⚠️ When Buying Prawns, Avoid Them If You See These Signs — Even If They’re Cheap!
1. The Intestine (Digestive Tract) Is Still Dark or Full
What to look for:
Check the back of the prawn — if you see a long, dark line running down its body, that’s the digestive tract. If it looks black, brown, or full, it means the prawn hasn’t been cleaned properly and may still contain waste.
Why avoid it:
This can lead to unpleasant taste, gritty texture, and even bacterial contamination, especially if the prawns were not stored well.
2. Strong or Sour Odor
Fresh prawns should smell like:
- The sea
- Mild and slightly salty
If they smell ammonia-like, sour, or rotten, this is a sign of spoilage.
3. Slimy Texture
Fresh prawns should feel:
- Firm
- Slightly moist
If they’re slimy, sticky, or mushy, it’s a clear sign that they’ve begun to decompose.
4. Discoloration
Avoid prawns with:
- Yellowing (may indicate chemical treatment)
- Black spots on the head or body
- Dull, faded color (should be glossy and vibrant)
5. Detached Heads or Loose Shells
If heads are falling off easily or the shell feels too loose, this can mean:
- They’re old
- They’ve been frozen and thawed multiple times
6. Cloudy Eyes
Healthy prawns should have:
- Clear, shiny eyes
Cloudy, sunken, or missing eyes indicate poor quality or age.
7. Prawns Stored in Standing Water
If prawns are sitting in a pool of water, especially not on ice, it increases the risk of:
- Bacterial growth
- Cross-contamination
8. Unnatural Chemical Smell
Some prawns may be treated with sodium metabisulfite to preserve freshness, but if you detect a chemical or bleach-like odor, it’s best to avoid them.
Summary (Quick Checklist):
| ❌ Avoid Prawns If They Have: | 🚫 Reason |
|---|---|
| Full/dark intestines | Waste still inside, risk of bacteria |
| Strong/sour smell | Indicates spoilage |
| Slimy or mushy texture | Sign of decomposition |
| Yellowing or black spots | Possibly treated or old |
| Loose heads or shells | Loss of freshness |
| Cloudy/missing eyes | Low quality or not fresh |
| Sitting in warm or still water | Higher bacterial risk |
| Chemical odor | May be overly treated with preservatives |