What kind of shrimp is the blue black shrimp, what kind of shrimp is this, there are cyan and yellow

Sea shrimp, also known as red shrimp, red shrimp, large green shrimp, etc., is a general term for the meat or whole of aquatic products and marine shrimp. Sea shrimp is rich in nutrients and delicious, and can be used as a diet or as a medicinal herb. Sea shrimp are mainly distributed in the Yellow Sea, Bohai Sea and the north of the Yangtze River estuary, and are a specialty of China.

Fresh shrimp and crabs are generally cyan because of the large amount of blue-black pigments distributed in the dermis of aquatic crustaceans such as crabs and shrimps. Astaxanthin is a terpene-conjugated long-chain antioxidant with strong antioxidant function.

It is a grass shrimp and learns bai

Penaeus monodon, also known as black shell shrimp, belongs to the family Litopenaeus node. Because the DAO shrimp likes to inhabit aquatic grasslands, it is called grass shrimp. Rong belongs to the shrimp family.

The frontal tooth type is 7 8 2 3. The cephalothorax has antennal spines, hepatic spines, and superior gastric teeth, and there is no frontal gastric ridge, which is distinct and straight. The frontal lateral groove is short, and it does not extend posteriorly beyond the middle of the cephalothorax.

The fifth step has no outer limbs. The body is alternately arranged with dark green, dark brown and light yellow transverse spots, forming bright markings on the abdomen.

In fact, when we choose shrimp, we choose green shrimp.

That's it. There are two main types of lobsters on the market now, one with a cyan shell and one with a red shell, and many people will struggle when choosing. Green shrimp is better than red shrimp.

The ** should be lower, because the size of the red shrimp is larger than the green shrimp, so the number of red shrimp is less than that of the same weight of the lobster.

In fact, when we choose shrimp, we can choose green shrimp. Because generally speaking, the body weight of green shrimp is lighter, and the so-called lightness is not in the meat but in the shell, and there is still more meat in the green shrimp. The second is that the meat quality of green shrimp is more tender than red shrimp, and the taste is better.

However, the flesh of red shrimp is relatively compact, and in general there is not much difference in taste between the two types of lobster. But many people who have bought red shrimp know that the shell of red shrimp is particularly thick, so it is particularly troublesome to peel the shell when eating.

Finally, from the perspective of sanitary conditions, the growth environment of green shrimp is a little better than that of red shrimp, and the growth environment of red shrimp is dirty. This is also the reason why when we clean the lobster, we find that the belly of the green shrimp is clean, while the belly of the red shrimp is dirty.

The cyan ones are fresh, and if they are cyan and turn red, it is not good, but there are also shrimp that are originally red.

The red shrimp is ArgentinaRed shrimp

Argentine red shrimp is a wild shrimp in the southern waters of Argentina, red, nutritious, rich in iron and other elements, because it is a wild deep-sea shrimp, plus the whole body is red, compared with domestic shrimp, whether it is appearance or meat quality, can be respected by the public.

Features:

The sea in the south of Argentina is pure and pollution-free, the water temperature is low, and the red shrimp grows naturally in this environment, which is rich in nutrients and has a tender taste. Immediately after the water is discharged, it is quickly frozen to minus 20 degrees Celsius.

Below, to lock in the freshness and nutrients of the red shrimp.

The entire storage and transportation process of red shrimp is always kept below minus 20 degrees Celsius to ensure that the nutrients of red shrimp are not lost when they reach the consumer's table. Wild, sea-fishing, low-temperature pure sea growth; The cooking is simple, the taste is tender, the color is bright, and the nutrition is rich.

The color of the shrimp roe is different for different seasons of arctic shrimp.

1. Shrimp stomach rupture.

When fishing for Arctic shrimp, the shrimp are pulled up from the bottom of the sea with a large trawl net, and the sudden change in atmospheric pressure may cause the stomach to rupture, and the stomach of the Arctic shrimp grows on the head, and with its transparent shell, the black or brown plankton or algae that the shrimp eats into it will spread out, and the head looks black.

2. The ovaries have mature shrimp roe.

Female Arctic shrimp during the spawning period sometimes have mature shrimp roe in their ovaries and a faint dark green color on their heads. These may be the reasons for the appearance of "blackheads" in Arctic shrimp.

Arctic shrimp grow on the ocean floor at depths of 150 meters or even 250 meters, and feed on zooplankton in the deep sea. These deep-sea zooplankton do not see sunlight all year round, so they are brown and black in color. The stomach of the Arctic shrimp is not located in the abdomen like in the general marine fish, but on the head.

