Ten things you need to know about British Columbia spot prawns

5701320655_61ff204f5b_zA decade ago, British Columbia spot prawns were a bottom-of-the-barrel seafood product – the mushy filler for chowder and fortifier of cheap fish stock. Last weekend, the luxury crustaceans were toasted with Moët & Chandon champagne. To celebrate its 10th anniversary, the B.C. Spot Prawn Festival kicked off Friday night with a black-tie gala at the tony, private Vancouver Club. The wild B.C. spot prawn is the largest of all seven commercial species of shrimp found in the Pacific Northwest. Some grow bigger than a human hand – up to about 23 centimetres in length. They are reddish-brown, turning bright pink when cooked, with defining white spots on their tails. When properly handled and cooked, they are firm in texture, with a luscious, sweet flavor. Read the rest here 10:07

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