|
Exmouth Wild FactsSeasonOur season commences in April and closes in November each year. When we start and close the fishery is dependent upon a number of factors that include prawn size & quality. VesselsWe operate all 9 vessels authorised to harvest prawns in the Exmouth Gulf. They are:
- Sea Fury K
- Point Cloates K
- Queens Star K
- Rex K
- Jurabi K
- Tubridgi K
- Beacon K
- Simon K
- Dongara K
Tips
Peeling Prawns: Turn the prawns belly-side up so that their legs face you. Use your thumbs to pry the shell loose in the middle, pulling it away from the meat. Once the shell is hanging by the tail, grasp the tail's tiny ends and gently pull the meat completely out of the shell. De-veining Prawns: Just requires a shallow incision along the outside curve of the prawn's back, just to the side of the dark vein, then use the tip of a knife to remove it. Cooked prawns: They retain their shape well so they can be cooked either in the shell, peeled with their tails intact, making them ideal for stir-fries or mild curries.
They need just a few minutes heating through for a cooked dish. This makes them ideal for a warm salad or in gourmet sandwich.
Pre-cooked prawns need less cooking time, making them an ideal addition to any meal.
Cooked prawns are an ideal substitute for canned tuna or cooked chicken in your favourite salad or sandwich filling.
|
|
|
|