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These mantis shrimp are selected for their rich roe, visible as a deep orange-gold band running through the body. The shells show the characteristic segmented pattern and the meat is firm, sweet and full-flavoured, with a texture often compared to lobster. Roe-bearing mantis shrimp are the most sought-after grade and are prized for that extra depth of flavour.
Excellent steamed, boiled or grilled, and a highlight of any seafood spread. Their striking appearance and generous roe make them a natural centrepiece for celebrations, banquets and premium entertaining. Keep frozen at -18°C and cook soon after thawing to protect the delicate roe and firm flesh.
Bought at the harbour in the morning and chilled straight away. We clean it before boxing it, weigh it drained, and tuck a card in with how to cook it.
Put chilled seafood straight into the coldest part of the fridge when the box arrives and cook it within a couple of days. If you are saving it, wrap it up tight and freeze it — it will be good for about three months.