fbpx

Listeriosis is an illness usually caused by eating food containing the listeria bacteria, this bacteria is widely distributed in the environment and can grow in food at refrigeration temperatures. Most people who are exposed to Listeria will develop none or only mild symptoms.

Those at increased risk of illness include pregnant women, their unborn babies, newborn babies, the elderly and people with weakened immune systems.

Those people in high risk groups should avoid eating foods that have a higher risk of listeria contamination which includes ready to eat cooked prawns, as well as a range of other common foods.

It is important that food is handled, prepared and stored safely and eaten within the use by date.

For more information visit the Food Standards Australia New Zealand website.

Prawns love to eat! And eat often. They’d eat 24 hours a day if they could.

We currently feed our prawns every 4 hours, however we are trialling our new smart farming technology, which measures when the prawns are hungry and feeds on demand and will result in bigger prawns.

Prawn feed is made up of fishmeal, cereal grains, vegetable proteins, krill meal and a range of vitamins, minerals and supplements. Feed is specifically designed to mimic what prawns would naturally consume in the wild and developed for a diet designed to deliver superior performance.  Ingredients are sourced from quality manufacturers with approved sustainability accreditations.

It’s all in the feelers!

Feelers are prawn antennas, the little whiskers that come off the prawn heads. Wild prawns have long stripy feelers whilst farmed prawns a vibrant and full in colour.

Twist, Peel and Enjoy!

  1. Twist – Hold the prawn, body in one hand, head in the other and twist off the head.
  2. Peel – Hold the body, grasp as many legs as you can between your thumb and the base of your index finger, then peel under and away. This should lift off the major sections of the shell as well as the legs.
  3. Enjoy!

Want to know more? Check out our How to Peel Prawns video. 

Just like us Tiger Prawns come in all different shapes and sizes!

They’re graded by how many prawns there are per pound. The easy way to work out home many prawns per kilo, is to simply double the grade.

 

SMALL 31-40/lb = 68-88/kg

MEDIUM 21-30/lb = 46-66/kg

LARGE 16-20/lb = 35-44/kg

X-LARGE 10-15/lb = 22-34/kg

JUMBO U10 = <22/kg

 

So the smaller the number, the bigger the prawn!

Our Farms are located across the Queensland and northern New South Wales coasts with Australia’s largest farm located in Gregory River, near Proserpine. The farm draws natural sea water from the beautiful Gregory River, which is fed from Edgecumbe Bay, a very oceanic water supply with little agricultural or urban development.

Visit Our Farms page to learn more. 

No! Despite some prawns being sold as “sashimi grade” you should always cook prawns before eating or even better, buy them already cooked.

Prawns change colour when they’re cooked as the pigments react to heat! Tiger prawns will change from their darker state to a vibrant reddish-orange.

 

The time it takes for a prawn to develop from an egg through to an adult prawn is 7 months.

Raw prawns should have a subtle clean ocean smell. If the smell is overpowering or unpleasant, they are likely becoming spoiled and not recommended for eating.

As per the name, the difference between raw and cooked prawns is that one is raw and the other is cooked. As raw prawns need to be cooked before consumption, they offer more opportunity to be used in a variety of different ways, whilst usually cooked prawns are eaten cold as they are or added as an ingredient to a finished meal.

Raw prawns are super versatile and can be used in many ways. Cooked either in their shell or without, raw prawns can be BBQ’d, poached or thrown in to cook with any of your favourite meals such as a stir fry, curry, or pasta. Unlike cooked prawns, raw prawns also offer up the opportunity for you to watch the magic happen as they turn their vibrant orange colour.

Raw prawns should be cooked prior to consumption, but once you have cooked them the only thing, they’re going to do is satisfy your taste buds and make you feel good. Like some other raw meats, chicken and seafood products, consuming prawns raw can cause illness so it is best to ensure they are cooked before eating them.

If your raw prawns have an unpleasant smell and if the shell is super slimy, it’s most likely they aren’t good and it’s best to give them a miss. Good raw prawns should be a vibrant translucent green-grey colour, their shells should be intact and smell slightly of the ocean but nothing overpowering.

Preparing raw tiger prawns uses the same technique as cooked prawns; twist off the head, grab the body and legs, peel off the shell and finally pinch off the tail. Your raw prawn meat will then be ready to cook how you wish.

Depending on their size and how you cook them, raw prawns should only take three to four minutes to cook. As they cook, raw prawns will begin to change colour, they are done once they have completely transformed to their cooked state with an orange shell.

The flesh of a raw prawn is soft, flexible and a translucent light grey colour, when cooked the prawn will curl up and flesh should be white and firm to bite. Just like under cooking them, overcooked prawns can change the taste and texture so be careful to make sure you get it just right.

Black tiger prawns in their raw state are a black-green translucent colour then as they are cooked their colour changes – like magic.

Raw prawns may also be referred to as ‘green prawns’, a name that reflects their flesh colour while raw. Standing out for the crowd, our raw black tiger prawns live up to their name with their dark black-green colour. In contrast, banana and king raw prawns are a lighter green or yellow colour. While raw tiger prawns may look different to what you’re used to seeing in the supermarket cabinet, come to the dark side and give them a go – you won’t regret it!

National Prawn Day is held on the third Saturday of March EVERY year. Australia’s first ever National Prawn Day was held on Saturday 20th March 2021.

The next National Prawn day is 19th March 2022.

National Prawn Day is all about celebrating Australian prawns for their unique taste, vibrant colour, range of health benefits and all-round legendary status.

Proudly initiated by Tropic Co, this day was created to educate on prawn seasonality, provenance, recipes, use and peeling to get us all eating more farmed tiger prawns!

The centrepiece of National Prawn Day celebration is a prawn peeling competition held across two weeks – ‘The Great Australian Prawn Peel-Off’ to make the Guinness World Records for ‘Most shrimp/prawns peeled in one minute’, spearheaded by leading Australian tiger prawn brand Tropic Co.

Seafood stores around Australia stage Peel-Off competitions, challenging their local communities to show off their prawn peeling skills, in an attempt to take home, the title of ‘fastest prawn peeler’ in Australia.

Tropic Co celebrate National Prawn Day by giving away a copious amount of its juicy, premium Australian Tiger Prawns for free to those whose prawn peeling game is particularly strong.

The most prolific Aussie prawn peeler will have the opportunity to make history and become a record-holder with Guinness World Records if they peel more than 21 prawns in one minute. Aussies are urged to begin practicing their “twist, peel and enjoy” techniques, ready for the next National Prawn Day.

Contact us for any questions that you would like more information in relation to or alternatively visit our Tassal Group website click here.