Spot Prawn season is here!

I’m guessing that most people don’t think of fish is having seasons. They do. And one of the most delicious seafoods is in season in British Columbia right now and will last another 6 to 8 weeks.

We’ve built a mobile web app at Foodtree to make it easy to find restaurants serving spot prawns and you can even sign up for alerts from the fishing boats. You can visit via the web here, or via your mobile browser at http://fdtr.me/spotprawnfest

If you’ve made your way down to the dock and now are wondering what to do with them, here are a few quick tips:

1. Spot Prawns harvested “live” should be cooked immediately or have their heads removed as soon as possible.  Spot prawns have an enzyme that begins to permeate through the tail and turns the meat mushy. Store the tails in the fridge for up to three days with some ice on them.  (change the ice at least daily)

2. While prawns can be grilled, baked, sautéed, boiled or steamed, they only require 1 to 2 minutes cooking time and are done when they just turn pink. Overcooking will toughen the prawns.

Here’s a video demo from Chef Rob Clark of C Restaurant, Nu and Raincity Grill