[Sashimi Grade] Argentine Red Prawn Meat (Raw)

Wild caught in the cold deep waters of the South Atlantic off Argentina, these prawns are a vivid red before they ever see heat — that is their natural colour, not a sign of cooking. They are peeled and frozen raw at sashimi grade.

Argentine reds are the prawn people reach for when they want something richer than a standard prawn. The flesh is soft and sweet with a deep, almost lobster-like flavour, and it cooks in moments. Because they are already peeled, there is no shelling and no waiting.

Why Choose Our Argentine Red Prawns?

• Sashimi grade: snap frozen to a standard that allows raw service.
• Lobster-like richness: fuller and sweeter than a standard prawn.
• Already peeled: pure prawn meat, thaw and use.
• Naturally red: brilliant colour raw, so a dish looks cooked the moment it is plated.
• Wild caught: from the cold South Atlantic, not farmed.

Serving Suggestions:

• Sashimi: chilled, with soy, wasabi and a little lemon.
• Carpaccio: sliced thin with olive oil, sea salt and lemon zest.
• Pan seared: garlic butter, 60-90 seconds a side — they overcook fast.
• Prawn pasta: fold through garlic, chilli and white wine off the heat.
• Grilled: skewered, brushed with oil, charred briefly over high heat.

Thawing:
Thaw slowly in the refrigerator (0-4°C) in the sealed pack for best texture. Eat soon after thawing and do not refreeze.

Storage:
Transfer to the freezer (-18°C) as soon as it arrives. We pack with insulation and coolant; slight softening in transit is normal and does not affect quality — return it to the freezer.

Preparation Note:
Peeling is done on a line, so an occasional piece of shell or vein can remain. Rinse and check before serving.

Raw Consumption Note:
If you are pregnant, elderly, very young or have a sensitive stomach, cook the prawns through — they are excellent pan fried or in seafood noodles.

The richest prawn in the freezer, already peeled. Order now.