Wild Deep-Sea Spot Prawns 500g

Product Introduction

Spot Prawns inhabit the pristine cold deep waters of the North Pacific Ocean. Wild-caught in natural habitats, they grow slowly to develop premium texture. They are blast-frozen immediately after harvest to lock in original ocean sweetness. With plump, translucent and naturally sweet flesh, spot prawns are classic sashimi ingredients widely used in Japanese restaurants. They are also perfect for pan-searing, grilling or blanching, ideal for premium home dinners, western food plating and upscale banquets.

Core Features

1. Cold-water Wild Harvest, Sweet & Tender Texture Grown in frigid deep-sea environment with a long growth cycle. The meat is thick, bouncy and velvety, featuring natural subtle ocean sweetness with minimal fishy odor. It delivers pleasant aftertaste when eaten raw, far superior to farmed shrimp.

2. Sashimi-Grade, Safe for Raw Consumption Ultra-low temperature blast freezing on fishing vessels meets raw-eating standards. Translucent meat is paired with rich flavorful roe inside the head, perfect for sashimi platters and nigiri sushi.

3. Fully Intact Prawns, Stunning for Food Styling Whole prawns frozen with shells intact, featuring beautiful reddish-pink appearance. They maintain shape well after thawing without breaking easily, creating elegant plating for restaurants and home feasts.

4. No Unnecessary Additives Only preserved by rapid freezing. No chemical soaking, water injection, water-retaining agents or preservatives. Simply clean before cooking to enjoy authentic deep-sea seafood flavor.

5. Wide Range of Cooking Options

6. ✅ Raw preparation: Sashimi, sushi nigiri, seafood platter

7. ✅ Cooked recipes: Butter pan-seared spot prawns, salt-grilled prawns, blanched prawns, seafood hot pot

Storage, Thawing & Cooking Instructions

1. Storage: Keep continuously frozen at -18°C. Unopened shelf life: 12 months. Delivered via full cold chain with insulated boxes and ice packs.

2. Recommended Thawing Method: Thaw slowly inside refrigerator. Avoid prolonged soaking in room-temperature water to prevent mushy flesh.

3. Cooking Tips Raw serving: Remove shrimp vein after complete thawing for sashimi. Cooked serving: Do not overcook. Blanch in boiling water for 2–3 minutes or pan-sear lightly until color changes to prevent tough texture.

Application Scenarios

Premium home dinners, Japanese cuisine ingredients, western restaurant supply, holiday seafood gift packs, sashimi platters, private upscale banquets.

After-sales Policy

All goods are shipped under strict cold chain conditions. If items arrive severely thawed or deteriorated, please provide clear photos for proper compensation arrangement.