Shark Bay Wild Prawns

        

The Shark Bay Prawn Fishery is the largest prawn fishery in Western Australia. It is located off the mid-west coast of WA, 800km north of Perth.

Shark Bay is a World Heritage Site, inscribed by UNESCO to the World Heritage list in 1991. It is one of only a handful of places on earth that ticks all 4 criteria for natural listing. See our World Heritage section for further details.

Our fishery was established in 1962 and has operated under a detailed and sophisticated management regime ever since. As you would expect from a fishery situated within a World Heritage Area, strict controls ensure the sustainability of our fishery for generations to come.

Western King Prawns and Brown Tiger Prawns are the major species caught by this fishery. Western King Prawns make up the majority of the catch. Small volumes of Endeavour and Coral prawns are also available. When choosing your prawns, ask for Shark Bay by name – you can be sure of fantastic tasting, sustainable, Australian seafood.

Western King Prawns

Western King Prawns (Penaeus latisculcatus) are found in temperate and tropical waters around Australia.  They become mature at the age of six to seven months and live for up to four years.

Shark Bay King Prawns have a rich flavour and medium to firm texture. The flesh is translucent when raw and white with pinkish bands when cooked.

Suitable for steaming, poaching, deep-fry, pan-fry, stir-fry, grill and barbecue. Like all seafood, prawns require very little cooking and  when overcooked will become tough.

Brown Tiger Prawns

Brown Tiger Prawns (Penaeus esculentus) are found in tropical waters across Northern Australia (from Shark Bay around to Moreton Bay in Queensland).  They become mature at the age of six to seven months and live for up to two years.

Shark Bay Tiger Prawns have a sweet, medium flavour, low to medium oiliness and moist, firm texture. Flesh is translucent when raw and white to pink with pinkish bands when cooked.

Suitable for steaming, poaching, deep-fry, pan-fry, stir-fry, grill and barbecue. Like all seafood, prawns require very little cooking and when overcooked will become tough.

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