Types of crayfish, what category crayfish belong to

Crayfish is an invasive alien species, the origin is the United States, and later the United States was introduced to Japan to make feed for bullfrogs, and then introduced to Nanjing, China, to make scavenger fish and shrimp for water quality improvement. This statement should be arguably the most authoritative statement on the origin and origin of crayfish at present.

Crayfish:

How do you evaluate this statement? It should be said that if we specifically refer to this kind of crayfish, which most of us are breeding now, it is indeed an alien species. The scientific name of the crayfish we are now farming is crayfish, and the United States is indeed the origin.

Compared with other invasive alien species, the fate of the prawn is a bit tragic. In our case, if you were to say 10 years ago, the fate of these crayfish was good. They can be found everywhere in rivers, ditches, rice fields, and ponds.

At that time, we didn't have so many ways to eat as we do now, and these crayfish were very fecund, and the survival needs were very strong, and the rice fields were all burrows they made, and the farmers were miserable, and they couldn't eliminate them even if they tried their best. I don't know what the specific reason is, in the past ten years, crayfish has suddenly become a popular Internet celebrity delicacy for the fashion public. There are more people who eat, and there are more people who breed them, and they have eaten a flooded crayfish into a species that is about to become extinct in the wild, and now there are not many crayfish in the wild.

If this crayfish could think, it would be lamented by the proliferation of Asian carp in the United States.

Therefore, the statement that crayfish is an invasive alien species is correct. But if we zoom in a bit on the range, crayfish include crayfish in addition to crayfish. It also includes China's native crayfish, a unique species found in the Northeast, the cricket.

Commonly known as Northeast crayfish.

Crickets. Crickets - Native Crayfish of the Northeast:

Compared with the crayfish farmed in our south, the living conditions of the crickets are more harsh. The water needs to have sufficient dissolved oxygen, and the water quality is fresh, and at the same time, it needs to be able to survive in a micro-flowing environment. The crickets grown in such an environment have compact flesh and do not have the earthy smell unique to the crayfish we farm.

However, on the one hand, there are few warm days and not long sunshine hours in the Northeast, so the number of crickets is scarce, which is not suitable for large-scale artificial breeding, so it has always been rare. I believe that my friends in the Northeast are rarely able to see local crickets now.

Types of lobsters Flower lobster, also known as brocade dragon, has beautiful patterns on the shell, the big one weighs six or seven pounds, and the meat is sweet. Green lobster, local lobster, Chinese lobster, produced in Zhanjiang in western Guangdong, different shades of turquoise, good taste, preferred, but expensive. Pearl lobster, produced on Hainan Island, also known as pearl dragon, has a red body, a slightly narrow head, a thin shell, and spots with stars.

Hainan Island lobster, also known as back lobster, abundant in the China Sea, Hainan Island, grows in 30 meters to 300 meters of sand and mud seabed, the body is flat, the head and chest armor and each shell armor are fusiformal, the abdomen is red and has a black feeling, the tentacles are straight, can not be bent at will, the red shell is thicker, but the meat is thinner, the body is flat and the head is large, the meat is less cut and light, it is the inferior product in the lobster, and the life is short and difficult to raise. Cedar dragon, the carapace has obvious black and white color, claws are also the same, distributed in Southeast Asia, the Philippines, Malaysia, Indonesia, Taiwan, South China, because of air transport so more expensive. It tastes good but is inferior to the green dragon, but it is better than Canada and Australia, and can be eaten raw sashimi.

Boston lobster, with a pair of large tongs, is produced in the northern Atlantic, Maine is abundant, named after Boston as a distribution center, the largest is 43 pounds, and the meat is delicious. The European crayfish, which also has large pincers, is almost the same quality as the Boston lobster. Australian lobster, this kind of lobster is dark red when underripe, and the taste is inferior to that of local lobsters, because the price is relatively flat, so it is widely used by restaurants.

New Zealand lobsters, also known as volcanic lobsters, are not far from Australian lobsters. Portuguese lobster, also known as rose dragon, has a pink color and a soft shell. South African lobsters have a large head and little meat, and the price is flat.

American lobster, the whole body is red, there are two sharp horns on the head, although the meat is rich, but the taste is light, the head is thin and the meat is thick, the shell is thin, and it is durable.

Crayfish belong to the crustacea, decapod, crayfish family aquatic animals.

Crayfish is a relatively affordable freshwater shrimp with delicious meat and is loved by many people. It is similar in appearance to shrimp, with a very hard and dark red carapace, and a body length of about 5 to 12 centimeters.

Because of the omnivorous nature, fast growth rate and strong adaptability of crayfish, it has formed an absolute competitive advantage in the local ecological environment. It feeds on aquatic weeds, algae, aquatic insects, animal carcasses, etc., and kills each other when food is scarce. In recent years, crayfish has become an important economic aquaculture species in China.

In the process of commercial farming, escape should be strictly prevented, especially into the inaccessible original ecological water body. Its ecological competitive advantage over native species leads to devastating hazards.

The species has a wide range and has been widely introduced in the United States and elsewhere from northern Mexico to Escambia County in Florida and from north to southern Illinois and Ohio, and has also been introduced to Europe, Africa, East Asia, South America, and Central America.

Lobster Species:

1. Boston lobster.

Boston lobster lives in the waters of the east coast of Canada and the east coast of the United States, and the black and green Boston lobster is a pair of large lobster claws, the tongs are coarse due to excessive activity, compared to the shrimp body without paste, but the meat is more tender and delicate. Because it lives in cold seas, it grows very slowly. Unlike other species of lobster, Boston lobsters have two large, fleshy chelae that weigh about 15% of the lobster's body weight.

Second, the European blue dragon.

The European blue dragon is widely distributed on the coast of Europe and the United Kingdom, with a slightly blue body color, and belongs to the same crayed lobster as the American lobster. Rare and precious, the growth period is long, the age of the shrimp has little effect on the quality of the meat, no matter the size, it is tender and soft, the taste is rich and sweet, you can feel the rich and luscious lobster flavor and the faint salty aroma of the sea in the mouth, so it is worth an extraordinary value.

3. Australian rock lobster (Australian dragon).

Austrosaurus is produced in the southern and northern parts of Australia, in the FAO57 production area. Its whole body is fiery red, its claws are golden yellow, and its flesh is the most delicious. First, the body is large and fat, rich in nutrition, and the meat is delicate, smooth and crispy, and the taste is delicious and sweet.

Fourth, the American Red Dragon.

U.S. waters are among the few cleanest in the world, and U.S. Red Dragons live away from pollution. Its morphology is similar to that of the Australian dragon, and it is a common species of lobster, with a slightly reddish flesh. Long beard, no tongs, and bright red stripes on the legs.

The meat is tender and delicate, rich in nutrition, and is a valuable seafood.

5. Green lobster (small green dragon corrugated lobster).

Green lobster is also known as corrugated lobster, green dragon, green shell, salon. It is mainly distributed in the waters of India and the western Pacific Ocean, from the east coast of Africa to the coast of Japan, Australia, Marques Islands and Taiwan. The small green lobster has a thick cephalothorax, a hard, colorful shell, and a short abdomen.

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.