What’s happening to the world’s coldwater prawn stocks?
If you’ve taken delight in eating a prawn sandwich or a prawn cocktail, the chances are you have been wowed by the sweet taste and firm texture of the Northern coldwater prawn (Pandalus borealis).
Accounting for more than 70 percent of global coldwater prawn landings, the Northern coldwater prawn is by far the most widely traded species in the family. Instantly recognisable for their bright pinkish-red colour that results post-cooking, these small shrimp have long been a popular choice in shops and restaurants around the world.
As well as being an extremely versatile seafood product, coldwater prawns tick many boxes for health-minded consumers. They are a good source of protein and selenium, low in calories, and have a high vitamin and mineral content, including vitamin B12, zinc and iodine.