What is the difference between sea lobster and inland crayfish?

Exterior features. 1. Sea lobster: The shrimp is small, bright and fresh, and freshwater crayfish.

In contrast, the double chela is significantly more elongated; The color is bright and fresh, and the agate red around the body is matched with mutton fat white, which is crystal clear.

2. Crayfish: resembles a shrimp but has a hard carapace. The adult body is about centimeter long, dark red, the carapace part is nearly black, and the chelicera is elongated. The middle of the carapace is not separated by mesh-like voids, and there are obvious particles on the carapace.

Summary: Each has its own characteristics in appearance, and it is not equal.

Living environment. 1. Sea lobsters are very picky about the growth environment, they live in the deep sea of about 140-640 meters, and they need pure and pollution-free sea areas to survive, so the number is scarce.

2. Crayfish are mainly distributed in the middle and lower reaches of the Yangtze River such as Jiangsu, Hubei, Jiangxi, and Anhui.

It grows in rivers, rivers, lakes and other water bodies, with a quantity of more than 60,000 tons.

Other crustaceans and seaweeds.

for food. 2. Crayfish are omnivores.

They prefer to eat mud at the bottom of rivers and eat small fish or other aquatic creatures that have died. It mainly eats plants, small fish, shrimp, and plankton.

Benthic organisms, algae.

can be used as food for it.

Summary: Sea lobster eats healthier and more natural, and the meat is more delicate.

Reproductive cycle. 1. Sea lobster: The main mating time occurs in spring (starting from winter), the temperature is 17 or below, the rising temperature is about 2 to 3, the female shrimp will produce about 30 100 eggs (black), and the incubation time is about 4 to 6 weeks.

2. Crayfish can reproduce all year round, with the peak period from May to September.

Summary: Sea lobsters have a long reproductive cycle, are more difficult to reproduce, and are small and precious in number.

Of course, the living environment is one is seawater and the other is freshwater.

The body size is different, one is larger and one is smaller.

The scientific name, one is lobster, the other is called crayfish (commonly known as crayfish) taste, lobster meat is tender, crayfish meat is hard, if you live in sewage, there is a taste.

Lobster is seafood, and seafood includes fish, shrimp, shellfish, etc. But crayfish is not seafood, crayfish is a type of river shrimp, which belongs to river fresh. The biggest difference between river fresh and seafood is the different growing areas. Fresh food grows in the river, while seafood grows in the sea.

When it comes to eating seafood, the first thing that comes to mind is the more expensive ingredients such as abalone and lobster. However, many people have an ambiguous attitude about whether lobster is seafood or not. In fact, lobster is seafood, seafood usually refers to the use of marine animals to make dishes, including fish, shrimp, shellfish, etc., the common ones are large yellow croaker, salmon, large conch, Jiwei shrimp, sea cucumber, abalone, etc.

Lobsters belong to seafood, but crayfish, which is only one word different from it, is not seafood. Crayfish and lobsters are not one kind, the scientific name of crayfish is crayfish, but it looks more like a lobster. Crayfish is a type of river shrimp and belongs to river fresh.

Crayfish is a type of river shrimp, which does not belong to seafood, but belongs to river fresh. Crayfish, also known as crayfish, crayfish, and freshwater crayfish, live in freshwater such as rivers and fields. It is a kind of freshwater economic shrimp, its diet is more miscellaneous such as aquatic plants, algae, aquatic insects, animal carcasses, etc., and even when there is no food, it will kill each other and reproduce more.

The growth rate is fast, the adaptability is strong, and it can adapt to a variety of harsh living environments to form an absolute competitive advantage in the local ecological environment, and the meat is delicious, but there are many microorganisms on the crayfish, which need to be carefully cleaned, and it is best to disinfect with salt water after cleaning. The selection of crayfish 1, the shrimp with red color, soft body, and falling drag is not fresh as much as possible, and the spoiled shrimp is not edible; The shrimp line on the back of the shrimp should be picked out and not eaten. 2. The most important thing to choose crayfish is to eat crayfish from May to October, the yellow meat is fat, and even the three sections on the claws are stuffed from head to tail with elastic teeth and snow muscles.

