A practical guide to prawns
Several choices, several size bands and one simple rule: start with the dish you want to cook, then choose how large each prawn should be.
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Know your seafood.
Understand the variety, choose a size or cut, and learn how to store, prepare and cook it. Useful knowledge for your next meal.
From choosing to cooking
- 01 Understand the variety, size and condition
- 02 Match the product to your dish
- 03 Store, prepare and cook it with care
The guide library
Start with what you are cooking.
Compare varieties and cuts, see serving ideas, and find the cooking methods that suit your seafood.
Fish cuts & cooking methods
Whole fish selections, steaks, fillets, slices, cubes each suit a different kind of meal. Start with the format you want to handle, then choose a cooking method that fits its thickness and shape.
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Cod, black cod and the right cut
Steak, fillet, cubes: the cut changes how the fish handles in the pan. Black cod is a separate product name, so we explain it separately too.
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Live crabs and lobsters, explained
Explore mud crab, king crab and our tropical, Mutiara and Boston lobster listings. Use this guide to understand the main meat areas, choose a cooking approach and order live seafood with confidence.
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Prepare and cook seafood with confidence
Plan the meal, thaw frozen seafood safely, prepare each cut and choose a cooking method that suits the product in front of you.
Read the guideHow to use these guides
Useful detail, without the noise.
Begin with size, cut, anatomy or preparation. Use the cooking suggestions to narrow your choice, then check the product page for current availability, weight and price.
Food-safety and species notes link to the original authority. These pages are general guides—not dietary or medical advice.
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