FISHERY PROFILE

Spot Prawn by Trap

Salmon — British Columbia

PRIMARY SPECIES:

Spot Prawn

FISHERY OPENINGS:

May 05 - --

Prawn Trap

Fish harvesters use traps attached to a bottom longline to catch spot prawns and are allowed to keep incidental catches of octopus. The traps are set from 200 to 300 feet (55 to 90 metres) deep along the ocean’s rocky bottom. The traps attract spot prawns with bait and capture them live. Harvesters check their traps regularly to haul in their catch. This fishing method has little impact on the seafloor and traps minimal bycatch or unwanted fish. 

Harvesting Method

Prawn Trap

Prawn traps consist of conical-shaped wire frame covered with nylon netting. The traps capture prawns live by attracting them through an entrance to the centre of the trap where the bait is located. Once inside, larger prawns are unable to escape while smaller prawns, crabs and fish escape through a hatch.

Prawn Trap

Fish harvesters are limited to 300 traps per licence and can set six longlines at a time. The longlines are anchored to the ocean floor with buoys attached to each end floating on the surface. Fishermen haul their traps using a hydraulic winch. In British Columbia, there are 252 commercial fishing licences in the spot prawn trap fishery. Vessels range from 13 to 66 feet (4 to 21 metres).

Conservation Measures

The spot prawn trap fishery is managed by effort control, which involves limits to the number of traps and fishing days. A number of measures address conservation in the fishery. These include:

  • limitation on the number of licences;
  • trap per licence limitations;
  • harvest log requirements;
  • restrictions on the mesh size and volume of traps;
  • minimum harvest size requirements for prawns;
  • required trap escapement modifications;
  • vessel length restrictions;
  • single haul per day limitations;
  • implementation of a monitoring program;
  • collection of management fees by licence holders;
  • and fishery closures implemented when the number of spawners falls below a predefined level.

In this lobster fishing area, fish harvesters actively participate in scientific data collection and research such as:

  • a comprehensive data collection system on catches
  • scientific sampling of lobsters at sea
  • maintaining catch logbooks and scientific field notebooks
FISHERY DETAILS

Salmon

MAP
ECO-RATINGS / CERTIFICATIONS

Ocean Wise - Recommended

SeaChoice - Best Choice

Seafood Watch - Best Choice

FISHERY OPENINGS

May 05 - --

RESOURCE MANAGEMENT

The Department of Fisheries and Oceans manages this fishery as part of an integrated fisheries management strategy. Click here for the most recent integrated fisheries management plan.

FISH STOCK STATUS

For the most recent spot prawn stock status, check the Department of Fisheries and Ocean’s science reports here.

Quality and Handling

During the prawn-fishing season, some fishermen will deliver their daily catch live to the market. The prawns are chilled in seawater in holding tanks aboard fishing vessels.  If you buy live prawns, immediately put them in a cooler or on ice and prepare them within a few hours. Prawns have an enzyme that turns the tail meat mushy if kept too long. Prawns frozen at sea typically have their head removed with only the tail and shell remaining. They are frozen in saltwater and can last up to six months in a residential freezer and up to 12 months in a commercial freezer.

Food Info Spot Prawn


TASTING NOTES

  • Appearance: Reddish brown when fresh, but bright pink when cooked.
  • Texture/Body: Firm texture.
  • Flavour: A delicate, clean flavour with a prominent sweetness.
  • Perfect serve: One of the few shrimps you can eat raw because they are so fresh, spot prawns are ideal prepared as ceviche – marinated raw in a light citrus sauce. If you prefer your prawns cooked, be careful of overcooking them, as this will toughen the meat. They require only one to two minutes cooking time and are done when they just turn pink. 
HOW TO CHOOSE A QUALITY SPOT PRAWN