Many people love prawn malaikari, bhuna and other tasty dishes. But however well it is cooked, if the prawn is not fresh the flavour suffers and the health risk can rise. Prawns kept in cold storage for a long time, or of poor quality, are often sold in markets as fresh.

So rather than trusting the seller, it is important to check the quality yourself by a few simple signs. Knowing what to look for greatly reduces the chance of being cheated.

The shell is the biggest sign of freshness. A good prawn has a hard, taut and naturally glossy shell. If the shell feels soft or the body gives like a sponge when pressed, the prawn is not fresh and is best not bought.

Check where the head joins the body. On a fresh prawn the head is firmly attached. If it is loose, drooping or comes off with a slight tug, that may be a sign the prawn is stale.

Colour says a lot. Galda (giant freshwater) prawns usually have a light bluish-green or grey tinge on the head and tail, while bagda (tiger) prawns have clear black and yellow stripes. Unusual dark, brown or reddish patches may mean the prawn has started to spoil or has been stored for a long time.

Fresh prawns are usually slightly curved, like the letter C. A prawn that is completely straight and stiff may have been stored for a long time or over-processed. This sign alone should not decide the matter, but together with the others it gives a good idea.

Use your nose as well as your eyes. Fresh prawns have a light salty, natural sea or river smell. If you notice a sharp ammonia-like, sour or strong fishy smell, it is safer not to buy them.

Many people now buy frozen prawns. Be careful if there is a lot of ice inside the pack or a thick coat of ice on the prawns. This can be a sign of repeated thawing and refreezing, which lowers both flavour and quality.

After buying, do not leave prawns out for long; put them in the fridge as soon as possible, and wash them well in clean water before cooking. Raw prawns left out for a long time can quickly grow bacteria.

Choosing fresh prawns at the start matters most if you want to enjoy a prawn dish. Remembering these simple signs makes it easier to pick good prawns at the market, improving the taste of the food and greatly reducing food-borne health risks.

The advice drew on Southern Living, Food Safety, India Today and other sources.

Source: Jagonews24. First published in Bengali on The Agro News.