CATDOLL : CATDOLL: Seafood from Shipu Fishing Port

1. Seafood at Shipu Fishing Port

Although I am from Xiangshan, I am not familiar with the tourist attractions in Xiangshan.

As for seafood, it's hard to say. Prices change every day, so you can go to the seafood market and check. No one will rip you off, so don't worry.

If you go to Shipu, there are still many places to play. Chinese fishing village, Shipu Old Street, Hua'ao Stone Forest, Tantou Mountain. At night, you can go to the seafood street to eat at night stalls. But I haven't tried any of these.

I hope you have fun in Shipu.

2. What kinds of shrimps are there and which one has a better price/performance ratio?

Shrimp is the most familiar crustacean to us. They grow quickly, are of moderate size, taste sweet and are easy to cook. They are an important source of high-quality protein. There are nearly 300 edible shrimp and its relatives in the world. The most common type of shrimp on the table is probably the "prawn". This is what we often call large shrimp.

"Penaeid shrimps" are also called "shrimps". They are generally a general term for shrimps of the family Penaeidae in the order Decapoda. They are usually large in size. In the past, fishermen often counted their catches in pairs and marked their prices in pairs when they were sold in the market. Over time, they became accustomed to calling them "prawns". The most common ones are as follows:

Penaeus vannamei: the world's largest farmed shrimp

The whiteleg shrimp is also known as Penaeus vannamei. Fresh shrimp has a transparent body, a light gray shell, no obvious markings on the body, and pure white legs, so it is also called "whiteleg shrimp". The body length can reach about 20 cm.

The white shrimp is native to the eastern Pacific Ocean and is distributed from Mexico to northern Peru. The wild population is most dense along the coast of Ecuador. They are highly adaptable to water temperature and salinity and can grow in both brackish and fresh water. They are farmed in large quantities in the Americas, Southeast Asia, and my country. Today, they are the shrimp with the highest farmed production in the world. The "Ecuadorian white shrimp" commonly seen on the market are actually white shrimp. The white shrimp has good meat quality and is very affordable due to its large production. The taste is better when farmed in salt water. It can be regarded as the most cost-effective type of prawn.

Chinese shrimp: local high-quality large prawns

Chinese shrimp (P. chinensis) is also called Oriental shrimp or Chinese white shrimp, commonly known as big shrimp. Female shrimp is gray-green, male shrimp is yellowish, and the most notable feature is the long forehead sword. Chinese shrimp can grow to nearly 30 cm and tastes excellent. In the 1960s, Chinese shrimp was artificially cultivated and mainly distributed along the Bohai Sea and the East China Sea in my country. The wild resources of Chinese shrimp have seriously declined, and the breeding cost is higher than other shrimps, so the price remains high. Fortunately, the taste of white shrimp is completely comparable to that of Chinese shrimp.

Japanese shrimp: the best in appearance and taste

Japanese shrimp (P. japonicus) is what we often call tiger shrimp, flower tail shrimp, and bamboo shrimp. The most obvious feature is the white-brown stripes on the body like bamboo joints and the bright yellow-blue spots at the end of the shrimp tail, which is as beautiful as a butterfly. Neon gold calls it "car shrimp" Kurumaebi because the stripes on its body are curled and look like wheels.

The taste of Japanese prawns is as outstanding as their appearance. The shrimp meat is elastic and sweet. Its deliciousness has captured the discerning Japanese people, so it often appears in Japanese food. If the peony shrimp is the king of raw food, then the shrimp is definitely the king of cooked food. The shell and meat color of the shrimp are gorgeous and charming after cooking. The taste is crispy, elastic and sweet, suitable for sushi or tempura. In Chinese cuisine, Japanese prawns are generally suitable for blanching or steaming, and can be eaten with sauce. Eating its original flavor has always been the highest courtesy to this "naturally beautiful" delicious shrimp.

Penaeus monodon: the world's largest prawn

The giant tiger shrimp (P. monodon) is also called black tiger shrimp, grass shrimp, and bull shrimp. The giant tiger shrimp has a thicker shell, and its body surface usually has dark green, dark brown, and khaki ring-shaped bands. At first glance, it is somewhat similar to the giant tiger shrimp, but its body shape is more round and plump. The intuitive feeling is that it is large, like a tiger back and a bear waist, so it is also called bull shrimp. The largest individual record is 33 cm, and the weight is definitely more than one pound.

The giant tiger prawn grows quickly and has strong adaptability, so it is widely cultivated and has become a high-yield shrimp second only to the white shrimp. It is especially common in the Southeast Asian market. The common names of the giant tiger prawn and the tiger shrimp are only one character different, but they are completely different in style. The meat of the giant tiger prawn is slightly softer and less sweet than that of small shrimps. This is the price of rapid growth, but it is large in size and wins by the amount of meat.

"Jiwei Shrimp": In addition to the above types, the others are basically our

The "Jiwei shrimp" we often talk about does not refer to a specific type of shrimp, but a common name for the farming method. "Jiwei" is a dam system built around fields along the coast of southern China to defend against seawater invasion, so the shrimps farmed in the dam are collectively called "Jiwei shrimp."

