Is crayfish the same species as lobster?

The same variety.

Crayfish belong to the phylum Arthropods, Crustacea, and Protocrayfish in animal taxonomy. Also known as crayfish, crayfish or freshwater crayfish, it is a small and medium-sized freshwater crayfish species.

Crayfish are native to North America and are an important species for freshwater shrimp farming in the United States. In 1918, Japan introduced crayfish as bait for bullfrogs from the United States, and they have multiplied and spread in a large area in Japan. In 1938, during World War II, crayfish were introduced to China from Japan.

In China, crayfish was first bred in Nanjing City, Jiangsu Province and suburban counties, with the expansion of natural populations and the development of human breeding activities, it is now widely distributed in more than 20 provinces, municipalities and autonomous regions in China, such as Xinjiang, Gansu, Ningxia, Inner Mongolia, Shanxi, Shaanxi, Henan, Hebei, Tianjin, Beijing, Liaoning, Shandong, Jiangsu, Shanghai, Anhui, Zhejiang, Jiangxi, Hunan, Hubei, Chongqing, Sichuan, Guizhou, Yunnan, Guangxi, Guangdong, Fujian and Taiwan. In the middle and lower reaches of the Yangtze River, the biological population is large.

The environment is different, it grows up, and it mutates over time.

Big guy, no. Crayfish in freshwater, crayfish in saltwater.

1. Region.

The biggest difference between lobsters and crayfish is that they are located in different areas. The former is shrimp in the sea, and the latter is shrimp in the river. That is, one is seafood, and the other is river fresh.

2. Appearance. Large lobsters don't have big pincers, which is the most intuitive difference.

Crayfish: Crayfish resemble a shrimp with a hard carapace, the adult body is about centimeters long, dark red, the carapace part is nearly black, and there is a wedge-shaped stripe on the back of the abdomen.

3. How to eat. The main meat of lobster is the waist and tail, so many restaurants sell lobsters only on the lower body. But because the crayfish has a large pincer, the meat of the pincers is very sweet except for the tail accident.

4. Taste. Crayfish have a slightly fishy smell because they grow in freshwater and swamps. So whether you eat it boiled or stir-fried, add some chili peppers or other spices to suppress the fishy smell. And the lobster lives in the sea, which is better.

Crayfish live in freshwater, and large lobsters live in the sea, one is freshwater and the other is saltwater!!

1. Splendid lobster

It is commonly known as green lobster, flower lobster, mountain prawn, Yamato prawn, sand prawn, etc. With a body length of up to 60 centimeters, it is the largest of the lobster genus. The abdomen, first antennae, and gait have black-brown and yellow markings.

There are four pairs of wart spines at the base of the antennae, and a smaller pair at the back. The body color is colorful and bright.

Range: From East Africa to Japan, Australia and the Fiji Islands, and even from the Red Sea into the Mediterranean. It is an important species in the Indo-Western Pacific region. In China, it is mainly distributed in the South China Sea and the waters of Taiwan. Lives on slopes to deeper silty textures on the periphery of corals.

2. Chinese lobster

Also known as large lobster, local lobster, the chest is slightly cylindrical, the abdomen is relatively flat, and the tail fan is soft and translucent. The cephalothorax is covered with soft hairs and covered with powerful spines, with the anterior margin except for the upper corner of the eye.

The upper frontal plate is healed with the cephalothorax, with 2 separate pairs of main spines and many spines. The lateral halves of the dorsal carapace of the second to sixth abdominal segments each have a sunken area of soft hairs, the first of which is.

The second and third abdominal segments are the most prominent; The anterior edge of the lateral carapace is smooth, but the base of the posterior border of the second to fifth carapace is dentate.

Chinese lobsters inhabit the bottom of shallow seabed with rocky reef bottoms up to 70 meters in water. Prefer to be found in reef crevices, caves or coral caves. Timid by nature, diurnal and nocturnal under natural conditions.

3. Ripple lobster

Ripple lobsters are nocturnal creatures that spend most of their days hiding in coral reefs or caves in the crevices of rocky reefs. At night, only three, five, or even ten or eight of them crawl out in groups to find food, and their main food is shellfish and small sea creatures, and occasionally some algae food.

Lobsters may seem slow, but when they sense danger, they can quickly shrink and jump backwards, reaching speeds of up to 28 kilometers per hour.

Despite their ability to escape, lobsters are unable to escape human hunt. It usually inhabits water depths of 1 to 5 meters, but can reach depths of up to 90 meters, and is mostly found in surf areas and sandy areas on rocky reefs with slightly turbid water.

