With a super short season — roughly a few weeks in May — learn how to purchase, poach and serve the West Coast\u0027s perfect seafood. Read more.
And Clark should know; he is, after all, one of the co-founders of Ocean Wise. He points out: “Shrimp and other crustaceans are garbage feeders, they over-produce and they are short lived.” That means that as long as the fishery is well managed, it’s not taking a bite out of an essential food chain.
Those big nets also scoop up and kill untold amounts of bycatch, including fin fish, shellfish, marine mammals and birds. But very little bycatch ends up in these traps, except for the Pacific octopuses that can’t resist a spot prawn snack. In fact, an enormous octopus comes slithering out of one of the traps on board, its tentacles snagging onto every surface in reach. “It must be a 30 pounder,” one of the fishers exclaims, then gently eases it back into the ocean.
Once we dock, Johansen hands me a bag of live prawns and Clark advises me how to prepare them. “Spot prawns are something we should be eating,” he adds. “They are the poster child for what food we should be eating here.” That’s because of an enzyme that turns the texture to mush, a process that happens much faster than you might think. “Even a tired spot prawn, the tail starts to deteriorate,” Clark says.Article content
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