The first shrimp to be given the trade name "Jiwei Shrimp" was the sword-headed Neopenaeus ensis, which is characterized by red and white patterns on the chest and legs and a forehead sword with teeth only on the upper edge ("sword forehead"). They are small in size, only about 10-15 cm. Nowadays, the more common is the long-haired shrimp (P. penicillatus), which has a light brown body and a slightly higher forehead angle than the Chinese shrimp when viewed from the side. The individual size is similar to the sword-headed Neopenaeus ensis. Like the above shrimps, they all enrich our dining tables.

Shrimp is really a magical existence. Apart from the shrimp head, there is a whole piece of shrimp tail meat. It is not only fresh and chewy but also fat-free. There is no trouble of deboning or spitting out the bones. It tastes good almost no matter how you cook it. Is there any meat in the world that is more sincere than this?

Sea shrimps include red shrimps, red shrimps, large green shrimps, mud shrimps, and mantis shrimps. Prawns are more cost-effective, easy to buy, and acceptable in price. The cooking methods are diverse and simple.

For example, there are whiteleg shrimp, Chinese shrimp, flowertail shrimp, bamboo shrimp, black tiger shrimp, and mud shrimp. Chinese shrimp has a very high cost-effectiveness.

Generally, people choose shrimp or spot shrimp, which have a good taste and a strong flavor. They are very delicious and many people like them. The meat is also very delicate.

3. Where is the best seafood in Hangzhou?

Summer is here, and the night snack business is getting better and better. There are two kinds of night snacks that you must eat, seafood and crayfish. Since the Huanglong night stalls opened, the seafood night snack business in Hangzhou has been getting better and better. Which one to eat, which one tastes good, and whether the price is cheap are the most concerned topics. Have a crab, a few charcoal grilled oysters, a sea fish... and a draft beer, that feeling is too good. Haha, are you starting to envy? Shengsi Small Seafood Location: No. 220 Jingzhou Road Features: The seafood here is very fresh, you can pick it now, and then it will be cooked for you. Per capita: 40 yuan/person Famous Seafood Workshop Location: No. 178 Tianmushan Road Features: The first place that looks quite high-end, in fact, there are many special dishes every time you go there, which is very affordable. The prices of turbot, base tail shrimp, etc. are not very expensive. Per capita: 100 yuan/person Shipu Seafood Stall Location: No. 213 Hedong Road Features: It is very popular at night, but the environment is not very good. Among them, the reputation of seafood fried vermicelli has always been good. Cost per person: 60 yuan/person Huanglong Seafood Food Stalls Location: Huanglong Sports Center (next to Pao Yue-Kong Swimming Pool) Features: There are dozens of seafood food stalls that just opened this year. At present, it feels that the environment is better than that of the river, and the hygiene conditions are good. There are many kinds of seafood, many of which cannot be named, and the price of each portion is kept between 20-40 yuan. Cost per person: 80 yuan/person Little Chef Location: No. 43, Baijingfang Lane Features: Zhoushan Shenjiamen Small Seafood, known as the "No. 1 Small Seafood in Hangzhou", has a very large flow of customers every day. Go downstairs to order dishes, and the two floors upstairs are full of tables. It is very famous, but the price is not low. As for the food, some seafood is not particularly fresh. Cost per person: 58 yuan/person Wenzhou Small Seafood Location: No. 125, Xinhua Road Features: If you are not very keen on eating expensive seafood, ordering a small seafood hot pot is very affordable. The seafood here is still fresh, but the price is high. Per capita: 60 yuan/person Supreme Shark Location: No. 8 Shuguang Road Features: The restaurant is very domineering and high-end. Most people rarely go there to eat seafood. The environment inside is suitable for business, but the seafood is really good. Per capita: 300 yuan/person Good Longxiang Food Stall Location: No. 48 Dongpo Road Features: There are a lot of seafood and aquatic products at the door of the store, which means they are cooked to order. The taste of the dishes is okay, but overall this restaurant mainly makes small stir-fries, and seafood is only a small part. Per capita: 60 yuan/person Sentinel Restaurant Location: No. 9 Qingchun Road Features: It is said to be the most upscale place to eat seafood in Hangzhou. People come here to eat abalone and shark fin. Per capita: 250 yuan/person Small Seafood Location: No. 85 Kaiyuan Road Features: The legendary yellow croaker vegetarian noodles taste good. In addition to small seafood, other dishes taste good. Per capita: 40 yuan/person Wushan Minglou - Seafood Self-service Plaza Location: No. 388 Hefang Street Features: A self-service place where you can eat seafood. It is quite affordable for people with a good appetite and not particularly high requirements. Per capita: 100 yuan/person Jinjiang Village Seafood Stall Location: Jinjiang Village Features: Open at 5:30 in the evening, the seafood is still fresh, there is a seafood wholesale market nearby, many stall owners are from the seafood wholesale market, and the goods are newly purchased every day. The environment of the stall is average. When ordering seafood, it is best to ask the price in advance and ask the boss for a discount at the end. Per capita: 80 yuan/person