Smoked Cooked Prawn

Description

Smoked Cooked Prawn single piece seafood delivers smoky, rich flavour with a tender texture

How to prepare

• Thaw quickly under cold running water, peel if needed, then cook 2-4 minutes until pink.
• Always cook thoroughly until the flesh flakes easily and reaches 63°C internal.
• Pairs with scotch bonnet pepper, ginger, crayfish, ugu or spinach in traditional soups.

Storage

• Keep frozen at -18°C until ready to use.
• Defrost in the fridge overnight — do not refreeze once thawed.
• Use within 24 hours of defrosting.

Frequently asked

Is the fish gutted and scaled?

Check the product title — cuts, scaling and packaging are listed in the product name and pack label.

How do I thaw it safely?

Always defrost in the fridge overnight, or use the cold-water method (sealed in a bag, submerged, changing water every 30 minutes). Never thaw at room temperature.

What dishes is it best for?

Pepper soup, Nigerian stew, fried fish, ogbono soup, egusi soup and seafood jollof all work beautifully with our frozen fish.

Ingredients

Smoked cooked prawn (shellfish).

Allergen Information

Contains: shopify--allergen-information.fish

Nutrition Facts (per 100g/ml)

Energy ~75–168 kcal; Protein ~15–22g; Fat ~0.5–11g; Carbohydrate ~0g; Sugars ~0g; Saturates ~0.1–2g; Salt variable (est.), based on UK smoked prawns.

Dietary Information

shopify--dietary-preferences.single-origin