The difference between New Zealand crayfish and Australian crayfish

The biggest difference is the above.

New Zealand. The shrimp has a delicate body color, light orange and white, with eye-catching red stripes, and white eyeshadow. The shell is very hard.

The taste is smooth and sweet, the meat is relatively firmer and more elastic, and the fishy smell is light, and I will feel tired when I eat ten. **Expensive, different specifications are sold at a price of several hundred yuan per catty.

Next up is the Irish crayfish.

The chela is wider, thicker, the head has few hard spines, and the shrimp body is orange or pink, which is more than that of the New Zealand crayfish.

The back color is single, and the shrimp body color is about the same. The market price is relatively low, less than 100 yuan per catty.

The main differences between New Zealand and Australian crayfish are their body color, area of distribution, and growing environment.

1.Body color: The body color of the New Zealand crayfish is generally brownish-green, while the Australian red lobster usually has a fiery red body color with golden yellow claws.

2.Distribution area: Antarctic deep-sea crayfish, also known as New Zealand crayfish, New Zealand Norwegian jellyfish shrimp, grows in the deep-sea sea between New Zealand and Antarctica between 150 meters to 650 meters. Australian freshwater crayfish, on the other hand, are native to the tropics of northern Australia.

3.Growing environment: Antarctic deep-sea crayfish live in deep-sea waters up to 150-650 meters deep, and the seawater in this area is usually protected to be transparent and pure, so the Antarctic deep-sea crayfish growing here are of good quality and pure, natural and unpolluted.

Australian freshwater crayfish live in the freshwater environment of the tropical region of northern Australia, and they are one of the most valuable freshwater economic shrimp species in the world.

Summary. New Zealand and Mozambican crayfish are two different species, and there are some significant differences between them. First of all, the shell of the New Zealand crayfish is thicker than that of the Mozambican crayfish, and the shell of the New Zealand crayfish is darker, with a mixture of dark brown and dark gray.

Mozambican crayfish, on the other hand, have thinner shells and lighter colours, with a mixture of light brown and light grey. Secondly, the flesh of New Zealand crayfish is harder than that of Mozambique crayfish, which has softer flesh. Finally, the taste of New Zealand crayfish is more delicious than that of Mozambique crayfish, whereas Mozambican crayfish have a lighter taste.

To correctly distinguish New Zealand and Mozambican crayfish, you must first look closely at their shells, then touch their flesh and finally taste their texture. Only in this way can New Zealand and Mozambican shrimp be accurately distinguished.

New Zealand and Mozambican crayfish are two different species, and there are some significant differences between them. First of all, the shell of the New Zealand crayfish is thicker than that of the Mozambican crayfish, and the erection shell of the New Zealand crayfish is darker, with a mixture of dark brown and dark gray. Mozambican crayfish, on the other hand, have thinner shells and lighter colours, with a mixture of light brown and light grey.

Secondly, the flesh of New Zealand crayfish is harder than that of Mozambique crayfish, which has softer flesh. Finally, the taste of New Zealand shrimp is more delicious than that of Mozambique shrimp, while the taste of Mozambican shrimp is lighter. To correctly distinguish between New Zealand and Mozambican crayfish, you must first look closely at their shells, then touch their flesh and finally taste their texture.

Only in this way can New Zealand and Mozambican shrimp be accurately distinguished.

Can you elaborate on that a little bit more?

New Zealand craywood and Mozambique crayfish are two different types of shrimp that have some distinct differences between them. First of all, New Zealand crayfish is a large shrimp with a body length of up to 20 centimeters and a weight of up to 200 grams, with a beautiful appearance, tender flesh and delicious taste, making it a very popular edible shrimp. Mozambique crayfish is a medium-sized shrimp with a body length of only about 10 centimeters and a weight of only about 50 grams.

In addition, the origin of New Zealand crayfish and Mozambican prawn is also different. New Zealand crayfish are produced in New Zealand and are an endemic shrimp species, whereas Mozambican crayfish are produced in Mozambique and are a common shrimp species. Finally, there is also a big difference between the price of New Zealand and Mozambican crayfish.

