Fish
Northern Prawn
A tier
Northern prawn typically names Pandalus borealis and close relatives from the North Atlantic and Arctic—the classic pink shrimp of Scandinavian, Canadian, and Russian cold seas. Shells are thin; meat is small, snappy when well frozen, and carries a pronounced sweetness that stands alone with lemon and dill. Whole shell-on packs and peeled meats both appear in trade. Fold into creamy seafood sauces at the last second, pile on buttered toast, or serve simply with mayonnaise and crisp lettuce. Shell-on northern prawns peel easily after thawing and reward patience with better flavour. Keep them cold; their delicacy fades if held at room temperature on a buffet for hours.
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Characteristics
Preparations
Traits
History
Scandinavian coastal fishers landed northern prawns for local fresh and preserved use.
Commercial trawl fisheries for northern prawn expanded across the northwest Atlantic.
Barents Sea and Arctic fleets supplied large volumes of northern prawn to European processors.
Restaurant and retail branding highlighted northern prawn as a premium alternative to tropical farmed shrimp.