CATDOLL : CATDOLL: Where is shrimp suitable for breeding technology

The crawling shrimp is also called "Pa shrimp", commonly known as "Lazy shrimp", "Mantis shrimp", "Climbing shrimp", "Mantis shrimp", also known as "Rich shrimp", "Pipe shrimp", etc. Mantis shrimp is its scientific name.

It belongs to the phylum Arthropoda, class Crustacea, order Stomatopoda, family Mantis shrimp. It is produced along the coast of my country, with Fujian, Guangdong, Zhejiang, Bohai Sea and Hainan as the main production areas. Mantis shrimp is a bottom-dwelling shrimp, distributed in shallow tides (water depth does not exceed 30 meters) and deep sea mud or coral reefs, lurking during the day and coming out at night.

Although mantis shrimp is not an economic shrimp in coastal shrimp production, its resources are abundant. It is caught and produced every year, and every year is a bumper year for mantis shrimp. There are more than 60 species in its family, and a few species have better edible quality. It is deeply loved by people in Guangdong, Hong Kong, Macao and Taiwan. It is also a common shrimp in the cuisine of Southeast Asian countries such as Japan and Thailand. It is known as the "rich shrimp". In the Guangdong seafood market, there are imported mantis shrimps from Thailand, which are up to 30 cm long and expensive. Domestic mantis shrimps are about 10 to 15 cm long and weigh 50 to 100 grams. The price per kilogram ranges from 6 to 50 yuan, depending on the species.

Mantis shrimp is a nutritious seafood with fresh juice and tender meat. Its meat contains more water, and the meat is sweet, tender, light and soft, and has a special and attractive flavor. Spring is the season for spawning, and it is best to eat it at this time. The brain of the fat mantis shrimp is full of fat, and the meat is very tender and delicious. Unfortunately, there are more shells than meat. However, its protein content is as high as 20%, fat 0.7%, and vitamins, chloric acid, inosinic acid, aminopropionic acid and other nutrients needed by the human body. Mantis shrimp is warm in nature and sweet in taste. It has the effects of nourishing the kidney and strengthening yang, promoting lactation and detoxification.

There are many ways to cook mantis shrimp, whether it is raw shrimp slices, fried shrimp slices (peeled and sliced), pepper salt, soy sauce, steamed (steamed with garlic, steamed with scallion oil), blanched, fried, boiled, or used in scrambled eggs, fried rice, porridge, etc., all can be made into delicious dishes that make people salivate. Even if it is just boiled with water and salt, it is delicious and popular. In addition, its eggs can be processed into shrimp roe, which is a traditional seasoning for freshness.

When choosing mantis shrimp, you must pay attention to the freshness. The shell of fresh mantis shrimp is emerald green and shiny, and it is firm and elastic when pressed by hand. The color of dying or dead mantis shrimp is grayish yellow and dull. The edible quality of mantis shrimp is generally better in deep water areas. Mantis shrimp, especially deep-water mantis shrimp, die soon after leaving the water. It is extremely difficult to keep them alive, and the meat is watery and easy to lose freshness (so in the Chaoshan area, people often pickle fresh mantis shrimp with salt and eat them raw or pickled and then steamed.) Therefore, mantis shrimp are generally best when they are fresh, while dead ones are better when they are firm and have no peculiar smell.

You'd better ask Pipixia, shrimps are not popular in Tianjin.