New Zealand crayfish** is expensive, can reach several hundred yuan per catty, while Mozambique crayfish** is relatively cheap, only a few dozen yuan per catty. In short, New Zealand crayfish and Mozambican crayfish are two different shrimp species, and they have obvious differences in size, origin, taste and **. New Zealand shrimp is a large shrimp with delicate flesh, delicious taste, **expensive, and is a very popular edible shrimp; Mozambique crayfish, on the other hand, is a medium-sized shrimp with hard flesh and not very good taste, which is relatively cheap and not suitable for consumption.

*Generally speaking, Mozambican crayfish are more expensive and are more expensive than frank in the following ways:

1.Origin: Mozambican crayfish are produced in Mozambique, while New Zealand crayfish are produced in New Zealand, 2**: Mozambique crayfish a catty** tens of yuan, while New Zealand stove or crayfish a catty** can reach several hundred yuan.

3.Body size: The New Zealand crayfish are relatively handsome, with striking red stripes and white eyeshadow, while the Mozambican crayfish are not mentioned.

4.Palate: New Zealand prawns have a smooth and sweet taste, with relatively firmer and more elastic flesh, without mentioning the taste of Mozambican crayfish.

In summary, although the two types of shrimp differ in taste and meat quality, Mozambican Aorang shrimp are cheaper than New Zealand shrimp.

New Zealand Ridge prawn. The New Zealand shrimp is relatively delicate, with a light orange and white body color, eye-catching red stripes, and its own white cherry blossom medium-colored eyeshadow, which is relatively expensive. The taste is smooth and sweet, and the meat is relatively firmer and more elastic. Hall.

1.The place of origin is different.

Domestic crayfish, as the name suggests, refers to crayfish produced in China. Imported crayfish are imported from abroad to China. Domestic crayfish are mainly distributed in spring buckets in southern coastal areas, such as Guangdong, Hainan and other places.

The imported crayfish mainly come from Southeast Asia, Europe, the Americas and other places.

2.There are different varieties of crayfish.

In China, the main species of crayfish are red tongs, white tongs, koi carp and so on. These varieties of crayfish have a rich body color and different flavors. However, there are few imported species of shrimp in ancient times, and there are only a few species such as Nile shrimp.

However, with the rapid development of China's crayfish aquaculture industry in recent years, some imported crayfish species have also been introduced to the Chinese market.

3.The breeding environment is different.

The cultivation methods used in the production areas of domestic crayfish in China are relatively backward, and most of the aquaculture is river pond aquaculture or even wild farming, which has to rely on the natural environment and artificial conservation to meet the growth conditions. Imported shrimp are mostly cultivated in large-scale farms, and by strengthening water quality control and conservation, they can grow quickly and healthily.

4.The quality and taste are different.

Due to the different breeding environment, species and breeding methods, there are differences in quality and taste between domestic and imported crayfish. The taste of domestic shrimp is more elastic, tender and smooth, while the taste of imported shrimp is smooth, crisp and juicy.

5.**Different.

Because of the relatively poor breeding conditions, the domestic crayfish is relatively low, and it is the first choice for low- and medium-sized consumers. The imported crayfish is relatively high because of the excellent breeding conditions and species, mainly for the high-end consumer market.

6.Diets are different.

Domestic shrimp is widely used in Chinese cuisine, and can be made into many delicious dishes, such as steamed shrimp, fried noodles with shrimp and so on. Imported prawns, on the other hand, are mostly used as a sneering limb plate or as an ingredient in hot pot dishes, and can be eaten directly after a little processing.

7.**Amounts vary.

There are many varieties of imported crayfish, which can reasonably meet the demand for crayfish in the domestic market. The domestic crayfish is only cultivated on a certain scale in some southern coastal cities, and the production is limited, which cannot meet the needs of the national market.

8.The risks of consumption are different.

Because imported shrimp needs to go through multiple strict procedures such as quarantine and inspection, it is relatively safer and less risky to eat. However, it is difficult to control the feed and water quality of domestic crayfish, and eating too much may have an impact on human health.

In general, there are many differences between domestic and imported crayfish. Whether it is from the first, variety, breeding environment, diet and other aspects, consumers should combine their own needs and actual conditions when choosing, and make the most suitable choice for themselves.

