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European chefs have welcomed the arrival of Australia’s Spencer Gulf King Prawn (Merlicertus latisculcatus), regarded in the restaurant industry as one of the finest eating and most sustainably managed prawns in the world.
Wild-caught only at night in the pristine, cool waters of the Spencer Gulf, South Australia, and frozen onboard catching vessels within 90 minutes of capture, the Spencer Gulf King Prawn was certified by the Marine Stewardship Council (MSC) as a responsibly managed fishery in August 2011.
This sashimi-grade king prawn has an exceptionally sweet taste and firm texture that chefs have found perfectly suited for use in many culinary applications – from Japanese teppanyaki and tempura to seafood platters, as well as traditional Italian and Spanish tapas-style cuisine.
Impressed by the depth of flavour that is impossible to replicate with a farmed prawn, many of Europe’s leading high-end seafood distributors* are now supplying the MSC Spencer Gulf King Prawn to their discerning customers, a clint base that includes many of Europe’s finest restaurants and award winning chefs.
The MSC certification of the Spencer Gulf King Prawn also presents a unique menu opportunity for chefs as it is the only large prawn in the world to have secured the distinctive and prized eco-label, including all varieties of king and tiger prawns.
Combined, the superior quality and eco-credentials of this Australian king prawn look set to create a new and important category in the prawn offering to chefs and consumers around Europe.
The product will also be introduced into European retail in summer 2012.
The Spencer Gulf King Prawn fishery adheres to the strictest codes of environmental best practice. It is managed under a “pulse fishing strategy” with short trawl times, small owner-operated vessels, and limited fishing nights over a restricted season**.
Fishermen use low impact nets and gear that only gently skim the ocean floor. The bycatch is minimal and the survival rate of any bycatch is exceptionally high.
Prawn sizes are monitored at sea, while area restrictions are imposed to protect habitats and to ensure careful management. In fact, less than 15 percent of the Spencer Gulf is available for fishing.
Before any fishing activities take place, a stock assessment of the fishing grounds is conducted. The information gained from this thorough study enables the Prawn Fisheries Management Committee (FMC) to assess which areas are suitable for fishing and where restrictions should apply.
Product formats
The MSC Spencer Gulf King Prawn is currently available in various size grades (U/6, U/8, U/10 10/15, 16/20, 21/30).
They are processed and frozen (without additives or glazes) onboard the catching vessels within 90 minutes of capture.
Product quality is assured as being in compliance with the Australian Quarantine Inspection Service (AQIS) and international HACCP standards.
The Spencer Gulf King Prawn Fishery has the largest and most consistent catch of the Merlicertus latisculcatus prawn of anywhere in the world. The average annual catch ranges from 1,800 to 2,000 tonnes.
The product is supplied to Europe by the South Australian Prawn Cooperative and Aussea Seafoods in Port Lincoln, South Australia.
*Distributors supplying the MSC Spencer Gulf King Prawn to high-end restaurants across Europe include: Shield Foods (UK); Somegel (France); Flying Seafood (Denmark); Yin Seafood GmbH (Germany); and Bianchi (Switzerland).
**Limited season (November-December, March-June); Limited fishing nights (an average of 75 nights per year).
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