Crayfish belong to the family of shrimps, and crayfish are crayfishes. Crayfish feed on aquatic plants, algae, aquatic insects, animal carcasses, etc., and kill each other when food is scarce. In recent years, crayfish has become an important economic aquaculture species in China.

Crayfish grow in a freshwater environment, and the meat is elastic and has a good taste. Moreover, crayfish have a high protein content in their bodies, and the meat is soft and easy to digest. The astaxanthin contained in crayfish is also a strong antioxidant.

The medium size and easy flavor of crayfish make it possible to change the cooking method to cater to the tastes of different places, such as spicy crayfish in the southwest.

There are several varieties, and there should be many varieties of lobsters, including crayfish and large lobster belts.

There are many varieties of lobsters, such as Australian lobster, African lobster, and crayfish, etc., and there are some lobsters that are not found.

1.Overview.

Crayfish and lobsters are both freshwater crustaceans that are often used as seafood. Despite their similarity, they are actually two different species. The scientific name of crayfish is:"procambarus clarkii\", while the scientific name of lobster is"homarus americanus\"。

2.Differences in appearance.

Crayfish and lobsters have some differences in appearance. Crayfish are usually small (about 10 cm long) and are usually red or brown with black transverse spots on their backs. Lobsters are larger (up to 60 cm long), darker in color, and have a pair of large pincers.

Also, the head of a lobster is much larger than that of a crayfish.

3.Habitat and distribution.

Crayfish are native to Mexico and the southern United States, but have now been introduced around the world, including Europe, Africa, and Asia. However, lobsters are mainly found in the North Atlantic, including Canada and the East Coast of the United States, and there are a few species in Europe.

4.Edible value.

Crayfish and lobster are both popular seafood items. Although both are freshwater crustaceans, they differ greatly in their taste and how they are eaten. Some people believe that crayfish are easier to handle and eat, while lobsters require more complex and delicate cooking and eating skills.

5.Comprehensive comparison.

On the whole, crayfish and lobsters are significantly different in terms of ecological environment, edible value and appearance characteristics, so they are not the same species. However, there are also some commonalities between the two species, such as that they are both freshwater creatures and both are economic species that are of great concern to humans.

6.Brief summary.

To sum up, crayfish and lobsters are two different species. Crayfish are smaller, easier to handle and eat, while lobsters are larger, more challenging, and require more complex cooking skills. There are significant differences between the two species in terms of ecological environment, edible value and appearance characteristics, but there are some similarities.

Crayfish is also known as crayfish. There are 596 species and subspecies of freshwater crayfish identified worldwide, with North America having the largest distribution of about 400 species and subspecies, followed by Australia with more than 100 species, Europe with 15 species, South America with 8 species and Asia with 7 species.

Due to the poor growth environment of crayfish, it is recommended to eat crayfish produced in the lake area. The characteristics of the crayfish produced in the dust bush in the lake area are: bright color, large individual cherry blossoms, and a relatively consistent proportion of head and torso size.

At present, the best crayfish in China's market are mainly produced in Weishan Lake, Dongting Lake, Poyang Lake, Honghu Lake, Hongze Lake and other lakes. In Weishan Lake, for example, the daily output is about 30 tons in the peak season and about 3,600 tons in four months. Together with several other lake areas, the total production of these major producing areas in the peak season is around 17,000 tons.

This is also basically the same as the annual consumption of 20,000 tons of crayfish in the country.

The real name of the crayfish is "Crayfish", and the scientific name is Procambarus clarkii, which is a kind of freshwater shrimp that is like a fake. It is related to lobsters, taxonomically they are all "decapods", lobsters are lobsters, crayfish or crayfishes, and the crayfish we eat are crickets (so in some areas of northern China it is directly called "crickets"). Crayfish are native to Louisiana in the southern United States, and in 1918, Japan introduced crayfish from the United States as bait for bullfrogs.

According to some data, the Chinese wide country did not produce crayfish in the past, and the origin of crayfish can be traced back to the World War II period. The improved crayfish showed better ability to adapt to high spoilage water bodies than its predecessors, stronger reproductive ability, especially the ability to adapt to mineral poisoning water bodies, and the Japanese declassified archives showed that high nutrition, low oxygen water in the paragonimiasis and black gill disease, crayfish crayfish almost for life, but the mortality rate was close to the normal value.

During World War II, crayfish was introduced to China from Japan, and has now become an important resource in China's freshwater shrimp, widely distributed in the middle and lower reaches of the Yangtze River.