B.C. Spot Prawn Season: Tariffs Challenge Exporters, but Locals Feast on Freshness
Spot Prawn Season: A Short, Sweet Tradition
It’s that time of year again—spot prawn season in British Columbia is wrapping up, and with it comes a mix of challenges and celebrations. Live prawns are selling for $20 to $25 a pound at docks across Vancouver, drawing crowds eager for a taste of the sweet, tender crustaceans. This spring’s season began in mid-May and lasted less than a month, making every bite all the more special.
China Tariffs Take a Bite Out of Exports
While local foodies line up for their share, the industry is facing a tough reality. China’s recent 25% tariffs on Canadian seafood have put a squeeze on exports, which once made up more than 80% of B.C.’s spot prawn market. Fishermen and exporters are feeling the pinch, as Chinese buyers demand lower prices to offset the tariffs—something that’s just not possible, says Christina Burridge of the B.C. Seafood Alliance.
“Chinese customers don’t want to pay that tariff. So, they expect that the fishermen here and the exporters will reduce their prices by at least 25 per cent, but it’s impossible,” Burridge explains. With bait and supplies costing more, fishermen like Mike Atkins are looking to shift markets, including a renewed focus on Japan, which used to be the main destination for B.C. spot prawns.
Local Demand Keeps the Wharf Buzzing
Despite the export slowdown, there’s no shortage of enthusiasm at the docks. Lynette Kershaw of Prawns on the Spot in Richmond notes that local customers are as eager as ever. “People who enjoy spot prawns know that it’s a local delicacy. They know that it’s a very short amount of time… I think people just want to treat themselves,” she says.
At False Creek Fishermen’s Wharf, fisherman Stewart McDonald and his crew are busy handing out bags of lively prawns to a steady stream of customers—including a heron named Frank and a harbour seal named Sparky, both regulars hoping for a handout. McDonald, a 20-year veteran of the trade, says the season has become a social event. “It’s kind of like turned into a social event, like go wine-tasting or pick apples or berries,” he says. “People look forward to this prawn season because it’s only a short time, and it’s earlier than most of the crops.”
From Docks to Dishes: Chefs and Foodies Celebrate
Among the loyal customers is Dragon Watanabe, picking up prawns for his uncle’s restaurant. That uncle is none other than Hidekazu Tojo, the legendary chef credited with inventing the California roll. Tojo’s restaurant goes through 20 to 25 pounds of spot prawns from McDonald’s boat each day during the season.
In Tojo’s kitchen, the prawns are boiled for exactly one minute and 45 seconds—any longer and the meat toughens. They’re then peeled and dressed with a cilantro-jalapeno vinaigrette, served with melon for a sweet and spicy contrast. The “Tojo’s golden roll,” filled with raw spot prawns, Dungeness crab, salmon, and herring roe, offers an explosion of briny freshness—what Tojo calls “tasting like kissing the sea.”
A Season to Savor
As spot prawn season draws to a close, the story is bittersweet. Exporters face new hurdles, but the local love for this delicacy is stronger than ever. Whether you’re a chef, a foodie, or just someone who appreciates the taste of the ocean, B.C.’s spot prawns are a fleeting treasure worth celebrating.
