Australia’s MSC certified Spencer Gulf King Prawn has arrived in Europe.
They are regarded in the restaurant industry as one of the finest eating and most sustainably managed prawns in the world.
Wild-caught only at night in the waters of the Spencer Gulf, South Australia, and frozen onboard catching vessels within 90 minutes of capture, the Spencer Gulf King Prawn was certified by the MSC in August 2011.
This sashimi-grade king prawn has an exceptionally sweet taste and firm texture that chefs have found perfectly suited for use in many culinary applications – from Japanese teppanyaki and tempura to seafood platters, as well as traditional Italian and Spanish tapas-style cuisine.
Many of Europe’s leading high-end seafood distributors are now supplying the MSC Spencer Gulf King Prawn to their customers.
The product will also be introduced into European retail in summer 2012.
The Spencer Gulf King Prawn fishery adheres to the strictest codes of environmental best practice. It is managed under a “pulse fishing strategy” with short trawl times, small owner-operated vessels, and limited fishing nights over a restricted season.
Fishermen use low impact nets and gear that only gently skim the ocean floor. The bycatch is minimal and the survival rate of any bycatch is exceptionally high.
Prawn sizes are monitored at sea, while area restrictions are imposed to protect habitats and to ensure careful management.
