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farm to table
Farm to Table
Fleeting Delicacies Spot prawns are the short-lived surprises that truly hit the spot written by Corinne Whiting
IF THERE’S ONE Washingtonian who knows his spot prawns, it’s Riley Starks. Named for the four spots that bespeckle their bodies (two on the head, two on the tails), spot prawns are a delicacy with very short lifespans. “They’re really amazing live,” Starks said. “They’re very ephemeral and don’t keep like normal shrimp.” If you treat them right, he explained—keeping the prawns in water that’s around 34 degrees (with adequate circulation, salinity and aeration)—they can last for about two weeks. This makes eating spot prawns all the more special, and a coveted Pacific Northwest tradition that begins around early May. “Spot prawns are the highest quality and value of any prawn you can find on the market,” Starks said. 22 1889 WASHINGTON’S MAGAZINE
APRIL | MAY 2019