3. Look at the crayfish is clear water or muddy water, look at the back, red and clean, this is acceptable, and then open it to see its belly fluff and claws on the hair, if it is white and neat, it is basically raised by clean water quality. 4. After all, crayfish eat humus carcasses, bacteria and toxins will only accumulate more and more in the body, so try to buy lobsters that have just grown up, old lobsters or red black or red with iron cyan, green lobsters are red and colorful, and there is a natural and healthy luster. If you just touch its shell with your hand, the hard iron is undoubtedly old, and the elastic like a fingernail is the one that has just grown up and changed the shell.

Lobster is one of the shrimp species, in addition to prawns, sea shrimp and the like.

Sea lobsters are famous for freshwater crayfish and marsh red lobster, which belong to the family of crustacean river shrimp of the phylum Arthropods. It has a stout, cylindrical and slightly flattened body, generally 8 to 14 centimeters in length, weighs 20 to 60 grams, and is native to the Americas.

Lobster: There are more than 400 species of lobsters in the world, North America is the continent with the largest distribution of lobsters, and there are two families (crab and shrimp family, crayfish family), 12 genera, and more than 300 species in North America.

Among the more than 300 species of lobsters, most of the lobsters with low economic value, large individuals (up to 50-80g per tail) and lobsters with important economic value include procambams, cambarus, pacifastacus and orconectes, of which crayfish account for 70-80 of the entire lobster production.

China is one of the countries with the least distribution of lobsters, with only four species, Crayfish crayfish, C. crayfish, C. schaperoides dauricus, C. schrenkii and C. similis, the latter three are only distributed in the three northeastern provinces of China, North Korea and Japan.

The inland crayfish is the largest shrimp in the world due to its large cylindrical shape. The carapace is thick, the cephalothorax is slightly flattened, and the anterior lateral margin does not heal with the anterior plate of the mouth except for the looustidae, nor does the lateral margin heal with the ventral carapace of the thorax and the base of the thoracic limbs.

The cervical groove is distinct. The first antennae are shorter and smaller, double whipped. The second antennae have more developed scales.

All 3 pairs of jaws and feet have external limbs. The steps are all single-branched, the first 3 pairs are chelica-like, of which the first pair is particularly strong and thick, so it is also called crayfish. The last 2 pairs of feet are simple and claw-shaped.

The gills are filamentous.

Crayfish and shrimp are two species of aquatic animals that are extremely well-known and have great food value, both in China and around the world. Although the two are similar in appearance, they are very different in terms of flavor and cultural background. In the following, we will compare the similarities and differences between crayfish and shrimp.

First of all, there is a big difference in appearance between crayfish and shrimp. Compared with shrimp, crayfish are more elongated, have many spines on their bodies, and their shells are relatively hard and difficult to peel off. Shrimp are more rounded and have a relatively soft shell, which is easy to peel off and eat.

Therefore, crayfish requires the use of special tools when tasting, which is more special and exquisite, while the consumption of shrimp is relatively simple.

Secondly, crayfish and shrimp are also quite different in terms of cultural stories and regional backgrounds. As an authentic Chinese delicacy, crayfish has a strong regional emotional color. When people taste crayfish, in addition to enjoying the food itself, they feel more about the taste and atmosphere of their homeland.

To sum up, although crayfish and shrimp have some similarities in appearance, shakufu is very different in terms of flavor, cultural background, and regional significance. Whether you're a fan of crayfish or shrimp, both in China and around the world are delightful treats, and whether you're a fan of crayfish or shrimp, you'll find something to satisfy your taste buds.

1. The living environment is differentLobster is a seafood, mainly inhabiting the offshore seabed or shore of the warm ocean, and is a valuable seafood; Crayfish, on the other hand, are river fresh and inhabit permanent streams and swamps, including ditches and ponds.

2. Different shapes:The lobster cephalothorax is relatively thick, the shell is hard and colorful, the body is thick cylindrical, and there are no large pincers under the chela; Crayfish, on the other hand, resemble shrimp and are colored red, reddish-brown, and pink in color, and have a pair of large pincers. And lobsters and crayfish are not the same size.

Lobsters are generally between 20-40 centimeters in length and weigh about kilograms; Whereas, the adult crayfish is about centimeters long, which is much smaller than the lobster.

3. **Different:Lobsters grow in the sea and have high economic value and nutritional value, basically about a few hundred yuan a catty; The crayfish has a fast growth rate and strong adaptability, and it is generally at most dozens of dollars a catty.