This king prawn (Penaeus species) inhabits mostly warm waters off the coast of Guinea. The largest concentration is off the Gulf of Guinea.
“King prawn” is the generic name for a number of crustacean species. The colour of its shell varies within the pinkish-brown range, with a series of transverse bands on the abdomen, which are lighter in males than in females. Generally reddish in colour, its shell is thin and its flavour mild, meaning it’s perfect for griddles and grills. Its meat is softer than that of other types of prawn.
It has a low fat and carbohydrate content, making it perfect for slimming diets. Rich in omega 3 acids, magnesium and iron, it helps prevent cardiovascular diseases and regulates both cholesterol levels and iron-deficiency anaemia.
There are many and varied ways to enjoy this seafood. The most popular methods, however, are to cook it along with sauces, or to grill it, simply with olive oil and salt.
Commercial name: White shrimp
Scientific name: Penaeus spp.
FAO code (3-alpha): PEN
Catch or farming area: Eastern Central Atlantic (FAO Area 34)
Production method: Wild caught (Caught at sea)
Fishing gear or production system: Trawl nets
Physical state: Frozen at sea
Commercial presentation: Raw (whole)
Net quantity: approx. 1 kg
Ingredients: Antioxidants (E-450i, E-331iii, E-330), preservative: sodium metabisulphite (E-223).
Allergens: Contains: crustaceans and sulphites.
Nutritional information (per 100 g of product):
Energy value: 99 kcal
Fat: 0.8 g
of which saturates: 0.17 g
Carbohydrate: <1.0 g
of which sugars: 0 g
Protein: 22.4 g
Salt: 0.3 g
Storage conditions: Keep at -18 °C. Do not refreeze once thawed.
