Prawns for all Seasons

Prawns are an important part of the food-chain in estuary areas of rivers and a popular menu item with fish as well as humans.

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Estuary-dwelling fish and the juveniles of many other fish species inhabiting these waters, eat large quantities of prawns as part of their normal diet.

Both prawns and shrimp belong to the Crustacean family and are cousins of the crab and the lobster. This means that they shed their transparent shell in a process called moulting, in order to grow.

The prawn (scientific name Palaemon) is long legged with a transparent shell. It is found in the rocky pools among weeds on the shores and river estuary beds. There are many species of prawns found.

The shrimp (scientific name Crangon) however, is sandy coloured and is short legged. It is found in the sandy shallows and buries itself in the sands.

For humans, prawns offer excellent taste combined with nutrition. Prawns are a nutritious food, providing high quality proteins and good cholesterol as well as essential trace elements such as iodine and potassium.

Life Cycle Prawns are an “annual crop” - that is they grow to catching size and breed within one year. However, in unfished waters, their natural life may span three years.

The moon dominates the life of a prawn. When young, prawns grow rapidly, moulting their shells to coincide with the full moon (and high tides) each month. After reaching maturity, growth and moulting slow down.

Live river prawns are almost translucent, with distinct blue tips and a slippery, almost greasy feel to their shell. In contrast, king prawns, although possessing some translucency, are cream in colour, with brown body markings and blue legs and tail fins.