A delicacy in Japan. Also known as “Amaebi“ or “Sweet Shrimp”.

Season: The season is closed November 1 through January 31st in Southern California to allow the prawn ample time to spawn. 

Harvest Method: Trap

Depth: They are caught in baited traps in deep cold water

Location caught: La Jolla Canyon, San Diego, Ca

Your Fisherman: Andy Saraspe.

Your Skipper: Charles Saraspe

Average pieces per pound: 7-10

Cooking Methods & Tips:

Sauté: 3-5 minute on each side

Grill: 5-6 minutes (cut in half, shell side down)

Steam: 8-10 minutes

Boil: 4-5 minutes

Raw: Peel and eat (Japanese delicacy)

Deep fry (heads): (See recipe in our blog)

Saraspe Family Tips: Butterflied and grilled with a little butter might just be our favorite way to enjoy fresh spot prawns. If you’re not grilling, the same method can be achieved beneath the broiler. Just be sure to watch the prawns closely so they don’t overcook! For delicate preparations such as carpaccio, aguachile, or simple sashimi, we recommend removing the heads and shells from fresh, whole spot prawns. Don’t trash the heads and shells as they make for a beautiful stock or a tasty appetizer of fried heads! Check out some of our favorite recipes from our blog!

Simple Grilled Spot Prawn Recipe 

Spot Prawn Carpaccio Recipe

Crispy Fried Spot Prawn Heads Recipe

Peel 'N' Eat Spot Prawn with Lemon, Garlic, and Butter Recipe

Summer Prawn Salad Recipe

Nutrition (3 oz): Protein: 18-21g, Fat: 1-2g, Carbohydrates: 0g

Spot Prawn is a good source of niacin, iron, phosphorus and zinc. They are  a very good source of Vitamin B12 and selenium. Omega 3 to Omega 6 ratio is 16:1.

 

(Source: Nutrient data for this listing was provided by USDA SR-21.)

 

*Consumer Advisory Notice:  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. There is a risk associated with consuming raw or undercooked foods such as meat, poultry, or seafood products. If you have chronic illness of the liver, stomach, blood, or have immune disorders, you are at greater risk of illness from raw oysters and should eat oysters fully cooked. If unsure, consult your physician. 

 

OUR MISSION

Our mission is to bring awareness of responsible harvests and the importance of wild-caught seafood from your California fishermen and their families. Our livelihoods depend on sustainable food systems. Saraspe Seafoods is one of the few places you can get live spot prawn directly from the boat and the family that fished them. As of January 1, 1999, spot prawn became a limited-entry, restricted access California fishery. There are only 17 spot prawn permits in the entire state of California.

 

Saraspe Seafoods a third generation fishing family. 

Commercially fishing in San Diego since 1952.