Fresh Mantis Shrimp Ocean Catch
Fresh Mantis Shrimp Ocean Catch
Mantis shrimp — the long, segmented crustacean with the sweet, dense tail meat that sits somewhere between shrimp and lobster. The ones pictured are whole and raw, tails intact, with the pale grey-purple shell and the coral visible on the underside.
They take well to steaming, salt-and-pepper frying or a quick boil, and the meat pulls out in one piece when they are cooked just through. Overcooking tightens the flesh, so keep the time short.
- Whole raw mantis shrimp
- Sweet, dense tail meat
- Shell intact, ready to cook
- Suits steaming, frying and boiling
- Best cooked briefly
Keep refrigerated or frozen. Cook thoroughly before eating.
About this seafood
Whole and ready to cook, with the preparation already done: cleaned, trimmed and packed cold. Each piece is chosen by hand at the counter, so what arrives is what the photographs show.
Storage and serving
Keep everything chilled from the moment it arrives and cook it while it is at its best — shellfish the same day, fish within a day or two, and anything you are not using straight away goes into the freezer. Serve it simply: lemon, good salt, a hot pan and something green on the side.
