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Australia is home to a variety of prawn species, with Queensland having the most. The most common commercially fished species include banana prawns, tiger prawns, king prawns, and school prawns. The sizes of these prawns vary, with banana prawns reaching 14-17 cm in length, tiger prawns measuring 11-20 cm, and king prawns caught at 10-16 cm. Tiger prawns are known for their stripes and are often the preferred choice for hotels and restaurants. Banana prawns are popular in Australia due to their light, sweet taste, while king prawns are versatile and taste great.
| Characteristics | Values |
|---|---|
| Species | Banana, Tiger, Endeavour, Coral, Scarlet, Bay, Red Spot, King, School, Royal Red, White Banana, Redleg Banana, Brown Tiger, Grooved Tiger, Western, Eastern, Red Spot King, Queensland Endeavour, Blue Endeavour, Red Endeavour |
| Colour | White, Yellow, Brown, Green, Red, Pink, Blue |
| Size | 7-20 cm in length, 20-50 g in weight |
| Lifespan | Up to 2 years |
| Habitat | Tropical and subtropical coastal waters, depths of 15-200 metres |
| Taste | Sweet, mild, strong |
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What You'll Learn
Banana prawns are large and popular in Australia
Banana prawns are a popular choice for Australian consumers. They are native to Australia and are found in tropical and subtropical coastal waters off Queensland and Western Australia. Banana prawns are caught year-round, with peak supply in April, and are a favourite for their light, sweet flavour. They are commonly used in hot dishes, presenting well as they retain their shape when cooked. Their mild flavour is perfect for those who prefer their seafood not to be too "seafoody".
Banana prawns are an economical alternative to the king prawn species. They are mostly caught during the day, and good annual catches are often linked to heavy rainfall earlier in the summer. The two species of banana prawns are distinguished by their leg colour: red in the redleg banana prawn and cream or yellow in the white banana prawn. The body of the banana prawn is translucent white to yellow with tiny reddish-brown spots.
Banana prawns are large prawns, with adults commonly caught at 14-17 cm in length and weighing 20-30 grams. They are caught at depths of 16-25 metres by demersal otter trawling over muddy and sandy bottoms in coastal waters and estuaries in autumn. Banana prawns are well-suited to spicy flavours and are a favourite in Asian dishes. They pair well with grilled dishes and wooded, dry white wines such as cool-climate rieslings or a semillon from South Australia or Queensland.
Banana prawns are one of the five major species of Australian wild prawns, each with subtle differences in taste, size, texture, and sweetness. The other popular varieties include Tiger prawns, which are large and flavoursome and often the choice of top hotels and restaurants, and Endeavour prawns, which are smaller and have a mild-to-strong tasty sweetness. School prawns are another variety that is commonly fished and known for its distinct sweetness.
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Tiger prawns are larger than other species
Tiger prawns are considered one of the five major species of Australian wild prawns. They are widely cultured and are the second most popular species in the world after whiteleg shrimp. Tiger prawns are larger than other species of prawns, with females being larger than males. The average size of tiger prawns ranges from 11 to 20 cm in length and 35 to 50 grams in weight. The giant tiger prawn or Asian tiger shrimp (Penaeus monodon) can reach even larger sizes, with females measuring up to 33 cm in length and weighing up to 320 grams.
The growth of tiger prawns is facilitated by moulting, during which they shed their exoskeleton and build a new, larger one. This process makes them vulnerable to predation, as their new exoskeleton can be soft for several hours. Tiger prawns have a quick growth rate, progressing through several life history stages in a short amount of time. They reach reproductive maturity at around 0.5 years of age and have a lifespan of up to 2 years.
The size and flavour of tiger prawns make them a popular choice for top hotels and restaurants. They are also sought-after in aquaculture due to their tolerance to salinity. However, tiger prawn farming has raised environmental concerns, as it can be highly destructive to coastal environments, particularly mangrove forests. Additionally, the accidental release of tiger prawns from farms has resulted in invasive populations in some parts of the world.
Tiger prawns are not just larger in size but also in their ecological impact. Their capture through bottom trawling has been linked to significant damage to seafloor habitats and the accidental capture of non-target species, including sea turtles, sharks, and rays. Conservationists and resource managers are advocating for improved gear and the use of prawn traps to minimise the negative consequences of tiger prawn fishing on ecosystems.
