Whiteleg prawn

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Our prawns grow up to 20-25 pcs per kg, which means 39-50 grams for each prawn, with strong rose color and an intense taste of the sea. Characterized by very sweet meat, they are excellent also to be eaten raw.

The first spawning of this species was achieved in Florida in 1973 from nauplii spawned and shipped from a wild-caught mated female from Panama. Following good pond results and the discovery of unilateral ablation (and adequate nutrition), commercial culture of Penaeus vannamei began in South and Central America, with subsequent rapid development to achieve also Asia, which has seen a phenomenal increase in the production of P. vannamei. However, due to its delicate and exigent character in terms of environmental conditions, many Asian countries have been reluctant to promote farming of P. vannamei, so that its culture remains officially confined to experimental testing only in Cambodia, India, Malaysia, Myanmar, and the Philippines.

Classification


  • FAO 3Alpha Code: PNV
  • Order: Decapoda
  • Family: Penaeidae
  • Species: Penaeus vannamei

Nutrition information per 100g of Whiteleg prawn


cal

energy

g

proteins

g

total fats

g

carbohydrates

Average nutritional information


The energy value of prawns is low, with a good percentage (15-20%) of proteins, composed mainly by peptides of high biological value, and a very low content of fats and sugars.

Prawns are recommended for those who must follow a low-calorie diet, considering that 100 grams of this product contains less than 100 calories.

Among the vitamins, in the form of retinol equivalents (carotenoid astaxanthin), there is a significant content of water-soluble Niacin and liposoluble A,

Prawns cause significant amounts of cholesterol, which makes them unsuitable for persons who suffer from related hyperlipidemia. The total content of fatty acids, instead, should turn in favor of those good (polyunsaturated) compared to those potentially harmful (saturated).

Prawn is very rich of minerals such as iron, calcium, phosphorus, B vitamins, and fatty acids: Omega and Omega6. These acids are present in lower percentages in our product since it is farmed, comparing to the captured one. Learn more…

Conservation and peeling of prawns


To estimate the freshness of prawns, always check a shell that must be shiny and moist, with a fresh aroma of the sea, meat must be solid, with a head attached to the body. The shell must have not any dark spots and not to be separated too easily from the meat.

The Ittica Italia prawns, to arrive in your kitchen or in the wholesaler’s storage, are always fished on the same day of departure and remain alive, thanks to the innovative and patented transport and storage process, during the 48 hours journey from the farm through the supply chain at your table.

Prawns can be conserved with an original package closed for 24 hours in the refrigerator. You can also keep them in the freezer, but obviously, this would kill all the taste of fresh prawns.

You should not shell prawn only if you decided to cook it on the grill. To consume it raw or fried, it must be peeled, so you have to remove the shell simply by making a cut in a lower part, at the direction of length. Do not forget also to remove the intestine, which contains sand and bitter substances.