Common Name:
Mediterranean Red Prawn
(also known as Red Prawn)
Scientific Name:
Aristeus antennatus (Risso, 1816)
Reproduction Period:
Spring to Autumn
Harvesting Areas:
Northeast Atlantic and Mediterranean, in deep sandy and muddy seabeds, typically between 400 and 1,500 metres deep.
Packaging:
Boxes
Sizes:
Single size
The Mediterranean red prawn (Aristeus antennatus) is renowned for its intense ruby-red colour and the exceptional quality of its meat. Its body is elongated and elegant, with a smooth, slightly translucent carapace and very long antennae that can exceed the length of the body — a defining feature reflected in its scientific name. It inhabits great depths in cold, stable waters, which contributes to the development of a highly concentrated and intense flavour profile.
Its meat is delicate, succulent and extremely aromatic, with natural sweetness and a deep iodine-rich flavour, making it highly prized in fine dining. When cooked, it releases a complex aroma and retains a soft, silky texture. Ideal for simple preparations such as quick grilling, light sautéing or seafood rice dishes, its superior quality is best appreciated when allowed to shine without excessive seasoning.