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Endeavour prawns are small and sweet
There are five major species of Australian wild prawns, each with subtle differences in taste, size, texture, and sweetness. Endeavour prawns are one of the smaller species, with a mild-to-strong tasty sweetness. They are distinct from banana prawns, which are larger and have a light, sweet flavour, and tiger prawns, which are large and flavoursome.
Endeavour prawns are small enough that they are well suited to dishes like stir-fries, where they hold their shape well. They are a good choice for those who prefer their seafood not to have an overly strong "seafoody" taste, as their flavour is on the milder side.
There are two types of Endeavour prawn: red and blue. This is in contrast to banana prawns, which include the white banana prawn and the redleg banana prawn, and tiger prawns, which include the brown tiger prawn and the grooved tiger prawn. The latter two species are distinguished by their colour, with brown tiger prawns being generally brown with dark banding, and grooved tiger prawns being dark green to dark brown, also with darker banding.
Endeavour prawns are just one of the many Australian prawn species that are caught in AFMA-managed fisheries. Other species include banana prawns, which are commonly used in hot dishes, and tiger prawns, which are a popular choice for top hotels and restaurants due to their large size and flavourful taste.
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King prawns are the most commonly caught
King prawns are popular due to their great taste, attractive appearance, and versatility in the kitchen. They are often used in Asian dishes and pair well with spicy flavors, making them ideal for Thai-style coconut curries. In addition to their culinary appeal, king prawns have commercial significance, particularly in New South Wales, where they are the most important commercial prawn species.
The size of king prawns varies, with adults typically caught ranging from 10 to 16 centimeters in length and weighing around 45 grams. They are caught by demersal otter trawling, a fishing method that targets specific depths and habitats. The fishing season for king prawns varies depending on their location, with eastern king prawns being caught in mid-summer to winter and western king prawns in deeper water during different months.
In addition to king prawns, other commonly caught prawn species in Australia include banana prawns, tiger prawns, and Endeavour prawns. Banana prawns are large white to yellow prawns found in tropical and subtropical coastal waters. They are popular due to their light, sweet taste and are commonly used in hot dishes. Tiger prawns are larger in size and have stripes, making them a preferred choice for hotels and restaurants. Endeavour prawns, including blue and red varieties, have pale brown to pink bodies and are found in tropical coastal waters. While they are smaller in size and less visually appealing, Endeavour prawns have been voted the best-tasting wild-caught prawns in Australia.
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School prawns are translucent with brown spots
There are five major species of Australian wild prawns, each with subtle differences in taste, size, texture, and sweetness. Banana prawns, for instance, are large white to yellow prawns with a light, sweet flavour. They are commonly used in hot dishes and are popular in Australia. Tiger prawns, on the other hand, are large and flavoursome, making them a favourite among top hotels and restaurants. They include brown tiger prawns and grooved tiger prawns, which are found in coastal waters at depths of 15-30 metres. Brown tiger prawns are generally brown with dark banding, while grooved tiger prawns are dark green to dark brown with darker banding.
School prawns (Metapenaeus macleayi) are another species of Australian wild prawns. They are translucent with irregular brown or green spots and are caught in subtropical to temperate eastern waters. While they are not as commonly discussed as banana or tiger prawns, school prawns are a significant part of Australia's diverse prawn population. School prawns are smaller than other commercially fished prawn species, and their unique translucent appearance with brown spots makes them easily identifiable.
The appearance of these prawns is not just aesthetically pleasing but also serves a functional purpose. The translucent quality of their exoskeleton provides a level of protection and camouflage, allowing them to blend seamlessly with their aquatic environment. The brown spots, though irregular in shape and size, provide additional camouflage and can vary in tone and intensity, depending on the prawn's habitat and life stage.
The brown spots on school prawns are not a cause for concern or an indication of any health issues. In fact, the spots are a natural occurrence and are not related to any diseases or conditions. While prawns can be affected by various conditions, such as White Spot Syndrome Virus (WSSV), which has been detected in some wild-caught school prawns in northern NSW, it is important to note that the presence of brown spots on school prawns is not indicative of this disease.
In conclusion, school prawns, with their translucent bodies and brown spots, are a unique and fascinating species of Australian wild prawns. Their appearance serves both protective and aesthetic purposes, contributing to their ability to thrive in their natural habitat. The brown spots, in particular, provide a distinct feature that sets them apart from other prawn species. Understanding and appreciating the characteristics of school prawns can enhance our appreciation of Australia's diverse and delicious seafood offerings.
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