As almost a third of the food in the world is thrown away, Craig McKnight is passionate about reducing food waste. Craig tells us all the benefits of “nose to tail” eating with prawns.
Normally, if you’re going for a seafood dish, you’d be forgiven for reaching for the white wine and not thinking twice.
This delicious and aromatic prawn coconut curry is surprisingly quick to make with our coldwater prawns. Spice to your liking by adjusting chilli powder and serve with freshly cooked rice.
The Gills Gals, Becky and Gemma, always try and find the tastiest seafood that support sustainability. Read their easy sustainable swaps to help your seafood choices.
At The Big Prawn Company, we are always looking into the development and improvement of fisheries around the world.
This tasty mussel linguine is a great dinner for two. Quick and easy to make, it’s simply irresistible.
The Big Prawn Company has always cared about the ethical sourcing and environmentally sustainability of all of our products. For us, it is more than a certificate or accreditation.
Big Prawn Managing Director, Will Rash, discusses how the shrimp market is impacted by farming practices in his interview with leading industry official, Intrafish.
Let the delicate flavour of the lobster speak for itself in this recipe, enhancing its simplistic taste with smokey charred vegetable and a fresh salsa verde.
Many people worry about the quality of their lobster. We’ve put together our top 5 tips for knowing whether you have high quality lobster when you’re buying cooked lobster.