Shark Bay Prawns
The Western King Prawn and Brown Tiger Prawn are the two major species caught by this fishery.
Western King Prawns are the dominant species in the Shark Bay Prawn fishery, accounting for around about 65% of the catch. Tiger, Endeavour and Coral Prawns, in addition to minor amount of other invertebrates and finfish make up the rest of the catch.
Western King Prawns
Western King Prawns (Penaeus latisculcatus) are found in temperate and tropical waters around Australia. They become mature at the age of six to seven months and live for up to four years.
Shark Bay King Prawns have a rich flavour and medium to firm texture. The flesh is translucent when raw and white with pinkish bands when cooked.
Suitable for steaming, poaching, deep-fry, pan-fry, stir-fry, grill and barbecue. Like all seafood, prawns require very little cooking and when overcooked will become tough.
Brown Tiger Prawns
Brown Tiger Prawns (Penaeus esculentus) are found in tropical waters across Northern Australia (from Shark Bay around to Moreton Bay in Queensland). They become mature at the age of six to seven months and live for up to two years.
Shark Bay Tiger Prawns have a sweet, medium flavour, low to medium oiliness and moist, firm texture. Flesh is translucent when raw and white to pink with pinkish bands when cooked.
Suitable for steaming, poaching, deep-fry, pan-fry, stir-fry, grill and barbecue. Like all seafood, prawns require very little cooking and when overcooked will become tough.
Endeavour Prawns
Endeavour Prawns (Metapenaeus Endeavouri) live in northern waters between northern New South Wales and Shark Bay.
Shark Bay Endeavour Prawns have a strong sweet taste, low-medium oiliness and moist firm flesh. There flesh is translucent when raw with white to pinkish bands when cooked. The stronger flavour of these prawns mean they are better suited to spicing and seasoning.
Suitable for steaming, poaching, deep-fry, pan-fry, stir-fry, grill and barbecue Like all seafood, prawns require very little cooking and when overcooked will become tough.
Coral Prawns
Coral Prawns consist of a number of smaller prawn species but in Shark Bay a large proportion of Coral Prawns are Metapenaeopsis Crassissima. This species is restricted to Australian waters, from west of South Australia runing up and around into the Northern Territory.
While this species is considered to be one of the larger types of Coral prawn, it is still much smaller than both the King or Tiger Prawn, with a juicy, sweet taste.
Suitable for steaming, poaching, deep-fry, pan-fry, stir-fry, grill and barbecue. Like all seafood, prawns require very little cooking and when overcooked will become tough.
