Pulled from the Santa Barbara Channel from February through September, spot prawns are the premium local crustacean: sweet, tender, and distinctive enough that Japanese sushi counters serve them live as amaebi. The season closes October through January for spawning. When in season, they appear grilled with garlic butter at Brophy Bros. and as seasonal features at The Lark.

Santa Barbara spot prawns (Pandalus platyceros) are the largest North American shrimp species and have been commercially fished from the Channel for decades. The fishery is managed under an annual catch limit and a seasonal closure to protect spawning populations. Direct boat-to-buyer sales happen at the Saturday Fisherman's Market at the harbour.

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