Deep-water prawns (Reke) are found in the fjords, offshore banks and in the Arctic regions. The pink deep-water prawn is the most common prawn in most catches. Deep-water prawns thrive in cold water and occasionally disappear altogether from known shrimping fields in the south of Norway if the water temperature gets too high. Deep-water prawns start life as a male and then, sometime between the age of 2 and 4 years, they change sex and become female. Prawns mate in the autumn, and the female carries the eggs round in her abdomen throughout the winter. Trawling for deep-water prawn is done in the Skagerrak, along the coast of Norway and in the fjords using smaller vessels, whereas the prawn fishery in the Barents Sea and up near Svalbard and Greenland is performed using large ocean-going trawlers. Deep-water prawns are processed to varying extents, i.e. everything from fresh and frozen to onshore processing and direct exports. In the Skagerrak and to a lesser degree in the North Sea, prawns are caught using small shrimp trawlers. One of Norway richest men, Kjell Inge Røkke started out as a fisherman and today he is selling prawns from a boat at Aker Brygge. (He is still a big owner in Aker Kværner) Use Sold cooked, either chilled or frozen in their shell, peeled and frozen or preserved in brine. Deep-water prawns are eaten by themselves, or in various cold and hot dishes. Make a salad with plenty of deep-water prawns, stuff it in the pocket of a pitta bread and lunch is ready. Care should be taken when re-heating cooked deepwater prawns; it must be done quickly if at all. Nutritional content Deep-water prawns are a good source of vitamin B12 and are also rich in the fat-soluble vitamins A, E and D. Deep-water prawns contain very little fat. Seafood from Norway. PANDALUS BOREALIS SEASON All year round SIZE Up to 10Ð12 cm