prawns lead in popularity among all types of shrimp and are part of robust commercial fisheries in Washington, Alaska, and British Columbia. And because they exist at reasonable depths with sufficient densities, recreational harvesting is a much anticipated season for casual shrimpers wanting to try their luck. They are easy to catch if you understand their habitat. Shelter is the key. They frequent crevices, hide under piers, or take refuge under algae during day. Undersea canyons are a favorite haunt. Before you harvest them, understand licensing requirements, regulations, where you can catch them and daily limits. Shrimpers use pots of various sizes and designs to lure their catch into containers holding fishmeal. Canned fish-flavored cat food is one of the most popular baits used. The traps operate on the same principle as lobster pots where the catch enters the container for food and then can’t get out.
spot prawns. In British Columbia, robust restaurant buys in the month of May lead to great restaurants featuring some type of spot prawn specialty. “British Columbia spot prawns have wonderful flavor and texture,” according to John Bishop, Owner of Bishop’s in Vancouver. Most seafood lovers agree that the sweet, delicate lobster-like flavor of spot prawns makes them a favorite for grilling, steaming, or serving whole. As an added bonus, they soak up flavors like a sponge.
And then there are the festivals. Brinnon at Washington’s Hood Canal holds its popular Shrimpfest every Memorial Day weekend, celebrating with an abundance of Hood Canal spot prawns and other local seafood. In Vancouver at False Creek Fisherman’s Wharf, the Spot Prawn Festival is a big draw in early May, where food and cooking demos from top chefs dominate the scene. Try a spot prawn boil with sides, sauces, and bread. Both festivals can easily be reached via Kenmore Air charter flights.
Sustainable Indulgence If you want others doing the catching, many seafood retailers, markets and restaurants sell or serve seasonal
Bishop’s Whole Spot Prawns with Garlic Parsley Butter Sauce
Courtesy of John Bishop, Owner of Bishop’s of Vancouver, www.bishopsonline.com • • • • • •
1 lb (500 grams) whole spot prawns, head on 2 tbsp (30 ml) butter 2 cloves garlic, minced 1 tbsp (15 ml) chopped parsley 1/4 cup (60 ml) dry white wine Salt and pepper to taste
Heat a large frying pan on medium-high heat. Add butter, garlic and parsley and lightly sauté for 1-2 minutes. Add whole prawns and white wine. Toss together and lightly season with salt and pepper. Cover and cook for 4-5 minutes. Serve in warm bowls with lemon slices and a warm, crunchy baguette. Serves 4
The Kenmore Air Destination Magazine
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