PRAWN CARPACCIO

The Argentine prawn is fished in the Atlantic, off the coast of Patagonia. It’s also known as wild giant prawn or southern prawn.

 To preserve all its properties and intense flavour, it is frozen on board shortly after being caught.

 Do you know how refrigeration was first used to transport food on ships? Charles Tellier, a French engineer, built the first refrigeration plant in 1858, which operated with methyl ether compressors.

 In 1874 he incorporated it into a ship he called ‘Frigorifique’, with the idea of importing meat from Argentina and Uruguay. Although he failed in his first attempt, he managed to reach France on 25 December 1876 with 25 tons of meat and vegetables from Argentina. Thus began the history of refrigerated transport.

The Argentine prawn is fished in the Atlantic, off the coast of Patagonia. It’s also known as wild giant prawn or southern prawn.

 To preserve all its properties and intense flavour, it is frozen on board shortly after being caught.

 Do you know how refrigeration was first used to transport food on ships? Charles Tellier, a French engineer, built the first refrigeration plant in 1858, which operated with methyl ether compressors.

 In 1874 he incorporated it into a ship he called ‘Frigorifique’, with the idea of importing meat from Argentina and Uruguay. Although he failed in his first attempt, he managed to reach France on 25 December 1876 with 25 tons of meat and vegetables from Argentina. Thus began the history of refrigerated transport.

Carpaccio is a dish of Italian origin, traditionally prepared with thin slices of beef or veal, seasoned with two of Italy’s culinary gems: olive oil and Parmigiano cheese.

 More of a fish person? We have a carpaccio for you too. This delicious recipe, invented in Venice in 1930, has become very fashionable. Nowadays it is prepared with different basic ingredients. The secret of success, of course, lies in choosing a main ingredient of intense flavour and high quality, conditions that this prawn carpaccio exceeds with flying colours.

In addition to its meaty texture and mouth-watering flavour, wild prawns have a ton of nutritional value. It’s low in fat and calories, yet packed with nutrients.

 Prawns provide minerals such as iron, phosphorus, magnesium, selenium and, above all, iodine. It is also high in protein and vitamins such as B12 and B3. It is considered suitable for almost any diet, except for people with high cholesterol or uric acid. Go on, give it a try!