Yes, it’s the king of crustaceans, the lobster, which amongst the abundance of seafood the island is known for –  fish, prawns, octopus, scallops, oysters, mussels and more, is considered the greatest delicacy. The Spiny lobster or rock lobster, which is found in Sri Lanka belongs to the family Palinuridae and has long antennae, unlike the ‘clawed’ lobster found in the more temperate oceans of the world. Spiny lobsters are fished off the Island’s reefs, rocks and mud banks and drift about the water column in their planktonic stage, but are bottom dwellers or ‘benthic’ as adults. Female lobsters carry thousands of eggs on their modified swimming legs, or ‘swimmerets’ and becomes more fertile with age. The species commonly found in Sri Lanka are the Ornate Spiny Lobster (Panulirus ornatus), Painted Spiny Lobster (Panulirus versicolor), Longlegged Spiny Lobster (Panulirus longipes), Scalloped Spiny Lobster (Panulirus homarus) and Pronghorn Spiny Lobster (Panulirus penicillatus), the most sought after being the Ornate Spiny Lobster, better known as the Tiger lobster. Lobsters are fished off the reefs at depths of 30-300 feet, by divers who will also use scuba equipment or aqua lungs to reach their catch or place crayfish traps on the seabed. Lobsters are also caught in nets along with other fish and the companies get the fresh catch from the supplier, which is then taken to our collecting centres and placed in aerated tanks of sea water for a few days. To ready them for transportation, the lobsters are given a ‘chill’ bath, in a tank where the water temperature is maintained at 17 degrees Celsius for 15 minutes, which in effect tranquillises them. Carefully moved to the packing table, they are sponge-dried, wrapped in paper and placed in styrofoam boxes with bottles of frozen water alongside for the journey. 

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Prawn industry families that dates back to when prawns were harvested on wooden sailing vessels and peeled by hand. It’s the story of livelihoods and an industry’s resilience against disasters and tough times. Beyond the history and heritage, it’s the story of an all-natural, healthy food that travels directly from the warm, nutrient-rich waters around the island of Sri Lanka to your table. It’s the story of new processing technology that suspends freshness until cooked. And best of all, it’s the story of what top chefs around the world agree are the best tasting Prawns! and at FountainLanka we have the same quality and freshness in place for both Sea & Fresh water prawns.

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The north eastern and the southern sea shores are the best places to find crabs in Sri Lanka . They are good at coping with the constant changes that the tides bring to life on the shoreline. A crab can breathe underwater but can also breathe out of water for long periods. Whether the tide is in or out, these animals can survive.  The crab's tough shell and spines provide some defense against predators. They are also good at hiding during daylight hours and at low tide. Some will bury themselves in sand or mud. Some hide in rock pools. Others retreat into the water as the tide ebbs. At FountainLanka we have the freshest caught ready for your restaurant and plate!