fish for 7-14 days at a time. This happens during November and December, and then again from March to June.

 

Benefit to the customer

Within 30 minutes of being wild caught, our King Prawns are graded, packed and snap frozen on-board the fishing boats. This ensures they maintain their unique fresh sea flavour and premium quality from ocean to plate.

 

Sustainability

Our King Prawns are harvested by environmentally friendly fishing practices, having the lowest by-catch level of any prawn fishery worldwide.

The Spencer Gulf Fishery is the first in the Asia Pacific region to be certified sustainable by the Marine Stewardship Council (MSC). This means the fishery has maintained ecologically sustainable stock levels and has minimal impact on the environment.

The fishery also maintains the highest assessment approval for the ecologically sustainable management of fisheries (Environment Protection and Biodiversity Conservation Act 1999), Good Management Practice (GMP) and HACCP certification.

 

Culinary Experience

Our Spencer Gulf King Prawns are sashimi grade.

These prawns offer a unique taste sensation, characterised by their rich, sweet and clean sea flavour.

See Western King Prawn serving suggestions

 

How to handle

• Defrost cooked or raw prawns in cold water or brine.
• Unused prawns can be sealed and refrigerated.

 

Tips from our fishermen

Thawed cooked prawns should be eaten within 24 hours.

Thawed raw prawns should be eaten or cooked within 3 to 4 hours. Prawns left for longer oxidise and develop a black colour.