Our Black Tiger Prawns are sustainably sourced from ASC-certified farms in Vietnam. They have a naturally mild-sweet flavour and firm texture.
In Europe, supermarkets such as the Netherlands’ Colruyt, Belgium’s Hottest Frozen Foods, and Dayseaday Fisherman’s Choice highly prize farmed giant tiger prawns. Their large size makes them ideal for grilling. For more information about the black tiger frozen prawns, click here.
Product Description
Black Tiger prawns (Penaeus monodon) are large and robust marine crustaceans harvested in wild and aquaculture environments. They are prized for their bold flavour and meaty texture but can also be enjoyed grilled with a delicious garlic butter sauce or in pasta dishes.
Our frozen tiger prawns are flash-frozen within hours of harvest to preserve the delicious natural flavour and firm, succulent texture. They are sustainably sourced and recognized by leading environmental NGOs as a sustainable seafood choice.
Available year-round, this species of tiger shrimp is named for the black stripes that remain on its shell when cooked. They are easy to peel, and their flesh is a bright red with a mild flavour when cooked. Our tiger shrimps are packed head-on, shell-on or peeled, deveined, and available raw. Mooijer-Volendam has black tiger and Vannamei shrimps in the range, with the latter being sold at the larger Dutch supermarkets and fishmongers.
Shelf Life
Tiger shrimp (Penaeus monodon) is a large farmed species with a naturally mild-sweet flavour and firm texture. Their size and rich colour make them popular for seafood lovers to elevate appetizers and main courses. For more information about the black tiger frozen prawns, click here.
Modern farming of black tiger shrimp began in Taiwan in the 1980s before shifting to Vietnam. Today, three provinces contribute the most to this country’s tiger shrimp production – Ca Mau, Bac Lieu and Can Tho.
Unlike Pacific white shrimp, black tiger shrimp is almost exclusively produced in extensive production systems. This has given it a unique selling point as a premium product for European ethnic Asian wholesale markets and some pockets of Northwestern Europe’s food service retail market.
Storage
The first sign of fresh, uncooked tiger shrimp is a pleasant salty smell, and the flesh should be soft with a slightly resilient texture. A new tiger shrimp should also look clean and have a pinkish colour. If the prawns smell fishy, have a greyish tint, or are discoloured, they are not fresh and should be discarded.
Tiger shrimp (Penaeus monodon), the giant tiger prawn, is one of the world’s major seafood products. Most tiger shrimp are farm-raised, although a significant amount is harvested in the wild by trawlers working mud bottoms from very shallow water to depths over 300 feet. Farm-raised tiger shrimp have a mild, almost bland flavour compared to the pronounced taste of ocean-harvested Gulf shrimp. When cooked, tiger shrimp’s meat is softer than other shrimp species.
These black tiger frozen prawns are flash-frozen within hours of harvest to preserve the fresh, sweet flavour and firm texture. They are peeled and deveined and have tails removed to save your staff time in preparation. These colossal 8/12 size tiger shrimp are an excellent addition to appetizers, entrees, and soups. For more information about the black tiger frozen prawns, click here.
Cooking
The Black Tiger Prawn (Penaeus monodon) is a premium quality shrimp, free from feeds and chemicals. They are available year-round and can be cooked in a variety of ways. They have a sweeter taste, complex flavour and firm texture.
They are also easy to develop. Simply use your finger or knife tip to separate the shell and expose the vein running right down the back. Once exposed, use your fingers to remove the vein and discard it.
Whether boiling, grilling or sauteing, cooking a raw tiger prawn offers the most flavorful result. Before cooking, rinse the frozen prawns to remove any additional ice crystals and pat them dry.
To boil a whole tiger prawn:
- Ensure enough water to cover the entire prawn.
- Add salt to season and bring the water to a boil.
- Once the water is hot, add the prawns and reduce the heat to simmer.
- Cook until the prawns are translucent and pink.