Taryn's Wreckreation Guide: Spot Prawn Season

May 23, 2017

'Tis the super-short season, Rockaholics! Spot Prawn season, and it's mighty good eatin'. 


For years, I've had friends and family venture throughout the Puget Sound in search of these rich delights. Everyone has their own "secret sauce" for bait. We have a few go-to sweet spots near Camano and Whidbey Islands, and scattered areas throughout the San Juans, and if you've ever had a chance to feast on Spot Prawns, you already know how incredibe the flavor is! It's worth every sore muscle from pulling up pots.

This year, I haven't been out on the water myself, but my dad has kept at it with a few of his buddies up off of Sucia Island in the San Juans. The bounty of the Puget Sounds has been plentiful for the season so far, as he's beeing getting his limit (80) every time. And since we're currently living at my parents' house while we finish remodeling/building our house, I'm reaping all the benefits! 

Lunch --

A post shared by Taryn Daly (@tarynkisw) on


You can leave the heads on if you plan to cook them right away, but if you're going to freeze and save them, make sure you take the heads off. I do love to cook them in a frying pan with a little butter, dill, lemon and garlic, but my all-time favorite has to be Spot Prawn tacos. Here's what you need:


Flour or corn tortillas

Cabbage mix

Cotija Cheese

Pico de Gallo


Hot Sauce 


Because I am a spot prawn purist, I don't put much into the water with them except for salt and lemon, but feel free to get crazy with it if you enjoy some other seasoning method. Their naturally rich flavor is just fine with me! Boil them for 2-3 minutes (I leave the heads on), then drain. Take the heads off and serve with all of the taco fixings. There's nothing more satisfying than a couple spot prawns on a warm tortilla topped with cheese, cabbage mix, thinly slice radishes, pico and a hit of Tapatio. 

Voila! Simple! Enjoy, my babes and babettes!


Happy Adventuring,


Taryn Daly