The wild white prawn is a seafood of great gastronomic value, considered by far the best prawn of its kind. It is the wild variant of one of the most consumed products in the world, the Vanamei prawn, being, unlike the latter, a completely natural, wild-caught product, while the vanamei is farmed, usually loaded with antibiotics (which impregnate the product and compromise its flavour). The taste of notialis is very pure, clean and sea-like, and has a tight flesh with unmistakable textures. This trait is what makes it highly prized for tempura (its tender flesh holds up well to frying and marinades are particularly good), as well as cooked and raw.
