The Australian prawn (Pleoticus muelleri), commonly referred to as prawn, is caught in Argentine waters, primarily along the coasts of Patagonia, in waters with temperatures ranging from 6 to 20 ºC. It is captured by specialized boats using gill nets.
It is a marine crustacean whose shell displays a range of brown and pink colors, with light-colored bands visible along the torso or abdomen in males and darker bands in females.
Its meat stands out among other shrimp for its mild flavor and the tenderness of the meat once cooked, making it ideal for grilling, barbecuing, boiling, or as a complement to sauces.
The prawn can be obtained fresh or cooked. Remember that in each kilogram there can be around 20-30 pieces.
It is a food that is a great source of high nutritional value proteins, necessary for the development of healthy muscles, and it is also rich in omega-3 fatty acids, which prevent the onset of cardiovascular diseases and reduce cholesterol levels.
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