Species: Pandalus platyceros, also known as Botan Ebi in Japanese cuisine. Wild-caught from the cold, clean waters of Canada.
Key Characteristics
Live and fresh, wild-caught from Canada
Naturally sweet, rich, and umami-packed flavor
Delicate, buttery, slightly creamy texture when raw; firm yet tender when cooked
Highly prized in Japanese and Asian cuisine, a sushi and sashimi delicacy
Sustainably sourced and responsibly harvested for peak freshness
Suitable For
Sashimi (raw) — naturally sweet, best served fresh with soy sauce and wasabi
Sushi (nigiri) — a premium choice for sushi lovers
Steaming or boiling — light cooking enhances the natural umami
Grilling — shell-on grilling locks in juices and intensifies flavor
Frying (heads) — the prawn heads can be deep-fried for a crunchy, savory treat
Not suitable for overcooking, as it can turn tough and dry.
Why Choose Live Canadian Spot Prawns?
Exceptionally sweet and buttery texture — a luxurious seafood experience
Versatile cooking options — enjoy raw as sashimi, lightly steamed, or grilled
Premium quality and sustainably harvested
Handling & Preparation Tips
Storage and cleaning: keep live prawns chilled but not submerged in fresh water. If chilled, store on crushed ice and consume within 24 hours.
Sashimi preparation: peel the prawn, keeping the tail intact for presentation. Serve with soy sauce, wasabi, or yuzu ponzu. Prawn heads can be deep-fried for an extra delicacy.
Cooking methods: steam or boil whole for 30-60 seconds until shells turn bright red. Grill lightly for 1-2 minutes per side to enhance umami. Deep-fry heads at 180°C until crispy.
Avoid leaving live prawns in fresh water, and avoid overcooking, as both affect texture and freshness.
