Gambero Rosso (Sicilian Red Prawns)
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Gambero rosso (Aristaeomorpha foliacea), wild-caught deep-sea red prawns from the Mediterranean waters off Mazara del Vallo in southwestern Sicily. These are sold whole, head-on, individually quick-frozen, in 900g boxes containing 15–20 XL prawns. The shell is a deep, glossy red — darker and more violet-toned than the scarlet of carabineros — and the flesh inside is soft, sweet, and creamy with a richness that has made the gambero rosso one of the most prized prawns in Italian gastronomy. They live at depths of around 700 metres, where the strong currents and high mineral content of the seabed produce a texture and flavour profile unlike any shallow-water prawn.
The eating quality sits somewhere between the intensity of carabineros and the delicate sweetness of a Dénia red prawn — firmer than you might expect from their size, with a velvety mouthfeel and a subtle smoky finish. The heads are rich and creamy and should not be wasted. In Sicily, gambero rosso are often served raw as crudo, dressed with nothing more than good olive oil, lemon, and flaky salt — and the quality here is good enough to do exactly that. They are equally at home grilled simply with garlic and chilli, tossed through linguine, or served as the centrepiece of a Sicilian-style seafood platter. Sourced from Rosso Di Mazara, a family-owned fishing business established in 1929, carrying Friend of the Sea certification for sustainable fishing practices.
Producer: Rosso Di Mazara, Mazara del Vallo, Sicily. Family-owned since 1929. Friend of the Sea certified. Wild-caught by deep-sea trawl in the Mediterranean, individually quick-frozen at sea.
Ingredients: Gambero rosso (Aristaeomorpha foliacea).
Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook or serve within 24 hours. Do not refreeze after thawing.
Net: 900g (15–20 XL prawns, IQF)
Allergens: Crustaceans (prawns).
