Quality explainer
Why frozen prawns often contain added water
When you buy prawns by weight, it is reasonable to assume most of that weight is prawn. In reality, some frozen prawns contain added water. This can affect value, texture, and what happens in the pan.
How water is added to frozen prawns
In large global supply chains, prawns are often frozen far from where they are eaten. To protect them during freezing and storage, processors commonly use two methods.
Glazing
A thin layer of ice is applied to the surface of the prawn before freezing. This helps prevent freezer burn, but it also increases the final declared frozen weight.
Soaking or treatment
Some prawns are soaked in water-based solutions, often containing salts or phosphates. This can increase water retention in the prawn muscle, helping appearance and yield after freezing and thawing.
How much added water can be involved (typical ranges)
The amount of added water varies widely by product and method. For context:
- Ice glazing used on some frozen prawns typically accounts for around 5–15% of the declared frozen weight. This water sits on the surface as ice and melts away when thawed.
- Soaking or treatment methods used on some products can result in water uptake in the region of 10–30%, which is absorbed into the prawn muscle and commonly released during cooking.
- Fresh, untreated prawns contain no added water, only their natural moisture.
These figures are indicative ranges for consumer understanding, not specifications. Individual products vary by supplier, method, presentation, and labelling.
What added water means in practice
Added water does not improve flavour. It changes cooking behaviour.
- Releases a large amount of liquid when thawed or cooked
- Shrinks significantly in the pan
- Can feel softer or watery in texture
- Delivers less cooked prawn than expected from the headline frozen weight
Labelling and transparency
Under UK and EU labelling rules, added water must be declared if it materially affects the product. Requirements vary by product and presentation, and consumers should always check the full ingredients list.
This means two packs with the same headline weight can still deliver very different amounts of actual prawn once thawed and cooked.
How our prawns are different
- Fresh, not frozen
- Never soaked or treated
- Free from phosphates, sulphites, and added water
Because they are harvested and delivered fresh, what you buy is prawn weight, not added moisture or ice.
Related explainers
- Never frozen: why it matters
- Size matters: what you actually get per prawn
- Why our prawns cost more than supermarket prawns
Quick questions
Is glazing always bad?
Not necessarily. Glazing can protect frozen prawns from freezer burn. The key is transparency and understanding how much of the declared weight is ice.
How do I spot treated prawns?
Check the ingredients list for terms like phosphates (for example E451, E452) or wording such as treated, stabilised, or water added.
Are you saying all frozen prawns have added water?
No. This varies by product and processing method. This page explains common methods and typical ranges so you can compare products more confidently.