Bargain price for Extra Large size Tiger Prawns!
Product of Australia
Extra Large Thawed Raw Tiger Prawns $18/kg (Was $29/kg) @ Coles
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skd100™ on 07/08/2025 - 19:25 coles.com.au (3859 clicks)
Last edited 12/08/2025 - 23:29 by 1 other user
Last edited 12/08/2025 - 23:29 by 1 other user
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So a simple solution would be to cook the prawns first
Do these diseases affect the quality of the prawns with respect to human consumption?
Only if you identify as a crustacean🍤
If present, its diseases of crustaceans.Most are consumed cooked (its not sashimi grade)…
So don't come the raw prawn!
How about bait? Can we eat those?
lol coles isn't known for fresh seafood you pay for what you get.
Can we freeze them again?
Not sure you can but if you ask they may well have some that are still frozen in their store.
You can, but you shouldn't.
Like a lot of things in life😉
If they were thawed at fridge temperature (i.e. weren't held at room temperature to thaw) they will be fine
Usually, it comes in a 3 kg box (frozen). It's better to buy in 3 kg. This is what I do.
A seafood specialist told me it is not a good idea to freeze a product that has been thawed. Hope this helpsWhy what actually happens when you refreeze?
the time between when the product was frozen and thawed counts to bacteria growing and multiplying.
Refreezing it is fine if you do it quickly AND it was thawed in the refrigerator and not at room temperature (e.g i thawed my raw chicken for 7 hours in the fridge, so i can safely just refreeze it again if plans change) so now i know next time i thaw it im definitely going to cook it) but you need to take into account the time taken during the thawing process. Accumulate enough time that the food has been thawed between the constant freeze and refreeze process and eventually the bacteria could have multiplied to levels that would give you food poisoning. Its even worse if you thaw it out at room temperature cos bacteria multiply even faster, and this is especially an issue with seafood, better to just cook it if its been left outside to thaw for extended hours.
A good hack is even if you arent going to eat the food, once its thawed, is to just cook it anyway, as the cooking process kills all the bacteria and deactivates the enzymes that accelerate spoilage. Itll last another 2-3 days in the fridge once cooked, and you have a prepped meal ready to go instead of risking spoiled meat/seafood. you can even freeze cooked food and itll last even longer.
@ULT: Good write up. I know it shouldn't be done but just curious. If you did thaw at room temp and refreeze, if you were to cook it, wouldn't it just kill all and any extra bacterial that has multiplied?
@Bluey123: There are things other than bacteria to worry about. Things cooking doesn't remove. Brain isn't working, but toxins, or some other nasty sht.
@Bluey123: Cooking kills bacteria, no question.
But if the meat’s been sitting out at room temp too long, the bacteria will have already pumped out toxins. Cooking won’t fix that, some of those toxins are heat-resistant and can still make you sick. Seafood’s even trickier since it thaws way quicker than meat, so it’s easy to mistime and push it into that danger zone.
That’s why fridge thawing is better. You’re letting the whole piece thaw to the core at a safe fridge temp. Thawing at room temp you risk the surface warming up while the core’s still frozen which defeats the whole purpose of a quick thaw in the first place.
In the end, it’s all about time. Room temp thawing is the hardest to get right, because the window before bacteria start secreting toxins and multiplying rapidly is so short. If you're in a rush, microwave defrosting works out safer since people usually cook it straight away (at least i hope so lol), leaving no chance for bacteria to multiply.
The original freeze is typically a flash freeze, which brings the temperature down very quickly. This limits growth of large ice crystals that damage cell walls.
(Re)Freezing in a home freezer is a long slow freeze.
MAybe if you have blast chiller, it might be ok. Otherwise it could affect taste,texture and maybe even have implications for bacterial growth etc.
why is it better to buy in 3kgs ?
So you can get the frozen 3kg box. They get snap frozen when they are caught and then remain frozen, so they remain fresh. If you buy what is inside the cabinet they are thawed and sitting outside so not as fresh.
You can ask the fresh section to get a whole 3kg box. They're selling out from tassal 3kg frozen prawn box.
Got a kilo yesterday and the frozen boxes were oos.
Are the frozen boxes the same price? I can't find them on the website.
Are there any other places that sell frozen whole prawns?
Yes. Same price per kg.
Not available online - ask staff in store.
Yes. Ask at fish market.
Seafood is cheaper than beef. Who would have thought!
Not if you buy a whole cow, head, skin and all.
I would, won't fit into my car.
Always buy the cow and get the milk for free
Dwight, is that you?
Only half the weight of these is meat, excluding head, shell etc. So same price as steak really.
Those wanting to refreeze, yes but safest to cook them first.
If you eat the whole prawn, engine-box & all.
not in WA
This offer is valid only in Australian locations
From whence do said prawns originate
These are the ocean variety, not the District 9 variety, I believe.
Hard to say, we harvest tiger prawns across the entire sweep between the north coast of Western Australia across to the north coast of Queensland, it truly is a massive zone.
However, we have, more and more, started to aquaculture tiger prawns. Given these are coming in already frozen, good chance they're ocean harvest. But could also be coming off an aquaculture farm in Queensland.
Can't say without seeing the retail box!
Coles website says "Raw Farmed Australian Black Tiger Prawns (Penaeus monodon), Salt, Antioxidant (Sulphites)."
We've been aquaculture farming tiger prawns from northern NSW to far north QLD in the masses since the early 90s (Source: I grew up on one of these farms).
White spot disease (originating from the wild) have devastated geographical regions of the industry since early-2023 though.
Upon harvesting, prawns are typically cooked in brine or undergo IQF raw (individually quick frozen). The IQF process is essentially very briny water at below typical freezing temps (like -30°) - the water doesn't freeze because of the high salinity. Prawns go for a dip, come out, and an icicle encapsulates them.
I am firmly of the belief that the White Spot Disease outbreaks came into Australia through SE-Asia imports as raw prawns for cooking before consumption. Except some of the infected produce ended up being used raw by recreational fishers in QLD and Northern NSW.
Raw King prawns also $21/kg
surely they're gonna taste better if cooked at home from raw
You'd think so, depends how you want to eat them. Take rock lobster at the super market. You can buy raw or cooked tails. I find most people will have a better experience with pre-cooked shelfish because the processors are pretty exact with temperature and steam times.
Most home-cooks will cook their shelfish to the point of being rubber.
Super market prawn sizing can be misleading. It has been shrinking over the years. Extra large is what large used to be. Extra large prawn doesn't mean anything. They should advertise them by the common grading like under X prawns per pound.
Shrinkflation my good sir!
$18 for 1 kg of millennium falcon, its definitely a neg for me.
Buy Freeze, good for christmas
Looks like it’s on sale for 2 weeks. It’s in this week’s catalogue
is there a specific way to cook them like the cooked ones ? or just dump them into boiling water and pray
unavailable online for days unforunately
Supermarket (raw) prawns are not for bait:
Prawns sold for human consumption, may carry diseases (eg White Spot) that don't affect humans but can be harmful to marine life.
https://www.dpi.qld.gov.au/checkyourbait