New Zealand prawns and British prawns are both world-renowned high-quality prawns, with their own characteristics in taste and texture

New Zealand prawns:

1.New Zealand has a temperate oceanic climate, the sea water is cool, the meat of the sea shrimp is delicate, smooth and refreshing, natural and wild, large and nutritious.

2.New Zealand sea shrimp has a long growth cycle, a good growth environment, uniform and delicate meat, with a light sweetness, delicious and refreshing.

3.The shell of New Zealand sea prawns is generally crisp and hard, easy to peel, and has a high proportion of meat quality. The color is orange and red, and the visual effect is good.

British sea prawn:

1.The British sea is warm and humid, and the shrimp grows quickly, with small size, honest meat, slightly firm, and not as sweet as the New Zealand shrimp.

2.The shell of the British sea shrimp is thicker, the proportion of meat shell is slightly lower, and the shrimp is more difficult to peel, easy to break, and has more waste. The color is slightly darker, not as bright as the New Zealand sea shrimp.

3.The growth environment of the British sea shrimp is greatly affected by pollution, and there may be certain chemical residues in the shrimp meat, and the food safety is slightly poor. All things considered, the New Zealand sea shrimp is slightly better than the British sea shrimp in terms of appearance, taste and nutrition.

New Zealand sea shrimp is large, tender and refreshing, natural and pollution-free, nutritious, and has a better taste and eating experience, and is favored by the high-end market and consumers.

Of course, due to the difference in origin and growth environment, there will be certain differences between the two kinds of sea shrimp in the market and purchase channels. Consumers who have high requirements for eating experience and taste will be a more preferred choice for New Zealand sea prawns. If you are more sensitive to **, British sea shrimp is also a good choice, although it is inferior in nutrition and taste, but it is still very cost-effective.

Hopefully, the above information will help you get to know more about New Zealand and UK prawns, and choose a delicious prawn that is more in line with your personal criteria.

Hello, it is a pleasure to serve you and give you the following answer: When buying New Zealand crayfish, the difference between No. 1 and No. 2 is that No. 1 is live shrimp and No. 2 is frozen shrimp. If you want fresh shrimp, then No. 1 is the better choice; If you want more shrimp, then number 2 is the better choice.

The steps to buy New Zealand crayfish are as follows:1First of all, you need to determine whether you want to buy imitation fiber No. 1 or No. 2 and choose the right shrimp according to your needs.

2.Then, you'll need to look at the New Zealand crayfish** in order to determine your budget. 3.

Next, you'll want to check the quality of New Zealand crayfish to make sure you're buying fresh shrimp. 4.Finally, you'll want to check with New Zealand crayfish dealers to make sure you're buying authentic New Zealand prawns.

Personal tip: When buying New Zealand crayfish, carefully compare the difference between No. 1 and No. 2, and choose the right shrimp according to your needs; At the same time, it is important to carefully check the quality, quality and quotient of New Zealand crayfish to ensure that you are buying fresh and authentic New Zealand crayfish.

xin xi lan hai ao xia

Crayfish is a general term for a large marine crustacean. Mouthodough are found in seas around the world, typically inhabiting stony, sandy or muddy seabeds from the coast to the edge of the continental shelf. Looustinous shrimp usually feed on live fish, shellfish, other crustaceans and seaweeds, and sometimes dead animals; In captivity, cannibalism is also possible.

Looustinous shrimp continue to shed their shells throughout their lives. The lifespan of the mussful shrimp may exceed 100 years. In fact, mature gooustines may have the ability to age almost no longer and have a long lifespan without injury, disease or catch.

The largest mustoudound caught in the Guin's record weighs kilograms, with a total length from tail to clawtip and a devoid end of the meter, and was caught off Nova Scotia, Canada, in 1977, and is the world's heaviest marine crustacean. In January 2009, a 20-pound (9-kilogram) old lobster named "George" was released off the coast of Newfoundland, Canada, about two weeks ago, near Canny Bunker Harbor, Maine, in the northeastern United States. The age of the lobster can be estimated based on weight, and each pound (kg) can be converted to 7 to 10 years old, so it is estimated that the old lobster "George" is 140 years old. [