At the end of the five months, the ponds are drained and the prawns picked up manually from the bottom by four to six harvesters. Bar and Grill Restaurant. Ninety percent of the harvested prawns are sold to the Bar and Grill next door, with the rest going to gourmet restaurants in Queenstown, Wellington and Whakatane. This is 10 percent of the prawns consumed annually by Kiwis. A satisfied customer.
Prawn farming is labor-intensive with high overheads.