An aquacultured and wild species of shrimp from Asia and India is called the Black Tiger Shrimp. They are frequently referred to as "tiger shrimp" because of the appearance of black stripes on the shell. These are flavoursome, moist and firm in flesh. These prawns offer a diverse range of low- to medium-cost, low- to medium-oiliness, moist, firm-fleshed, translucent pink-white flesh.

Cooking methods include steaming, poaching, deep-frying, pan-frying, stir-frying, grilling, and barbecuing. The firm flesh holds together well in soups and curries, and it's great for kebabs when threaded on skewers. Prawns, like all seafood, require very little preparation.

In India south coast, specifically in sea lakes/ponds, is where these delectable fresh catch goodness can be found. Scampi are only targeted in bay of Bengal and Arabian oceans Trawl Fishery using trawl nets.

Scampi/ Vennamei is a small, prawn-like animal with long, thin claws. The body is orange-pink. The carapace is spiny and has a distinct postorbital spine behind the eye. The upper side of the tail fan is spiny. Legs and claws may be strongly ridged.

Black Tiger Prawns is King of Flavour, aka “King of Prawns” which are the most widely distributed and commercially marketed prawns in the world. These prawns are in high demand due to its delicate flavour compared to other prawns.

Prawn is a great source of high-quality protein and provides some of the most important vitamins and minerals that make up a healthy diet. Our prawns are freshly caught on the east coast.

Scampi, a small member of the lobster family recognized by its pink and orange banded shell from the burrows in India seafloor, 200 to 800 meters deep. It has a rare delicacy and is highly sought after. Its white, meaty flesh is sweet and delicate and is lovelily baked, barbequed, marinated, or served raw as sashimi.

Scampi involves lightly frying smaller crustaceans such as shrimp, prawns, or small lobsters in garlic butter or oil. Depending on the recipe, the crustaceans may then be eaten plain, served with pasta, rice, or fried in breadcrumbs.

Off the coast of New South Wales, eastern rock lobsters can be found in holes, caves, and reefs. Some say this is the best tasting lobster in the world.

It has a juicy, medium-firm flesh that is translucent when raw and white with orange undertones when cooked. It also has a low oiliness and sweet, rich flavour. Compared to tail meat, leg meat is frequently a bit sweeter. When cooked, shells turn red.

Try our Cuban Lobster! This spiny rock lobster has a similar flavour profile to the other lobsters but it has a tinge of sweetness and this Cuban Lobster is a bit on the firmer side since it does not have a knuckle or claw meat.

This treat combines the freshness of lean meat with crispy tendons. Barbecued, roasted, steamed, grilled, or fried, it can be prepared in a variety of ways. Citrus, chilli, coconut, butter, garlic, and white wine can all be used to elevate its flavour. Look at our Lobster Recipes for more ideas on how to prepare lobsters.