Pipi shrimp season, what months is the season of Pipi shrimp

Pipi shrimpThe season is spring and summer.

Phi Phi Shrimp only spawn in the spring of each year, and Phi Phi Shrimp is the fattest time of the year. That is, during the Qingming and May Day periods every year. During this time, the shrimp is not only thick and juicy, but also rich in shrimp paste, which has the best nutritional value and taste.

Especially the female shrimp, there are a lot of seeds. Before June, pick the female skin skin shrimp, there are many seeds in it, and it is fragrant to eat. Shrimp paste is only available to female skin-skinned shrimp.

Brief introduction. Generally speaking, June is the dividing month of each year.

By June, the shrimp have finished giving birth, followed by a moratorium.

At this time, it is difficult to eat fatty pipi shrimp, but it is not until September that the small shrimp grow up and can eat pipi shrimp again. Of course, at this time, the size of the shrimp is very small, and it is not as fat as the moon.

Pick a pipi shrimp.

1. Choose the live one.

When you buy Pipi shrimp, choose to be alive, the live is just fished out of the water, relatively fresh, and there are some Pipi shrimp that are cheaper, which are injured when they are picked from the net, and the body is not complete, so if you buy it, you have to cook it and eat it quickly.

2. Look at the male and female.

If you look closely at a bunch of skin shrimp, you can see that there is a big head, and there is also a small one, generally the small one is female, there is yellow, but the meat is relatively thin, and the large one is male, not yellow, but the meat is thicker to eat.

September to November is the season for shrimp skin.

Shrimp skin is a dried product of hairy shrimp, and there are two kinds of raw dried products. Therefore, only the shrimp will produce shrimp skin in the season of hairy shrimp, hairy shrimp breed in summer and autumn, and hairy shrimp will come out in September-November, so shrimp skin will also come out in the season of September-November.

The skin of the shrimp is small and thin, and it is very thin after drying, so that the human liquid is only a layer of skin. Hence the name "Shopee". The shrimp skin produced from Chinese hairy shrimp is the best food.

The nutritional value of shrimp skin is very high, in terms of the protein content of measuring the nutritional value, the gram content of shrimp skin per 100 grams is much higher than that of large yellow croaker.

Yellow eel, prawns, hairtail, pomfret.

and other aquatic products and beef, pork, chicken and other meat products.

Another major feature of shrimp skin is the abundance and variety of minerals, in addition to containing iodine that is lacking in terrestrial and freshwater organisms.

The content of iron, calcium and phosphorus is also abundant, with the content of calcium and phosphorus per 100 grams of shrimp skin being 991 mg and 582 mg. Therefore, Shopeetin is known as the "calcium bank".

In fact, there is an important nutrient in shrimp skin - astaxanthin.

Astaxanthin is one of the strongest antioxidants ever discovered.

Also known as Super Vitamin E

The redder the shrimp skin, the higher the astaxanthin content, and the astaxanthin content of the shrimp skin is about 400-800ppm.

The season for shrimp is generally from April to June. During the Qingming Festival and May Day every year, the skin shrimp is the fattest, not only the meat is thick, juicy, but also rich in shrimp paste, the nutritional value and taste are also the best, and it is also good in autumn, but there is no shrimp paste in the autumn skin shrimp.

Pipi shrimp, also known as pipa shrimp, pipi shrimp, shrimp rake, shrimp, etc., has a fierce temperament, is good at ambushing, and strong attacks can put the enemy to death.

Phi Phi shrimp has a wide distribution range, such as Russia, Japan, China, the Philippines, Hawaiian Islands, etc., and generally lives in shallow cement sand or reef cracks along the coast.

Phi Phi shrimp has a very sharp eyesight and is good at swimming, and generally feeds on benthic organisms that are not good at swimming, including various shellfish, sea urchins, etc.

Every spring and autumn is a good season for Pipi shrimp to go on the market.

From the perspective of the life cycle of Pipi shrimp, you can eat Pipi shrimp in spring and autumn every year, but if you want to eat Pipi shrimp with extra fat and tender meat, you have to look at spring.

Brief introduction.

This is because the shrimp will spawn in the spring of each year, and there is only one spawn in a year, and the shrimp at this time is the most mature and fat time, and if you miss this time, you will have to wait for the spring of the next year!

In autumn, it is the time when the small skin shrimp has just grown up, and the size of the skin shrimp at this time is relatively small, and the meat quality is relatively not so tender and delicious, but it is enough for people to taste it.

It is better to eat Pipi shrimp in some winter or spring, and the weather is colder, so eating Pipi shrimp is more warm.

Shrimp is a very common seafood, and depending on the region of the ocean and the season, the yield and taste of the shrimp vary in size.

First of all, it should be noted that the season of Pipi shrimp is usually related to the local climate and seasonal changes. In some seas, such as the South and East China Seas, the main production period is in the summer, especially around June to August, when the water temperature rises above 15 and the shrimp begins to produce in large quantities. At the same time, in this season, the lush phytoplankton and zooplankton are the most abundant, and they are also the main food of the shrimp**, coupled with more rain, the salinity in the sea water decreases, such environmental conditions are very favorable to the reproduction and growth of the shrimp, so the quality of the shrimp produced in the summer is relatively good.

Secondly, the origin of the shrimp also determines its seasonality. For example, in the South China Sea, Yangjiang and the Pearl River Delta region of Guangdong, the industry is relatively high from June to August every year, and the shrimp here is also known as "blood drops". However, in the northern region, such as the Yellow and Bohai Seas, where the sea temperature is low, the production time of the shrimp industry will be relatively short, concentrated from mid-May to late June, and the output is relatively small.

Finally, it should be noted that in different seasons, Pipi shrimp will also have ** differences. Due to the large summer production, it has also led to an oversupply situation in the market, which is relatively low**. In other royal seasons, especially in the cold winter season, the ** of the shrimp will be obvious**.

At the same time, the change of seasons will also change the taste and quality of the shrimp, for example, in cold weather, the meat will be firmer and the taste will be more delicious.

In short, the season of Pipi shrimp is mainly related to the marine climate and local environmental conditions, and different origins and seasons will also change its ** and taste. For those who love to eat Pipi shrimp, they can choose the right place of origin and purchase time in different seasons according to these characteristics. <>