CRUSTACEANS

School Prawns
School Prawns are generally caught in estuaries, lakes and river mouths around Australia. School prawns are smaller in size and have a mild flavour that is sweeter compared to larger prawns. School prawns have a moist, slightly oily flesh and a medium texture. School prawns can be used the same way that any other prawn can be used the only down side is that it takes a little longer to peel due to their smaller size and their flavour is a little more delicate and may get lost amongst stronger flavours. School prawns can be boiled and then chilled (which is commonly done onboard when caught). Once cooked and cooled School prawns can be peeled and eaten alone, in salads, on sandwiches etc. School prawns can also be peeled fresh and cooked by pan searing, stir- frying, grilling or poaching in broth or soup

Endeavour Prawns
Endeavour Prawns are considered to be one of the nicest tasting prawns in Australia, with a sweet flavour that is stronger than most prawns. Endeavour prawns have a medium oiliness, firm texture and are generally a smaller prawn but can grow larger than a school prawn. Endeavour prawns are suited to serving with strong flavours such as spicy or herbaceous marinades and sauces. Endeavour prawns can be boiled and then chilled (which is commonly done onboard when caught). Once cooked and cooled endeavour prawns can be peeled and eaten alone, in salads, on sandwiches etc. Endeavour prawns can also be peeled fresh and cooked by pan searing, stir- frying, grilling or poaching in broth or soup

Tiger Prawns
Tiger Prawns are also considered to be one of the nicest tasting prawns in Australia, with a sweet and slightly earthy flavour that is strong enough to hold it's own with bold flavours and are suited to serving with spicy or herbaceous marinades and sauces. Tiger prawns can be boiled and then chilled (which is commonly done onboard when caught or at the farm). Once cooked and cooled tiger prawns can be peeled and eaten alone, in salads, on sandwiches etc. Tiger prawns can also be peeled fresh and cooked by pan searing, stir- frying, grilling or poaching in broth or soup. Unlike school prawns and endeavour prawns tiger prawns can grow quite large, it is important to note that the larger the prawn the less delicate the meat will be. Tiger prawns are one of the two most commonly farmed prawns in Australia and are currently considered to be a sustainable source of seafood.

Banana Prawns
Banana Prawns have a sweet mild flavour and firm texture that is still relatively delicate. Banana prawns are more commonly used as a green prawn than boiled and chilled. Banana prawns are better suited to more subtle flavours like creamy garlic sauce, mild coconut based curries and avocado. Although banana prawns are milder in flavour their sweetness makes them compatible with some spicy foods, too much spice however and the flavour of the prawn wil be diminished. Banana prawns are one of the two most commonly farmed prawns in Australia however they are also commonly wild caught and are currently considered to be a sustainable source of seafood.

King Prawns
King Prawns are considered to be one of the nicest tasing prawns in the world. King prawns are a wild caught species and flavour can differ depending on habitat and diet. Generally King prawns have a delicate sweet flavour that is moist and buttery. King prawns can be boiled and then chilled (which is commonly done onboard when caught. Once cooked and cooled king prawns can be peeled and eaten alone, in salads, on sandwiches etc.King prawns are best suited to subtle flavours such as pasta's, garlic cream sauce and buttery acidic sauces. King prawns can be cooked by grilling ,pan searing, stir-frying or poaching in broth or soup. When buying King prawns always look for indication that they are sustainably sourced as they are generally wild caught.

Balmain Bugs
Balmain Bugs are technically a slipper lobster and are also known as butterfly fan lobster among other things. Balmain bugs have a reasonably strong flavour that is somewhat fishy with firm dry flesh and low levels of oils. Balmain bugs can be boiled, cooled and eaten alone with dipping sauce of your choosing, in salads on sandwiches etc. Balmain bugs can be cooked by grilling, steaming, pan searing, stir-frying or poaching in broth or soup. Balmain bugs have a relatively low amount of meat compared to shell and the bigger they are the lower the percentage of flesh. Balmain bugs pair well with strong asian flavours, spicy and acidic herbaceous sauces.

Moreton Bay Bugs
Moreton Bay Bugs are technically a slipper lobster and are also known as flat head lobster among other things. Moreton bay bugs have a flavour somewhere between Balmain bugs and rock lobster that is sweet, robust and not as fishy as Balmain bugs. Moreton bay bugs have a firm dry flesh and low levels of oils. Moreton bay bugs can be boiled, cooled and eaten alone with dipping sauce of your choosing, in salads on sandwiches etc. Moreton bay bugs can be cooked by grilling, steaming, pan searing, stir-frying or poaching in broth or soup. Be careful not to over cook as the meat will dry out. Moreton bay bugs have a relatively low amount of meat compared to shell and the bigger they are the lower the percentage of flesh. Moreton bay bugs pair well with strong asian flavours, spicy and acidic herbaceous sauces.

Rock Lobster
Rock Lobster is also known as spiny lobster and is not technically a true lobster due to it's claws being small and not containing marketable meat. There are 4 main varieties of rock lobsters in Australia being, tropical, eastern, southern and western. These varieties are all similar in flavour. Rock lobsters have a rich, sweet flavour and medium firm flesh that is moist and low in oils. The most common methods used to cook rock lobster is boiling, steaming and grilling however rock lobster can also be cooked by removing the meat from the shell and pan searing, stir-frying or poaching in broth or soup. Rock Lobster pairs well with creamy or buttery citrus sauces, strong asian flavours, spicy and acidic herbaceous sauces.

Blue Swimmer Crabs
Blue Swimmer Crabs have a sweet delicate flavour with the claw meat being slightly nutty. Blue swimmer crab meat is slightly firm with the claw meat being a little firmer and is moist and low in oils. Blue swimmer crabs pair well with herbaceous buttery sauces, mild coconut based curies, sweet and acidic sauces among other things. Blue swimmer crabs can be boiled, cooled and the meat picked to be used in salads, pastas, risottos, souffle and sandwiches to name bu a few. Blue swimmer crab can also be cleaned and cooked as maryland's in curries, soups and broths.

Spanner Crab
Spanner Crab has a sweet delicate flavour that is fresh and fragrant. Spanner crab meat is soft and moist with low oil content. Spanner crab pairs well with tropical fruits, citrus, herbaceous buttery sauces, mild coconut based curies, sweet and acidic sauces among other things. Spanner crabs can be boiled, cooled and the meat picked to be used in salads, pastas, risottos, souffle and sandwiches to name bu a few. Spanner crab can also be cleaned and cooked as maryland's in curries, soups and broths.

Mud Crab
Mud Crab is considered one of the best crabs with a strong, distinct, sweet flavour. Mud crab meat is moist and tender with low oil levels. Due to the strong flavour of Mud crab it is the best of the crabs to pair with high levels of spice without diminishing the flavour of the crab. Mud crab pairs well with tropical fruit, citrus, mild and spicy coconut curries, herbaceous buttery sauces and acidic sauces. Mud crabs can be boiled, cooled and the meat picked to be used in salads, pastas, risottos, souffle and sandwiches to name but a few. Mud crab can also be cleaned and cooked as maryland's in curries, soups and broths.