After preying on these zooplankton, their heads (i.e., stomachs) naturally take on a faint brown or black color, especially when they are full. Some females even have mature roe in their ovaries, which gives them a dark green color.

Arctic shrimp are directly caught from the deep sea with large trawls, and sometimes due to the fast net speed, the water depth in which the Arctic shrimp live changes dramatically in a short period of time, and due to the rapid change in atmospheric pressure, it is easy to cause the shrimp head (stomach) to rupture, and the zooplankton inside also spread.

In this way, the originally faint black stomach inclusions (zooplankton) are revealed, which is the real reason for the so-called "blackheads". Therefore, "blackheads" are zooplankton in the deep sea, because they also grow in the pure, pollution-free Arctic and North Atlantic deep seas, so like Arctic shrimp, there is no harm.

The black shrimp is a black-shelled shrimp.

Black shell shrimp is a general name for hundreds of shrimp species of various spoon finger shrimp families produced in China, such as multi-toothed new rice shrimp, curved forehead rice shrimp, Zhejiang rice shrimp, etc., and is not the official Chinese name of a species. Black-shell shrimp mostly live in waters with dense aquatic weeds and feed on algae and animal and plant carcasses.

The "army" of black shell shrimp has a strong cleaning ability for the fish tank that bursts algae, and the fish tank walls covered with green algae and brown algae, aquatic weed leaves, including the fish tank that we can't clean with tools, the black shell shrimp can help us clean clean.

Black-shelled shrimp can cause a lack of oxygen in the fish tank

The black shell shrimp also needs oxygen to breathe, and it is "famous" for being afraid of hypoxia. A large number of black-shell shrimp will also consume a large amount of dissolved oxygen in the tank water. If you don't have an aeration pump in your fish tank to constantly oxygenate, and you have a high density of black shell shrimp, and then encounter low air pressure such as rainy days, the black shell shrimp themselves are difficult to protect, not to mention that they consume the oxygen in the fish tank and affect other organisms.

The use of black shell shrimp to remove algae, the natural density is not small. Even if there are a lot of aquatic plants, the oxygen produced by photosynthesis is not necessarily enough, not to mention that at night, the photosynthesis of aquatic plants stops, which is very easy to cause hypoxia in black shell shrimp**, which is why black shell shrimp are often found dead in the morning.

The legs of the shrimp are blue shrimp called Roche shrimp. Roche shrimp is a large freshwater economic shrimp, which is rich in nutrients and is known as the king of freshwater shrimp. Roche shrimp is also known as white-footed shrimp, Malaysian prawn, money shrimp, vannamei shrimp, etc., its shell is thin and fat, the meat is fresh and tender, and the taste is delicious.

In addition to the flavor of ordinary freshwater shrimp, the mature giant river prawn is full of gonads in the head and breastplate, and has a special delicious taste similar to crab roe. Roche shrimp is concentrated along the coast of Ecuador and is one of the three most cultured shrimp species in the world.

Roche shrimp is a kind of fast-growing, wide diet, nutritious economic shrimp, large size, up to 40 cm, weighing 600 grams, native to Southeast Asia.

The pond culture shrimp body is mostly gray-yellow, not resistant to low temperature, and the suitable water temperature for growth is 20 to 34, which has high requirements for dissolved oxygen in the water body. Roche shrimp is an omnivorous crustacean, preferring animal food, and the crude protein content of artificial feed is about 37 to 38%, of which animal protein content accounts for about 20%, and plant protein accounts for 17 to 18%.

The body of the newly hatched Roche shrimp is up to millimeters, and it can grow to about 3 centimeters after two months. Stocking about 3 cm of shrimp fingerlings, after 5 months of feeding, the average weight can reach about 30 grams.

Red shrimp include red crystal shrimp, Jiwei shrimp, Australian lobster, crayfish, grape shrimp and so on.

1. Red crystal shrimp: The body color of red crystal shrimp is best bright red and thick white.

2. Jiwei shrimp: body color is earthy yellow to tan, foot brown or red.

3. Australian lobster: the whole body is red or maroon, and the weight of full-age Australian lobster is 100 250g.

4. Crayfish: 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.

5. Grape shrimp: When it is in seawater, its shrimp shell color is dark red, and as soon as it comes out of the seawater, the shrimp shell turns purple-red.