The Story
Carabineros (Aristaeopsis edwardsiana) are wild-caught deep-sea prawns from the Eastern Atlantic, sold whole, head-on, and frozen raw. Their name comes from the carabineros — the Spanish border guards whose uniforms matched the prawns' vivid scarlet shells. That colour is not a result of cooking; carabineros are a striking bright red even when raw, and it holds through to the plate. These are among the largest and most intensely flavoured prawns in the world, caught at depths of 200–600 metres off the coasts of Spain, Portugal, and Mozambique depending on the season.
What sets carabineros apart from other premium prawns is the depth and concentration of their flavour. The tail meat is firm, sweet, and rich — closer to lobster than to a conventional prawn — but the head is where much of the value lies. It contains a dense, deeply savoury coral that professional kitchens use as the foundation for bisques, prawn sauces, and stock reductions. Nothing should be wasted: shells and heads deliver an extraordinary amount of flavour when roasted or simmered, turning a deep, brick-red colour and producing a stock that forms the backbone of some of the finest shellfish cookery in Spanish, Portuguese, French, and Italian cuisine. Available in three grades — XL, XXL, and XXXL — with the largest specimens reaching well over 100g per prawn.
Producer: Wild-caught by deep-sea trawl in the Eastern Atlantic. Sourced seasonally from Spain or Mozambique depending on availability. Flash-frozen at sea or immediately after landing to preserve freshness.
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.
Allergens: Crustaceans (prawns).
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Carabineros (Aristaeopsis edwardsiana) are wild-caught deep-sea prawns from the Eastern Atlantic, sold whole, head-on, and frozen raw. Their name comes from the carabineros — the Spanish border guards whose uniforms matched the prawns' vivid scarlet shells. That colour is not a result of cooking; carabineros are a striking bright red even when raw, and it holds through to the plate. These are among the largest and most intensely flavoured prawns in the world, caught at depths of 200–600 metres off the coasts of Spain, Portugal, and Mozambique depending on the season.
What sets carabineros apart from other premium prawns is the depth and concentration of their flavour. The tail meat is firm, sweet, and rich — closer to lobster than to a conventional prawn — but the head is where much of the value lies. It contains a dense, deeply savoury coral that professional kitchens use as the foundation for bisques, prawn sauces, and stock reductions. Nothing should be wasted: shells and heads deliver an extraordinary amount of flavour when roasted or simmered, turning a deep, brick-red colour and producing a stock that forms the backbone of some of the finest shellfish cookery in Spanish, Portuguese, French, and Italian cuisine. Available in three grades — XL, XXL, and XXXL — with the largest specimens reaching well over 100g per prawn.
Producer: Wild-caught by deep-sea trawl in the Eastern Atlantic. Sourced seasonally from Spain or Mozambique depending on availability. Flash-frozen at sea or immediately after landing to preserve freshness.
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.
Allergens: Crustaceans (prawns).
