Wild Black Tiger Prawns

Fish caught during the winter months seem to have a higher fat content than those caught in the summer, and Opakapaka yields the best sashimi during the winter season. The smaller-sized fish harvested off the main Hawaiian Islands are directed toward the ethnic restaurant and household retail markets in Hawaii, where opakapaka is often prepared by steaming or baking fish with the head on. In these markets, opakapaka is also used to make sashimi and fish head soup.

New Caledonian Salt Prawns are raised in a natural habitat with over five times the space of generic shrimp farms. With no antibiotics, pesticides, GMOs, or growth accelerators given to the shrimp at any time, their unparalleled flavor and texture speak for themselves. Their brilliant blue color comes from the plankton they eat in the natural ocean environment in which they are grown. New Caledonian Salt Prawns have only one growing season per year, nine months, during which their lifecycle can be closely watched by the native people of the region who work with and are managed by the Societe de Prodocteurs Aquacole Caledoniens. "SOPAC" is the governing body that manages strict quality and sustainability standards for New Caledonian Blue Prawns, ensuring reliability and quality for all buyers of the product internationally.   Popularly consumed raw as a sashimi delicacy in Japan, New Caledonian Salt Prawns are world-renowned. They are deep frozen to -18C within hours of harvest to preserve their color, texture, and flavor, and we are proud to offer such an exclusive, high-end product to our customers!

Spencer Gulf King Prawns are an Australian product, caught and packed in Australia. The highest level of quality control is maintained, ensuring presentation, flavour, and product life is preserved.