Our spot prawns are caught by Lummi Nation tribal fishers working the 300-foot deep cold water of the Salish Sea. They are some of the best we have ever tasted because we use live holding tanks on our tender boat – the Galactic Ice, keeping our spot prawns alive until they are frozen fresh.
FISHERMAN’S TIP -BY RILEY STARKS
These go well cooked with lots of garlic. In a hot cast iron skillet add a couple of tablespoons of olive oil, add the prawns, then cook a couple of minutes on each side until the shells are opaque. Toss with chopped garlic and serve.