Fresh Cooked Prawns

Buying

• Ask to taste before you buy
• Prawn heads should be firmly attached
• Intact antennae is a good indication the prawns have not been frozen
• Look for a bright glossy colour
• Well cooked prawns should have tightly curled tails
• Flesh should be firm when touched

Storing

• Remove any paper wrapping
• Refrigerate quickly – sitting the bag of prawns in a bowl of ice
• For storage of more than 24 hours, place prawns into ice brine made up from two-thirds clean salt water and one third crushed ice. The salt water can be made up by dissolving 40 grams salt (one heaped tablespoon) in each litre of water.
• Ideally prawns should be consumed within 1 or 2 days of purchase

Fresh Uncooked Prawns (raw)

Buying

• Fresh chilled raw prawns have a shelf life of 3–4 days.
  
• Seafarm harvests prawns throughout the week and flies them to most destinations in Australia within 24 hours of harvest.
• Remove any paper wrapping
• Refrigerate quickly – sitting the bag of prawns in a bowl of ice.
• For storage of more than 24 hours, place prawns into ice brine made up from two thirds clean salt water (40gms salt for every litre) and one third crushed ice.
• Fresh raw prawns can be kept in ice brine for up to three days provided you change the fresh ice brine daily.

Storing

• Store cooked seafood any from uncooked seafood to prevent contamination.
• Tip: Lids on containers will help maintain product temperature, avoid unnecessary contamination, dehydration and oxidation of the stored seafood.