When buying prawns, it’s essential to recognize signs of spoilage. If you spot these issues, avoid purchasing, even if the price is low.

First, avoid prawns with black heads or tails. “The enzyme reaction is the reason why prawns turn black,” often due to exposure to high temperatures or lack of oxygen. This indicates the prawns have been left too long and are spoiling.

Next, if the prawns feel hard and straight, they may have been injected with impurities. Fresh prawns should be soft and curved. Chemically treated prawns will shrink when cooked and lose water.

Check the prawn’s skin—fresh prawns have tightly attached skin. If the skin peels or detaches, it means the prawns have been harvested for a long time.

Choose fresh over frozen prawns whenever possible, as they have better flavor. Fresh prawns should also be odorless—any fishy or foul smell indicates spoilage.

Lastly, inspect the color. “Choose prawns with bright and clear colors.” Brownish, dull, or spotted prawns may indicate infection or poor quality. Avoid prawns with red or black spots on their bodies.