It's spot prawn season! The Spot Prawn Festival took place this past Sunday May 17th, 2015 at False Creek Fishermen’s Wharf. This annual festival put on by the Chef's Table Society of British Columbia is in its 9th year; it marks the start of the BC spot prawn season and promotes the local and sustainable seafood. The harvest season usually starts in May and lasts around 6 - 8 weeks during which we can get these delectable crustaceans live.



Demos were held hourly to show off different ways to prepare spot prawns. Chef Sean Blancard from The Beach House Restaurant made an Aburi sushi tower with live spot prawns.
Looks so delicious!











The main event of the festival was the Spot Prawn Boil, where for $17.50, we can enjoy a plate of 3 BC spot prawn, five sides (pickles cucumbers, remoulade, southwestern tomato & avocado salad, roasted vegetables & lentil salad, and herb grits), Terra bread, and sample pours from our sponsors: Salt Spring coffee, R&B brewery, and Summerhill Pyramid Winery.



Delicious!

People were also able to buy spot prawns fresh off the boat at $17 per pound. There were bags of prawns everywhere. Make sure to eat them as soon as possible! Nothing is worse than a dying spot prawn. They release an enzyme that makes their flesh all soft and mushy.

It's only the start of spot prawn season! Lot of restaurants will be serving up their own spot prawn creations and you'll also be able to buy them from the Fishermen's Wharf or your local markets to cook yourself. I'm a fan of just steaming them to enjoy the natural taste of the spot prawn. YUM!