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PRAWNS
The prawns are caught in nets with a narrow funnelled mouth which extend into a bag like formation known as a cod-end. As the net is trawled through the water and above the seabed, prawns are swept into the cod-end and held by the net until untied and the contents spilled onto a sorting table. Immediately after sorting the product is graded, washed, packed and then snap-frozen onboard the trawler.
Trawlers remain at sea for 10/12 days. The product is then loaded to the factory for further processing.
A further innovation of Nor-West Seafoods in 1997 is the development of chilled product being delivered to the factory by its Carrier vessel for processing.
HABITS AND LIFE STYLE OF PRAWNS
Tiger and King Prawns are creatures of habit. They appear regularly at specified places. They avoid light and so are caught mostly at night, whilst foraging for food. During daytime or full moon periods mature prawns stay embedded in the soft mud bottom for protection. Their colour varies within each specie depending when prawns moult (renewing their entire shell) and breed. Female prawns are generally larger than the male specie. The moulting process allows growth and occurs more often whilst prawns are small.
Generally, three species of prawn are taken commercially in Shark Bay:
The Western King Prawn (Penaeus latisulcatus)
The Brown Tiger Prawn (Penaeus esculentus)
The Coral Prawn (Metapenaeopsis crassissma)
SCALLOPS
Scallops also form a substantial part of the Company's operation. The specie caught is (Amusium balloti).
The catching of Scallop is very similar to the prawning operation. Scallops which are free moving and can travel as fast as 6 knots per hour are caught with the prawns. The scallops are shucked at sea by the crew and the meat is retained (no roe or shell) and snap frozen onboard the vessel.
After unloading and transfer to the factory the meat is thawed, washed, culled, graded and frozen in 2kg blocks for the export market.
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