What are some ways to identify Australian lobsters?

Australian lobsters have a fiery red body and golden yellow claws, and the meat is the most delicious. When choosing a lobster, you should first pinch the belly of the lobster with your hands to see if its meat is full; Secondly, it depends on the shape of the lobster, the shell is red and thin, slippery, the body is large, the movement is flexible, and the gap between the shrimp head and the torso is tight.

Lobster tail: When a foreign object is close to the tail of a lobster, the tail will open up for a live lobster, and the tail will be closed for a lobster that lacks vitality. Lobster's Ao:

It is the live lobster that will automatically rise, and the lobster that is not alive will be pulled by the ao. Lobster form: When the lobster is stationary, it is a live lobster that can maintain its form independently when an external object is approaching, and will not be easily thrown around.

The body is large and fat, and the general commercial shrimp Australian lobster lobster baby weighs 100-200 grams, and the adult shrimp is more than 750 grams. Fast growth and high yield. Rich in nutrients, the meat is tender, smooth, crispy, delicious and sweet, and the flavor is unique.

It is highly adaptable, able to tolerate harsh weather environments, and can live normally between water temperature and salinity between 5 and 35 degrees and salinity between 17 and 24 degrees.

It is important to know that Australian dragon is produced in the southern and northern parts of Australia, and 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, the meat is tender, smooth, crispy, delicious and sweet, and it is easy to distinguish it!

The coastline gives lobsters unique growing conditions. Chilean lobsters grow in the Pacific Ocean near Juan Fernández Island and Robinson Island. Chilean lobster is a rock lobster (spiny lobster), Chilean is slightly lighter in color than Australian lobster, but bright in color.

There are strict limits on the amount of catch, and it is difficult to raise temporarily, so it is very precious. Due to the cold water, the lobster meat is soft and tender, and the taste is fresh and sweet, making it an excellent ingredient.

Adult shrimp with strong vigor, intact appendages, smooth body, and no attachments and diseases (such as tail rot and damaged shell) were selected as broodstock. In order to achieve high fecundity, it is necessary to select large crayfish with a body length of more than 9 cm, good maturity, and large spawning capacity, in addition to grouping them according to their size and selecting male shrimp that match them.

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.

The real Australian dragon has a fiery red body, golden yellow claws, and the meat is the most delicious. When selecting lobsters, first of all, pinch the belly of the lobster with your hands to observe whether its meat is full, and secondly, look at the shape of the lobster, the shell is red and thin, slippery, the body is large, the movement is flexible, and the lobster with a tight gap between the shrimp head and the torso is the top grade.

The lobster must be picked fresh and large, the surface looks bright, and the shrimp body is stiff as well!

Clause. First, we should pay attention to regional differences. To make a high-quality lobster dish, you must choose lobsters from the central waters of Hongze Lake, where the lobsters are large, the flesh is elastic, and there are few peculiar smells, and the cooked lobsters tend to retain the umami of the shrimp meat.

Clause. Second, when selecting lobsters, focus on raw and live lobsters, and then further observe the amount of meat and whether the meat is delicious or not. The lobster head and body are uniform, the shell is thin and smooth, the body is large, the action is lively, and the gap between the shrimp head and the torso seam is tight.

Clause. Third, we should pay attention to the freshness of the lobster, although the lobster has strong vitality, but it is difficult to transport, it is easy to die, and it is the same high-protein food as the yellow eel crab, once it dies, it is easy to deteriorate, even if the cooking technology is clever, the shrimp meat will be loose and shriveled and unpalatable, so the dead lobster is never eaten.

First of all, choose the original real Aolong, what is the approximate market price to figure out? In Melbourne, about 45 60 US dollars, equivalent to more than 300 yuan a catty, the wholesale price of China's market is between 200 400 yuan, and the hotel sales price is between 600 1000 yuan. If it's too cheap, such as 100 yuan a catty, it's not an Australian dragon, it may be a Boston dragon, and the meat quality can be ruled out.

Australian lobster has a delicious taste, the shrimp meat is full, it can be eaten raw after taking the shell, and the sauce is particularly refreshing and tender, compared to crayfish.

The most common spicy crayfish.

The taste is numb first and then spicy, and the refreshment is immediately written on the face.