'Huge and delicious,' Vancouver's 11th Spot Prawn festival delights appetites
Annual boil feast at Fisherman's Wharf marks start of six week season for B.C. delicacy.
Annual boil feast drew 2,000 people to Fisherman's Wharf
CBC News ·
Spot prawns are recognized by their reddish brown colour, which turns bright pink when cooked. They also have white spots on their tails. (Siavash Dezvareh/CBC)
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The B.C. Spot Prawn Festival was launched 11 years ago to get B.C. spot prawns on more restaurant menus and plates prepared by home cooks.
On Saturday, around 2,000 people went to Fisherman's Wharf on Vancouver's False Creek to eat boiled spot prawns.
Spot prawns are considered a delicacy, with a sweet delicate taste and firm texture. The four-to-six week season for them opened on Friday.
According to the Chefs' Table Society of British Columbia, which hosts Vancouver's spot prawn festival, B.C. spot prawns are the largest of seven commercial species of shrimp found on the West Coast of Canada.
'It's a four-to-six week season, [for spot prawns], so this is the kick-off,' says Scott Jaeger with the B.C. Chefs Table Society. It organizes the yearly spot prawn festival in Vancouver. (Siavash Dezvareh/CBC)
Ready to be enjoyed
B.C. spot prawns all plated up. (Siavash Dezvareh/CBC)
A delicacy for all ages
A man and his child eat spot prawns at Vancouver's Fisherman's Wharf on Saturday, May 13, 2017 for the annual spot prawn festival. (Siavash Dezvareh/CBC)
'Really good taste'
'Spot prawns are very healthy, because they have taste,' say these brothers at the B.C. Spot Prawn Festival in Vancouver. 'Really good taste.' (Siavash Dezvareh/CBC)
'Huge and delicious'
'Huge and delicious,' is how these two women describe the spot prawns for 2017 in B.C. (Siavash Dezvareh/CBC)
